Double chocolate, triple chip brownies topped with powdered sugar
These brownies, dear friends, are one of the first treats I remember making my myself. They are an old Nestle tollhouse standby. I actually meased it up by melting 2 cups of chocolate chips instead of one, but I have never gotten any complaints, so I stuck with that “mistake”. Rob wanted me to add a combo of white, milk chocolate and semisweet chocolate chips, so I did. These aren’t super fudgy, but not cakey either. I think you will like them.
All that chocolate!
Reminders – preheat your oven to 350 degrees for 20 minutes before baking. Also, scoop your flour from your flour bag into your measuring cup so you get the right amount.
Ingredients
1/2 cup butter
2 cups chocolate chips
1 cup sugar
3 eggs
1 tsp chocolate extract
1 1/4 cups flour
1/4 tsp baking soda
1/3 cup chocolate chips
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. in a microwave safe bowl, Melt butter and 2 cups chocolate chips in 30 second increments until you can stir smooth. Mix in sugar. Add eggs and extract. Blend in flour and baking soda. Fold in remaining chips. Spread into prepared pan. Bake 17 to 22 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completley. Store in covered container.
Someone stole one already!
Thanks so much for stopping by. May your day be filled with peace, joy and love. And remember to be kind. Someone is fighting a battle you know nothing about, and they need your kindness.
Peanut butter brownies topped with melted Hershey kisses
These are a peanut butter lovers delight! It is a dense, almost fudge like peanut butter brownie. I tossed in some milk chocolate chips and topped them with melted Hershey kisses! I use peanut butter chips for these.
Someone appears to have taken a bite!
A reminder to scoop your flour from your flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes so you get the correct temperature for baking.
Ingredients
1/2 cup butter, melted
10 oz bag peanut butter chips
1/2 cup sugar
1/4 cup brown sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour
Dash salt
1 cup milk chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 8×8 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt butter and pb chips in 45 second increments until you can stir smooth. Add sugar and brown sugar. Mix in eggs, one at a time, and vanilla. Blend in flour and salt. Fold in chips. Mixture will be thick. Spread into prepared pan. Bake 20 to 25 minutes, until you see light golden patches on top. Cool completely. Top with melted chocolate. Store in covered container.
Hope you have a wonderful day filles with peace, love and happiness!
I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).
Whoopie pie pan getting used for the first time in a long time
I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.
Ingredients
1 brownie recipe, prepared
1 cup flour
1/4 cup baking cocoa
Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.
Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.
Let the chocolate side set for 10 minutes
Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.
The finished product
Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!
Why have a brownie or a cookie when you can have both?
I was looking to whip up something for work tomorrow, as Rob, Gracie and I watch Islanders-Bruins game 2 and Maple Leafs-Canadiens game 7. So I settled on this treat. Quite simply put, are a chocolate chip cookie “sandwich” with a filling of a brownie. I have seen different versions of this, using reese’s peanut butter cups, mallo cups and brownies as the filling. I went with brownies this time. Although I am partial to puffy cookies probably a flatter cookie wouls be a better option next time. You can use any cookie and brownie recipe you want. I actually put a ganache on the brownies, thinking it might help the cookies stay on the brownie, but I think I just made it messier!
Couple of notes -remember to scoop your flour from you container into your measuring cup so you get the right amount. Preheat your oven to 350 degrees for 20 minutes to get the right temp. And make the cookie dough as your brownies bake bc they both are baked at 350.
Brownies ingredients
3/4 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 yolk
1 tsp chocolate extract
1/2 cup baking cocoa
1/2 cup flour
1/4 tsp salt
2 tbs water
1 cup chocolate chips (opt)
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add egg, yolk and chocolate extract. Mix in baking cocoa, salt and flour. Add chips. Spread into pan evenly (mixture is thick). Bake 15 to 20 minutes or until a toothpick inserted in center cones out with a few moist crumbs. Cool completely. Cut into 2 inch squares. Set aside.
