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Chipster-Topped Brownies

 
Chipster-Topped Brownies
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
 
One serving costs about $38.96 One serving costs about $38.96 One serving costs about $38.96

$38.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy dessert American
spoonacular Score:19%

Spoonacular Score: 19%

 

If you want to add more American recipes to your recipe box, Chipster-Topped Brownies might be a recipe you should try. This recipe serves 1 and costs $38.96 per serving. One serving contains 14963 calories, 170g of protein, and 941g of fat. Only a few people really liked this dessert. 1 person has made this recipe and would make it again. This recipe from Foodista requires vanillan extract, salt, vanillan extract, and brown sugar. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 74%. Similar recipes include Fudge Topped Brownies, Candy Topped Brownies, and Peppermint-topped Brownies.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
6 cups
6 cups bittersweet chocolate
bittersweet chocolate
6 ounces
6 ounces 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 cup
0.75 cup light brown sugar
light brown sugar
0.75 cup
0.75 cup 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 cup
0.67 cup sugar
sugar
1.67 cups
1.67 cups sugar
sugar
8 ounces
8 ounces unsalted butter
unsalted butter
12 Tbsps
12 Tbsps unsalted butter
unsalted butter
3 ounces
3 ounces 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 ounces bittersweet chocolate
6 ounces
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 cup light brown sugar
0.75 cup
light brown sugar
0.75 cup light brown sugar
0.75 cup
light brown sugar
0.5 tsps salt
0.5 tsps
salt
0.5 tsps whole salt
0.5 tsps
whole salt
0.67 cup sugar
0.67 cup
sugar
1.67 cups sugar
1.67 cups
sugar
8 ounces unsalted butter
8 ounces
unsalted butter
12 Tbsps unsalted butter
12 Tbsps
unsalted butter
3 ounces unsweetened chocolate
3 ounces
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
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
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
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl


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: $39.48
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
¾ cups light brown sugar
⅔ cups sugar
1.6666666269302368 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
$0.27
$0.23
$1.09
$0.17
$0.21
$0.53
$0.53
$0.18
$0.46
$1.94
$1.44
$1.73
$0.15
$0.30
$2.80
$39.48

Nutritional Information

Quickview
15590 Calories
170g Protein
940g Total Fat
1687g Carbs
83% Health Score
Limit These
Calories
15590k
780%

Fat
940g
1448%

  Saturated Fat
516g
3226%

Carbohydrates
1687g
563%

  Sugar
1240g
1378%

Cholesterol
2035mg
679%

Sodium
3527mg
153%

Alcohol
2g
11%

Caffeine
1117mg
372%

Get Enough Of These
Protein
170g
341%

Manganese
25mg
1298%

Copper
20mg
1035%

Magnesium
2741mg
685%

Iron
115mg
644%

Fiber
127g
509%

Phosphorus
4890mg
489%

Selenium
307µg
439%

Zinc
50mg
335%

Potassium
9356mg
267%

Vitamin A
12094IU
242%

Vitamin B1
3mg
218%

Vitamin B2
3mg
218%

Folate
810µg
203%

Calcium
1536mg
154%

Vitamin B3
30mg
150%

Vitamin E
20mg
138%

Vitamin K
128µg
122%

Vitamin B5
10mg
109%

Vitamin B6
1mg
91%

Vitamin B12
5µg
90%

Vitamin D
11µg
79%

Vitamin C
1mg
2%

covered percent of daily need

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