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.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 200 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 36 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 5% |
| folate | 6% |
-
4 oz (125 g) bittersweet chocolate
2 oz (60 g) unsweetened chocolate
1/3 cup (75 mL) butter, melted
3/4 cup (175 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) all-purpose flour
Pinch salt
1/2 cup (125 mL) chopped walnuts
10 Oatmeal Chocolate Chip Cookies
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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