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 "Grammy"

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