Chocolate Chip Coffee Cake (2010.18)

Semi-homemade dessert/brunch/breakfast. This is good - but to me it tastes just like a normal cake - in a different shape. It should be good with the amount of eggs in it. The chocolate isn't overwhelming (I didn't put the glaze on it - it probably would be too sweet). Even though it didn't come out the best, I'm still taking it to the office tomorrow because I can't see throwing money completely down the drain. I hope some of it gets eaten at least.

It does annoy me when magazines don't put their name on the top or bottom of pages. I don't know where this came from, but here you go:

1 butter cake mix

1 8oz container (light) sour cream

3/4 c canola oil

2/3 cup sugar

4 eggs

1/4 cup packed light brown sugar

1/2 cup milk chocolate chips

Mix all but the last two. Pour into a greased and floured bundt pan - half the batter. Combine brown sugar and chips - sprinkle in (see picture). Top with remaining batter. Bake at 350 for 50 minutes or until done. Let cool, remove, cut.

The sugar and the chocolate helps the chocolate chips from sinking. I would maybe even put a little more - but I doubt this will make it into a rotation. Although good for a quick yummy eating because most of the stuff will be handy or cheap.

Peanut Butter Chocolate Chip Bars (2010.17)

Best thing I've cooked (new) all month. Great way to end April! We are having Joy Prom at Church tonight and these are for the hundreds of volunteers we will have:

Makes 16 - not healthy at all (but very yummy)

1 1/2 cup powdered sugar

1 1/2 cup creamy pb (I used skippy, not all natural) - the whole regular jar - then used the jar for Oats in a Jar this morning for breakfast

1 1/2 tsp vanilla

1 roll (16.5 oz) chocolate chip cookie dough

350. square ungreased pan.

Press about 3/5 of the dough on bottom of pan. Mix sugar, pb, and vanilla. Spread on top. Crumble rest of cookie dough on top and bake for about 30 minutes.

Let chill for about an hour. Cut into bars.

Serve chilled or room temp. Get them out of the house!

Peeps Smores

Mark this down as something I would never think to do.

I don't normally like Peeps - never have. I bought a pack this year for my friend Becca who mentioned she loves them. I have also bought them for my friend Michelle who also likes them - but that has been my experience with them. I even love marshmellows - especially homemade ones - I don't know what my deal is.

About a month ago I heard about this peep party among the ladies at Providence. I greatly anticipated this little shindig during my first week here.

Ingredients:

graham crackers

dark chocolate bars

Peeps (buying them after Easter makes this very cheap)

aluminum foil

napkins

Line a pan with foil. Turn oven on broil. Place half a graham cracker down, top with chocolate, then a peep (no color specification needed). Broil for about 15-30 seconds - literally they don't take very long at all. You want them just browned on top of their cute little heads. Take them out - smush (technically cooking term) down the other half of the graham cracker. Enjoy.

Chocolate Orange Pecan Brownies (2010.12)

Bon Appetit redeems itself with this week's recipe. And aren't I glad?!
There is a bakery/coffee shop/cafe in Montana that this recipe comes from (definitely would warrant a trip to Bozeman, MT), and these are delicious cake like on the top, fudgy in the middle, brownies with a hint of orange (I would like more).
These made 16 and the only thing I could say that I would like better is if they cut easier - they were kinda crumbly - but I did not wait till they were cool, so that may have been my problem.
Sorry - no pictures. It was this morning and I was in a hurry to get them done before work, and didn't have time to pick up the camera...

1/2 cup boiling water
6 T unsweetened cocoa powder
1 1/4 packed dark brown sugar
3/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans (I didn't toast mine)
2 eggs
10 T unsalted butter, melted, cooled
zest of one orange (I might do two next time)
1/2 tsp vanilla

Combine water and cocoa powder, set aside. Melt butter, set aside to cool.
Mix sugar through pecans, set aside.
Whisk eggs, add butter, orange zest, and vanilla. Add in chocolate mixture. Add in dry ingredients. Mix just until combined.
Pour into greased 9x9 pan, bake at 350 for about 27-30 minutes. I left mine in there for 28 and they were a little too done on the sides, but perfect in the middle.
Enjoy!

