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Chipster-Topped Brownies

 
One serving costs about $39.15 One serving costs about $39.15 One serving costs about $39.15

$39.15 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy lunch,main course,main dish,dinner american
spoonacular Score:74%

Spoonacular Score: 74%

 

The recipe Chipster-Topped Brownies could satisfy your American craving in around 45 minutes. This recipe makes 1 servings with 14933 calories, 167g of protein, and 937g of fat each. For $38.81 per serving, this recipe covers 86% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, bittersweet chocolate, butter, and a few other things to make it today. Not a lot of people really liked this dessert. 1 person has tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Similar recipes include Candy-Bar-Topped Brownies, Fudge Topped Brownies, and Blondie-Topped Brownies.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
6 cups
6 cups bittersweet chocolate
bittersweet chocolate
6 oz
6 oz bittersweet chocolate
bittersweet chocolate
1 large
1 large egg
egg
1 large
1 large egg yolk
egg yolk
4 large
4 large eggs
eggs
1 cup
1 cup flour
flour
1.25 cups
1.25 cups flour
flour
0.75 cups
0.75 cups light brown sugar
light brown sugar
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps whole salt
whole salt
0.67 cups
0.67 cups sugar
sugar
1.67 cups
1.67 cups sugar
sugar
8 oz
8 oz unsalted butter
unsalted butter
12 Tbsps
12 Tbsps unsalted butter
unsalted butter
3 oz
3 oz unsweetened chocolate
unsweetened chocolate
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp
1 tsp vanilla extract
vanilla extract
1 cup
1 cup walnuts
walnuts
0.5 tsps baking soda
0.5 tsps
baking soda
6 cups bittersweet chocolate
6 cups
bittersweet chocolate
6 oz bittersweet chocolate
6 oz
bittersweet chocolate
1 large egg
1 large
egg
1 large egg yolk
1 large
egg yolk
4 large eggs
4 large
eggs
1 cup flour
1 cup
flour
1.25 cups flour
1.25 cups
flour
0.75 cups light brown sugar
0.75 cups
light brown sugar
0.5 tsps salt
0.5 tsps
salt
0.5 tsps whole salt
0.5 tsps
whole salt
0.67 cups sugar
0.67 cups
sugar
1.67 cups sugar
1.67 cups
sugar
8 oz unsalted butter
8 oz
unsalted butter
12 Tbsps unsalted butter
12 Tbsps
unsalted butter
3 oz unsweetened chocolate
3 oz
unsweetened chocolate
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 tsp vanilla extract
1 tsp
vanilla extract
1 cup walnuts
1 cup
walnuts

Equipment

baking paper
baking paper
cutting board
cutting board
baking sheet
baking sheet
stand mixer
stand mixer
baking pan
baking pan
hand mixer
hand mixer
wax paper
wax paper
sauce pan
sauce pan
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven
baking paper
baking paper
cutting board
cutting board
baking sheet
baking sheet
stand mixer
stand mixer
baking pan
baking pan
hand mixer
hand mixer
wax paper
wax paper
sauce pan
sauce pan
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Center a rack in the oven and preheat the oven to 350 degrees F.
  2. Butter a 9x13 inch baking pan, line it with wax paper or parchment paper and butter the paper.
  3. Put the pan on a baking sheet.
  4. To Make the Brownie Batter:
  5. Put both chocolates and the butter in a bowl set over a saucepan of simmering water.
  6. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth.
  7. If the mixture get too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
  8. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy.
  9. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated.
  10. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add flour, mixing only until it disappears into the batter.
  11. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan.
  12. Set aside.
  13. To Make the Cookie Dough:
  14. Whisk together the flour, baking soda and salt.
  15. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes.
  16. One at a time, add the egg and the yolk, beating for 1 minutes after each addition.
  17. Beat in the vanilla.
  18. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate.
  19. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
  20. Bake for 50-55 minutes, or until the cookie top is deep gold brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate.
  21. Transfer the pan to a rack and cool to room temperature.
  22. Before I baked these I read some reviews. The brownie layer tends to be under baked while the cookie layer comes out perfectly. Some people suggest that you bake the brownie layer for 15 minutes at 350F. before proceeding. I made mine this way and they were fine. *
  23. When the brownies are completely cook, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn the right side up onto a cutting board.
  24. Cut into bars about 2 inches x 1 inch. (You can cut larger bars if you're serving cookie lovers with Texas-size appetites.)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $39.14
Ingredient
6 cups bittersweet chocolate
6 ounces bittersweet chocolate
1 large egg
1 large egg yolk
4 larges eggs
1 cup flour
1.25 cups flour
¾ cups light brown sugar
⅔ cups sugar
1.6666666666666665 cups sugar
8 ounces unsalted butter
12 tablespoons unsalted butter
3 ounces unsweetened chocolate
½ teaspoons vanilla extract
1 teaspoon vanilla extract
1 cup walnuts
Price
$23.62
$3.83
$0.31
$0.23
$1.24
$0.17
$0.21
$0.53
$0.18
$0.46
$1.94
$1.44
$1.73
$0.15
$0.30
$2.80
$39.14

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
15020 Calories
174g Protein
942g Total Fat
1527g Carbs
85% Health Score
Limit These
Calories
15020
751%

Fat
942g
1450%

  Saturated Fat
517g
3233%

Carbohydrates
1527g
509%

  Sugar
1080g
1200%

Cholesterol
2161mg
720%

Sodium
3528mg
153%

Alcohol
2g
11%

Caffeine
1117mg
372%

Get Enough Of These
Protein
174g
349%

Manganese
25mg
1294%

Copper
20mg
1032%

Magnesium
2730mg
683%

Iron
115mg
641%

Fiber
127g
509%

Phosphorus
4950mg
495%

Selenium
315µg
451%

Zinc
50mg
337%

Potassium
9183mg
262%

Vitamin A
12275IU
246%

Vitamin B2
3mg
227%

Vitamin B1
3mg
219%

Folate
824µg
206%

Vitamin B3
29mg
149%

Calcium
1418mg
142%

Vitamin E
21mg
141%

Vitamin K
128µg
123%

Vitamin B5
11mg
112%

Vitamin B12
5µg
95%

Vitamin B6
1mg
91%

Vitamin D
12µg
83%

Vitamin C
1mg
2%

covered percent of daily need

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