Double-Decker Confetti Brownies

I know it seems that I've been posting a lot of sweets lately, but with all four kids in school and packing lunches, I've been baking a lot of sweets and love sharing each of them with you! :) I promise to post some great new dinner recipes that are quick and delicious and perfect for your busy weeknight meals.

These double layer brownies were fantastic and pleased both the brownie lovers and cookie lovers in our family. My "confetti" (the mini M&M's) in the cookie layer sunk, so the bars weren't as cute as I was hoping for but they were still a huge hit with my little critics. The entire pan was devoured in one day between lunches, after school snacks and my 42 year old cookie monster.

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Double-Decker Confetti Brownies

3/4 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 tablespoon butter or margarine, melted
1 cup M&M's Semi-Sweet Chocolate Mini Baking Bits, divided

Preheat oven to 350 degrees. Lightly grease 13x9x2 inch baking pan; set aside.

In large bowl cream 3/4 cup butter and sugars until light and fluffy; beat in eggs and vanilla.

In medium bowl combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture.

Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan.

Stir remaining 1/4 cup flour and 1/2 cup "M&M's" into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup "M&M's".

Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered container.

Source: The Great American Cookie Cookbook