Chocolate Chip Cookie Dough Topped Brownies
February 11, 2016
"The original recipe was found in TOH's 2002 Annual Recipes, and it was sent in to them by Rebecca Kays from Klamath Falls, Oregon. Except for changing how the recipe was made ,the ingredients for the brownies remained the same. But I did double the amounts for the Cookie Dough Topping. These should be made the day before you need them.Before adding the Cookie Dough,let brownies cool at room temp. for 2 hours. And since the topping doesn't have any eggs,it's o.k. to sneak a bite or two. ;)Posted to " ZAZZ " on 2/11/16. " Keep Smiling :)"
- FOR BROWNIE LAYER
- FOR CHOCOLATE CHIP COOKIE DOUGH TOPPING
- Serving Size: 1 (52.8 g)
- Calories 227
- Total Fat - 12.4 g
- Saturated Fat - 6.7 g
- Cholesterol - 38 mg
- Sodium - 86.9 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.9 g
- Sugars - 18.6 g
- Protein - 2.6 g
- Calcium - 14.7 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees.
In a small microwave safe bowl melt chocolate and slightly cool.
Combine flour and baking soda in another small bowl and set aside.
In a large bowl, cream butter and sugar until well blended and fluffy.
Add egg and vanilla,mixing well,then stir in chocolate and walnuts.
Spread into a 13-in. x 9-in. baking pan which has been prepared with cooking spray. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire rack for 2 hours.
Cookie Dough Topping:
Cream butter and sugars in a medium bowl until light and fluffy.
Add milk and vanilla and mix well,mix in flour a little at a time until all is incorporated,then stir in chips.
Gently spread over brownies and cut into 36 pieces.
Store in refrigerator.
Tips & Variations
No special items needed.