Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust

Toffee Coconut Pecan Chocolate Chip Cookies

Ingredients

• 6 tablespoons butter softened
• ⅓ cup light brown sugar
• ⅓ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup, plus 2 tablespoons all-purpose flour
• 1½ tablespoons cornstarch
• ½ teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toffee bits
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
• Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
• Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
• Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Notes

FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.
Recipe and photo credit: Barefoot in the Kitchen

Iced Caramel Toffee Oatmeal Cookies

Ingredients

For the cookies:

• 2 cups quick cook oatmeal
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 Tbsp baking powder
• 2 cups all-purpose flour
• 3/4 cup Heath Toffee bits

For the icing:

• 2 cups powdered sugar
• 1/2 cup caramel ice cream topping

• Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
  3. In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
  4. Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14--16 minutes and cool completely on wire rack.
  5. For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it's own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.  
  6. Thanks to shugarysweets.com for recipe and photo.

Chocolate Kiss Powder Puff Cookies

INGREDIENTS:

one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe’s; homemade may be substituted)
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
about 3/4 cup confectioners’ sugar, for dredging

DIRECTIONS:

1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
3. Place one chocolate kiss in the center of each section.
4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

Cherry Chocolate Oatmeal Cookies

1 cup (2 sticks) of butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried cherries (6 oz package)
1 1/4 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans

Preheat oven to 375 degrees.  Line baking sheet with parchment paper. 

Blend butter, sugars and vanilla in food processor for 30 seconds.  Add eggs and blend.  Then add oats, flour, baking soda and salt to food processor.  Pulse until oats are coarsely chopped and mixture is blended.  Scrape sides if needed. 

Transfer cookie mixture to large bowl and stir in chocolate chips, nuts and cherries. 

Spoon batter with melon baller onto parchment.  Bake approximately 11 minutes until cookies are GOLDEN brown, but not brown. Cool and enjoy maximum deliciousness.

Martha's Fudge Peanut Butter Brownies

Brownies

1 cup of butter (2 sticks, no substitutions)
1/3 cup Hershey’s Cocoa 
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1 (18-ounce) jar peanut butter

1. Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.
2. Remove from heat and cool slightly.
3. Combine sugar, flour and salt in a large mixing bowl.
4. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.
5. Add eggs and vanilla, beating until blended. Do not over beat.
6. Spread mixture into a greased 15 x 10 inch jellyroll pan. 
7. Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.

Peanut Butter Topping

1. Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.
2. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.

Fudge Frosting

1/2 cup of butter (1 stick)
1/3 cup whole milk (no substitutions)
10 large marshmallows
1/4 cup Hershey’s Cocoa
1 (16-ounce) package powdered sugar

1. Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.
2. Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.
3. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.
4. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
5. If not serving immediately, cover with foil and keep in fridge.
6. To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.

courtesy of Martha Sartin Thompson (friend from college, one of the girls from Johnson Hall.

Snickers Rice Krispie Treats

Makes 36 bars
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

• ¼ cup butter
• 1 – 10-ounce package marshmallows
• 6 cups Rice Krispies cereal
• 1-½ cups salted peanuts
• 1-½ – 11-ounce bags caramels
• 3 tablespoons heavy cream
• 2-½ cups milk chocolate chips

Directions

1. Line a 9-inch-by-13-inch baking dish with parchment paper. Set aside.
2. In a large saucepan over medium heat, melt the butter.
3. Add the marshmallows to the melted butter and stir until completely dissolved.
4. Add the Rice Krispies and stir until the cereal is evenly coated in the marshmallow-butter mixture.
5. Pour the mixture into the prepared baking dish. Spread it out evenly and press gently into the pan using the bottom of a measuring cup.
6. Sprinkle the peanuts over the top of the Rice Krispies mixture.
7. In a medium-sized bowl, add the caramels and the heavy cream. Microwave in 30 second increments, stirring in between each interval, until the caramels are fully melted.
8. Pour the caramel sauce over the top of the peanut layer.
9. Place the chocolate chips in a medium bowl and microwave in 30 second increments, stirring in between each interval, until fully melted.
10. Pour the melted chocolate evenly over the caramel layer.
11. Set the treats aside for about 1 hour, allowing the chocolate to set completely, before cutting and enjoying.

Chef’s Tip

• Lightly spray the bottom of the measuring cup with pan spray to prevent the Rice Krispies from sticking to the bottom of it.

Turtle Rice Krispie Treats

Ingredients

• ¼ cup butter
• 7 cups mini Marshmallows, divided
• 7 cups Rice Krispies cereal
• 1⅓ cups pecans, divided
• 1 cup semi sweet chocolate chips
• ¼ cup heavy cream
• 5.5 oz caramel bits (or 5.5 oz caramels unwrapped)
• 2½ tablespoons heavy cream

Instructions

Rice Krispies

1. Melt butter and 6 cups of mini marshmallows over medium low heat until smooth.
2. Stir in Rice Krispies, ⅓ cup pecans and 1 cup of marshmallows (unmelted). Press into a well greased 9x13 pan (or slightly smaller if you prefer a thicker Rice Krispie).
3. Melt caramel bits and 2½ tablespoons heavy cream in the microwave for 60-90 seconds (stirring every 30 seconds) until smooth.
4. In a separate bowl, combine ¼ cup heavy cream and chocolate chips. Microwave at 50% power for 90 seconds (stirring every 30 seconds) until smooth.
5. Drizzle ½ of the caramel and ½ of the chocolate over the Krispies. Top with pecans. Drizzle remaining caramel and chocolate. Cool completely.
6. Cut into squares and serve.

