TWD: Chipster Topped Brownies

Every so often you run across a dessert that really knocks your socks off. Take this week's Tuesday's with Dorie recipe, Chipster-Topped Brownies, for example. Talk about a stroke of genius... this brownie had a crunchy chocolate chip cookie crust. (Sigh)

Since brownies and chocolate chip cookies are my all time favorites, it isn't much of a surprise that I wanted these treats for breakfast, lunch, and dinner (OK, OK, snack time too). Thanks so much to Beth of Supplicious for picking these. They were da bomb!


In case you aren't drooling yet, let me share a few visuals.

The first task is to layer brownie batter in a pan. Then, dollop the chocolate chip cookie dough on top...


Smooth the cookie layer as best as you can. Some folks had problems with this. My kitchen was warm and I think that helped me get a smooth batter.


Next came the hard part; figuring out when they were done baking. There were comments on the TWD forum all over the board. Some folks baked for the recommended time and they were overdone... some for the recommended time and the brownies were goopy. I baked mine for 20 minutes longer than recommended, and the brownie layer was still leaning towards slightly underdone. This was OK, though (they are brownies, after all). After they sat, they were fine for eating.

On the down side, these won't win any awards for beauty. Mine puffed up in the oven and then cratered at the end of baking.


But all was forgiven after sampling. Forget looks! These babies rock out loud! Will definitely make these again.

FYI... I added the nuts to the chocolate chip cookie layer rather than the brownie layer since I'm a "no-nuts-in-my-brownies" type. I also added a couple of handfuls of Heath toffee bits to the cookie layer as well. They both added an extra scrumptious crunch to the topping.

All righty! That's it for now. If you'd like to see the recipe, please check out Dorie Greenspan's book "Baking, From my Home to Yours" or check out Beth's blog, above.