Another figure-friendly entry this week, featuring only three-and-a-half sticks of butter!
This week, Beth of Supplicious decided on Chipster-Topped Brownies on pages 94 and 95 from Baking: From My Home to Yours. In theory, I should have really liked these, and they were good, but my two layers blended together giving me sort of a chocolate chip cookie bar. I had a chance to use my Bakers Edge pan, a gift from my in-laws, and I did love the chewy edges that it produced. In sum, it is not what I had hoped for, but I’m not complaining about chocolate chip cookie bars, if you get my drift. Ah, the trials and tribulations of baking! (Update: my husband LOVED these, and has asked me to put them on the repeat list. They are better after a day or two in the refrigerator.)
Let me back up a minute. This recipe consists of two components: a brownie layer topped by a chocolate chip cookie dough layer. I mean, really, what’s not to like? After reading the experiences of others, I knew I was going to want more chocolate chip cookie, so I made the full batch of that, and halved the brownie layer. I didn’t mess around with the one egg/one yolk thing for the cookies – just used two eggs. I also added a bit of espresso powder, 1/2 tsp., to ratchet up the chocolate flavor of the brownies.
They were perfectly baked in 50 minutes – the top was golden, not burned, and the brownie layer was not overdone. And even though the picture shows two distinct layers, the two components blended together, and I really can’t taste the brownie at all. Other bakes had better luck by baking the brownie layer for about 10 minutes, then adding the cookie layer. One problem I did NOT have was an underdone brownie layer, and I suspect that the pan I used, plus halving the batter amount, had something to do with that.
If you want to givel these a try, I recommend giving the brownie layer a head start in the oven before adding the cookie layer. Be sure to check out the TWD blogroll to see how others faired!