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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting cookie dough filling. This special treat is typically the first to be gone from the buffet table Ingredients:
4 eggs |
1 cup canola oil |
2 cups sugar |
2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1/2 cup chopped walnuts, optional |
filling: |
1/2 cup butter, softened |
1/2 cup packed brown sugar |
1/4 cup sugar |
2 tablespoons 2% milk |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
glaze: |
1 cup (6 ounces) semisweet chocolate chips |
1 tablespoon shortening |
3/4 cup chopped walnuts |
Directions:
1. In a large bowl, beat the eggs, oil, sugar and vanilla until well blended. Combine the flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely.
3. For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over the brownies; chill until firm.
4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set. Yield: 3 dozen.
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