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.
- Portion size 20 servings
- Credits : Canadian Living Magazine: July 2006
Ingredients
Method
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 facts <b>Per square:</b> about
- Sodium 75 mg
- Protein 3 g
- Calories 200.0
- Total fat 12 g
- Cholesterol 36 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
%RDI
- Iron 7.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 5.0
