Tag Archives: brownie

Chocolate chip cookie topped brownies

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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. 

Thanks so much for stopping by today!

Hot Cocoa Brownies

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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.

Flourless chocolate cake/brownies

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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.

Frosted  brownie cookies

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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.

Brownie stuffed peanut butter cookies

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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.

Thanks so much for stopping by today!

Brownie stuffed snowball cookies

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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.

Thanks so much for stopping by today! 

Cosmic brownie cookies

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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. 

Store in covered container.

Wildcard victory treats

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Go Bills!

Happy Tuesday! I wasn’t planning on baking for today for the Bills wildcard win over the Steelers, but Rob thought I should. 😉 so last night, around 9:15 pm, I made blackout brownies. These use black cocoa (which I got on Amazon). You probably could use regular unsweetened baking cocoa too.

Remember to scoop your flour and cocoa from your container into your measuring cup so you get the correct amount. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I actually frosted these warm and they turned out just fine.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup (or honey)
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 2/3 cup black cocoa
  • 1/2 tsp baking powder
  • 1/2 tso salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar and corn syrup. Add eggs, one at a time, and vanilla. Blend in dry ingredients. Fold in chips. Evenly spread into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Frosting ingredients list
  • 3 tbs butter, melted
  • 3 tbs black cocoa
  • 1 tbs corn syrup
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 to 3 tbs milk

Directions – in a bowl, Combine butter and cocoa. Add corn syrup, powdered sugar and vanilla. Blend in enough milk to get consistency you want. Frost brownies. Store in covered container.

Brownie cookies sandwiches filled with cookie dough

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My favorite of all the sports postseason, is the nhl.  The level of excitement in the arenas and adrenaline from the crowds, plus the stress of overtime,  when if your team is not playing, can not be beat. l love football, but  playoff hockey is another animal.

What better way to celebrate than with cookies that look like pucks!  So I made these and filled them with cookie dough filling.  You could also do peanut butter or vanilla or chocolate.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. No need to chill this dough. It doesn’t spread too badly. Also, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Brownie cookies ingredients
  • 6 tbs butter
  • 2 1/2 cups chocolate chips (I used a combo of dark and semisweet)
  • 2 cups sugar
  • 6 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a microwave safe bowl, melt butter and chips in 40 second increments until you can stir smooth. Blend in sugar. Add vanilla and eggs. Fold in flour, baking powder and salt. Mixture will be thick. Scoop out 2 tbs dough. Stagger on prepared cookie sheets.

Bake 9 to 11 minutes. Cool completely.

  • Filling ingredients
  • 11 tbs butter,melted
  • 2 1/2 cups powdered sugar
  • 1/2 cup flour
  • 1 tsp vanilla
  • 3 to 4 tbs heavy cream

Directions – blend butter, powdered sugar and flour. Add vanilla. Mix in enough heavy cream to get the consistency you want. Spoon between 2 cookies. Store in covered container.

Thanks so much for stopping by today! I wish you a day of peace, love and joy!

A big game calls for big time treats!

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Another big game for the Bills this week – at Cincinnati on Sunday Night Football. Night games are tough because 1) they get over after 11 pm and 2) I have all day to get nervous. I prefer 1 pm Sundays! Anyways, a game of this magnitude calls for me to step up my cookie game for work tomorrow morning. So here are sugar cookies stuffed with brownies. Perhaps I should have drizzled them with a fudge topping! Next time, perhaps!

Remember to scoop your flour bag into your measuring cup so you get the right amount. Also chill the individual cookie doughs before baking to prevent spreading.

  • Ingredients list
  • 1 pan of brownies, baked as directed, cooled and cut into small squares
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder

Directions – cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1 tbs dough and lightly flatten.

Place a brownie square on top

Top with a other tbs of dough

Seal edges to completely cover brownie.

Chill doughs for a few hours. When ready to bake, preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes. Bottoms will be lightly golden. The tops were a little doughy so I popped them in the fridge to firm them up. Store in covered container (either in fridge or on countertop).

Thanks for stopping by today. Hope you have a wonderful day, filled with peace, joy and love. Go Bills!