Fudgy Cookie Brownies

By The Canadian Living Test Kitchen

Tested till perfect

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Fudgy Cookie Brownies

This recipe makes 20 servings

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Nutritional Info

Per square: about -
cal 200200 cal
pro 3 g3g pro
total fat 12 g12g total fat
sat. fat 6 g6g sat. fat
carb 22 g22g carb
fibre 2 g2g fibre
chol 36 mg36mg chol
sodium 75 mg75mg sodium
% RDI: -
calcium 22 calcium
iron 77 iron
vit A 55 vit A
folate 66 folate

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.

Ingredients

Preparation

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

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