Wednesday, May 7, 2014

Milano Cookie Brownies

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I typically don't buy cookies from the grocery store, unless they're something that just can't be replicated. Oreos, Fig Newtons and Nutter Butters top that list. Also on that list? Milano cookies. And I only buy them when they're on sale. It's a little rule I have. I'm annoyingly frugal like that.
So when my favorite Milano cookies were on sale, I snagged a bag and couldn't wait to get them home. I dunked one in milk and it was pure bliss. But with the rest of the bag I decided to bake them into one of my favorite treats: brownies! I just split up the brownie batter and layered them in the middle. The result was a soft and chewy concoction of two of my favorite sweet treats! A fudgy, chocolaty brownie and a light and buttery Milano cookie. Enjoy!

Printable Recipe


Makes 9 brownies
  • 2 large eggs 
  • 1/2 cup cocoa powder 
  • 1/2 tsp. salt 
  • 1/2 tsp. baking powder 
  • 1/2 tbsp. vanilla extract 
  • 1 stick unsalted butter 
  • 1 cup semi-sweet chocolate chips 
  • 1 1/4 cups sugar 
  • 3/4 cup all-purpose flour 
  • 14 Milano cookies 

Preheat the oven to 350 degrees F. Lightly grease a 8x8" pan. 

Crack the eggs into a bowl, and beat them with the cocoa, salt, baking powder and vanilla until smooth.

In a saucepan set over low heat, melt the butter. Add chocolate chips and stir until melted. Add sugar and stir until combined. Remove from heat.

Add the butter mixture to the cocoa mixture and stir. Add the flour, 1/4 cup at a time, and mix until just combined.

Spoon half of the brownie batter into the prepared pan. Place the Milano cookies on top of the batter in an even layer. Top with remaining brownie batter.

Bake the brownies for about 25-28 minutes, until a toothpick comes out clean. Remove them from the oven and cool on a rack before cutting into 9 bars.

Source: SK Original

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