- BLOND LAYER:
- 6 tablespoons butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- CHOCOLATE LAYER:
- 10 tablespoons butter, cubed
- 1-1/3 cups sugar
- 1-1/2 teaspoons McCormick® Pure Vanilla Extract
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tubes white decorating gel
- 1 cup M&M's miniature baking bits
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture just until moistened.
- Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
- Meanwhile, melt butter in a large saucepan over medium heat. Remove from the heat; stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Combine the flour, cocoa, baking powder and salt; stir into butter mixture just until combined. Spread over warm blond layer.
- Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
- Cut into 36 rectangles (3-1/4 in. x 1 in.). With decorating gel, draw a line dividing each rectangle in half widthwise; attach baking bits with dabs of decorating gel to resemble dominoes. Yield: 3 dozen.
Reviews for Domino Brownies
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"My family really liked these. That little layer of melted chocolate chips really made a difference. People thought they looked tasty and smelled rich and chocolaty. In short, I've been encouraged to make this recipe again!!"
"The basic recipe is interesting and good but awfully plain. Next time I make it, I plan to add minichips to the blond layer and nuts to the chocolate layer. I did melt a cup of milk chocolate chips on the top when it finished baking, and I think that's what made it more interesting this time. Also I found the blond layer was a batter, not something I could press into the pan so it wasn't solid enough after even 12 minutes to support the chocolate layer. That made my layers ripply."