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Double Decker Brownies
Brownies and blondies in the same bar. Rich, delicious and unique with the flavors of chocolate and toffee.
Course
Bar cookies
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Cooling
30
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
48
Calories
172
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Ingredients
¼
cup
butter
melted
1 ½
cup
sugar
2
eggs
½
teaspoon
vanilla
¾
cup
all-purpose flour
½
cup
dark cocoa powder
I use extra dark
¼
teaspoon
salt
Blondie layer
2
cups
flour
¾
teaspoon
baking powder
¼
teaspoon
baking soda
½
teaspoon
salt
1
cup
butter
1
cup
light brown sugar
1
cup
sugar
2
eggs
1 ½
teaspoons
vanilla
1
cup
pecans
chopped
1
cup
toffee chips
Instructions
Preheat oven to 325F.
Allow butter for blondie layer to come to room temperature.
Butter a 13x 9 inch pan.
Brownie Layer
Mix the flour and salt.
Beat
the butter, cocoa, and sugar until no longer grainy.
Add the eggs, one at a time, beating well after each.
Add the vanilla.
Stir in the dry ingredients.
Smooth into the prepared pan.
Blondie Layer
Mix the flour, baking powder, salt, and baking soda.
Beat
the butter until smooth and creamy.
Beat
in the sugars until no longer grainy.
Add the eggs, one at a time.
Add the vanilla.
Stir in the dry ingredients.
Fold in
the chips and nuts.
Smooth into the prepared pan over the brownie layer.
Bake for about 30 to 40 minutes, or until a knife inserted in center comes out with a few crumbs clinging to it.
Cool, and cut into desired sized bars.
Notes
Hershey's Extra Dark Cocoa was used in this recipe
If you can't find toffee chips in the baking section you can chop a couple of Heath bars - or leave it right out.
Don't overcook!
Nutrition
Calories:
172
kcal
|
Carbohydrates:
24
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
97
mg
|
Potassium:
50
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
206
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
1
mg