Two-Tone Fudge Brownies

If you've read my previous post, you all know that I'm in love with cookie dough! Now that I have discovered that you don't always need to bake cookie dough, I try to find a way to enjoy it without having to bake it all. This amazing brownie recipe comes from my favorite cooking magazine "Taste of Home". The brownies are fudgy and moist like cake which is the way I like brownies. My husband loves thick and chewy brownies and many of you are probably like him, too. But I'll tell you, you won't be disappointed with these brownie cakes. The cookie dough on top of them is definitely the highlight of this dessert. They make enough to feed a crowd and of course, everyone loves these brownies... How can they not?

Two-Tone Fudge Brownies

Adapted from "Taste of Home"

Printable Recipe

Ingredients:

1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
(Optional) 3/4 cup chopped walnuts

Cookie Dough Layer:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocoate chips

Direction:

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. Stir in walnuts.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F 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 sugar. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by ablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

Yield: 4 dozen.

* Cookie dough layer is not baked and does not contain eggs.

Sook the Cook