I made these three weeks ago. Seriously. December was a blitzkrieg of baking and I needed time to edit photos, type recipes, and post everything, there was an overwhelming amount of content. PS, I just had to look up the definition of “blitzkrieg” to make sure I used it in a correct context, I did! These brownies were made for our little NYE shindig along with the Vanilla Pudding Shots. They were obviously well received and enjoyed by hostesses and guests alike. How can you go wrong with a fudgy brownie base, rich cookie dough middle, and decadent chocolate glaze on top? These puppies are made to impress.
If you’ve been poking around the blog recently you will have hopefully noticed some changes. I’ve been trying to clean things up by streamlining the categories and tags. I have also fixed up New Foods -2012 and added Cookbooks – 2013. These pages show my yearly projects. Also, the Recipe Index is completed, I just need to keep updating it. The last mini-project is to update the About page and add some pictures, hopefully that will get done soon. I just want to make things look nice for you guys.
Lately the number of visitors has sky-rocketed. There is a lot of excitement and pressure that goes along with all the views. I will try my best to continue posting fantastic and fun recipes, these bars are no exception. The three layers look like they would be a lot of work, but they are not, trust me on this one. The brownie layer comes together in a snap and while it is baking you can mix together the egg-less cookie dough. Then, make some glaze, smooth on the cookie dough, pour the glaze on top and you’re done. This recipe is a crowd-pleaser!
One Year Ago: Heath Toffee Cupcakes
1/2 cup flour
1 tablespoon dark cocoa powder
1/2 teaspoon Kosher salt
3 1/2 ounces dark chocolate chips
6 tablespoons unsalted butter
2/3 cup packed light brown sugar
1 teaspoon vanilla
- Preheat the oven to 350 F and line the bottoms and sides of an 8×8 pan with parchment paper. Make sure to leave overhang for easy removal.
- Sift together the flour, cocoa powder, and salt onto parchment paper and set aside.
- Melt the chocolate and butter in a medium bowl on top of a small pot of simmering water. Stir until the mixture is melted.
- Whisk in the sugars until the sugars have dissolved. Whisk in the eggs and vanilla.
- Fold in the flour mixture until just blended with a rubber spatula. Pour into the prepared pan.
- Bake for 18-20 minutes or until a toothpick inserted inside comes out clean. Let cool completely on a wire rack.
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup dark chocolate chips
- Beat together the butter and the sugars in the bowl of a stand mixer with a paddle attachment until pale yellow. Beat in the milk and vanilla until light and fluffy. Scrape the bowl as needed.
- On low speed mix in the flour and salt until just combined. Mix in the chocolate chips.
- Spread the cookie dough over the cool brownies.
3 1/2 ounces dark chocolate chips
2 tablespoons unsalted butter
- Melt the chocolate and butter together in a glass bowl in the microwave in 20 seconds intervals until almost completely melted. Stir to melt the rest.
- Pour over the cookie dough and spread evenly.
- Refrigerate until set. Use a sharp knife to cut the brownies into 16 squares and then cut each square at a diagonal for small bites. These bars are rich, so smaller is better.