Categories: Cookies
Ingredients
- 4 one-ounce squares semi-sweet chocolate or 3/4 cup chocolate chips
- 3/4 cup butter
- 11/2 cup white sugar
- 3 beaten eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup chopped cashews
- 1/2 cup chopped butterscotch chips
- 1/2 chip semi-sweet chocolate chips
Directions
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4 one-ounce squares semi-sweet chocolate (or ¾ Preheat oven to 350°F, rack in the middle position.
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Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.
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Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.
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Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.
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Mix in the flour, and stir just until it’s moistened.
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Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade.
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Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.
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Bake at 350°F for 30 minutes.
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Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them face down on the cutting board, peel the foil off the back, and cut them into the brownie-sized pieces.
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Place the squares on a plate and dust lightly with powdered sugar if you wish.