Wednesday, November 7, 2007

Double Decker Confetti Brownies

Avoiding homework and law school applications has recently meant not avoiding an increased weight. Basically I have been baking in order to This is not going to end well.

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
3 Large eggs
1 tsp Vanilla extract
2 1/2 cups All purpose flour, divided
2 1/2 tsps Baking powder
1/2 tsp Salt
1/3 cup Unsweetened cocoa powder
1TBSP Butter, melted
3/4 cup M&Ms


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.

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