Zebra Brownie Squares
These brownies were awarded first place when my daughter entered them in an office contest. Be sure to purchase a box of brownie mix that makes a 13 x 9-inch (33 x 22.5-cm) pan of brownies. Chocolate chip cookie dough is my family's favorite, but you can use any flavor dough. Swirl the cookie dough into the batter so it isn't just sitting on top. I named these "Zebra Brownies" because of the black and white stripes on top.
Baker’s Notes: Soften the cookie dough slightly at room temperature so that it is easier to crumble.
If the cookie dough is very sticky, spray your fingers with nonstick cooking spray while crumbling it.
Total Timeunder 2 hours
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechocolatey, sweet
Type of Dishchocolate dessert, dessert
- 1 package (1 pound 3.8 ounces [554 g]) brownie mix (you will likely need 2 eggs, water, and vegetable oil)
- 1/2 of 18-ounce (252-g) package refrigerated chocolate chip cookie dough
- 1 container white chocolate or vanilla frosting
- 1 cup (115 g) powdered sugar
- 3 tablespoons (45 mL) unsweetened cocoa
- 2 tablespoons (30 mL) butter, melted
- 2 tablespoons (30 mL) milk
- ½ teaspoon (2.5 mL) vanilla
Heat oven to 350°F (180°C) with oven rack in middle. Line bottom of a 13 x 9-inch (33 x 22.5 cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side. Spray lightly with nonstick cooking spray.
Prepare brownies as directed on box for fudgy brownies. (You will need eggs, water, and vegetable oil.) Pour batter into prepared pan and spread evenly.
Crumble cookie dough over the brownie batter. Using a spatula, swirl brownie batter around and through the cookie dough.
Bake 25 to 30 minutes or until center seems set when touched lightly with a finger. Brownies will also start to pull away from pan edges. Cool in pan, on wire cooling rack.
Spread cooled brownies with white chocolate frosting.
Sift powdered sugar and unsweetened cocoa into a small bowl. Add butter, milk, and vanilla and stir until smooth. Scrape down sides of bowl once or twice. Add a little more milk if frosting is too thick for drizzling.
Place chocolate frosting in a resealable food storage bag. Snip off a corner of the bag, and drizzle chocolate over the white frosting, creating zebra stripes.
Remove brownies intact from the pan by loosening ends with a metal spatula and lifting, using the aluminum foil. Cut into 24 squares. Make sure foil is not stuck on bottom of any brownies.
2006 Pat Sinclair