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.