Karens Cookie Dough Brownies Recipes

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.

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.

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.

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.

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!

Steps:

• Heat oven to 350. grease bottom and sides of a 13x9 inch pan.
• set the caramel pouch from the turtle brownie mix aside. in a large bowl stir brownie mix, water, oil, and eggs with a large spoon until well blended.
• spread only half the batter in to the bottom of the pan (you may need to take the spoon and spread it out a little seeing as how the brownie batter tends to be thick).
• in another bowl break cookie dough into small pieces and sprinkle the cookie dough evenly over the brownie batter in the pan. once finished take the caramel pouch you set aside earlier and squeeze the caramel over top the cookie dough.
• top it all off with the remaining half of the batter from the bowl and spread it evenly until cookie dough and caramel is covered.
• bake 28 to 35 minutes or until toothpick test is clean. let cool completely for 1 hour before serving!

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.

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.