This recipe was adapted from the Tate’s Bake Shop cookbook. I saw this double decker brownie recipe and had to try it. It might seem a little complicated, but it really is very basic, and the results are totally worth it! I thought this was a perfect way to end our Bloggy Progressive Dinner week.
Double Decker Brownies
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup melted butter
- 1 cup packed brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup milk chocolate chips
- 3/4 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cup milk chocolate chips
- 1 teaspoon vanilla
- 1/3 cup butter
- 2/3 cup granulated sugar
- 2 tablespoons water
- 2 large eggs
Bottom Layer Instructions
- Mix together flour, baking powder, baking soda, and salt.
- Melt butter.
- Add brown sugar and vanilla to the melted butter.
- Allow mixture to cool slightly and mix in the egg.
- Combine butter mixture with flour mixture.
- Mix together until combined.
- Mix in chocolate chips by hand. (Using a mixer will break-up the chocolate chips)
- Press into a greased 9×13 pan.
Top Layer Instructions
- Mix together flour, baking soda and salt.
- In a separate bowl, mix together chocolate chips and vanilla.
- Melt butter, then add sugar and water to the melted butter and bring to a boil.
- Pour the butter mixture over the chocolate chips and stir until the chips are melted.
- Mix together the melted chips and the flour.
- Finally, mix in the 2 eggs.
- Pour over the bottom layer in the 9×13 pan.
- Bake at 350 degrees for 30 minutes. Do not over bake.
- Cool slightly, then serve.