Two Tone Fudge Brownies Recipe

Name: Two Tone Fudge Brownies
Prep time: 20 min
Cook time: 41 min
Total time: 61 min
Yield: Serves 1 or more
Ingredients: Semi Sweet Chocolate Chips; 1 cup (2 sticks) unsalted butter, softened; Granulated Sugar; 2 large eggs; Vanilla Extract; All Purpose Flour; 1/2 teaspoon baking soda; 1/2 cup chopped walnuts (optional); Brown Sugar; 1/4 cup milk

Indulge in these irresistible Two-Tone Fudge Brownies! A rich, fudgy brownie base is perfectly complemented by a dreamy chocolate chip cookie dough topping. This recipe, inspired by Taste of Home, delivers the ultimate dessert experience – a delightful combination of chewy and gooey textures, and intense chocolate flavor. Get ready to impress your friends and family with this easy-to-follow recipe!

Prep Time 20 mins

Cook Time 41 mins

Calories 135.2 kcal

Protein 3g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Two Tone Fudge Brownies

Semi Sweet Chocolate Chips
1 cup (2 sticks) unsalted butter, softened
Granulated Sugar
2 large eggs
Vanilla Extract
All Purpose Flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
Brown Sugar
1/4 cup milk

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How to Make Two Tone Fudge Brownies

**Prepare the Brownie Layer:** In a microwave-safe bowl, melt 1 cup (6 ounces) of semi-sweet chocolate chips. Let cool slightly.
In a large mixing bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 1 1/2 cups granulated sugar until light and fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
Gently stir in the cooled melted chocolate.
In a separate bowl, whisk together 1 cup all-purpose flour and 1/2 teaspoon baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1/2 cup chopped walnuts (optional).
Pour batter into a greased 13x9x2-inch baking pan and spread evenly.
**Bake the Brownie Layer:** Bake in a preheated oven at 350°F (175°C) for 16-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely on a wire rack before adding the topping.
**Prepare the Cookie Dough Topping:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 1/2 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy.
Beat in 1/4 cup milk and 1 teaspoon vanilla extract.
Gradually add 1 cup all-purpose flour, mixing until just combined.
Stir in 1 cup chocolate chips.
**Assemble the Brownies:** Drop rounded tablespoons of cookie dough topping evenly over the cooled brownie layer.
Gently spread the cookie dough to create an even layer.
**Chill and Serve:** Refrigerate for at least 30 minutes to allow the topping to set. Cut into squares and serve chilled.
Store leftover brownies in the refrigerator for up to a week.