So, here’s the thing. This recipe is one of the bonus recipes in my new cookbook that’s available in the iBookstore. My intention was not to share it here on BoB, but I’ve gotten such strong reactions to these that I feel that it would be a disservice to you non-iPad owners.
These brownies took less than an hour from the ghost of an idea to warm, gooey chocolate awesomeness. I was inspired by those Magic Cookie Bars we all know and love. While they are perfectly delicious with their graham cracker crust, it seemed that making the base a fudgy brownie would make something decidedly amazing.
I was so right.
I sent these to my best taste-testers, and I understand there was cursing at their deliciousness. For those of you with delicate ears, I’ll skip over any direct quotes.
The best part about these, to me, is that you get a nice layer of unadulterated brownie. On top of that fudgy brownie, pile on your favorite toppings. Use as many as you want. That’s the origin of the name. Make a few layers or a whole slew.
The brownies you see here were made with hazelnuts, semisweet chocolate chips, milk chocolate chips, and peanut butter chips. Get creative! Toffee bits, butterscotch chips, nuts, coconut, or pretty much whatever is in your pantry.
- 6 ounces (1 cup) bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 & 1/2 to 2 cups assorted toppings - chocolate chips, peanut butter chips, chopped nuts, coconut, toffee bits, etc.
- 1/2 cup sweetened condensed milk
Preheat oven to 350°. Grease a 9-inch baking pan. Line with parchment paper so that the paper overhangs on two opposite sides.
Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Whisk together flour, baking powder, and salt. Set aside.
Beat sugar and chocolate mixture until well-blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 or 4 portions, mixing just until combined.
Transfer batter to prepared pan. Bake for 12 minutes.
Sprinkle toppings over partially baked brownies. Pour condensed milk evenly over toppings.
Bake 30-35 minutes, or until set. Cool completely in pan on wire rack.
Then, using the overhanging parchment, lift out the brownies onto a cutting board. Cut into bars using a sharp knife.
Recipe from Bake or Break Volume 1: Cookies, Brownies, and Bars.