barbara-in-va
Well-known member
some as a gift to the mother of a very dear friend. She loves chocolate and I want to make her the best brownies!
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What is your favorite thick, gooey brownie recipe please? I want to give
- Thread starter barbara-in-va
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melissa-dallas
Well-known member
I love the simple Baker's One Bowl, but baked in an 8x8 pan.
You just have to guesstimate on time to bake.
I know they are rather plain-jane & not terribly sophisticated, but the texture & taste are just perfect to me. I like to put the nuts on top of the batter so they toast, rather than stirring into the batter.
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
make it
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
kraft kitchens tipsSIZE-WISEPack one of these brownies in a lunch box as a special treat.WHITE CHOCOLATE GLAZEPrepare brownies as directed, but do not cut brownies. Microwave 1/3 cup whipping cream in medium microwaveable bowl on HIGH 45 sec. or just until cream comes to boil. Add 6 oz. BAKER'S White Chocolate, chopped. Stir until white chocolate is completely melted and mixture is well blended. Drizzle over brownie. Let stand until set before cutting to serve.VARIATIONSPrepare as directed, using one of the following options: Super Chunk Brownies: Stir 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Spread prepared batter into 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Use 4 eggs.
You just have to guesstimate on time to bake.
I know they are rather plain-jane & not terribly sophisticated, but the texture & taste are just perfect to me. I like to put the nuts on top of the batter so they toast, rather than stirring into the batter.
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
make it
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
kraft kitchens tipsSIZE-WISEPack one of these brownies in a lunch box as a special treat.WHITE CHOCOLATE GLAZEPrepare brownies as directed, but do not cut brownies. Microwave 1/3 cup whipping cream in medium microwaveable bowl on HIGH 45 sec. or just until cream comes to boil. Add 6 oz. BAKER'S White Chocolate, chopped. Stir until white chocolate is completely melted and mixture is well blended. Drizzle over brownie. Let stand until set before cutting to serve.VARIATIONSPrepare as directed, using one of the following options: Super Chunk Brownies: Stir 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Spread prepared batter into 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Use 4 eggs.
My favorite is"The Baked Brownie"but they're not that thick.Another great one is Cook's Ilustrated's
Super Fudgy Triple Chocolate Espresso Brownies, which are thicker than the Baked Brownie - you can see the photos at the link.
They're deliciously bittersweet and very fudgy, and of course, they become even more fudgy after refrigeration.
It says it makes 64 one-inch brownies, but that's a joke - I never cut them that small!
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I lightly buttered an 8x8 pan).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
Cook's Illustrated
http://www.food.com/recipe/super-fudgy-triple-chocolate-espresso-brownies-41985
Super Fudgy Triple Chocolate Espresso Brownies, which are thicker than the Baked Brownie - you can see the photos at the link.
They're deliciously bittersweet and very fudgy, and of course, they become even more fudgy after refrigeration.
It says it makes 64 one-inch brownies, but that's a joke - I never cut them that small!
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I lightly buttered an 8x8 pan).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
Cook's Illustrated
http://www.food.com/recipe/super-fudgy-triple-chocolate-espresso-brownies-41985
mariadnoca
Moderator
These are classic
barbara-in-va
Well-known member
I was late posting this request becuase I had to go to the grocery early this morning to
get ingredients. So, I chose Shirley's Fudgy Brownies by Shirley Corriher. They are baking as we speak and smell heavenly! I used the recipe in her book, which appears to be the same as the link here. I read several times, may be totally blind, but don't see where she said to add the pecans. I stirred them in at the end. I love the use of cake strips here, I didn't think I would have ever thought of that.
http://pastrychefbaking.blogspot.com/2010/05/shirleys-fudgy-brownies.html
get ingredients. So, I chose Shirley's Fudgy Brownies by Shirley Corriher. They are baking as we speak and smell heavenly! I used the recipe in her book, which appears to be the same as the link here. I read several times, may be totally blind, but don't see where she said to add the pecans. I stirred them in at the end. I love the use of cake strips here, I didn't think I would have ever thought of that.
http://pastrychefbaking.blogspot.com/2010/05/shirleys-fudgy-brownies.html
barbara-in-va
Well-known member
REC; Mexican Chocolate Chickpea Brownies-GF, vegan
Ran across these this morning and I will make them next, hopefully tomorrow as I bought all the ingredients. We have 2 GF folks in the office and a couple losing weight so I have pretty much stopped bringing in goodies. Friday I got a very pointed request for a baked something as it has been quite a while. Hope this will fulfill the request!
http://food52.com/recipes/24921-mexican-chocolate-chickpea-brownie
Ran across these this morning and I will make them next, hopefully tomorrow as I bought all the ingredients. We have 2 GF folks in the office and a couple losing weight so I have pretty much stopped bringing in goodies. Friday I got a very pointed request for a baked something as it has been quite a while. Hope this will fulfill the request!
http://food52.com/recipes/24921-mexican-chocolate-chickpea-brownie
T & T Cappuccino Brownie REC.