Double Chocolate Ghirardelli Cookies (2010.9)

These are a wonderful bite of chocolate-y goodness! :) I made them before my 5k on Saturday, baked some afterwards and baked the rest this morning for the office. YUM!

This recipe of the week was definitely a winner and I think you can find the recipe virtually in every cooking magazine at some point - just as an advertisement for the BEST chocolate!

1 bag dark chocolate chips - Ghirardelli 60%

6 T unsalted butter

3 eggs

1 cup sugar

1/3 cup flour

1/2 tsp baking powder

1 bag semi sweet - ghirardelli

1/2 cup chopped pecans

Melt dark chocolate and butter - let cool a bit.

Mix eggs and sugar till thick and creamy. Add in chocolate. Mix well. Add in dry ingredients. Fold in chips and nuts.

Put in seran wrap in 2 separate piles and chill for at least an hour.

Cut, roll, and bake for 11 minutes at 375.

Cool.

Best way to enjoy: warm with a tall glass of milk!

Chocolate Chip and Peanut Blondies (2010.8)

Bon Appetit comes through again! These were defininitely a winner - at least among the office staff. So, you may want to make these!

1 cup all purpose flour
1/2 tsp salt
1/4 tsp soda
1 stick unsalted butter
1 1/4 packed brown sugar
2 eggs
1 tsp vanilla
1/2 cup salted roasted peanuts
1/2 cup dark chocolate chips

Melt butter on stove over medium. Remove from heat. Stir in brown sugar, than vanilla.
Let cool for about 2-3 minutes. Stir in eggs. Whisk in dry ingredients. Stir in half of peanuts and half of chips. Pour in greased and foiled 8x8 pan. Top with remaining peanuts and chips. Bake at 350 for about 30 minutes or until done.

Rolfe's Peanut Butter Truffles

Back in December, I did a 12 days of Christmas baking. My friend Brian posted a truffle recipe, he also shot me some variations. I used one of these variations yesterday for our Foster party tonight. Yum!

Here it is. Brian described it so well so I thought I would let him do it. I halved the recipe...

Chocolate by B – Peanut Butter

Ingredients:
1 ½ Cup Powdered Sugar
½ Cup Peanut Butter
3 eggs (whites)
12 oz (1 bag) White Chocolate Chips
24 oz (2 bags) Semi-sweet Chocolate Chips

Directions:
Cover two cookie sheets with wax paper and set aside.

Cream sugar and peanut butter together (will develop a sandy texture). Blend in three egg whites, one at a time, making sure each is fully combined before adding the next. The mixture will resemble cake frosting at this stage. Melt the White Chocolate in a microwave (60 to 90 seconds, be sure to mix well after the first minute). Allow chocolate to cool slightly and then add to mixture. Combine thoroughly and quickly (chocolate will start to set) and spoon onto wax paper (like making small drop cookies). Place in freezer for ten to fifteen minutes to set firmly.

Melt Semi-sweet chocolate in a double boiler. Remove fillings from freezer, dip in melted chocolate and return to wax paper. When all the chocolates are dipped, return them to the freezer for another ten to fifteen minutes to allow the chocolate to set. They may then be moved to air-tight containers for storage or served. Allow them to warm to room temperature before serving.

12 Days of Baking - Day 3 - Dark Mint Truffles

Working in seminaries provides one with the opportunity to meet many people - and then know people all over the world. Brian, a friend of mine who now works in Texas, used to work in North Carolina. He is great with chocolates as you'll soon see in these recipes. I wanted to make all of these as soon as I saw the recipes. Holy yum!

