Cookie Dough Brownies

Recipe appeared in the Taste of Home magazine.  I served it at an Orono quilters’ picnic in Hancock years ago and it quickly became an annual request.  When I take these brownies to our quilt show luncheons, members snap these up before they can be put on the counter for sale. – Jeanne

Ingredients

Brownie 

• 2 cups sugar 
• 1½ cups flour
• ½ cup baking cocoa 
• ½ tsp salt                  
• 1 cup vegetable oil   
• 4 eggs                                    
• 2 tsp vanilla
• ½ cup chopped walnuts, optional

Filling

• ½ cup butter
• ½ cup brown sugar
• ¼ cup sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 1 cup flour

Glaze

• 1 cup (6 oz) semi-sweet chocolate
• 1 Tbsp shortening
• ¾ cup chopped walnuts

Instructions

In a mixing bowl, combine sugar, flour, cocoa, and salt.  Add oil, eggs and vanilla; beat at medium speed for 3 minutes.  Stir in walnuts if desired.  Pour into a greased 13”x 9” x 2” baking pan.  Bake at 350° for 30 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.  Spread over brownies; chill until firm.

For glaze: melt chocolate chips and shortening in a saucepan, stirring until smooth.  Spread over filling.  Immediately sprinkle with nuts, pressing down slightly.

Yield: 3 dozen