Chipster Topped Brownies

Monday, July 13, 2009

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).

Bars and Brownies, Dessert

1 comment »

6 Responses to “Caramel Almond Chocolate Cupcakes”

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fearlesskitchen — August 19, 2009 at 2:28 pm

This is a really interesting recipe. I haven’t seen dulce de leche combined with chocolate very often. I can see where you wanted to have the color contrast with the ganache, but I personally think it looks great as it is.
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~ Kristie — August 19, 2009 at 3:21 pm

They look amazing! If you don’t want to wait 3 hours for dulce de leche you can use the microwave method found at http://www.cookingforengineers.com/recipe/255/Dulce-de-Leche.
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Ingrid — August 19, 2009 at 5:13 pm

I’m not a fan of chocolate but they are a pretty cupcake and I DO like caramel and dulce de leche!
~ingrid
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lifeoftheparty — August 20, 2009 at 7:11 pm

That looks decadent! Choc-a-holics rejoice =D
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nutmegnanny — August 21, 2009 at 4:54 am

Your cupcakes are some of the cutest I have seen!
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Julie — August 21, 2009 at 2:16 pm

Those look mouthwatering good!