Praline Brookies

Ingredients

  • 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

Instructions

1 _ Heat 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.

2 _ Meanwhile, 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.

3 _ Immediately 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.)


4 _ Bake 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.

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