Email to Filus1217      

Cookie Dough Brownies

Source of Recipe

.
Cookie Dough Brownies

Adapted from Taste of Home October/November 1995
Reviews rated this recipe 4.5 of 5 stars.
Yield: 3 dozen.
Prep: 20 min. + chilling Bake: 30 min. + cooling

When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio

Ingredients:
• 2 eggs
• 1/2 cup liquid egg substitute or 4 egg whites
• 1 cup canola oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts, optional
•
• FILLING:
• 1/2 cup margarine or butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons 2% milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
•
• GLAZE:
• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening
• 3/4 cup chopped walnuts

Directions:
1. Preheat oven to 350°. In a large bowl, beat eggs, egg substitute, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.

2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes or until a toothpick insert in center comes out with moist crumbs. Cool completely.

3. For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm.

4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set.

1 serving (1 each) equals 216 calories, 12.7 g fat (2.7 g saturated fat), 19 mg cholesterol, 68 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.