Brookies, where cookie dough is baked on top of brownie batter, are taken to a new level with the introduction of a praline layer.
Bake-Off® Contest 42, 2006
Joanna Crumley
Hubbard, Oregon
-
1
-
box (19.5 oz) fudge brownie mix
-
1/2
-
cup vegetable oil
-
1/4
-
cup water
-
2
-
eggs
-
1/4
-
cup butter
-
1/4
-
cup milk
-
1/2
-
cup granulated sugar
-
1/2
-
cup packed brown sugar
-
1/2
-
cup coarsely chopped pecans
-
1/2
-
teaspoon vanilla
-
1
-
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
-
-
Vanilla ice cream, if desired
Steps
-
1
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
-
2
Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
-
3
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
-
4
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
-
1
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
-
2
Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
-
3
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
-
4
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories
- 300
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 14g
- 22%
-
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 1g
- Cholesterol
- 25mg
- 9%
- Sodium
- 140mg
- 6%
- Total Carbohydrate
- 40g
- 13%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 30g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2006
2006 © and ®/™ of General Mills
© 2016 ®/TM General Mills All Rights Reserved