Here's a little story from him: (the above picture was taken with another friend of mine: Wendy)

Like most of us, my memories of Christmas are crowded with smells from Grandma’s kitchen. She was a master craftsman in her art and the holiday season from Thanksgiving to New Years Eve was an ongoing celebration of home-baked sweets including fruit pies, cream pies, cobblers, cakes, cookies, cinnamon rolls, and donuts. Candies, such as fudge and lemon-bars, though faithfully present were relegated to second string when forced to compete with Grandma’s star performers. One year I was intrigued to spot a new-comer among the home-made candies. It was a chocolate of some sort, rough in shape and kept in the refrigerator. Grandma simply called them “frangos”. Lighter in texture than fudge, yet rich and minty, these chocolates soon dominated the “candy” category and subsequent years witnessed the unnoticed departure of the other candies from the menu. As the years progressed, family tastes slowly changed with the times becoming more health conscious. The quantity and variety of Christmas desserts dwindled. Instead of reproducing the entire array of baked desserts, grandma would select a few favorites to highlight from year to year. The minty chocolates, however, had established themselves as a Christmas staple and so, while never center-stage, they became an ongoing Christmas tradition.
After college, I moved to the South and took the recipe with me. I soon discovered, however, that the soft chocolates did not fare well in the warm Southern climate. I modified the recipe slightly by portioning the chocolates onto wax paper, chilling them in the freezer, and then dipping them in melted chocolate chips. This created a “truffle” with a hard chocolate shell and a soft minty center that can remain indefinitely at room temperature and travel to parties. In the years since, it has become my most popular (and requested) party contribution.

Here is the recipe:

Dark Mint Truffles:

Ingredients:
1 ½ Cup Powdered Sugar
½ Cup Softened Butter (one stick)
1tsp Vanilla Extract*
1tsp Mint Extract*
2 eggs (whites)
36 oz (3 bags) Dark Chocolate Chips (I prefer Hershey’s Special Dark)
*Note: Do not use artificial flavorings. They contain too much water which will make your chocolate grainy.

Directions:
Cover two cookie sheets with wax paper and set aside.
Cream sugar and butter, then blend in two egg whites, one at a time, making sure each is fully combined before adding the next. The mixture will resemble cake frosting at this stage. Mix in vanilla and mint extract. Melt one bag of chocolate in a microwave (60 to 90 seconds, be sure to mix well after the first minute). Allow chocolate to cool slightly and then add to mixture. Combine thoroughly (filling will look like cake batter) and spoon onto wax paper (like making small drop cookies). Place in freezer for ten to fifteen minutes to set firmly.
Melt the other two bags of chocolate in a double boiler. Remove fillings from freezer, dip in melted chocolate and return to wax paper. When all the chocolates are dipped, return them to the freezer for another ten to fifteen minutes to allow the chocolate to set. They may then be moved to air-tight containers for storage or served. Allow them to warm to room temperature before serving.

He also has: peanut butter, white raspberry, and english toffee truffles. Let me know if you want any of those recipes.

Thanks Brian. Keep making that chocolate. I know everyone who eats one feels the need to eat the rest of them (and then go run)!

Chocolate Banana Bread - 2009.44

Tyler Florence definitely has a winner on his hand! This tastes like a brownie in bread form. So good.
Wasn't too rich, you could see chunks of banana in it. We didn't have any vanilla, so substituted coconut extract - and it made it taste very "tropical". So yum. We made it in 8 little loaves so Mom could give them away!
From Tyler Florence's Ultimate.

1 stick unsalted butter, softened
2 cups flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp salt
4 oz bittersweet chocolate, melted (used Hershey's Dark)
2 eggs
3 ripe bananas
1 tsp vanilla (or coconut like we used)

Grease loaf pan (350 degrees).
Mix dry. Cream wet. Add together - don't overmix.
Bake for about 55 minutes (for regular pan) or 40 for small pans. Just check it.
Very good!
For 12 slices: 283 calories, 12 fat, 2 fiber. This would be good for a special dessert with cool whip or ice cream and sliced bananas, maybe some shaved chocolate and coconut.

My Favorite Chocolate Chip Cookies

Its hard work coming up with a really great balanced chocolate chip cookie. I have mixed several recipes and trying to find the perfect one. For me, this is it. Slight crunch on the outside, very nice chew on the inside, balanced because of the different sugars and different chocolates. These were all enjoyed last night at a birthday party. The mixture of the m&ms in these were a request from the birthday boy!