from: www.spendswithpennies.com

Mint Oreo Brownies

INGREDIENTS

Brownie Layer

• 1 package (18.3 ounces) fudge brownie mix* + ingredients called for
• 6-8 oreos

Frosting Layer

• 3 ounces full-fat cream cheese, at room temperature
• 1/4 cup, 4 tablespoons unsalted butter, at room temperature
• 1 to 1 and 1/2 teaspoons peppermint extract, not mint extract
• Pinch of salt
• Green food coloring, optional
• 2 cups powdered sugar

Chocolate Topping

• 1 cup + 2 tablespoons Andes Mint Baking Chips
• 1/2 cup, 8 tablespoons unsalted butter

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with foil or parchment paper with an overhang. This is essential if you want the brownies to come out well.
2. Follow the directions to make the brownies. Do not add the fudge packet.
3. Coarsely chop the oreos into pretty small pieces (more for a heavier oreo flavor, I generally use just 6)
4. Stir in the chopped oreos with the brownie mix.
5. Bake according to package directions. Remove from the oven when finished baking and add the fudge packet on top. Spread with a spatula.
6. Place the brownies in the freezer (covered) while preparing the frosting layer.

Frosting

1. In a large bowl, beat together the room temperature (not melted at all!) cream cheese and butter until creamy.
2. Beat in the peppermint extract, salt, and food coloring. Slowly add in the powdered sugar beating in between additions.
3. Beat until smooth and creamy. Resist the urge to add milk or cream, it will come together, just keep beating it! Taste and add more peppermint extract if desired.
4. Spread on top of the cooled brownies and return the brownies to the freezer while preparing the topping.

Topping

1. In a large microwave safe bowl, add in the mint chips and butter. Microwave in bursts of 15 seconds stirring for 15 seconds in between each burst until the chocolate is melted and smooth. (I've burned the mint chips by being impatient, so don't microwave longer than 15 seconds without stirring it to avoid burning yours)
2. Remove the brownies from the freezer and top with the melted mint chips. Tip the brownie pan from side to side to get the chocolate to coat evenly.
3. Cover the brownies and place in the fridge to allow to full set-up before enjoying.
4. To cut, remove the completely set-up and chilled brownies from the fridge. Remove brownies from the pan (using the overhang) and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then cut in quick fast cuts. The sharper the knife, the less chance you'll have for the chocolate breaking on top.

NOTES

*My ultimate favorite mix in this recipe is the Betty Crocker's Original Supreme mix (with packet of fudge in it) and another favorite is the Ghiradelli Chocolate Ultimate Fudge Brownie Mix.

from: www.chelseasmessyapron.com

Cream Cheese Chocolate Brownies

INGREDIENTS

cream cheese batter

• ⅔ cup semi sweet chocolate chips, melted
• 1 egg
• 8 ounces cream cheese, softened
• ⅓ cup sugar
• 2 tablespoons flour
• ½ teaspoon vanilla

brownie batter

• ½ cup butter, melted
• ¼ cup cocoa powder
• 2 eggs
• ¾ cup sugar
• 1 teaspoon vanilla
• ⅛ teaspoon salt
• 1 cup milk chocolate chips

frosting

• ¼ cup semi sweet chocolate chips, melted
• 2 ounces cream cheese, softened
• ½ teaspoon vanilla
• 2 cups powdered sugar
• 1 tablespoon milk

INSTRUCTIONS

1. First, prepare the cream cheese batter. In a medium bowl blend together melted chocolate chips, egg, cream cheese, sugar, flour, and vanilla until smooth. Set aside.
2. In a large bowl prepare the brownie batter by mixing the melted butter and cocoa powder until smooth. Add eggs, sugar, vanilla, and salt. Mix well. Add cream cheese batter to brownie batter and mix until incorporated. Gently stir in chocolate chips.
3. Pour batter in a greased, foil-lined 8x8 or 9x9 inch pan. (9x9 inch pan will yield thinner brownies) Bake at 350 for 30-35 minutes until a toothpick inserted into the middle comes out mostly clean. Allow to cool completely.
4. When the brownies are cooled, prepare the frosting. Blend together melted chocolate and cream cheese until smooth. Add vanilla and mix again until smooth. Gradually mix in powdered sugar. Add milk to thin frosting to a spreadable consistency. Spread on cooled brownies. Allow frosting to set up (at least 30 minutes) before cutting into squares. Store in airtight container.

from Creme de la Crumb

Salted Caramel Brownies

Ingredients

• 2 cups sugar
• ¾ cup baking cocoa
• 1 cup canola oil
• 4 eggs
• ¼ cup 2% milk
• 1½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips
• 14 ounces caramels (like Kraft caramels)
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon coarse sea salt

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
2. In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.
3. Spoon two thirds of the batter into the greased 9 x 13 inch pan. Bake for 12 minutes.
4. Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
5. Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not over bake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.

from The Recipe Critic