Not So Checkerboard Brownies

This cake actually inspired by checker layer cake brought back by my son from his friends. I find that is special as it has crispy bits from the top. I know I want to bake something like that but still thinking what type of cake I should bake. Until I saw Zoe from Bake for Happy Kids and fellow bloggers bake checkerboard brownies. Immediately I know what I want to bake :D
 

Have you try this? This is the one I tried.

I used cookies dough instead of cream cheese for the checkerboard effect. Too bad mine not really looks like checkerboard. I only realised when I thinking how to cut my cake :P
 

Actually this is the 2nd batch of my brownies. For the 1st batch my cookies dough portion is not enough. Therefore it ends up thin lines between brownies batter. I double up the cookies dough ingredients and this time enough to draw 'board'. Too bad still can’t get my checkerboard brownies correctly. Checkerboard or not the brownies still taste great. My kids love it. I hope you don't mine trying my not so checkerboard brownies :D

1st batch of brownies

 

Ingredients:
~Brownies
(A)
85g unsalted butter
115g semisweet chocolate, chopped
 
(B)
60g brown sugar
2 large eggs, at room temperature
 
(C)
70g all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
 
 
~ cookies dough
(A)
120g butter, at room temperature
 
(B)
1 tsp vanilla extract
35g icing sugar
 
100g all-purpose flour
 
 
Methods:
~ brownies
1. Preheat oven to 180°C/350°F. Line 8 inch square baking tray with greaseproof paper.
 
2. In a bowl, melt chocolate and butter together via double boiler method. Stir until smooth. Remove from heat.
 
3. Add in the sugar then the eggs. Whisk in flour, cocoa powder, baking powder, vanilla extract and salt. Whisk to combine.
 
4. Pour the brownies batter into pan. Layer the batter evenly at all the edges. Keep in fridge to set (about 15 minutes). Meanwhile prepare the cookies dough for topping.
 
~ Cookies dough
1. Cream butter in mixer till fluffy. Sift icing sugar over butter, slightly fold to mix. Again beat with mixer till combine.
 
2. Add in flour and vanilla extract. Fold till well incorporate with spatula.
 
3. Divide the dough into 2 parts. Transfer the soft dough into 2 piping bag (I used plastic bag, about 125g each).
 

~ Assemble

1. Remove the brownies batter from fridge. Pipe lines on the brownies surface to create criss-cross pattern. Flatten by pressing the piped lines with wet finger.
* wet your finger with some water before touching the soft dough.

after piping from 1st bag

flatten with wet finger

ready for oven

2. Bake in preheated oven at 180C for 22-25 minutes. Check with cake tester. It is done when the skewer comes out clean. By that time the cookies batter should turn light golden brown.

3. Allow the brownies rest in the pan for few minutes then transfer out and place on wire rack to cool completely. Cut and enjoy!

I'm sending this post to
1. Bake-Along #28 hosted by Zoe from Bake for Happy Kids

2. Recipe Box # 5 hosted by Bizzy Bakes

3. Summer Fairs & Fêtes and Cake Stall Cakes & Bakes, July’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked