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.