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.