"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cookie Dough Brownies Recipe

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This recipe for Cookie Dough Brownies, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill and Jennifer Roebken
Added: Saturday, September 13, 2008


21/4 c. sugar (divided use)
11/2 c. all-purpose flour
1/2 c. cocoa powder
1/2 tsp. salt
1 c. vegetable oil
4 eggs
2 tsp. vanilla extract
1/2 c. chopped walnuts or pecans (optional)
FILLING (recipe follows)
GLAZE (recipe follows

Preheat oven to 350. In a mixing bowl, combine 2 cups sugar, 11/2 cups flour, cocoa, salt. Add oil, eggs, and 2 teaspoons vanilla: beat at medium speed for 3 minutes. Stir in 1/2 cup chopped nuts, if desired. Pour into a greased 13x9x2 inch baking pan. Bake for 30 minutes or until brownies test done, cool completely.
Spread filling over brownies, refrigerate until firm.
Spread glaze over filling. Immediately sprinkle with nuts, pressing down slightly.
Filling: Cream together 1/2 cup butter or margarine, softened, 1/2 cup packed brown sugar and 1/4 cup sugar in a bowl. Add 2 tablespoons milk and 1 teaspoon vanilla; mix well. Beat in 1 cup flour.
Glaze: Melt 1 cup semisweet chocolate chips and 1 tablespoon shortening in a saucepan, stir until smooth.

Number Of Servings:
Number Of Servings:




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