The recipe for this week is sweet cream biscuits, but, while they sound delicious, I just wasn’t feeling it so I decided to do make another recipe that had caught my eye ages ago, chipster topped brownies.
What is a chipster topped brownie you ask? It’s a super fudgy brownie topped with a thin layer of chocolate chip cookie dough. Genius, no? Now, I must warn you, you will likely dirty every mixing bowl in your arsenal with this recipe. There is chocolate to melt, eggs to whip, dry ingredients to whisk, etc. However, the result is well worth it. The brownies are just how I like them, dense and deeply chocolaty. I wish I had doubled the chocolate chip cookie layer, as mine ended up quite thin and almost blended in with the brownie. I also halved the recipe and made it in an 8×8 which seemed to work fine. I saw people had trouble with the times, so I just checked the frequently while baking and they seemed fine. Very tasty indeed.
For a special treat, these are really wonderful. Again, I would double the chocolate chip cookie portion of this in the future (ha, like I make things more than once). Beth of Supplicious chose this recipe, but it does not appear to be up anymore. You can find the recipe here or on page 197 of Baking: from My Home to Yours.
I’ve made these but cheated and used boxed brownie and premade cookie dough! It was very good but I’m certain homemade is waaay better!
~ingrid