Two-Tone Fudge Brownies Recipe
Two-Tone Fudge Brownies Recipe photo by Taste of Home
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Two-Tone Fudge Brownies Recipe

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4.5 21 42
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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
Recommended: Neapolitan Recipes
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 48 servings


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

Nutritional Facts

1 each: 135 calories, 7g fat (4g saturated fat), 24mg cholesterol, 51mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.


  1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator. Yield: 4 dozen.
Originally published as Two-Tone Fudge Brownies in Taste of Home June/July 2001, p27

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delowenstein User ID: 3766053 228789
Reviewed Jul. 1, 2015

"I recall making this recipe and I'd adjusted it by using 1/2 tsp. baking soda and 1/2 tsp. salt. I'd omitted the nuts and baked brownies in an 11x7" or 12x8" greased and floured baking pan. I got a yield of 2 dozen brownies. I'd chilled these brownies for at least 1/2 hour! This is a great recipe! I'd recommend it to anyone to try out! delowenstein"

lucy1111 User ID: 2941351 36247
Reviewed Feb. 4, 2014

"Brilliant idea! Every time I've made them, they get raves. As others have said, the cookie dough layer is too thin, I double it. Also, I like walnuts in the cookie dough layer, either instead of or along with the ones in the brownies. I also add ¼ tsp. soda to the dough, to make it taste more like regular cookie dough. If you want them to look pretty, you'll have to line your pan with parchment or buttered foil. Then lift them out when completely cool and cut downward with a large sharp knife, cleaning between each cut."

NH-rescue User ID: 4255840 79532
Reviewed Oct. 31, 2013

"If you like chocolate chip cookie dough, you'll like these!

Make sure you allow enough time for the cookie dough layer to set properly; this layer can't be rushed."

Edith1124 User ID: 30300 87628
Reviewed Sep. 6, 2013

"This is my go-to tailgate recipe! I have used it for years and love it."

AngelPuppy User ID: 7059388 55196
Reviewed Jan. 22, 2013

"My son often requests these brownies for parties. easy to make and delicious!"

KJ1 User ID: 1778245 32059
Reviewed Oct. 25, 2012

"Made these GF and they turned out super yummy!!! Check out this link to get the recipe"

mom_jam User ID: 981766 79517
Reviewed Jul. 9, 2012

"My daughter made these last night and they are excellent! The only thing she did different was omit the walnuts."

megthurb User ID: 6757635 55141
Reviewed Jul. 1, 2012

"I had trouble spreading the cookie dough. It's definitely not a pretty dessert. I sneaked a piece before I put them out at our neighborhood barbecue, and it tastes delicious--it's just not pretty to look at! Also, the cookie layer is so thin, I don't know how it could possibly be that thick in the photo. If I make these again, the cookie dough will have to be doubled. So, this one gets mixed reviews. Tastes good, but not very easy to make it look good."

acosully User ID: 5552992 55140
Reviewed Oct. 27, 2011

"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."

newrecipejunkie User ID: 876567 36215
Reviewed Oct. 7, 2011

"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."

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