This week's Tuesdays with Dorie recipe was chosen by Beth of Supplicious. Chipster-Topped Brownies are basically standard brownies (made with 9 ounces of chocolate and 2 sticks of butter!) with a thin layer of cookie dough baked on top.
I used peanut butter chips in my cookie dough layer. The top gets very crunchy, while the dough underneath melts into gooeyness...not your standard cookie texture. The brownie layer, of course, was fabulous. I swear, once you make real brownies (with melted chocolate), you'll never use that boxed mix again!
Anyway, I took these to a beer tasting party at Mike & Irene's house on Saturday, and they seemed to be a big hit!
*Note: A lot of Dorie's recipes say to bake the pan on a cookie sheet. Someone in the TWD group recently asked about this...does it make the bottom cook more evenly or does it prevent burning? As far as I know, baking a pan on a cookie sheet doesn't affect the baking at all. Instead, it's simply an easy way to get the pan in and out of the oven without having to grab the side of the pan and potentially messing up the top of the cake.
They look wonderful! I wasn't sure how impressed I was with this recipe until they sat overnight. Very tasty!
ReplyDeleteBeautiful! I agree that the pan is mostly for easy transportation. For me it also helps in case I slosh--cleaning that stuff out of the oven is nasty business!!
ReplyDeleteThose were SO good. I'm going to attempt to make some.
ReplyDeleteThose were delicious, and even more so after 37 beers. Thanks for sharing the recipe!
ReplyDeleteYour brownies look wonderful! I'm glad they were a hit.
ReplyDeleteYour brownie looks yummy! Peanut butter chips sound like a great substitution to use with all the chocolate in the brownie! Glad it was such a hit for you!
ReplyDeleteBeer and Brownies. Now THATS a combo.
ReplyDeleteLook wonderful.