- Brownie batter
- Cheesecake batter (same recipe as last time)
- Refrigerated chocolate chip cookie dough (from a log)
I baked for 45 minutes, but they might have benefited from a full 50 minutes. When cooled, I topped with a glaze made by melting 4 oz. bittersweet chocolate with 2 oz. unsalted butter.
While the bars maintained definition in their layers, I STILL was not pleased with the result. Too...gooey. The brownie didn't rise, almost as if the weight of the other ingredients was too much for the structure to support. (No, I didn't forget baking powder this time!) It may have to do with using a "from scratch" brownie batter though. Topping it with so much other stuff was just tempting fate! I'm not sure if I should keep trying to perfect these, or if I should leave well enough alone and opt for simplicity. Plain brownies. Maybe with chocolate chunks. Or walnuts. But not both.