DIVIDED BROWNIE PANS RECIPES

Steps:

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350°F. Spray a 9 x 5 loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl and the other 1-1/2 cups flour in another medium sized bowl. Add one melted pint to one bowl, the other pint to the other bowl. Stir each bowl to combine ingredients.
• Using an ice cream scoop (or two if you don't want to clean it between scoops), scoop the batters into the pan in an alternating checkerboard pattern, four scoops down by two scoops across. Repeat for the second layer, topping the Chocolate Chip Cookie Dough scoops with Chocolate Fudge Brownie and vice versa. Continue until all batter has been scooped into the pan. Then take a wooden skewer or chopstick and run it through the top of the batter, making a swirly pattern.
• Place the pan in the oven and bake for 50-60 minutes or until a skewer poked into the bread comes out clean. To avoid overly browning the loaf, tent aluminum foil over the top of the pan after the first 30-40 minutes.
• Remove from oven and allow to cool before slicing.
• Enjoy with a scoop of Ben & Jerry’s on top!