Friday, March 27, 2009

Chocolate-Chip Brownie Double-Deckers

My husband, son, and I are having dinner tonight at one of H's coworker's homes. I was asked to bring either brownies or cupcakes. Well since my last "from scratch" adventure was cupcakes I decided to do brownies. Originally I wanted to make a mint layered bar but my husband suggested I do something else since they may not like mint. I went through my recipes and saw this one which I thought may appeal to their 3 and 5 year old daughters.

Chocolate-Chip Brownie Double-Deckers
Woman's Day 11/1/2005
Makes 24 bars
Active: 15 min; Total: 1 hr 15 min

1 1/2 sticks (3/4 cup) unsalted butter, cut up
1 cup packed light-brown sugar (I only had about 1/3 cup light so I used dark for the rest)
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup (6 oz) semisweet chocolate chips

1 1/2 sticks (3/4 cup) unsalted butter, cut up
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 tsp salt
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup all-purpose flour

1. Heat oven to 325F. Line a 13x9-inch baking pan with nonstick foil, letting foil extend above pan on both ends.
2. Chocolate Chip Layer: Melt butter. Whisk in brown sugar until smooth. Cool.
3. Meanwhile, make Brownie Layer. Melt butter. Whisk in cocoa until smooth. Whisk in sugar and salt, then eggs, one at a time, and vanilla. Stir in flour with a rubber spatula just until blended. Spread evenly into prepared pan.
4. To finish Chocolate Chip Layer: Whisk in egg and vanilla. Stir in flour, baking soda and salt with a rubber spatula until blended. Stir in chips. Drop spoonfuls over brownie batter, spread to cover.
5. Bake 35 to 40 minutse until top is set and a wooden pick inserted in center comes out with moist crumbs. (Don't overbake, or they won't be fudgy). Cool in pan on wire rack.
6. Lift foil by ends onto cutting board. Cut in 6 rows crosswise and 4 lengthwise.

Per serving: 279 calories, 3g protein, 1g fiber, 15g fat, 9g saturated fat, 58mg cholesterol, 107mg sodium

DO-AHEAD: Can be completely prepared, cut, tightly wrapped and frozen up to a month. There's almost no thawing necessary - about 20 minuts - as these brownies are delicious even when partially frozen.

Ok, I did not use the above tip but thought I would include it as it was part of the recipe in the magazine. I haven't gotten anyone else's opinion on how these turned out but I did try a sliver of one this morning just so I could give a review. I thought the brownie part of the layer was delicious. The chocolate chip part was just ok. When I first bit into it I didn't like it but after I had chewed it then I did like the taste.

I'm not sure if I will make this recipe again or not. If I do make it again I will spray the aluminum foil with some cooking spray before putting the brownie batter in as I still had some pieces sticking to the foil.

UPDATE ON THESE BARS: When I had tasted a full bar (instead of just a sliver) I actually really liked them. The 3 & 5 year old girls who I made them for just loved them and wanted to keep eating them. The family we took them too kept most of them and we brought about a half dozen home ourselves. I had yet another one this morning and still enjoyed it. I probably will make these again.

1 comment:

  1. Brownies and chocolate cookies together was definitely worth a try. My husband would have been ecstatic. Sorry they didn't turn out better.