Brownie filling!
Cookies ingredients
1 cup Crisco
1 1/2 cups sugar
1/2 cup brown sugar
2 eggs
1 tbs vanilla
4 cups flour
1 tbs cornstarch
1 tsp baking powder
1/4 tsp salt
2 tsp water
1 1/2 cups mini chocolate chips
This is how I staggger my cookies
Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Cream Crisco, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients then watwr. If you feel dough is too dry, add another tsp or so of water. Fold in chips. Scoop out 1 1/2 tbs of dough. Slightly flatten. Staggee on prepared sheets. Bake 8 to 9 minutes (light golden patches on top) cool 20 minutes. Now let’s assemble
Place one cookie flatside upTop with a brownieTop with a second cookie flatside down and gently press down.They look like little hamburgers. 🙂
Thank you for stopping by today. If you make these, let me know how they turn out. And, remember to be kind. We are all fighting some battle. And don’t forget, there is greatness in all of us., and YOU matter and are loved. Wishing you happiness and joy.
Few combos better than peanut butter and chocolate!
I wanted a 2nd type of cookie to bring into work tomorrow, in addition to my kluber chip cookies, and I wanted something easy, so I went with a brownie mix cookie. And I added peanut butter chips. Really super simple. And they don’t spread out at all. A reminder to spoon your flour from your container into your measuring cup, and, preheat your oven for 20 minutes before baking to get the right temp.
Look at all those chips!
Ingredients
1 brownie mix
1 egg
1/4 cup flour
3 tbs water
1/3 cup oil
1 cup peanut butter chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Combine brownie mix, flour, egg, oil and water. Mix in chips. Scoop out 1/4 mounds of dough. Line a cookie sheet with nonstick baking liners. Stagger dough on sheet. Bake 8 to 10 minutes. (No longer. They will seem doughy, but will continue to cook on sheet after removed from oven. Don’t overbake. You don’t want burned bottoms). Store in covered container.
Today’s recipe is brought to you by my chief recipe requester and taste tester, my husband, Rob. He asked for brownies with chocolate chips. Just brownies with a cup of chocolate chips mixed in before baking. My mom does that with her brownies and Rob loves them. Honestly, I never thought of doing that myself. I also added a ganache on top. You can leave them plain, sprinkle some powdered sugar on top, or another frosting. Instead of pulling out a brownie mix, I went homemade this time. And finally, Rob only eats one treat, so the rest are coming to work with me tomorrow to ESPN Radio.
Remember to preheat your oven for 20 minutes before baking so you get the right temp, and to scoop your flour and baking cocoa from your container into your measuring cup so you get the correct amount. Too much flour can make for a dry brownie. Blech.
Ingredients
3/4 cup butter, melted
1 cup sugar
3/4 cup brown sugar
2 eggs
3 tbs milk or water
1 tsp chocolate extract (or vanilla)
3/4 cup baking cocoa
1 1/4 cups flour
2 tbs cornstarch
1/2 tsp baking powder
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add eggs, extract and water /milk. Fold in dry ingredients. (Batter will be thick). Add chips. Spread into prepared pan. Bake 16 to 19 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
Ganache ingredients
1 cup semisweet chocolare chips
1/2 cup milk chocolate chips
1/2 cup heavy cream
Directions – combine in a microwave safe container. Microwave in 30 second increments until you can stir smooth. Then, stir for 1 minute. Spread evenly over cooled brownies. Let gamache set. (To speed up the setting of the ganache, you can put them in the fridge for a half hour). Store in covered container.
Someone cut these before the ganache set 😏
Thank you so much for stopping by. If you make these, let me know how you like them. Sending you love and peace today. And, remember to be kind. We are all going through something, some more than others. Life is really hard, some times. ❤
These are so easy to make and contain enough sugar to last anyone for two weeks! ☺ I used a homemade brownie recipe for the base, but you can certainly use a boxed mix. I used melted milk chocolate as the topping, but you can use semisweet or dark chocolate chips if you want.
