Chipster Topped Brownies
Now that the kitchen is up and running, I can finally make something off my top ten list.
Note: The kitchen is not 100% done, but the stove and sink are hooked up and that’s good enough for me!! And yes, I will post pictures of the kitchen soon, but I’m just too busy enjoying being able to use it at this point.
I’ve seen variations of this recipe float around the Internet for a while now. You really can’t go wrong with a brownie topped with a cookie bar. I much prefer to call them “Brookies” – it’s much easier to say than “Chipster Topped Brownies”!
When the TWD group made these, for some reason, Engineer Baker’s version just caught my eye. Maybe it was the pecans. I decided to take her advice on the ratio of brownie to cookie by making 1/4 of the brownie batter and 1/2 of the cookie batter. I also included walnuts in the brownie batter. I baked them in a 8×8 pan for 40 minutes. For the complete recipe, check out Beth’s blog (she chose this recipe for the TWD group).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Very, very cool looking cupcakes. Incredibly artsy. I love the flavor combos too. I will give them a go.
Very Mo-Dern cupcakes! Love me some chocolate art! Those are definitely fierce. Thanks for entering! Hope you had fun!
-Clara
very cool!
Very nice, Jen!
Wow! Chocolate with some heat! That sounds awesome 🙂
Hi again! So, I think with the vanilla in this, minus the chocolate and the almond this might work well for preemie’s first birthday cake. Thanks for the help!
What a cool blend of flavors! It’s totally DIVA! And I love the chocolate swoop too!
Sounds awesome! Are the PB cups used in the recipe dairy-free? Are there PB cups dairy-free that exist?
How would you store these and for how long?