Ingredients:
Brownie:
½ cup sugar
¼ cup butter, cubed
1-1/2 tablespoons water
¾ cup semisweet chocolate chips
1 teaspoon vanilla extract
2 small eggs
½ cup all-purpose flour
¼ teaspoon salt
1/8 teaspoon baking soda
½ cup dark chocolate chips
¼ cup hazelnuts, toasted and coarsely chopped
Chocolate Coating:
1-1/2 cups semisweet chocolate chips
1-1/2 tablespoons shortening
Directions:
Preheat oven to 325°F. Lightly butter a 9-in baking pan. Line with waxed paper. Set aside.
Brownie:
Combine sugar, butter and water in a saucepan. Allow to boil over medium heat. Remove from heat and transfer to a large bowl. Stir in and White Brownie Layers creamMr semisweet chocolate chips and vanilla and whisk until smooth. Cool for about 5 to 7 minutes. Beat in eggs.
Combine flour, salt and baking soda. Gradually whisk into melted chocolate mixture until moistened. Ford in dark chocolate chips and chopped nuts.
Spread evenly onto prepared pan and bake for 30 to 35 minutes or until tester ed comes out with a few clinging crumbs. Cool completely in pan on a wire rack. Chill for 35 to 40 minutes or until firm. Turn out onto a board and cut into squares. Set aside.
Chocolate Coating:
Microwave semisweet chocolate chips and shortening in a bowl until melted, about 2 to 3 minutes. Stir until smooth. Skewer sliced brownies with a small fork and dip into melted chocolate until fully coated, allowing excess to drip off. Arrange on wax paper-lined cookie sheet. Sprinkle with candy sprinkles, coconut flakes, finely chopped nuts, or any other topping of your choice. Allow to set on room temperature, or refrigerate, if desired.
Makes about 24 bars.
Serving Suggestion:
Melt some white chocolate and drizzle over coated brownies, or use white chocolate as coating and drizzle with melted bittersweet chocolate.
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