The best part about these, to me, is that you get a nice layer of unadulterated brownie. On top of that fudgy brownie, pile on your favorite toppings. Use as many as you want. That’s the origin of the name. Make a few layers or a whole slew.
- 6 ounces (1 cup) bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 & 1/2 to 2 cups assorted toppings - chocolate chips, peanut butter chips, chopped nuts, coconut, toffee bits, etc.
- 1/2 cup sweetened condensed milk
- Preheat oven to 350°. Grease a 9-inch baking pan. Line with parchment paper so that the paper overhangs on two opposite sides.
- Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat sugar and chocolate mixture until well-blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 or 4 portions, mixing just until combined.
- Transfer batter to prepared pan. Bake for 12 minutes.
- Sprinkle toppings over partially baked brownies. Pour condensed milk evenly over toppings.
- Bake 30-35 minutes, or until set. Cool completely in pan on wire rack.
- Then, using the overhanging parchment, lift out the brownies onto a cutting board. Cut into bars using a sharp knife.
Brownie recipe adapted from bakeorbreak.com
Brownies for Days http://www.browniesfordays.com/