Fudgy Cookie Brownies Fudgy Cookie Brownies

Author: Canadian Living

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



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


  • Iron 7.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 5.0
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Baking & Desserts

Fudgy Cookie Brownies