Category Archives: Chipster-topped brownies

Hooray for Tuesday with Dorie! Hooray for Espresso Cheesecake Brownies.

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I open with a Cheesecake Brownie Abstract.

And hooray for hitting the gym, but that is so not what this post is about.

You know, my good friend Rachel moved away (you know who you are, Rachel). I blame her. Because when Rachel moved, her whole family moved with her (umm, of course). At least I knew Mike and Michael (husband, son) would eat my Tuesdays with Dorie goods. But now? Guess I’d better call Brady (my one “young” friend). He’s been known to enjoy a dessert or two at my hands.

It’s tough, you know? I could eat the entire pan. No, really, I am SO not joking.

But I won’t. Eat every last brownie, that is. One, sure. Two? Probably a bad idea.

ANYWAY.

It has been way too hot to cook this summer and I’ve been running around a bit, but the truth is? I really miss cooking when I find myself too busy to do it. I’ve finally dug my heels and and refused to eat out. It’s mediocre. REALLY. So…let’s take the time to do something fun. Tonight I did two somethings fun:
1. Tuesdays With Dorie
2. Ming Tsai’s Dumplings from Blue Ginger cookbook (more about that in another blog post).

These brownie’s were oh-such-a-nice-way to return to baking. Brownies are reasonably easy for someone as baking challenged as I am and these are incredible (okay, truth be told, I haven’t actually eaten one yet, because they are cooling for 2 hours in the fridge before I top them with even. more. sour. cream. But the coffee flavored cheesecake batter went really nicely with a dollop of the brownie batter! Love me some raw eggs…)
When I DID finally get around to assembly? Oh, heaven. The coffee flavor is there and the consistency of the cheesecake part is silky and smoth. Cut these into very small square because they are RICH. Enjoy with un cortado. And savor every crumb. Then share with as many people as possible: you will make them very happy.

(Final aside. I think I’d stop before the sour cream next time. It had an almost fake taste to it–so much so that I double checked and made sure I used full fat, good stuff…but hey, thems the breaks, right? If I make this again, I’m thinking a drizzle of chocolate over all. This is the kind of cheesecake they cut up, dip in chocolate and freeze on a stick. Decadence.)

(Really the final aside–after this sat overnight and the sour cream firmed up it lost that odd taste that made if fakey. I love it super chilled and firmer. That said, I still think I might forego it in the future, if for not other reason than the espresso cheesecake part of this is so fabulous.)

Recipe is up at Melissa’s Life in a Peanut Shell. And check out TWD for the blog roll and all the other bakers.

Tuesdays with Dorie! I’m Back: Chipster-Topped Brownies

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I kind of took last week off from Tuesdays (although I DID make fresh mango bread finally this week; I’d gotten the mangos, after all…) But I had a party to go to, a reason to make brownies and a will to make brownies, too…

So we did Chipster-Topped Brownies this week: decadent (as in decadent-you-don’t-wnat-to-know-how-much-butter-is-in-these decadent) brownie base with really tasty chocolate chip cookie baked on top. Here’s the spreading of the chocolate chip topping…drop it on, gently spread:

I loved how this looked, the two-tone bar cookie…ANd I loved how it tasted. But if you can believe it, it was almost too rich. No, it WAS too rich…I cut one-inch squares to start ….then I slice those into two and three pieces..that was all I could manage (I know my hips will thank me for that later! They thank me for it now.)

I omitted the nuts because I am, as I call it, a brownie purist. I don’t like nuts, frosting, anything on/in my brownies. Add chocolate chip cookie dough to the list. Because although the flavor is fabulous, I want to ask why? I love good brownies. I love good chocolate chip cookies…I suppose this is the ultimate combo for some…but I should have guessed I might not love it even if I love both components: I never liked chocolate chip cookie dough ice cream either.

So love it or hate it, it IS beautiful and gets a lot of rave reviews from people…Now go read everyone’s blog (see TWD for the blog list) about it, especially Supplicious by Beth, who chose this week’s recipe.

And since I kept baking and made the mango bread, too, here’s a photo. I really like the bread–I think Dorie says it tastes better the next day, and I agree. This would make great muffins…Mmm. with coconut topping..Mm. I had a minor “loaf explosion,” as you can see from the photo, but that sure didn’t affect the flavor. Check out Kelly from Baking with the Boys for her pick and the recipe.

Tuesdays with Dorie! I’m Back: Chipster-Topped Brownies

Leave a reply

I kind of took last week off from Tuesdays (although I DID make fresh mango bread finally this week; I’d gotten the mangos, after all…) But I had a party to go to, a reason to make brownies and a will to make brownies, too…

So we did Chipster-Topped Brownies this week: decadent (as in decadent-you-don’t-wnat-to-know-how-much-butter-is-in-these decadent) brownie base with really tasty chocolate chip cookie baked on top. Here’s the spreading of the chocolate chip topping…drop it on, gently spread:

I loved how this looked, the two-tone bar cookie…ANd I loved how it tasted. But if you can believe it, it was almost too rich. No, it WAS too rich…I cut one-inch squares to start ….then I slice those into two and three pieces..that was all I could manage (I know my hips will thank me for that later! They thank me for it now.)

I omitted the nuts because I am, as I call it, a brownie purist. I don’t like nuts, frosting, anything on/in my brownies. Add chocolate chip cookie dough to the list. Because although the flavor is fabulous, I want to ask why? I love good brownies. I love good chocolate chip cookies…I suppose this is the ultimate combo for some…but I should have guessed I might not love it even if I love both components: I never liked chocolate chip cookie dough ice cream either.

So love it or hate it, it IS beautiful and gets a lot of rave reviews from people…Now go read everyone’s blog (see TWD for the blog list) about it, especially Supplicious by Beth, who chose this week’s recipe.

And since I kept baking and made the mango bread, too, here’s a photo. I really like the bread–I think Dorie says it tastes better the next day, and I agree. This would make great muffins…Mmm. with coconut topping..Mm. I had a minor “loaf explosion,” as you can see from the photo, but that sure didn’t affect the flavor. Check out Kelly from Baking with the Boys for her pick and the recipe.