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Saturday, April 30, 2011

PRALINE BROOKIES

Praline Brookies

Brookies, where cookie dough is baked on top of brownie batter, are taken to a new level with the introduction of a praline layer.

Recipe

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
DIRECTIONS
  • 1Heat 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.
  • 2Meanwhile, 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.
  • 3Immediately 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.)
  • 4Bake 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.