If you want to spruce up your brownie mix, substitute in coffee for the water, and melted butter for the oil. You can also make both substitutions.
Remember – 1) spoon your flour from your flour container into your cup so you get the correct amount. 2) preheat the oven for 20 minutes before baking So you get the right temp
Brownies ingredients
3/4 cups butter
1 1/2 cups chocolate chips
1 cup sugar
1/2 cup brown sugar
4 eggs
1 tsp chocolate extract
1 cup flour
1 tsp salt
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt butter and 1 1/2 cups chocolate chips. Add sugar and brown sugar. Beat in eggs, one at a time and extract. Add flour and salt. Mix in chips. Spread in prepared pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few crumbs. Cool completley.
Cookie dough layer
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1/3 cup flour
Directions – mix butter, sugar and brown sugar. Add vanilla. Stir in flour. Spread over cooled brownies.
Chocolate chip topping – in a microwave safe bowl, combine 1 cup chocolate chips and 1 tbs vegetable oil. Heat in 30 second increments until you can stir smooth. I recommend cutting brownies before the chocolate layer completely sets. Cutting hardened chocolate is a challenge and messy for me.
Sweetness goes a long way in the world!
I hope as you read this, you know how much you matter and how much you are loved. And remember to be kind. Life is hard for everyone and many are battling things that we do not know of. Try to be as compassionate and understanding as you can be.
With the news that ESPN is getting back the NHL, I felt I needed to celebrate with an extra special treat. So I decided on chocolate brownie cookies. Stuffed with Hershey Kisses. Topped with melted milk chocolate AND mini M&Ms. Does that give you an indication about how happy I am the NHL is back?😁😁
Chocolate chocolate chocolate!
Ingredients
3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp chocolate extract (opt)
2/3 cup semisweet chocolate chips, melted
2 cups flour
1/3 cup baking cocoa
1 tsp baking soda
Directions – cream butter, brown sugar and sugar. Add eggs and extract. Mix in melted chocolate chips. Fold in,dry ingredients. Scoop out 1/4 cups of dough. Divide in half. Slightly flatten each half.
On one half of dough, place a Hershey kiss.
Top with second flattened half.
Seal edges.
Chill cookies a few hours. Preheat an oven to 350 for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies. Bake 9 to 12 minutes. Cool completely.
Topping ingredients and instructions – in a microwave safe bowl melt 2 cups of milk chocolate chips in 30 second increments until you can stir smooth. Add 1 tbs vegetable oil. Spoon on top on cookies. Sprinkle with m&ms. Store in covered container.
A sugar-chocolate chip-brownie-peanut butter cookie cake with marshmallow fluff frosting
Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.
Peanut butter cookie ingredients
1/2 cup Crisco or butter, softened
3/4 cup peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tbs milk
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely
Flourless Brownie cookie layer
6 tbs butter
3/4 cup dark chocolate chips
2 eggs
2/3 cup sugar
1/4 cup baking cocoa
3 tbs cornstarch
1/2 tsp salt
Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely
Chocolate chip cookie layer
1/2 cup butter, softened
1/4 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 yolk
2 tsp vanilla
3/4 tsp baking soda
2 tsp Cornstarch
1 2/3 cup flour
1 cup chocolate chips
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.
Sugar cookie layer ingredients
1/2 cup butter, softened
1/4 cup plus 2 tbs oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tbs vanilla
1/2 tsp cream of tartar
1/2 tsp baking soda
2 1/4 cups flour
Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.
Frosting/filling ingredients
1 cup butter, softened
2 cups marshmallow fluff
4 cups powdered sugar
Heavy cream or milk
Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.
Place a cookie layer on a plateApread a thin layer of frosting on topTop with another cookie layerSpread a thin layer of frosting on topTop with a third cookie cake layerSpread a thin layer of frosting on topTop with your final cookie layerFrost top layer
You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.
cookies by christine 