Fudgy Cookie Brownies
This recipe makes 20 servings
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
- 4 oz bittersweet chocolate 4 oz bittersweet chocolate
- 2 oz unsweetened chocolate 2 oz unsweetened chocolate
- 1/3 cup butter , melted1/3 cup butter, melted
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 eggs 2 eggs
- 2 tsp vanilla 2 tsp vanilla
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- salt Pinch salt
- 1/2 cup chopped walnuts 1/2 cup chopped walnuts
- 10 Oatmeal Chocolate Chip Cookies Recipe 10 Oatmeal Chocolate Chip Cookies Recipe
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







