Another simple, easy to whip up treat. You can stuff these with anything – oreos, candy. You can also make them unstuffed (but what fun is that? 😉)
I want to estimate this makes around 12 cookies.
Ingredients list
1 brownie mix
1/4 cup flour
2 eggs
1/4 cup vegetable oil
3/4 cup mini chocolate chips (opt)
Oreos
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine brownie mix and flour. Add oil and eggs. Mix in chips if using. Scoop out 2 tbs dough and evenly form around an oreo. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (be careful not to burn bottoms). They may seem a little gushy on top. Cool a few minutes. Place in fridge to help cookies firm up. Store in covered container.
I had some leftover hostess fluff filling and hostess squiggle dough after making Rob’s hostess cupcake birthday cake, so I decided to use it by making some Suzy q brownies. You can use whatever brownie recipe you want (or peruse my blog for some) or use a mix.
For my ESPN Radio friends laboring tomorrow on Labor Day, these are for you
Ingredients list
1 brownie recipe baked in a 9×13 pan and cooled
Topping ingredients
Milk chocolate chips
1 tbs vegetable oil
Filling ingredients
1/4 cup butter, softened
1 cup marshmallow fluff
2-3 cups powdered sugar
Water or milk
Squiggle ingredients
1/4 cup butter softened
1 -2 cups powdered sugar
1 tsp vanilla
Water or milk
Directions – cut cooled brownies into squares and set aside. In a microwave safe bowl, microwave chocolate chips and vegetable oil in 30 second increments until you can stir smooth. Set aside while you make the filling.
For filling – in a bowl, cream butter and fluff, blend in powdered sugar. Add milk or water, a tsp at a time until you get the consistency you want. Spread between 2 cooled brownie squares. Top with melted chocolate chips. Let chocolate harden up for an hour.
For squiggle – in a bowl, combine butter, powdered sugar,and vanilla. Add water or milk, a tsp at a time to get the consistency you want. Scoop into a zip lock baggie and cut out a corner. Squiggle on top of hardened chocolate. Store in covered container.
I have not done as much baking this summer because it has been too hot and humid. No, I do not want ten below zero and two feet of snow, but temps near 90 a dew point close to 70 or above is not great either. Anyways……
Rob asked for brownies so instead of using just a mix. I swapped out the water for ice cream and added some hot fudge (a neat addition to chocolate baked good, as long as you don’t overdo it). He ate one and I brought the rest to work today.
If you have time, let the hot fudge warm to room temp bc it is easier to mix in. Do not microwave or heat it up another way. You can use any ice cream flavor you want. I used cookies n cream for these.
Ingredients
1 brownie mix
2 eggs
1/2 cup vegetable oil
1 cup ice cream (use any flavor you want)
1/4 cup hot fudge (room temp, if possible)
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine brownie mix, eggs and foil. Blend in hot fudge then ice cream. It may take a while to mix in ice cream. Evenly spread in pan. Bake 22 to 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely. Store in covered container.
Instead of putting a brownie inside a chocolate chip cookie, I went with more of a brookie (brownie plus cookie) approach. I made a recipe of a batch of brownies for a 9×13 pan, as well as a recipe for a batch of chocolate chip cookies. I spread the brownie dough in the pan and then gently pressed blobs of cookie dough on top. I probably took them out a little sooner than I should have, so I put them in the fridge after they completely cooled down to firm up a bit more.
For the cookie recipe, you will only need half of the dough to top the brownies. I used the other half and stuffed them with oreos. Also, I used some homemade maple syrup. You can use honey or corn syrup.
Remember to scoop your flour and your cocoa from your bag/container into your measuring cup so you get the right amount.
Brownie batter ingredients
1 cup butter, melted
3/4 cup unsweetened baking cocoa
2 1/4 cups sugar
1/2 tsp salt
3 eggs
1 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine butter and baking cocoa. Mix smooth. Add sugar, salt, eggs (one at a time) and vanilla. Blend in four and baking powder. Evenly spread into prepared pan
Chocolate chip cookie dough ingredients (you will only need about half of this recipe. Use the rest as you wish)
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup/corn syrup/honey
3 1/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
1-2 cups chocolate chips (I used milk chocolate for these)
Directions – in a bowl, combine butter, sugar, and brown sugar. Add eggs, vanilla, and maple syrup. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs of dough and place on top of brown batter in pan. Gently press down.
Bake in oven preheated to 350 degrees for 30 to 35 minutes (toothpick inserted in brownie batter basically comes out clean). (I would not bake longer than 35 minutes, though, because the edges may get too crispy.) Cool completely. (If the brownies seem doughy after you cut them, pop them in the fridge, in a covered container.) Store in covered container.
A while back, I bought some hot cocoa packets to bake with. I never really used them, so I thought tonight I would use some of them up. So I made these hot cocoa brownies. Very easy to make. I put some mini marshmallow bits in them and topped them with milk chocolate chips as soon as they came out of the oven.
Remember to scoop your flour from you flour bag into your measuring cup so you get the right amount.
Ingredients
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup hot cocoa mix
1 1/2 cups flour
1 tsp baking powder
1/2 cup mini marshmallow bits
1 cup milk chocolate chips
Preheat oven to 350 degrees. Line an 8×8 pan with tin foil. Spray with baking spray. In a bowl, combine butter and sugar. Add eggs and vanilla. Fold in dry ingredients then marshmallow bits. Spread evenly into prepared pan. Bake 25 to 30 minutes or until toothpick comes out with moist crumbs. Upon removing from oven, Sprinkle with chips. Cool completely. Cut and store in covered container.
