Oh…Dorie, Dorie, Dorie!
You have these fabulous ideas.
You take 2 brilliant desserts and combine them into one.
Brownies and Chocolate chip cookes.
You make me think to put white and dark chocolate in the brownie batter instead of walnuts, because I don’t like nuts in my brownies.
Then you say to mix up fabulous chocolate chip cookie dough.
Dough that is so fabulous I eat 2 bite fulls of raw batter, and don’t want to stop.
Then you say to plop the rest of this delicious dough on top of the brownie dough and spread it out.
You say to bake it for 50-55 minutes or until the top is golden and a knife comes out slightly streaked with chocolate.
So I do that.
The knife is slightly streaked.
The guests are eagerly awaiting Chipster Topped brownies (that Beth of Supplicious picked for today’s TWD).
I cut the gorgeous brownies only to see that they aren’t done.
So, we stick them back in for 15 minutes as the guests sit around chatting, politely waiting for their dessert.
Still not done.
Back in the oven for another 5 minutes.
Guests starting to demand dessert.
Back for 10 more minutes.
Guests and myself finally decide that whether or not it is done, an hour and a half of baking have fully cooked the eggs and we will eat it whether or not it is done.
Not done, but we eat the goo anyway.
Because you can not go wrong with this much chocolate.
You just can not.
Go check out Beth’s blog. She has the recipe and the way to get around all this under baked problem.
Beth is brilliant!
Chocolatechic…not so much.