2 cups vegetable oil for frying
2 cups buttermilk
1 (6 ounce) package white chocolate sprinkles, with garnish
4 egg whites
1/2 cup brown sugar
1/2 teaspoon baking powder
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 cup white sugar
1 egg, beaten
1 (20 ounce) can evaporated milk
1 teaspoon baking soda
1 teaspoon baking powder
Heat oil in a large, deep skillet. Set aside.
In a large bowl, stir together buttermilk, chocolate sprinkles, egg whites, brown sugar, baking powder, vanilla, flour, sugar, egg, and evaporated milk. Mix well.
Fold flour, white sugar, baking powder, and chocolate topping 1/2 into the buttery forms of dough. Knead back and forth between plates until smooth.
Fry cookie centers with 1 tablespoon of the oil-based fattier mixture until golden brown, but do not drain completely. Dip cookie centers in buttermilk mixture, then place in plastic bags and seal. Press cookie centers onto the greased cookie sheets until completely covered.
Loved it! I made this exactly as written for my family and they loved it. Everyone in my family LOVES cornbread and this was their favorite brownie ever!
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