Ingredients:
2 cups sugar
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla
3/4 cup butter, softened but not melted
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
3 tablespoons milk
1 tablespoon vanilla ( be generous with the vanilla)
1 1/2 cups flour
8 ounces baking chocolate ( if you subsitute chocolate chips, it is not nearly as good or as smooth)
1 tablespoon shortening
Directions:
Preheat oven to 350F.
Grease a 9 x 13 pan.
Mix together sugar, flour, cocoa and salt.
Add oil and mix well.
Add eggs one at a time mixing well after each addition.
Add vanilla (again, be generous with the vanilla, extra vanilla almost always improves the flavor:-)).
Bake for 30 minutes or until toothpick comes out clean (I like my brownies a little gooey).
Allow to cool while you prepare the filling.
Cream butter and sugars until smooth.
Add milk and vanilla.
Add flour 1/2 cup at a time and mix well.
Smooth on top of brownies.
Finally, in a double broiler, melt baking chocolate and Crisco until smooth and runny. Drizzle over top of the cookie dough filling on the brownies, making sure that the entire top is coated with chocolate.
Allow it to set until chocolate is firm (it’s hard to cut with the chocolate still runny, though I know it will be hard to resist eating right then and there. If you are in a hurry you can stick it in the refrigerator (or place it outside on your porch if it is cold outside like it always was in AK where I made them. :-)).
Servings: 24-30
Time preparation: 25 min.
Time total: 55 min.