Special request: Cookie Dough Brownies


These are so tasty. I made them for the first time a couple weeks ago and ate about 1/2 all by myself. You can't have any more brownies, kids... they're not good for you. Now go to bed so that I can eat the rest. 


Professor requested I make these to contribute to the team lunch at his first pre-Nationals practice. Eight active teenage boys will be eating. Hmmm... better make two batches.

I first found the recipe in a Taste of Home magazine years ago and discovered it again on a lovely food blog.

*Please Note* I'm including the walnuts that appeared in the original recipe only because some of you may really like walnuts. I have no idea why you would want to ruin a great brownie with a walnut but... what can I do?

TWO-TONE FUDGE BROWNIES

Brownie Layer:


1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, softened*
1 cup sugar
3 eggs
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1/4 tsp baking soda
Optional: Walnuts (if you really must)


Cookie Dough Layer


1/2 cup butter, softened*
1/2 cup packed brown sugar
1/4 cup sugar
3 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips.

*You can use margarine instead but the recipe doesn't set up as nearly as well. When I was a kid, all the ladies used margarine in recipes because it was healthier. Which is funny. This is junk food through and through so you might as well use the chemical-free good stuff, no?

Directions:


In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter.


Spread into a greased 13x9x2 inch baking pan. Bake at 350 for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.


In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoons over cooled brownies; carefully spread over the top.

*Note* "Carefully spread over the top" works best if you use your fingers to spread and finesse the stuff over the brownie bottom. I was a complete failure with the spoon and spatula. And do go all the way to the edge.

Now, the directions say to cut into squares and store in the refrigerator. I prefer to put them in the refrigerator first and then cut after they are firm. They are too gooey before that and cut very neatly and perfectly when chilled. The photo above taken by My Fabulous Recipes  shows the gooey cut version. Below is the Taste of Home photo (with walnuts, unfortunately) which is much more what mine look like.

Cut them small... they are tasty and and a little goes a long way. Plus, you can eat more pieces and not feel rotten about it. :)

Posted on May 25, 2011 and filed under "recipes".