Cappuccino Brownies
As a general rule I prefer brownies with no frosting, but this one is a big exception to that rule! This recipe came to me from a cooking lover, Donna Brooks Turner.
Cappuccino Brownies
Brownie Layer
8 ounces fine quality bittersweet chocolate (not unsweetened), chopped (I use Callebaut semisweet.)
6 ounces unsalted butter, cut into pieces
3 Tablespoons instant espresso powder, dissolved in 1/2 Tablespoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
Cream Cheese Frosting
10 ounces Philadelphia cream cheese, softened
7-1/2 Tablespoons unsalted butter, softened (3-3/4 ounces)
1-7/8 cups confectioners' sugar, sifted
1-1/4 teaspoons vanilla
2 teaspoons cinnamon
Glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened)-- I use semisweet.
1 ounce unsalted butter
1/2 cup heavy cream
2-1/2 Tablespoons instant espresso powder, dissolved in boiling water
Preheat oven to 350 degrees and butter & flour a foil-lined 13 x 9-inch rectangular baking pan (do not spray).
Brownie Layer: In a heavy 1-1/2-quart saucepan (I use a double boiler), melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in nuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on rack.
Cream Cheese Frosting: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla and cinnamon and beat until well combined. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler (or bowl) from heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
Cut chilled brownies into 24 squares and remove them from the pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, for 5 days.
NOTE: I know the original recipe says to "Cut into 24 bars", but these things are rich so for larger gatherings, I slice them into 40 squares. Wigs
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8356
Cappuccino Brownies
As a general rule I prefer brownies with no frosting, but this one is a big exception to that rule! This recipe came to me from a cooking lover, Donna Brooks Turner.
Cappuccino Brownies
Brownie Layer
8 ounces fine quality bittersweet chocolate (not unsweetened), chopped (I use Callebaut semisweet.)
6 ounces unsalted butter, cut into pieces
3 Tablespoons instant espresso powder, dissolved in 1/2 Tablespoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
Cream Cheese Frosting
10 ounces Philadelphia cream cheese, softened
7-1/2 Tablespoons unsalted butter, softened (3-3/4 ounces)
1-7/8 cups confectioners' sugar, sifted
1-1/4 teaspoons vanilla
2 teaspoons cinnamon
Glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened)-- I use semisweet.
1 ounce unsalted butter
1/2 cup heavy cream
2-1/2 Tablespoons instant espresso powder, dissolved in boiling water
Preheat oven to 350 degrees and butter & flour a foil-lined 13 x 9-inch rectangular baking pan (do not spray).
Brownie Layer: In a heavy 1-1/2-quart saucepan (I use a double boiler), melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in nuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on rack.
Cream Cheese Frosting: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla and cinnamon and beat until well combined. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler (or bowl) from heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
Cut chilled brownies into 24 squares and remove them from the pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, for 5 days.
NOTE: I know the original recipe says to "Cut into 24 bars", but these things are rich so for larger gatherings, I slice them into 40 squares. Wigs
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8356
Another favorite is Disappearing Marshmallow Brownies
Disappearing Marshmallow Brownies
Oven--350 degrees 12 to 18 bars
Grease bottom and sides of a 9-inch square baking pan. Melt 1/2 cup (half a 6-oz package) butterscotch pieces with 1/4 cup butter in a 3-quart heavy saucepan over medium heat stirring constantly. Remove from heat; cool to lukewarm. Add the following to butterscotch mixture in saucepan and mix well:
3/4 cup Pillsbury's AP flour
1/3 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 egg
Fold into butterscotch mixture until just combined, about 5 strokes:
1 cup miniature marshmallows
1 cup (a 6-oz package) semi-sweet chocolate pieces
1/4 cup chopped nuts (I use pecans.)
Spread batter in prepared pan. Bake at 350 degrees for about 20 minutes. DO NOT OVERBAKE. Center will be jiggly but becomes firm upon cooling.
