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

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
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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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"

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."

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."

Reviewed Sep. 6, 2013

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

Reviewed Jan. 22, 2013

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

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