- 2 cups sugar
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts, optional
- 1/2 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- 1 tablespoon shortening
- 3/4 cup chopped walnuts
- In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in walnuts if desired. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely.
- For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm.
- For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Yield: 3 dozen.
Reviews forCookie Dough Brownies
"These brownies are delicious. After reading the other reviews, I used boxed brownie mix (9x13 size), doubled the filling, and added mini chocolate chips. I will make these again."
"These definitely satisfy our sweet tooth. They're yummy!"
"These were AMAZING! I will definitely make these again! Loved the taste of the brown sugar combined with the chocolate and brownie!"
"I made 2 pans last week, 1 for a function and another for myself. The whole pan was gone quickly at the function. I also have very strict dietary restrictions due to allergies and I was able to make this without dairy, eggs and soy which was a definite plus for me. We just subbed apple sauce for eggs, and used soy free dairy free butter, almond milk and dairy free chocolate chips. I was a bit skeptical of how they would turn out but boy was I surprised how great they were. Wonderful dessert and we will be making these again soon!"
"I baked the brownies only 20 minutes so would not be dry. Still the brownie was nothing special. I doubled the filling like many other posters had stated and divided the filling adding mini chocolate chips to half and mint chips to the other half before spreading it over the brownies. It was too much filling for the amount of brownie, my fault. I did like the filling that had the mint chips in it. The glaze was too hard, thus making it hard to cut. Glaze broke up in chunks, I do not plan on making them again."
"We omitted the nuts, but followed the rest of the recipe. We had to double the ingredients for the cookie dough mixture. It was absolutely amazing!"
"I recall making these back in the late 90's and I made them again this afternoon! I've omitted the nuts but added 1/2 to 3/4 cup mixed peanut butter/chocolate chips mixed with 2 Tbsp. all-purpose flour to the batter. For filling, I'd blended in a cup of mixed milk chocolate/peanut butter chocolate chips along with the cookie dough mixture. For glaze, I'd used the mixture of 1 cup mixed peanut butter & chocolate chips along with the shortening. I allowed brownies to cool quite a while, and while brownies had baked, I'd made the filling and placed it in a container. Once the brownies cooled off, I'd spread over the brownies, then made the glaze and just spread that over the cookie dough filling and chilled the whole pan of brownies. I did bake 30 minutes and brownies tested done. I purposely did not sprinkle with walnuts.This recipe is from my Crate 0' Recipes-TOH 3rd Edition!Having the Crate 0' Recipes has been very handy for me as I can see the product I'm preparing! I greased and floured my baking pan! This works best for me and allows me to remove the brownies/bars much more easily from the pan! I used a double boiler to make the glaze. This has worked well for me, too!This way, the mixture stays at a warm temperature and I think it keeps its liquid consistency until ready to spread! Thank you for sharing this recipe! I plan to take it and present these brownies topeople connected with the hospital where I volunteer!delowenstein"
"I have made this recipe many times over the last 15ish years, and every time I try to make it, the brownies are hard and dry. I have switched to a Ghiradelli boxed brownie mix and it comes out much better. I double the filling and ganache amounts, stir mini chocolate chips into the filling (for chocolate chip cookie dough, of course, how could you not?), and then serve them in small pieces, much like fudge. Also, I make the glaze in a double boiler rather than a microwave--easier to avoid burning the chocolate that way. Naturally, I only make this rich recipe when I'm going to a large gathering! But it's always loved."