November 22, 2013

Black-Bottom Cookie Bars

This glorious recipe makes a soft, chewy combination of cookies and brownies.  It's heavenly.  The brownie-bottom is packed full of choc chips and chopped walnuts while the cookie-top is sweet and smooth.  Together, they're absolutely delicious!

Recipe Adapted From: Bake or Break
Ingredients - 20 cm (8 inch) square tin
250g butter
185g brown sugar
125g white sugar
2 eggs
1 1/2 tsp vanilla essence
310g flour
1/2 tsp salt
15g cocoa powder
1 1/4 cups choc chips
1/2 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 175C (350F) and line a 20cm (8 inch) square baking tin (or equivalent) with baking paper.

2. Melt the butter.

3. Beat the butter with both sugars.  Add eggs one at a time and combine, then stir the vanilla in.

4. Gradually add the flour and salt until just combined.

5. Divide the batter into two bowls - put a little more than half into one bowl (this will be your blondie part) and keep the rest in your mixing bowl.

6. Mix the cocoa powder, chocolate chips and chopped nuts (if you're using them) into the smaller portion of the batter.

7. Place the chocolate batter into your pre-lined baking tin and spread it as evenly as you can.

8. Spread the plain batter on top of the chocolate batter.  You might think that it won't spread easily (I thought the same thing), but it goes on smoothly like peanut butter!

9. Bake for about 30 minutes or until an inserted toothpick comes out clean.

10. Cool your creation in the tin and then cut into morsels of whatever size you please.


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