1 stick unsalted butter, melted and cooled (I do this first so it adequate time to cool)
1/2 cup light brown sugar (for chew)
1/4 cup dark brown sugar (for depth of flavor)
1/3 scant cup of white sugar (just because!)
1 egg plus 1 egg yolk
1 T vanilla
1 cup flour
1/2 cup plus 2 T bread flour
1/4 heaping tsp salt
1/4 heaping tsp baking soda
3/4 cup semi sweet (or mini baking m&ms)
3/4 cup dark chocolate (I used girardhelli in this batch)

Cream together the butter through the vanilla till light and fluffy (about 5 minutes). Mix together dry. Add just until incorporated. Fold in chocolate chips. Do not overmix. Bake at 350 for about 11 minutes - don't overcook. I get about 30 cookies out of this - depending on the size.
Enjoy!

Martha Stewart's Turtle Brownies (2009.33)

Martha Stewart brought you this week's recipe. I made her Turtle Brownies out of the Cookies book that bears her name. The brownie part was good and easy and dense (with not much flour) but the caramel making part was not as easy as she said it was (took much longer and it still wasn't medium amber), so I gave up because I had other things to do. So, I still did the sauce and added the pecans, then let them set up, and turned the whole thing into a trifle - which was very yummy!

1/2 stick unsalted butter
3 oz unsweetened chocolate
1/c cup flour
1/4 tsp baking powder
1/2 tsp coarse salt
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla

1 cup sugar
1/2 cup water
1/3 cup milk (or heavy cream)
1 tsp vanilla
1/2 tsp coarse salt
1 cup chopped pecans

Melt butter and chocolate. Cream eggs and sugar about 4 minutes. Add chocolate mixture, add vanilla and milk. Add in dry ingredients. Bake in a parchment sprayed lined 8x8 pan at 325 for 27 minutes (25-30 depending on oven).

Bring sugar and water to a boil, swirl around for 5-7 minutes (or 25) till medium amber. Take off stove and immediately add the rest of the ingredients.

Pour over cool brownies and let chil for 30 min to an hour till set. Cut and serve.

I made a trifle using light cool whip and chocolate pudding. Very rich and chocolaty - yum!

Campfire Smore Brownies - Updated

These cake like, campfire-reminding brownies are very easy. I baked these for a CG pool party we are having tonight. i loved how the marshmallows behaved on top and I really liked the graham crackers in the batter. What I didn't like was the cake-like brownie - I have gotten more to like dense fudge type brownies in my old age.

But, they are good. I got these from blog-world, Joy the Baker.

S’mores Brownies

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a small sauce pan over med-low heat until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

I baked mine for 35 minutes and they were great.

I definitely like these better the day after. Still cake-like, but moist.

Black and White Cake-Like Brownies (2009.10)

Black and white is usually used to define a high class or dressy party. I love wearing black (besides the slimming effect) and white I think of calm and summer...
Well, these brownies were amazing without the black and white effect, but even better with it. I'm so glad I took the time to melt the chocolate drizzle.
These are out of The Essential Chocolate Chip Cookbook. These are definitely going in the keeper file! The brownies are more cake like - but moist and fudgy - if that makes any sense. I had to adjust the recipe a little bit just bvecause I didn't have enough sour cream - but really yummy... And these got made unlike any other brownie recipe...a winner.

1 2/3 cup flour
1/3 cup unsweetened cocoa powder
2 cups packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, cut into chunks
1 egg
1 tsp vanilla extract
1/2 cup light sour cream
1/2 cup ff vanilla yogurt
2 cups semi sweet chocolate chips

1/3 cup each white chocolate, semi sweet - divided
1/2 tsp in each canola oil

Mix flour through salt in mixer. Add butter and mix till it resembles small peas (about 2 minutes). Add in the wet ingredients. Fold in the chips. Bake in 8 in square pan, lined with parchment paper, sprayed. 325 for about an hour till done (9 inch is about 45).
Let cool. Melt the chocolates. Add in the oil. Drizzle with fork white chocolate than semi-sweet. Let harden.
Cut and give away - unless you eat them all!

Dorie Greenspan Double Decker Brownies

Ok - so Dorie called them Chipster Topped Brownies - but I like my name better. Actually, I could just call them deep dark fudgy brownies topped with chocolate chip cookies. So good. I've gotten nothing but good reviews from them - so here you go.

