I hadn’t posted them until now because, to be honest, it’s really hard to photograph them…since they disappear so quickly! I rarely make a big pan for John and I – it’s usually for barbeques, time with my family or John’s family, or for friends’ houses. Never a good time to stop a horde of hungry people to snap a few pictures. Sure, John understands (barely) but most people don’t understand the life of poor food bloggers! Hehe. Anyway, there couldn’t be a sweeter way to end this week. And, if you missed any, here are all the posts for Brownie Week:
Cookie-Brownie Double Deckers
Serves: 24
Chocolate Chip Layer:
3/4 cup (1 1/2 sticks) butter
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
Brownie Layer:
3/4 cup (1 1/2 sticks) butter
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
Preheat oven to 325 degrees F. Line a 13×9 inch baking pan with aluminum foil. The foil should extend over the pan on both ends.
Chocolate Chip Layer: Melt butter in the microwave or over low heat. Whisk in the brown sugar until smooth. Let cool. Meanwhile, make the brownie layer.
Brownie Layer: Melt butter. Whisk in cocoa until smooth and well-combined. Whisk in sugar, then, once it’s fully combined, whisk in eggs and vanilla. Stir in flour with a spatula until just blended. Spread evenly into the prepared pan.
Chocolate Chip Layer: Whisk in egg and vanilla. Stir in flour and baking soda with a wooden spoon until blended. Stir in the chocolate chips. Drop spoonfuls over the brownie batter and lightly spread to completely cover.
Bake 35 – 40 minutes, until a toothpick inserted into the centercomes out with moist crumbs. Be careful not to overbake, they are best when they are fudgy. Lift the brownie s out of the pan by the tin foil and let cool. Then cut into 24 bars. Store in an airtight container for up to 1 week.
Until the next time my oven is on…
