Brownie with cookies

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 459, total fat 25 G., saturated fats 11 G., proteins 7 G., carbohydrates 55 G., fiber 2 G., cholesterol 70 mg, sodium 203 mg, sugar 35 G.

This whimsical brownie is filled with two types of cookies—shortbread and soft cookies with chocolate chips, toffee, peanut butter, and M&M's. Each bite delivers a combination of textures and flavors, complete with a delicious chocolate finish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Layers of shortbread and cookie dough

24 square shortbread cookies
1.5 cups premium flour
3/4 tsp baking soda
0.5 tsp salt
110 g unsalted butter at room temperature
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 cup sweet baking granule mix (chocolate, peanut butter, and toffee)
0.5 cup M&M's candies

Brownie layer

220 g unsalted butter
110 g semi-sweet chocolate, chopped
2 cups granulated sugar
4 large eggs
1 and 2/3 cups premium flour
1/3 cup cocoa powder
0.5 tsp salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking dish with foil, leaving a 2-inch (5 cm) overhang on both short sides; lightly spray with cooking spray. Arrange the shortbread cookies in a single layer in the prepared dish.
In a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until smooth, 3-5 minutes. Beat in the egg and vanilla until fully incorporated. Reduce mixer speed to low and add the flour mixture. Mix until smooth. Fold in the baking granules and M&M's.

Brownie layer:

In a medium saucepan, melt the butter and chocolate over medium heat, stirring occasionally. Let cool slightly. Stir in the granulated sugar and eggs until smooth. Add the flour, cocoa powder, and salt and stir until no lumps remain.
Spoon about half the brownie batter onto the shortbread cookie sheet and gently spread to coat. Form small patties of the cookie dough and arrange them on top of the brownie batter in a single layer. Spread the remaining brownie batter on top.
Bake until a toothpick inserted into the center of the brownie comes out clean, 55–60 minutes. Transfer to a wire rack and let cool in the pan for 1 hour. Carefully remove the brownie from the pan by pulling on the edges of the foil. Transfer the brownie to a wire rack, let cool completely, and then cut into pieces.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cakes / Brownie / Food Network - recipes

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