This recipe is from a 2004 Hospital Guild community cookbook which was given to me by Rich’s Grandma.
We make regular brownies constantly at our house, and they never disappoint us, but sometimes it’s nice to “put the icing on the cake”, or in this case COOKIE DOUGH on the brownie, making a favorite treat extra special.
Yes, these are extra special brownies, which cause the children to be extra thankful.
Recently, my seven year old and I made them together, which was a great lesson for him in patience, as these brownies require several more steps than the typical recipe.
He said they were worth the wait.
They were gone in less than 24 hours.
We hope you try them, too. They would taste wonderful with a glass of cold milk for the children at the table, with a hot mug of coffee for Mama as she reads her magazine, or on a plate for Dad as he watches the evening news.
Cookie Dough Brownies
2 cups sugar
1/2 cup cocoa
1 cup vegetable oil
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 cup chopped nuts, optional (I omitted them)
Preheat oven to 350. In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in nuts, if desired. Pour into a greased 9 by 13 baking pan. Bake for 30 minutes or until toothpick inserted near center is dry. Cool completely on wire rack.
1/2 cup butter, softened
1/4 cup white sugar
1 tsp. vanilla
1/2 cup packed brown sugar
2 T. milk
1 cup flour
Cream butter and sugars in a mixing bowl, add milk and vanilla, mix well. Beat in flour and spread over brownies; chill until firm.
1 cup semi-sweet chocolate chips
1 T. shortening
3/4 cup chopped nuts, optional (I omitted them)
Melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over chilled filling. Immediately sprinkle with nuts, pressing down slightly.
Makes 3 dozen brownies