Fudgy Cookie Brownies
This recipe makes 20 servings
|Per square: about||-|
|total fat||12 g|
|sat. fat||6 g|
- Portion size: 20
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.
- 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
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.)
Source : Canadian Living Magazine: July 2006