For this month's ABC recipe I wanted something quick and easy so I picked Congo Brownies from Flo Braker's "Baking for all Occasions". This recipe couldn't have been easier (or tastier for that matter). I really like my KitchenAid standmixer but every once in a while I enjoy making a quick dessert that only requires a bowl and a whisk. This was one of those desserts. Since it's made with melted butter, I could even use my butter straight from the freezer (time-saver!!!).
If you're wondering, what are Congo Brownies, you're not alone. I have no idea where the name came from but basically it's a brownie that consists of two layers; the bottom layer is a blondie and the top layer is dark chocolate brownie. I made these last week and took them with me to the bake sale. I decided to call them "Double Decker" brownies :o) They were a huge hit. I did manage to save a piece for hubby and myself otherwise I wouldn't have much to talk about in this post :o)
|Look at that fudginess in the middle and the crunchiness on top!|
- Hubby enjoyed his Double Decker brownie very much. He gave it a 9 out of 10!
- Changes to the recipe: omitted the salt in both layers and used salted butter (hubby accidentally bought salted butter instead of unsalted, so I figured this would be a great way to use it without any negative effects). I subbed half of the granulated sugar in the brownie layer with dark brown sugar. I think it gives brownies a slightly chewier texture and it keeps them most. Instead of "hiding" the nuts (almonds for me) in between the two layers, I thought the nuts deserved to be noticeable and that's why I put them on top. Because of that change, I decided to forgo the chocolate glaze/drizzle on top.
- If you'd like to give these brownies a try, you can find the recipe on Cookstr.com. You won't regret it!
- Don't forget to check out the ABC blog roll.