Sunday, May 22

Double Decker Confetti Brownies

I know it's the beginning of summer and we are all working on our bikini bodies but these are worth a few extra calories. I originally made them for Spencer's last snack day in the 2nd grade. I am sure his teachers appreciated my sugar donation to the classroom.

Double - Decker Confetti Brownies

INGREDIENTS: 3/4 cup (1 1/2 sticks) butter or margarine softened
1 cup granulated sugar
1 cup firmly packed light 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

1 Tbl butter or margarine, melted

1 cup M&Ms semi-sweet chocolate mini baking bits, divided

Preheat oven to 350
Lightly grease 13x9x2-inch baking pan; set aside.

In large bowl, cream 3/4 cup of the 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 1 Tbl melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan.

Stir remaining 1/4 cup flour and 1/2 cup M&Ms into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup of M&Ms.

Bake 25 to 30 minutes or until edges pull away from sides of pan. Cool completely. Cut into bars.

*I used a 50/50 mixture of white chocolate and semi-sweet chocolate chips in place of the M&Ms.

*For neat slices, turn cooled brownies upside down onto a cutting board - the top doesn't crumble when the bars are cut from the bottom.


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