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Karen's Cookie Dough Brownies
Karen's Cookie Dough Brownies
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Indulgent cookie dough brownies: fudgy chocolate base, topped with egg-free cookie dough and chocolate glaze.
Ingredients:
  • 0.66666668653488 cup vegetable oil
  • 0.75 cup margarine
  • 0.75 cup unsweetened cocoa powder
  • 2.5 cups white sugar
  • 6 eggs
  • 1.5 teaspoons vanilla extract
  • 1.75 cups all-purpose flour
  • 1 cup margarine
  • 1 cup packed brown sugar
  • 0.25 cup milk
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour your 11x17 inch baking pan.
  • In a large pot over medium heat, combine vegetable oil, 3/4 cup margarine, and cocoa, stirring until melted. Remove from heat and mix in 2 1/2 cups sugar and salt. Let the mixture cool slightly, then beat in the eggs one at a time, followed by the vanilla. Stir in 1 3/4 cup flour until well combined. Spread the batter evenly into the prepared pan.
  • Bake in the preheated oven for 20 minutes, then cool completely.
  • Using an electric mixer, cream together 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar until smooth in a large bowl. Add milk and 2 teaspoons vanilla extract, beat until well combined. Gently mix in the flour until just incorporated.
  • Spread chunks of cookie dough over the cooled brownies. Use a piece of plastic wrap to gently press the dough into an even layer on top of the brownies. Refrigerate for about 30 minutes, or until firm.
  • In a microwave-safe glass or ceramic bowl, melt the chocolate chips with shortening in 30-second intervals, stirring after each interval. Heat for 1 to 3 minutes until the chocolate is warm and smooth. Be cautious not to overheat to avoid scorching. Spread the mixture over the chilled brownies and refrigerate uncovered until set, about 30 minutes, before cutting into squares.

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