Disappearing Marshmallow Brownies
Oven--350 degrees 12 to 18 bars
Grease bottom and sides of a 9-inch square baking pan. Melt 1/2 cup (half a 6-oz package) butterscotch pieces with 1/4 cup butter in a 3-quart heavy saucepan over medium heat stirring constantly. Remove from heat; cool to lukewarm. Add the following to butterscotch mixture in saucepan and mix well:
3/4 cup Pillsbury's AP flour
1/3 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 egg
Fold into butterscotch mixture until just combined, about 5 strokes:
1 cup miniature marshmallows
1 cup (a 6-oz package) semi-sweet chocolate pieces
1/4 cup chopped nuts (I use pecans.)
Spread batter in prepared pan. Bake at 350 degrees for about 20 minutes. DO NOT OVERBAKE. Center will be jiggly but becomes firm upon cooling.
REC: Raspberry and White Chocolate Brownies
Raspberry and White Chocolate Brownies (from BH&G's CHRISTMAS COOKING FROM THE HEART -- page 113)
Another time, make these not-at-all brown brownies with blackberries--the results will be equally superb.
Prep: 30 minutes Bake: 30 minutes
Oven 350 degrees F Makes: 20 brownies
1/2 cup unsalted butter
2 ounces white baking chocolate, chopped
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped toasted almonds
1/2 teaspoon baking powder
Dash of salt
1 cup fresh raspberries
2 ounces white baking chocolate, melted
1) Preheat oven to 350 degrees F. Line an 8x8x2-inch baking with foil, about 1 inch of foil extending over the edges of pan. Grease foil; set aside.
2) In a medium saucepan heat and stir butter and the chopped white chocolate on low heat until smooth. Watch carefully. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir in the flour, almonds, baking powder, and salt. Spread batter evenly in the prepared pan. Sprinkle with raspberries.
3) Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Remove brownies from pan, using the foil to lift brownies. Place on cutting board; cut into bars. Drizzle bars with the melted white chocolate. Serve brownies the same day they are prepared.
Caryn's (aka WIgs) notes: These were delicious! I baked mine for the full 35 minutes, but the center was gooey/doughy after cooling. The circumference was perfectly done so I only lost a couple squares in the middle. Next time I'll either bake longer, or I might try using a 9x9" pan with an adjusted time in the oven.
Raspberry and White Chocolate Brownies (from BH&G's CHRISTMAS COOKING FROM THE HEART -- page 113)
Another time, make these not-at-all brown brownies with blackberries--the results will be equally superb.
Prep: 30 minutes Bake: 30 minutes
Oven 350 degrees F Makes: 20 brownies
1/2 cup unsalted butter
2 ounces white baking chocolate, chopped
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped toasted almonds
1/2 teaspoon baking powder
Dash of salt
1 cup fresh raspberries
2 ounces white baking chocolate, melted
1) Preheat oven to 350 degrees F. Line an 8x8x2-inch baking with foil, about 1 inch of foil extending over the edges of pan. Grease foil; set aside.
2) In a medium saucepan heat and stir butter and the chopped white chocolate on low heat until smooth. Watch carefully. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir in the flour, almonds, baking powder, and salt. Spread batter evenly in the prepared pan. Sprinkle with raspberries.
3) Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Remove brownies from pan, using the foil to lift brownies. Place on cutting board; cut into bars. Drizzle bars with the melted white chocolate. Serve brownies the same day they are prepared.
Caryn's (aka WIgs) notes: These were delicious! I baked mine for the full 35 minutes, but the center was gooey/doughy after cooling. The circumference was perfectly done so I only lost a couple squares in the middle. Next time I'll either bake longer, or I might try using a 9x9" pan with an adjusted time in the oven.
This is really a brownie, but they are called Choco-Caramel Bars & are my favorite by far!
Choco-Caramel Bars
(From BAR COOKIE BONANZA book.)
I've been making these since 1972 and believe the name has changed several times since then, but here is my version:
1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.
Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>
Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.
Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.
NOTES from Caryn aka Wigs: If you cannot find a Swiss chocolate cake mix, substitute German Chocolate Cake mix.
Choco-Caramel Bars
(From BAR COOKIE BONANZA book.)
I've been making these since 1972 and believe the name has changed several times since then, but here is my version:
1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.
Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>
Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.
Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.
NOTES from Caryn aka Wigs: If you cannot find a Swiss chocolate cake mix, substitute German Chocolate Cake mix.