Cookie Dough Brownies

 

Probably back in the 1990s I found a recipe for Cookie Dough Brownies in Taste of Home magazine.  I made those brownies many times and people always enjoyed them.  Over the years, though, I've done a lot of tweaking, the most notable being to use a completely different, old favorite brownie recipe for the brownie base.  Another was to add a third cup of mini chocolate chips in the cookie dough filling.  

 In the past year or so, my hubby has started baking the cookie dough brownies, and he added some tweaks of his own.  For instance, he decided there wasn't enough chocolate in the topping, so he uses more chocolate chips.

One of his flag wave friends asked for the cookie dough brownie recipe a few months ago.  I knew I would be seeing her on Saturday, so I got ready to print the recipe.   And that's when I came to the realization that the recipe had been tweaked so much that I would have to completely rewrite it.  Since I had to do that anyway, I thought I would share the retooled recipe with my blog readers.  Here it is:

COOKIE  DOUGH  BROWNIES

BROWNIES:
3/4 cup melted butter
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt

FILLING:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 Tblsp. milk
1 tsp. vanilla
1 cup flour
1/3 cup miniature chocolate chips

GLAZE:
1 1/2 cups semisweet chocolate chips
1 Tblsp. shortening or butter
Chopped walnuts if desired

    FOR BROWNIES, in a large bowl, beat together the melted butter, sugar, vanilla and eggs.  Sift together the flour, cocoa, baking powder and salt; stir into mixture in bowl just until flour is incorporated well.   Pour into a greased 13x9-inch baking pan.  Bake at 350º for 25 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. Stir in the miniature chocolate chips.   Spread filling over the brownies; chill until firm. 

    FOR GLAZE, melt chocolate chips and shortening or butter in a saucepan or microwave, stirring until smooth.  Spread over filling.  Immediately sprinkle with nuts (if using), pressing down slightly. 

Yield: 2 to 3 dozen

(The cookies in the photo at top don't really look like mine, but just imagine them with chocolate mini chips in the filling and no walnuts on top. Or, if you want them to look like the photo, leave the chips out of the filling and add chopped walnuts to the top.)