Brownie Cookies and Blackberry Slump recipe

I hope my title got your attention when you read it! I know the recipe sure caught mine!! I received my June Everyday Food yesterday and this is the first thing I saw! I know it's on the last page but it just opened up all by itself and I knew I had to make those today. They are are like eating crunchy on the outside and chewy on the inside brownies. They are to die for so I hope you try them.

Don't they look scrumptious? And I'm sure Martha won't mind me posting the recipe. I'm also making a couscous recipe for dinner that I found and I haven't even read the whole magazine yet. The couscous recipe is so easy, just cook the couscous and add sliced scallions and 2 T olive oil and 1 T lime juice. How easy it that?
These are nice and hot from the oven and I've already eaten two!!

OK here's the recipe. Oh and keep reading because of popular request I am posting the blackberry slump recipe I mentioned last week.

Brownie Cookies (from Martha's Everyday Food)

12 Oz's bittersweet chocolate chopped and melted

1/2 cup flour

1/4 tsp baking powder

1/4 tsp salt

6 T unsalted butter room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

3 large eggs

1 tsp vanilla

Preheat oven 350. Melt the chocolate (I use the microwave at 30 second intervals) and let cool. In a small bowl whisk together flour, baking powder and salt. Beat butter and sugars until light in color. Add eggs and vanilla. Beat until combined. Alternately add flour mixture and chocolate until just combined (do not over beat)

Drop dough by heaping Tablespoons about 2 inches apart on parchment lined cookie sheets (I used my Silpat). Bake about 14-16 minutes until toothpick comes out clean. Transfer to wire rack to cool and then please eat one or two or even three.

And just so you don't think all I'm eating this week are cookies, I made this Quinoa salad for my lunch this week. It went together really easy. Just cook the Quinoa, add cucumber, tomatoes, snow peas and scallions. I put a sesame oil, rice wine vinegar, red vinegar and soy sauce dressing on it. If you want the recipe let me know.

Blackberry Slump (from The Good Home Cookbook)

You can substitute other berries, peaches or plums. Serve with cream, whipped cream or ice cream.

4 cups (2 pints) fresh or frozen blackberries

1 3/4 cups sugar

1 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/4 cup 1/2 stick) melted butter

Preheat oven to 375. Grease an 8" square pan.

Pour berries into the baking dish and sprinkle with 1 1/2 cup sugar. Set aside.

Stir together the flour, baking powder, salt and remaining 1/4 cup sugar. Mix in milk and butter, then spoon over the berries.

Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly. Serve warm or cooled.