- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (total)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon butter or margarine, melted
- 1 cup semi-sweet mini chocolate chips
Preheat oven to 350º F. Grease a 13 x 9-inch pan. In a large bowl, cream butter and sugars until light and fluffy, then beat in eggs and vanilla. In a smaller bowl, mix together 2 1/4 cups of the flour (all of it but 1/4 cup) with the baking powder and salt. Once it is properly combined, stir it into the wet mix. Finally, divide the batter in half; one will become cocoa batter and one will be vanilla. Stir the tablespoon of melted butter into the cocoa powder, then dump the mix into the half of the batter that will be cocoa. Stir until all the mix is no longer lumpy and looks chocolate and smooth. Spread the batter evenly into the greased pan. Now dump the last 1/4 cup flour into the remaining batter along with half of the chocolate chips. Stir it up good and then dump on top of the spread-out cocoa batter, spreading evenly. Do NOT stir it into the cocoa! Spread it out on top! Finally just sprinkle the top with the rest of the chocolate chips. Bake for 25 to 30 minutes until the edges of the cake start to pull away from the sides of the pan. Cool completely in the pan and cut into bars.
Yield: 24 brownies
Variations: Use M&Ms, white chocolate bits, or peanut butter chips instead of chocolate chips if you desire!
Source: Adapted from an Easy to Bake, Easy to Make "SuperQuick" recipe card I got in the mail. Original title: "Double-Decker Confetti Brownies."
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