3 1/2ozbittersweet chocolate (60% or less cacao), finely chopped
2tsplight corn syrup
Heat oven to 350°F. Line 13x9-inch pan with foil. Spray with cooking spray.
In medium bowl, stir Cookie Layer ingredients until soft dough forms. Press mixture evenly in bottom of pan.
In medium bowl, stir Brownie Layer ingredients until well blended. Spread on top of cookie layer in pan.
Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil.
Add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool slightly then pour it over the cookie dough, spreading into an even layer with an offset spatula. Place the pan in the refrigerator and chill for about 30 minutes, or until the glaze is set.