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).

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23 Responses to “Raspberry Meringue Cookies”

  1. #
    1
    Steph — January 16, 2009 at 1:09 am

    These are so cute and perfect for Valentine’s Day!

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    bensbaby116 — January 16, 2009 at 1:43 am

    They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

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    3
    Linds — January 16, 2009 at 1:05 pm

    Those looks absolutely lovely! Great job!

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    Melissa — January 16, 2009 at 1:34 pm

    How pretty, pink & perfect!

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    Kristen616 — January 16, 2009 at 2:43 pm

    Not only are they SO pretty but they look delicious! I love that flavor combination.

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    Erin — January 16, 2009 at 2:54 pm

    I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

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    Colleen — January 16, 2009 at 4:46 pm

    These are BEAUTIFUL!

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    Jen — January 16, 2009 at 4:59 pm

    These would be perfect for a baby shower. You could probably use any flavor jello in them.

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    Joelen — January 16, 2009 at 4:59 pm

    gorgeous pic and the flavor of raspberry and chocolate is wonderful!

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    Lori — January 19, 2009 at 2:27 am

    Those look amazing. I love that first photo, nicely done!

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    mooskietx — January 19, 2009 at 3:59 pm

    Just looking at the picture makes me feel like i need to go to the gyms in Boston.

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    Katie — January 20, 2009 at 12:58 pm

    Oh my gosh, these look INSANELY awesome!! I want one right now!!

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    Lucy — February 20, 2009 at 12:14 am

    These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

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    Jen — February 20, 2009 at 1:21 am

    You could definitely use blue jello.

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    Alicia — February 20, 2009 at 3:43 am

    These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

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    Jen — February 20, 2009 at 2:47 pm

    I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

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    creativecarryout — February 20, 2009 at 3:05 pm

    I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
    Thanks,
    Michelle
    http://oneordinaryday.wordpress.com/

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    Jen — February 20, 2009 at 9:15 pm

    Thanks for the compliments!

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    Jennifer — February 21, 2009 at 11:57 am

    Those are so cute!!!!!!!!

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    Erin — March 3, 2009 at 2:03 pm
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    colleen — March 9, 2013 at 10:32 am

    Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

    • beantownbaker — March 9th, 2013 @ 3:01 pm

      Glad you enjoy them!

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    behance — October 12, 2018 at 5:06 pm

    I feel useful from the sharing you bring. Thank you for the value you bring to the reader

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