I found this recipe for Cookie Dough Brownies a year ago and have made a few times since then, and it is delicious. The first time we made them (they are RICH!, by the way) I decided that a lot of them needed to find another good home so they didn’t land straight in my hips, so we gave them to the teachers of my oldest two at their schools. One of the teachers stopped me the next day and told me that she normally doesn’t like brownies (wha?), but she loved these ones and wanted the recipe. I saw her a month or so later at the store and she said that she had just made the brownies for a family function of sorts, and then pronounced some kind of woe on me for giving them to her in the first place because they are so good and, obviously, unhealthy.
And, actually, come to think of it, my sister pronounced some kind of cursing on me for introducing HER to the recipe too. Maybe this one isn’t a good one to share. 😉
I found the recipe from the gals at Six Sisters’ Stuff. It looks like the VERY original source may have been back to this recipe from Taste of Home, but it has been tweaked a bit since. It is SO good. I also have tweaked the recipe a bit – I changed the butter to margarine and added a bit more flour to the cookie dough layer. Feel free to change it back, but it really is almost too rich with the butter, aaaaaand the cookie dough layer is S-T-I-C-K-Y. Your call though, and don’t say I didn’t warn you!
- 1 c. margarine
- 2 c. sugar
- 4 eggs
- 1 1/2 tsp. vanilla
- 1/2 c. cocoa
- 1 1/3 c. flour
- 1/2 tsp. salt
Preheat oven to 325 degrees. Cream margarine and sugar together. Add the eggs and blend well. Add the rest of the ingredients and mix until it comes together – don’t overdo it. Pour into greased 9×13 pan and bake for 20-25 minutes. Cool completely (or, throw them in the freezer).
- 1/2 c. margarine
- 1/2 c. packed brown sugar
- 1/4 c. sugar
- 2 T. milk
- 1 tsp. vanilla extract
- 1-1/4 c. flour (*the original calls for 1 c. flour….I have found this to make it less sticky, but still keep the flavor)
- 1/2 c. mini chocolate chips (or normal ones, if that is what you have on hand)
Cream margarine and sugars together in large bowl until light and fluffy. Beat in milk and vanilla. Gradually beat in flour, and then stir in the chocolate chips. Spread over cooled brownies and put it in the freezer until it is firm.
*Note: when you are spreading out the cookie dough, it is quite sticky. I got my fingers slightly wet and spread out the cookie dough that way (I had to get them slightly wet more than once).
And, yes, these did just come out of the freezer – hence the frosty glass.
- 2 c. chocolate chips
- 2 T. shortening
- 3/4 c. walnuts (optional)
In a microwave safe bowl, melt the chocolate chips and shortening together in 30 second intervals (cook in microwave, stir, cook in microwave, stir, etc.). Do this until it is smooth. Spread it over your chilled cookie dough. Sprinkle on your walnuts (if you want them on there) and press them into the glaze. Throw it into the freezer again, or wait for the glaze to harden before you eat them.
These are also delicious with just the brownie & cookie dough layers, minus the glaze. Or you can cut down on the glaze if it seems like a bit much – my sister did that and thought it was perfect for her family.