Karens Cookie Dough Brownies Recipes

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KAREN'S COOKIE DOUGH BROWNIES



Karen's Cookie Dough Brownies image

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.

Provided by Karen Merrick

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h25m

Yield 40

Number Of Ingredients 16

⅔ cup vegetable oil
¾ cup margarine
¾ cup unsweetened cocoa powder
2 ½ cups white sugar
½ teaspoon salt
6 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
¼ cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven. Allow to cool completely.
  • Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  • Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  • Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g

COOKIE DOUGH BROWNIES



Cookie Dough Brownies image

When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table-even before the entrees! -Wendy Bailey, Elida, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 19

4 large eggs
1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 cup chopped walnuts, optional
FILLING:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
GLAZE:
1 cup semisweet chocolate chips
1 tablespoon shortening
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired., Pour into a greased 13x9-in. baking pan. Bake 30 minutes or until a toothpick insert in center comes out with moist crumbs. Cool completely. , For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set.

Nutrition Facts : Calories 221 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

COOKIE DOUGH BROWNIES



Cookie Dough Brownies image

I have only had these once, but that was enough! These are delicious with vanilla ice cream. Although they seem complicated, they aren't that hard and they are worth it!

Provided by kulinarykate

Categories     Bar Cookie

Time 50m

Yield 20 serving(s)

Number Of Ingredients 14

2 cups sugar
1 1/2 cups flour
1/2 cup cocoa
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1 cup semi-sweet chocolate chips
1 tablespoon shortening

Steps:

  • Brownies:.
  • Combine sugar, flour, cocoa,and salt.
  • Add vegetable oil, eggs, and vanilla.
  • Beat at medium speed for 3 minutes.
  • Bake at 350°F for 25-30 minutes in a 13x9x2 inch greased pan.
  • Filling:.
  • Cream together butter, brown sugar, sugar, milk, and vanilla.
  • Beat in flour.
  • Spread over cooled brownies and chill until firm.
  • Glaze:.
  • Melt chocolate chips and shortening in a pan until smooth. Spread over filling.
  • Enjoy!
  • When I first wrote this recipe here, I forgot the cocoa! Sorry about that. There IS supposed to be cocoa -- hopefully none of you tried to make it without it. I'm really sorry!

Nutrition Facts : Calories 321.9, Fat 14.7, SaturatedFat 5.8, Cholesterol 54.7, Sodium 51.3, Carbohydrate 46.5, Fiber 1.6, Sugar 32.6, Protein 3.7

KAREN'S COOKIE DOUGH BROWNIES



Karen's Cookie Dough Brownies image

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.

Provided by Karen Merrick

Categories     Chocolate Brownies

Time 2h25m

Yield 40

Number Of Ingredients 16

⅔ cup vegetable oil
¾ cup margarine
¾ cup unsweetened cocoa powder
2 ½ cups white sugar
½ teaspoon salt
6 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
¼ cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven. Allow to cool completely.
  • Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  • Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  • Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g

KAREN'S COOKIE DOUGH BROWNIES



Karen's Cookie Dough Brownies image

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.

Provided by Karen Merrick

Categories     Chocolate Brownies

Time 2h25m

Yield 40

Number Of Ingredients 16

⅔ cup vegetable oil
¾ cup margarine
¾ cup unsweetened cocoa powder
2 ½ cups white sugar
½ teaspoon salt
6 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
¼ cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven. Allow to cool completely.
  • Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  • Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  • Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g

KAREN'S COOKIE DOUGH BROWNIES



Karen's Cookie Dough Brownies image

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.

Provided by Karen Merrick

Categories     Chocolate Brownies

Time 2h25m

Yield 40

Number Of Ingredients 16

⅔ cup vegetable oil
¾ cup margarine
¾ cup unsweetened cocoa powder
2 ½ cups white sugar
½ teaspoon salt
6 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
¼ cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven. Allow to cool completely.
  • Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  • Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  • Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g

KAREN'S COOKIE DOUGH BROWNIES



Karen's Cookie Dough Brownies image

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.

Provided by Karen Merrick

Categories     Chocolate Brownies

Time 2h25m

Yield 40

Number Of Ingredients 16

⅔ cup vegetable oil
¾ cup margarine
¾ cup unsweetened cocoa powder
2 ½ cups white sugar
½ teaspoon salt
6 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
¼ cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  • Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven. Allow to cool completely.
  • Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  • Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  • Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g

COOKIE DOUGH BROWNIES



Cookie Dough Brownies image

Make and share this Cookie Dough Brownies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h30m

Yield 36 brownies

Number Of Ingredients 17

2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup butter or 1/2 cup margarine
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 tablespoon shortening
3/4 cup chopped walnuts

Steps:

  • In a mixing bowl, combine sugar, flour, cocoa, and salt.
  • Add oil, eggs, and vanilla; beat at medium speed for 3 minutes.
  • Stir in walnuts, if desired.
  • Pour into a greased 13x9 inch baking pan.
  • Bake at 350 degrees for 30 minutes or until brownies test done.
  • Cool completely.
  • For filling, cream butter and sugars in a mixing bowl.
  • Add milk and vanilla; mix well.
  • Beat in flour.
  • Spread over the brownies; chill until firm.
  • For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth.
  • Spread over filling.
  • Immediately sprinkle with nuts, pressing down slightly.

Nutrition Facts : Calories 233.8, Fat 13.8, SaturatedFat 3.8, Cholesterol 30.4, Sodium 60.6, Carbohydrate 26.4, Fiber 1, Sugar 18.2, Protein 2.7

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