Another sinful (but quick!) recipe. Whoever came up with this recipe really me in mind because it combines 2 of my favorite things in the world: brownies and cookie dough. This combo is worth every calorie.
Make a box of your favorite brownies (I used the kind with extra fudge and meltaway chocolate chips). One option to de-sin these is to use the pumpkin brownie recipe below, or use No Pudge Brownies (you'd need 2 boxes). Even though I made this using the full fat brownies, in the spirit of this blog, nutritional info reflects the No Pudge Brownie version.
Cookie dough topping layer:
1/2 c. butter softened
1/2 c. packed brown sugar
1/4 c. sugar
3 TBS skim milk
1 tsp. vanilla
1 c. flour
1 c. chocolate chips
In a mixing bowl, cream butter and sugars. Beat in the milk and vanilla. Gradually add the flour to the mixture. Stir in the chocolate chips. Spread the topping over the cooled brownies. Store the dessert in the fridge until serving-and after.
And if you're ever just craving straight up cookie dough, you can skip the brownies and dig in with a spoon - the lack of raw egg make it totally safe to eat.
Servings: 24
Nutritional Info:
Calories: 220
Fat: 5.9g
Saturated fat: 3.7
Carbs: 37.8
Protein: 2.8
