Friday, February 8, 2013

Sassy Sweets: Cookie-Brownie Double Deckers

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What a week, right?!  I cannot believe how many delicious brownie recipes you can come up with when you're stuck in the house with snow swirling all around you!

These brownies come from a literal photocopy of my mom's original.  It is literally a half-page of print without any way to discern a source.  This photocopy has swirled around each of my apartments (4) in the past 5 years.  Somehow I never lose it and that is either a testament to these brownies or my organizational skills.  And considering at this very moment, my passport seems to be MIA, I am going with the fact that these are seriously delicious brownies!

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:
Homemade Brownie Mix
Raspberry White Chocolate Brownies
Dulce de Leche Brownies
Tiramisu Brownies
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 13x9 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...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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