
It was a decadent week for TWD, with Beth of Supplicious choosing Dorie's Chipster-Topped Brownies as the recipe. The brownie layer of these bars was so chocolaty, and the cookie crunch on top gave a nice texture to this yummy dessert.
[chipster-topped brownies recipe]
(Side note to fellow TWD'ers, I am way behind on commenting! As in, ahem, at least a month at this point. If I leave a comment on a really old post, don't be surprised!)

The recipe wasn't difficult to put together, but since it was kind of two recipes in one, it did call for some time and ingredient organization :)

For the brownie layer, the chocolate and butter are melted together and then poured into the pre-beaten mix of the sugar, eggs, salt and vanilla. The flour is added at the end and only just mixed to combine. (You can add the walnuts here, if you like the things ;) ) Then, the batter is poured into the pan (9"x13") and left to sit while the cookie layer is made.




(A. and I went to Hershey Park over the weekend, so I had to include the Hershey unsweetened chocolate in here ;) Actually, it was the only kind of unsweetened chocolate they had at the store, but it still seemed fitting.)
The cookie layer was simple too, just creaming the butter and sugars, adding the eggs and vanilla, and then beating in the mixed dry ingredients. Then the chips are added in. Dorie's "playing around" section suggests some alternatives to the standard chocolate chip, such as butterscotch chips or white chocolate chips, but I stuck to the original:)



The hardest part was spreading around the cookie dough so that the layers didn't combine too much. I wasn't really able to get it evenly out to the sides, but it didn't really matter...

..they were still delicious :)
Chipster-Topped Brownies
Ingredients:
For the brownie layer:
6 oz (170 g) bittersweet chocolate, chopped
3 oz (85 g) unsweetened chocolate, chopped
2 sticks (8 oz, 227 g) unsalted butter, cut into pieces
333 g (1 2/3 c) sugar
4 large eggs
1/2 t salt
1/2 t vanilla
125 g (1 c) all-purpose flour
1 c walnuts, chopped (no weight measurement since I didn't put them in!)
For the cookie layer:
156 g (1 1/4 c) all-purpose flour
1/2 t baking soda
1/2 t salt
1 1/2 sticks (12 T, 170 g) unsalted butter, room temp.
164 g (3/4 c packed) light brown sugar
133 g (2/3 c) sugar
1 large egg
1 large egg yolk
1 t vanilla
6 oz (170 g) bitttersweet chocolate, chopped into chunks, or 1 cup store-bought chips
[full recipe instructions on Beth's blog]
Nutrition Facts from NutritionData.com:
per 1/24th of recipe (2"x1" bar)
[click to show or hide]

Thanks to Beth for picking such a rich and chocolaty dessert :) You can get the recipe on her blog: Supplicious. The rest of the brownies can be found through the links on the TWD blogroll!
