Sunday, April 10, 2011

Double-Decker Confetti Brownies

I had no ideas for a treat this week. No inspirations struck so I decided to page through my cookbooks and see what caught my eye.

Anything with M&M’s is usually a safe bet for something that will please most people. When I bake with M&M’s I usually make my normal blondie bars studded with M&M’s. This recipe though offered the chance to combine blondies and brownies – how could I resist?

Dennis said these were pretty similar to my normal M&M bars and would have liked it if the chocolate flavor came through even more. I think next time I might add in some espresso powder to the chocolate layer to really up the ante. I see future experimentations with this recipe in my future.

Double-Decker Confetti Brownies (from Favorite Brand Name Cookies)


3/4 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

3 large eggs

1 teaspoon vanilla

2 1/2 cups flour, divided

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 tablespoon butter, melted

1 cup M&M's, divided

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

Cream together butter and sugars in a large bowl until light and fluffy.

Beat in eggs and vanilla.

In a separate medium size bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture.

Divide batter in half.

Blend together cocoa powder and melted butter; stir into one half of the dough.

Spread cocoa dough evenly into the prepared pan.

Stir remaining 1/4 flour and 1/2 cup M&M's baking bits into remaining dough; spread evenly over the cocoa dough in the pan.

Sprinkle with remaining M&M's.

Bake 25 to 30 minutes or until edges start to pull away from sides of the pan.

Cool completely before cutting into bars.

Makes 24 brownies.