Sometime last week I did just that. I broke out the "Treasury of Home Baking" and made the double decker confetti brownies. Brownie layer. Blondie layer. M&M layer. For fun, I put a peanut butter chip layer between the brownie and blondie, but will leave it out next time as I wasn't a fan of the texture or taste combo. Otherwise it's perfect. Everyone enjoyed my procrastination.
One warning: Putting down the brownie layer is hard. Very tough to even out, but it is possible. The blondie can also be hard, but going a little light on the extra flour helps.
Double Decker Confetti Brownies
|1 1/2 sticks||Butter, softened|
|1 c||Granulated sugar|
|1 c||Firmly packed brown sugar|
|1 tsp||Vanilla extract|
|2 1/2 cups||All purpose flour, divided|
|2 1/2 tsps||Baking powder|
|1/3 cup||Unsweetened cocoa powder|
Preheat oven to 350. Lightly grease 13x9x2 pan; set aside.
In large bowl, cream 3/4 cup butter and sugars until light and fluffy; beat in eggs and vanilla.
In medium bowl, combine 2 1/4 cups flour, baking powder, and salt; blend into creamed mixture. Divide batter in half.
Blend together cocoa powder and melted butter; stir into one half on the dough.
Spread cocoa dough evenly into prepared baking pan.
Stir remaining 1/4 cup flour into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with M&Ms.
Bake 25-30 minutes or until edges start to pull away from sides of pan. Cool completely.