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. 
Although the mousse didn’t hold up nicely on top of the cupcake, the taste is really what matters most. Since everyone loved them, then they are a success!
How convenient to have the frosting and cupcake be one in the same. I think the cupcake looks great.
Oooh! My sister and I are forever in search of the best chocolate cupcake recipe and this looks like a must-try! I love that the batter and frosting are the same… And they’re so pretty too 🙂
Sues
these look good. I kinda want to make extra and pipe some inside the cupcake too….
That sounds awesome! Chocolate mousse and cupcake….I’m in!
I am making these as soon as humanly possible =)
These are absolutely delicious, I made them for a party on thursday and they were a hit! thanks for the recipe!!!!!