Brownie Layer
6 oz dark chocolate
3 oz unsweetened chocolate
2 sticks unsalted butter, cubed
1 2/3 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup flour
1 cup chopped walnuts

Melt chocolate and butter over medium heat till just melted. Cream sugar and butter in mixer - add in vanilla and salt. Put mixer on low and add in cooled chocolate mixture. Fold in flour then walnuts.
Grease and line and grease wax paper in a 9x13 pan. Pour into prepared pan. Set aside.

Cookie Layer
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, unsalted butter softened
3/4 cup packed brown sugar
2/3 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
6 oz dark chocolate chips

Stir together dry. Cream together butter, sugars, and eggs, then vanilla. Add dry, fold in chips. Spread cookies over brownies.
Bake at 350 for about an hour until done. Let cool. Lift out with wax paper. Cut into bars.
Deep dark brownies. I love the density and fudginess of them. The chocolate chip cookies are crispy on the top then you bite into a piece of fudge. Dorie Greenspan (in Baking From My Home To Yours) really comes through. This is my first, but definitely not last, recipe from this book.

Foster's Chocolate Chip Cookies

Again - a recipe from Foster's Market Cookbook. There should be one or two more this weekend as I'm baking 3 different cookie recipes for a gathering at the apt tomorrow night.
These cookies make a lot, have a great chew (thanks to the brown sugar exceeding the white sugar in the recipe), and have three different chocolate chips (something I like to do). They have a little crisp on the outside and chewy/soft on the inside - something a perfect chocolate chip cookie should have.

Foster's Chocolate Chip Cookies

2 sticks unsalted butter
1 cup sugar
1 1/4 cup brown sugar
3 eggs
2 tsp vanilla (I forgot this till just now and they taste pretty good to me, but definitely will add)
3 eggs
3 cups flour
1 tsp soda
1/4 t salt
1 cup each ss chocolate chunks, dark chocolate, white chocolate

Cream, eggs, dry, fold in chocolate. 350, greased, 15-18 minutes (don't overcook - I cooked mine for about 16 minutes, using an ice cream scoop to size the cookies).

Foster's Chocoholic Cookies

New cookbook - gotta love it. Foster's Market Cookbook is the first one put out by Sara Foster, owner of Foster's in Durham and Chapel Hill. I can't say I've had these cookies in the cafe, but I made them tonight. If you love chocolate - there is no doubt that you will love these. Definitely use high quality chocolate as it is the main star of these cookies. They make big cookies too, but not a lot. I only changed one thing - I don't like coffee, so I left out the espresso granules. They are just fine - believe me. Thank you Sara Foster!

Chocolate Whopper Cookies
6 oz good quality semi-sweet chocolate chunks
2 oz unsweetened chocolate (I used ghiradelli - my fave), chopped
6 T unsalted butter
2 eggs
2 t good quality vanilla
3/4 cup sugar
1/3 cup flour
1 t baking powder
1/2 tsp salt
1 3/4 cup chopped walnuts (or pecans, unsalted peanuts)
1 cup semi sweet chocolate chips

Melt the first two chocolates and butter together just until chocolate is melted, do not over cook. I had to finish melting/stirring in the butter off the stove - and it melted fine.
Mix two eggs and vanilla. Add the cooled chocolate mixture. Add dry ingredients. Fold in nuts and chocolate.
Heaping T full (1/4 cup) onto 2 greased cooking sheets. Bake at 325 for 10-12 minutes or until not jiggly. Don't overbake or they will be dry. They are gooey when warm and are delicious!
Give these away quick! And they looked just like the pictures in the cookbook!

ManCube Chocolate Chip Muffins

The mancube is some guys who work in our copy center/mailroom/store here at Southern. They are very helpful and fun and all-around great guys! So, we had a huge project due last week and they were a huge help to me! Chocolate Chip muffins are great rewards.
This is one I got from Bake or Break - love the blog. These turned out a little too dark on top. Here is how I would adjust them for next time: use a regular not a dark muffin tin. Keep temp at 375, lower cooking time from 22 minutes to 20 minutes. Everything else would be good to go.

