Cookie Dough Topped Brownies |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I first made these for a tailgate, and they became a frequent request from my daughter's college roommates. Rich and delicious! Ingredients:
brownie base |
2 cups sugar |
11/2 cups flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1 cup vegetable or canola oil |
4 eggs |
1 tablespoon vanilla extract |
cookie dough topping |
1/2 cup butter, softened |
1/2 cup brown sugar |
1/4 cup white sugar |
2 to 3 tablespoons half-and-half |
1 teaspoon vanilla extract |
1 cup flour |
glaze |
1 cup semisweet or milk chocolate chips |
1 tablespoon solid shortening ( i never use this) |
Directions:
1. For the base, combine sugar, flour, cocoa and salt in a large bowl.
2. Add oil, eggs and vanilla, then beat at medium speed for 3 minutes. Pour into greased 9x13 baking pan.
3. Bake at 350 degrees for 30 to 35 minutes.
4. Cool completely before topping with the cookie dough topping.
5. For cookie dough topping, cream together butter and both sugars.
6. Add half-and-half and vanilla, mixing together well.
7. Beat in the flour.
8. Spread mixture over cooled brownies (this takes time and patience not to tear the brownies as you are spreading the topping over them – I drop by small spoonfuls all over the brownies, and then gently spread it together).
9. Chill until firm, then frost.
10. For frosting, melt milk or semi-sweet chocolate chips.
11. You can add the shortening if desired, but I never do.
12. Gently spread the melted chocolate over the cookie dough layer.
13. Chill well to make cutting into squares easier.
14. No need to keep refrigerated once they are chilled and cut, as refrigeration will dry out the brownies. If you are not serving them within a couple days, I would suggest you freeze them.
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