There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Dense, decadent brownies have a rich taste that may seem impossible to intensify, but you can double their richness to create a dessert twice as flavorful and delicious as the standard variety. Double-decker, or two-layer, brownies do not have to be twice as thick as traditional bars. They must simply contain two distinct brownie layers. By mixing two batters, each containing a different chocolate morsel variety, you can craft double-decker, chocolate chip brownies that defy everything you thought you knew about these indulgent treats. Add this to my Recipe Box.
- 9-by-13-inch baking pan
- Non-stick cooking spray
- Parchment paper
- 2 medium saucepans
- 1 cup unsalted butter (2 sticks)
- 2 wooden spoons
- 4-ounce semisweet chocolate baking bar
- 4-ounce white chocolate baking bar
- 2 cups granulated white sugar
- 1/2 teaspoon salt
- 4 eggs
- 2 cups all-purpose flour
- 1/3 cup white chocolate chips
- 1/3 cup milk chocolate chips
Preheat the oven to 325 degrees.
Spray a 9-by-13-inch baking pan with non-stick cooking spray. Tear a piece of parchment paper that is about 8 inches longer than the pan and lay it in the pan. Apply another light layer of non-stick spray.
Place two medium saucepans on a stove top. Set each burner to the lowest heat setting.
Place 1/2 cup of unsalted butter in each saucepan. Allow the butter to melt and warm slowly. Stir the contents of each saucepan with a separate wooden spoon.
Break a 4-ounce semisweet chocolate baking bar into pieces. Add all of the pieces to one saucepan. Stir the ingredients to spread the pieces evenly throughout the pan. Break a 4-ounce white chocolate baking bar into pieces. Add the pieces to the second saucepan. Stir the contents to spread the pieces evenly.
Stir the contents of each pan with their respective spoons until the chocolate and butter melt into a uniform mixture in each pan. Stay at the stove constantly to ensure the chocolate does not start burning. Scrape the wooden spoon along the bottom of the pan as you stir to ensure pieces of unmelted chocolate do not stick to the bottom.
Add 1 cup of granulated white sugar and 1/4 teaspoon of salt to each saucepan. Stir both mixtures until they are relatively smooth. Turn both burners off.
Add two eggs to the semisweet batter. Stir the batter using broad strokes to break the yolks and mix the ingredients. Stir until there are no visible streaks of egg whites or yolks anywhere in the batter. Repeat the process to add two eggs to the white chocolate batter.
Add 1 cup of all-purpose flour to each saucepan. Stir each batter to incorporate the flour.
Add 1/3 cup of white chocolate chips to the semisweet batter. Add 1/3 cup of milk chocolate chips to the white chocolate batter. Stir each mixture.
Pour the semisweet batter into the lined baking pan. Lift the pan and turn it gently in different directions to allow the batter to spread into an even layer. Set the pan down.
Pour the white chocolate batter on top of the dark batter. Lift the pan to spread the batter in an even layer.
- Photo Credit Jupiterimages/Photos.com/Getty Images