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These moist fudgy brownies have a scrumptious topping that tastes just like chocolate chip cookie dough! My husband and I and our young sons enjoy church fellowship at frequent potluck meals. Everyone loves these brownies...and they make enough to feed a crowd. —Rebecca Kays Klamath Falls, Oregon
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 135 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 51 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Two-Tone Fudge Brownies in Taste of Home June/July 2001, p27
Substitute for NutsIf your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
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Reviewed on Oct. 27, 2011 by acosully
having made this recipe many times, i have a few changes that i feel are quite necessary. first, there is no stinkin way that it only takes 16-22 mins to cook those brownies! it easily takes over half an hour. exact times vary of course, but not that much. do not mix the chocolate chips into the cookie dough, it will either tear the brownies to shreds as you spread or simply refuse to spread at all. sprinkle them on top, please. this works fine without the nuts, subbing extra chocolate chips for the nuts works great. and this is just something i like to do, but a mix of almond and vanilla extracts with some honey works wonderfully as a sub for the straight vanilla.
Reviewed on Oct. 07, 2011 by newrecipejunkie
This is a great dessert!! People rave about it wherever I take it! However I have a confession to make......I have never made the brownie part. I use a good-quality brownie mix,let it cool completely, then frost with the cookie dough layer. I always return home with a scraped-clean pan.By the way Philsfan and anyone else wondering the same thing, I never put nuts in the brownies as long as the recipe calls for one cup or less since I am allergic to nuts.
Reviewed on Mar. 22, 2011 by STerpstra
Do NOT cool before spreading the topping on or they will come apart. Ice the brownies with cookie dough while both are warm.
Reviewed on Jan. 01, 2011 by dawn_rob_jj
Love these!! They go quick wherever I take them! Who doesn't LIKE chocolate chip cookie dough? :O)
Reviewed on Mar. 06, 2010 by hometouch
My 15 year old daughter made these for a church potluck and everyone loved them. She had so many ask her for the recipe.
Reviewed on Jul. 01, 2009 by JudyGardner
Yes, the cookie dough layer is indeed raw. You do not cook it, but notice there are no eggs in the cookie dough part of the recipe. Therefore it is perfectly safe (and delicious)!
Reviewed on Jun. 18, 2009 by Grammy of 10
I, too, would like to know about the cookie dough layer. Is it uncooked???
Reviewed on May. 01, 2009 by joni Geurts
is the cookie dough part just raw?
Reviewed on Nov. 17, 2008 by lisa53202
I made these for a bake sale at work, and everyone loved them. One lady asked for the recipe.
Reviewed on Sep. 26, 2008 by aeshea
I think there is a mistake in this recipe. It says that it feeds a crowd but uses 9 x 13" pan. When I tried the recipe the bake time was way off-I think there should be a larger pan used.
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