Tested till perfect Fudgy Cookie Brownies

Fudgy Cookie Brownies

Dress up the brownies with a few of the cookies you're making for the weekend. One- or two-day-old cookies hold their shape best in the batter. If pressed for time, you can replace the homemade cookies with store-bought.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006

  • rating starrating starrating starrating starrating star
  • Portion size 20


  • 4 oz 4ozbittersweet chocolate
  • 2 oz 2ozunsweetened chocolate
  • 1/3 cup 1/3cupbutter, melted
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 1/2 cup 1/2cupall-purpose flour
  • Pinch Pinchsalt
  • 1/2 cup 1/2cupchopped walnutwalnuts
  • 10 10 Oatmeal Chocolate Chip Cookies Recipe
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Line 8-inch square (2 L) metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang for handles, or grease. Set aside.

Chop bittersweet and unsweetened chocolates; place in saucepan. Add butter; stir over medium heat until melted. Let cool for 10 minutes.

Whisk in sugar, eggs and vanilla. Stir in flour and salt then walnuts. Break each cookie into 5 or 6 pieces; fold into batter. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes.

Let cool in pan on rack; cut into squares. (Make-ahead: Cover and refrigerate for up to 3 days. Or layer between waxed paper in airtight container and freeze for up to 2 weeks.)

Nutritional Information Per square: about

cal 200 pro 3g total fat 12g sat. fat 6g
carb 22g fibre 2g chol 36mg sodium 75mg

% RDI:

calcium 2 iron 7 vit A 5 folate 6
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