Recipes so good it oughta' be a sin!


Sunday, November 11, 2012

Alexandra's Double Brownies

Sometimes more is better. That's especially true of brownies. If you've ever pondered whether you really want some nice chewy chocolate brownies or maybe some luscious vanilla flavored blondies, we have your solution - make both!

This recipe makes a double brownie. The bottom consists of a chewy chocolate layer topped with a wonderful vanilla and brown sugar blondie layer. If that isn't enough for you then top the whole thing off with a white chocolate icing. Yum!

I actually had trouble getting a photo for the blog post because Michael was gobbling them down so quickly. When he starts taking them to share with other people I know I'm onto something good!

In case you're wondering about the name. I decided to name my adaptation of this recipe in honor of my new Great-Niece, Alexandra Harmon. Her parents are my nephew Andy and his lovely wife Cameron. It just so happened that I got news of her much anticipated arrival as I was putting the finishing touches on these great brownies.


Alexandra's Double Brownies

The best of both worlds. A chewy chocolate brownie layer topped with a vanilla blondie layer!

Ingredients
Brownie Layer 
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups sugar
  • 1/2 cup dutch process cocoa
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 Tbs. water
  • 1 cup + 2 Tbs. all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
Blondie Layer 
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, firmly packed
  • 1 1/2 tsp. vanilla extract
  • 1 large egg
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup all-purpose flour
  • 2/3 cup walnuts, chopped and toasted (optional)
White Chocolate Icing 
  • 1 cup white chocolate chips
  • 2 Tbs. vegetable shortening
Cooking Directions
  1. Preheat oven to 350°. Line a 9x13 pan with nonstick foil.
  2. For Brownie Layer: In large microwave safe bowl melt the butter on high for 30 seconds. Repeat if necessary until melted. With a handheld mixer, beat in the sugar, cocoa powder, vanilla and eggs. When fully mixed beat in the flour. Spread the batter on the bottom of the prepared pan.
  3. For the Blondie Layer: Rinse out bowl and mixer beaters. Melt the butter on high for 30 seconds. Repeat if necessary until melted. With a handheld mixer beat in the brown sugar, vanilla and egg. When completely mixed add the baking powder, baking soda and salt. Gradually beat in the flour and nuts (if using). Drop the blondie batter onto the brownie batter and carefully spread into one layer.
  4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with just a few crumbs adhering. Let cool in the pan. When cool remove from pan using edges of foil sling and ice.
  5. For the White Chocolate Icing: In a pyrex mixing bowl melt the vegetable shortening and white chocolate chips in the microwave on high speed for 1 minute. Stir and repeat until the mixture is smooth. Pour over cooled brownies and spread evenly with icing spatula or knife. Allow to set up before serving. 
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

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