This recipe for Cookie Dough Brownies is so rich and decadent that it’s almost sinfully bad. But not quite. Unless you devour the whole pan.
I’ve been making this recipe for years and I’ve got to say – I think it’s my favorite brownie recipe. There’s three layers – brownies, cookie dough (with no egg, so it’s safe to eat), and finally melted chocolate on top. If I’m in a hurry, I use a box mix of brownies to speed the process along. Whenever I take these to a potluck or friend’s house, I get many compliments and recipe requests.
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts, optional
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/3 cup sugar
- 3 tablespoons 2% milk
- 1-2 teaspoon vanilla extract
- 1.5 cup all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoon shortening
- 3/4 cup chopped walnuts (optional)
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.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely.
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.
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.
Give these Cookie Dough Brownies a try. I don’t think you’ll be disappointed.
*Note – I modified this recipe (1.5 x the cookie dough part) just slightly from Taste of Home