Double-Chocolate Chunk Brownie Chips
"From "Delicious Dips" cookbook.
"When I was writing my cookbook Midnight Munchies, I experiented with mixes to see if I could create brownie 'chips' instead of the more typical soft, tender brownies. These are the 'chips' and they are divine.
"The brownie chips can be prepared 2 days in advance and stored in a covered container at room temperature. The chips will soften if stored in plastic bags.""
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
30 chips
- Serves:
- 10
ingredients
directions
- Preheat the oven to 350. Spray the bottom of a 10x15 rimmed baking sheet, preferable nonstick, with the cooking spray.
- In a bowl, combine the oil, egg, and water and beat with a fork or wooden spoon until well blended. Stir in the brownie mix and beat until well blended. Spread evenly in the prepared pan.
- Bake for 20 minutes. Remove from the oven. Use a table knife to score the brownies into about 3-inch squares. Score each square on the diagonal to form 2 triangles. Return to the oven and bake until the brownies are crips at the edges (but not burnt), about 15 minutes longer.
- Transfer to a rack and cool int he pan for 10 minutes. Use the edge of a spatula to cut the brownies at the score lines. Lift and remove the brownies from the pan and cool on a rack. They will harden and turn into "chips" as they cool. Arrange on a serving platter or in a basket and serve at room temperature with you choice of dessert dips.
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RECIPE SUBMITTED BY
<p>Before kids, I liked to cook fancy food infrequently. Now its more about quick dinners. I like to bake desserts far more than cooking dinner.</p>
