Two-Toned Fudge Brownies

Since my time was full with painting in the new house last week, I asked my oldest daughter to do some baking. She did a wonderful job, as always, and even volunteered to be my guest blogger!

Hi everyone! This is the Chocolate Lady’s daughter Dagmar. Since we had company last week Mom had me make quite a few desserts to keep everybody going. (Which is one of my favorite jobs!)

This is one of the treats I made with the help of my dear friend Courtney. They have a brownie base and a yummy chocolate chip cookie dough topping. The recipe is a new one and we decided that they were very delicious!

Two-Toned Fudge Brownies
Recipe from: Taste of Home Annual Recipes- 2002

1 c. (6 oz.) semisweet chocolate chips
1/2 c. butter or margarine, softened
1 c. sugar
3 eggs
1 tsp. vanilla extract
1-1/4 c. all-purpose flour
1/4 tsp. baking soda
3/4 c. chopped walnuts (optional)

Cookie Dough Layer:
1/2 c. butter or margarine, softened
1/2 c. packed brown sugar
1/4 c. sugar
3 Tbsp. milk
1 tsp. vanilla extract
1 c. all-purpose flour
1 c. (6 oz.) semisweet chocolate chips

In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts. Spread into a greased 13-in. X 9-in. X 2-in. baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by teaspoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator. Yield: 4 dozen.

Note: The Cookie dough layer is not baked and does not contain eggs.

Until next time!

You can check out Dagmar’s blog at

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