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Two-Tone Fudge Brownies

 Two-Tone Fudge Brownies
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
48 ServingsPrep: 20 min. Bake: 20 min.


  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 cup (6 ounces) semisweet chocolate chips


  • 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.
  • 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.
  • In a small bowl, cream butter and sugars until light and fluffy. Beat

2 of 2

Two-Tone Fudge Brownies (continued)

Directions (continued)

  • 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.
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.