1 1/2 cups flour
1/3 cup sugar
1/4 cup packed light brown sugar
1/2 tsp powder, soda, cinnamon, salt (just realized I forgot the cinnamon in these, so you can leave out or put in)
2 eggs
1/2 cup milk
1 stick unsalted butter, melted, cooled
1 tsp vanilla
1/2 cup mini semi sweet chocolate chips
1/2 cup milk chocolate chips ( I like the difference in the chips)

375, lined, and lightly sprayed. Mix flour through salt. Mix eggs through vanilla. Combine, fold in chips. Bake 20 minutes.

Brownie Peanut Butter Cream Trifle

Went over to a couple's house last night for dinner. Lauren is a phenom cook of any kind - but great at Italian food since that is her heritage. She made a roasted vegetable pasta primavera using farfalle pasta, adding halved grape tomatoes and Heath grilled some fantastic chicken. We had a salad with strawberries, nuts, and cheese with a balsamic dressing, and some rosemary bread. It was all yummy - and I have some for tomorrow's lunch! Thanks Lauren and Heath.

I got to bring the dessert - so I wanted to try something new. And since I haven't gone to Huber's yet - it wasn't something fall-y. So, I headed on over to http://www.myrecipes.com/ and found a recipe - and tweaked it to my liking.

This is very rich, creamy, chunky (due to what's in it) - get it out of my house!

5 oz pkg of vanilla instant pudding

3 cups milk

2 tsp vanilla

3/4 carton of Lite Cool Whip

1/2 cup creamy peanut butter

9x13 pan fudge brownies (cooked according to directions) - I put peanut butter chocolate swirl chips in mine.

1/2 package of reeses cups - mini

Make cream (first 5 ingredients). Chunk up brownie mix and layer with cream and chopped reese's cups. Top with remaining cool whip and put edible goodness for decoration. This is really good!

Brownie's Brownies

I'm going to visit a friend of mine tomorrow who's nickname is Brownie. Well - she loves chocolate - I think that is an understatement. And, her birthday is coming up (within 2 weeks). So, since her husband is working tomorrow night we are going to watch movies, eat dinner, and then eat these wonderful brownies. I hope she has some ice cream to go with it! :)

Brownie's Brownies
2 T water
3/4 cup sugar
6 T unsalted butter
6 squares semi-sweet Baker's chocolate
1 tsp vanilla
2 large eggs (one at a time)
3/4 cup flour
3 pinches salt
1 cup semi-sweet chocolate chips/chunks

Heat 1-3 over medium heat until melted and boiling. Take off heat and stir in chocolate squares until smooth. Add in vanilla and then eggs, one at a time. Add in the dry ingredients and then fold in the chocolate at the end. Heat oven to 325 and bake in lightly greased 8x8 pan. Cook for 26 minutes (give or take depending on how gooey you like your brownies).
Enjoy with some ice cream.
The thing I love about these is that they aren't too sweet. Most brownies are too sugary sweet for me - these are a great blend.
And they may be a little more expensive then a boxed brownie, but they take under 10 minutes to prepare and they are so much better. Use GOOD Chocolate!
Lisa - I'll be there tomorrow - I hope you enjoy them. Happy Early B-day and thanks for letting me stay at your house! Love you - and I'm so excited for bonding time!

"Blondies" Do Have More Fun

I am a brunette, and the girl I am making for is a brunette - but these blondies are amazing. I've never made them - but after tonight - they will become a staple. I don't particularly love brownies - I mean they are good, but I can pass. I can rarely pass up a homemade chocolate chip cookie. These are a mix.
This is a Better Homes and Garden recipe. Not too time consuming and are incredible. It almost takes like you are eating a piece of caramel and chocolate - which I love both! :)

2 cups brown sugar (packed)
10 2/3 tbsp unsalted butter
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 cup ss chocolate chips

350, greased.
heat (on about 3) brown sugar and butter till smooth. Make sure it doesn't burn. It doesn't take very long, but it is mind-consuming. Let it cool. Add vanilla and eggs (one at a time). Add the dry ingredients. Pour into a 13x9 prepared pan. Cover with 1 cup chocolate chips. Bake for 40-45 minutes until done. Cut and enjoy! :0
WOW!