Praline Brookies Recipe
- 1 (19.5 ounce) package 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 (16.5 ounce) roll Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
- Vanilla ice cream (optional)
- Heat oven to 350 degrees F (325 degrees F for dark pan). Spray 13×9-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.
- 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.
- 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.)
- 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.
