TWD #66: Cooknie or Brownkie?

Um. I cheated.

I’ll just get that off my chest right now.

Ok here goes. *deep breath*

I only made the brownie part of the recipe and used frozen cookie dough from my freezer for the “chipster” part.

I know. I know. I’m a bad person. {hangs head in shame}

Does it help if I pinky-swear-promise that the next time I bake these (b/c there WILL be a next time) I’ll bake the cookie part too?

The thing is. I couldn’t bail on this week b/c my good friend, Beth of Supplicious is this week’s Tuesdays With Dorie hostess with the mostess. You can find the complete recipe on her blog. I’ve met her in real life and she’s just as sweet as she comes across from her blog. Me and Beth go way back. What’s it been, Beth? Like 2-3 years now? Remember when we were clueless brides. And now we’re equally clueless wives? HA! Wow. Time flies when you’re having fun…

What I learned this week:
I want need another KA mixer bowl. If I had another bowl I couldn’t use dirty dishes as an excuse to take shortcuts on multiple recipe desserts. (That’s almost believeable, eh? Do you think that would work on my husband?)

Chipster Topped Brownie [Cups]
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

I used bittersweet and semisweet chocolate instead.

I halved the brownie recipe, weighed each frozen cookie dough about 0.5oz and got about 12 chipster cups. Baked for about 20 minutes.

When they first came out of the oven they looked so cute, like a cookie topped brownie, but as they cooled they kinda sunk. Boo!

ENJOY!

Husband rating: A+
Nothing but raves for every bite! But he did suggest the next time I make them to substitute peanut butter chips for the chocolate chips in the cookie part.

Wifey rating: A+
Cookie good. Brownie great. Chipster AH-MAZING! I’m thinking butterscotch chips next time. Yum!

Next week: Cinnamon Squares pages 210-211