Thanks for stopping by today! Wishing you a day of love and joy.
A little story behind why I made this cake. Rob got himself a piece of flourless chocolate and put it in the fridge. I was reorganizing, and it plopped onto the floor. To make good, I made a one layer cake. So simple to make! Very chocolately!
Ingredients list
1/2 cup butter
1 cup dark chocolate chips
3/4 cup sugar
3 eggs
1 tsp vanilla
1/2 cup baking cocoa (scooped from container into your measuring cup so you get the right amount.
Directions – preheat oven to 375 degrees. Line only the bottom of a round cake pan with parchment paper and spray with Pam. In a microwave safe bowl, melt butter and chocolate chips in 30 second increments until you can stir smooth. Add sugar. Blend in eggs, one at a time. Mix in vanilla. Blend in cocoa. Spread evenly into pan. Bake 25 minutes, no longer. Cool ten minutes. Flip over onto serving plate. Cool completely. Store in covered container.
A simple, super chocolate cookie made using a brownie mix. They do not need to be frosted, but I chose to.. and I topped them with m&ms.
I chilled the individual mounds of dough to keep them from spreading too much. Also wait until the cookies are completely cooled before frosting. I was a little impatient with the final batch and things got a little messy!
Ingredients list
2 brownie mixes (each one I used was 18.2 oz)
1/4 cup baking cocoa (scooped from cocoa container into your measuring cup so you get the right amount)
1/2 cup butter, melted
4 eggs
2 tbs corn syrup, honey, chocolate syrup, (or hot fudge at room temp)
Directions – in a bowl, combine ingredients. Scoop out 2 tbs of dough (dough is soft). Place individual doughs in fridge for a few hours. Preheat oven to 375 degrees. Just before baking, i formed the doughs into tall mounds. Line cookie sheet with nonstick baking liners. Stagger cookies. Bake 8 to 10 min (no longer)
Frosting ingredients
2 cups powdered sugar (scooped from container into measuring cup)
1 /2 cup baking cocoa
2 to 6 tbs water (depending on consistency you want)
In a bowl, combine ingredients. Frost completely cooked cookies. Top with m&ms. Store in covered container.
Thanks so much for stopping by today. Wishing you a day filled with peace, love and joy.
The other cookies I made using small brown squares – peanut butter! Few things go together like peanut butter and chocolate.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount. Chill your brownie stuffed cookie dough overnight to prevent spreading. Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.
Ingredients list
1/2 cup crisco
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
2 tbs milk
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Brownies cut into 1 inch squares
Directions – in a bowl, cream crisco and peanut butter. Blend in sugar and brown sugar. Add egg, vanilla, and milk. Fold in dry ingredients. Scoop out 2 tbs dough. Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes (no longer). Cool completely. Store in covered container.
I made a large pan of brownies, Rob had one (per usual 😀), so I needed not one, but two kinds of cookie doughs to stuff them in. These are snowballs – similar to Italian/Mexican wedding cakes or Russian tea cakes. Very soft cookies because powdered sugar is used instead of granulated sugar.
A couple of notes : Scoop your flour and powdered sugar into the measuring cup so you get the right amount. I also chilled my dough overnight to prevent spreading. Preheat your oven for 20 minutes before baking so it cycles to the right temp. Do not bake cookies longer than 12 minutes, or else the bottoms will burn.
Ingredients list
Batch of brownies, cut into 2 inch squares
1 cup butter, softened
1 tbs butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and vanilla. Blend in powdered sugar. Mix in flour and salt. Fold in chips. Scoop out 2 tbs dough and divide in half. slightly flatten each half. Place brownie piece between the halves and seal edges. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes (no longer). Dust warm cookies with powdered sugar. Cool completely. Store in covered container.
To celebrate the start of the NCAA basketball tournament as well as the Division 3 frozen 4 (which is being held 10 minutes from where we live), I made cosmic brownie cookies. They are like the little debbie cosmic brownies, which I loved as a child, in cookie form. I used dark chocolate chips and black cocoa, but you can certainly use semisweet chips and regular baking cocoa.
Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend scooping out and freezing individual dough mounds before baking. Preheat oven to 350 degrees for 20 minutes once you are ready to bake.
Ingredients list
12 tbs butter
1 1/3 cups dark chocolate chips
1 1/2 cups brown sugar
1/2 cup sugar
1 tsp vanilla
1 1/3 cups flour
1/2 cup black cocoa
2 tsp baking powder
1 tsp salt
Directions – in a microwave safe bowl, melt butter and dark chocolate chips in 45 second increments until you can stir it all smooth. Add brown sugar and sugar. Beat in one egg at a time. Add vanilla. Fold in dry ingredients. Scoop out 3 tbs of dough. Freeze a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Bake 13 to 15 minutes. Tops will be a little gushy. Cool completely. Pop in fridge to firm them up.
Frosting ingredients
2 cups powdered sugar
1/2 cup black cocoa
1 tsp vanilla
1/4 cup warm water
Combine ingredients and frost cooled cookies. Sprinkle with m&ms.
cookies by christine 