Posts Tagged ‘brownies’

So my incredible goddess of a sister-in-law was just plain evil the other day. For my birthday she got me (among tons of other amazing things) these….

I know mean huh…..

I could eat an entire box in the blink of an eye.

I think she is out to sabotage me trying to lose weight

So I ate about 1/2 the box and decided to try to make something with me. The creative juices were flowing….or was that the sugar rush?

It just so happens that my local grocery store was having a sale on brownie/cake mixes. And since they were on sale I had to buy them. Of course the were supposed to be for much much later.

Oh well…..

So lets do this.

Cut your remaining cookies into quarters (at least 1/2 a box worth or 2 cups). Look at my pretty baby….hey Im not sure I like the way she is looking at that box

Make your brownies according to the box. Only bake for 16 min. Remove and top with cookies and chocolate chips.

I only did half because the hubby doesn’t like coconut.  Crazy man (but he sure is hot)

Pop back in oven for 10 min (or until brownies are done).

Remove and smother with caramel.

Remove and let cool.

There you have it. Pure deliciousness.

I think I will forgive my sister-in-law.

Up close and personal.

Samoa Brownies

Ingredients

• 1 pkg brownie mix (I used the family size 13×9) (typical additional ingredients are eggs, oil and water)
• ½ box Samoa Girl Scout Cookies (cut in quarters)
• 2 cups chocolate chips
• 4 Tbsp butter
• 1 ½ cup heavy cream
• 2 cups sugar
• ½ cup corn syrup
• Pinch of salt
• 1 ½ tsp vanilla

Directions

1. Pre heat oven to 350. Make brownies according to package. Pour into a greased and floured 13×9 dish. Bake for 18 min.
2. Remove brownies from oven (when timer dings) and top with chopped cookies and chocolate chips.
3. Bake for 10 more min or until brownies are done.
4. Meanwhile, in a large saucepan combine butter, cream, sugar, corn syrup and slat. Cook over medium heat until sugar dissolves. Stir occasionally.
5. Mix will bubble and darken. Continue to watch and stir until temp reaches 245 on a candy thermometer (or until it forms a firm ball when dropped into a glass of cold water).
6. Remove from heat and stir in Vanilla.
7. Remove brownies and smother with caramel. Set aside to cool.

Holly cow…some one seriously needs to stop me.

I ate pretty much the entire batch of these.  I saved a few for my hubby and kids to try (I was in a sharing mood)

Hope none of you are on a diet.

Lets get started…..I need to make more of these little devils.

First make a batch of brownies. Let them cool and cut into squares, about 1 inch by 1 inch.

These start out just like the Cake Batter Candies.

First mix up your condensed milk and 1 cup of powdered sugar. Add your peppermint oil (or extract)  and vanilla. Add in remaining powdered sugar 1 cup at a time, until it becomes firm.

Take 1 tsp of your peppermint mix and place it on 1 brownie. Pop in the freezer for about 10 min.

In a microwave safe bowl, melt your chocolate and shortening until smooth.

Take your frozen peppermint brownie concoction and dip it in the chocolate. Rest it on a fork and let any extra chocolate drip off.

Pop in freezer for 5-10 min to set up.

Eat….or send to me

Brownie Peppermint Patties

(adapted from SavorySweetlife.com)

Ingredients

• 1 batch brownies, cooked and cut into 1×1 inch squares.
• 1 can (14 oz) condensed milk
• 3 cups powdered sugar
• 1 tsp peppermint oil (or 1 Tbsp peppermint extract)
• 1 tsp vanilla
• 3 cups semi-sweet chocolate chips
• 1 ½ Tbsp shortening

Directions

1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combine.
2. Add vanilla and peppermint. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough)
4. Place 1 tsp of peppermint mix on top of 1 brownie square and place on parchment lined cookie sheet.
5. Pop in freezer for 10 min.
6. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 min total.
7. Stir in shortening until smooth.
8. Remove peppermint brownies and dip into chocolate. Pop back into freezer of fridge to set.
9. Store in freezer

I must admit, I have never been a huge fan of cheese cake. That is until I got married. My mother-in-law makes this amazing no bake cheesecake that everyone loves. It is so light and yummy.

Because I cant leave well enough alone, I had to go and switch it up. I decided to try to make a brownie cheesecake. It doesn’t compare to her original but it is pretty darn good. My kids gobbled it up.

Hope you enjoy as much as we did.

Here is your line up…..

First make your brownies according to the package instructions for 9×13 pan size. Reserve 1/4 cup of batter. Remove from oven and let cool.

Next prepare your gelatin in hot water.

In the bowl of an electric mixer (with the whisk attachment) whip up your cold can of evaporated milk until it starts to look like whip cream. This take a few minutes.

Meanwhile, mix together the remainder of your ingredients (the cream cheese, vanilla, almond and sugar)

To this add to this the gelatin mix.

Now fold in your whipped evaporated milk.

Pour this mix on to your prepared brownie

Take your reserved brownie batter and drizzle on top.

Using the tip of a knife swirl around batter into cheesecake.

Pop into the fridge for 4 hours, no less.

Brownie Cheese Cake

Ingredients

• 1 box (19.9 oz) brownie mix (typical additional ingredients are eggs, water and oil), prepared according to the 9×13 pan size
• 1 oz unflavored gelatin
• 1 cup hot water
• 8 oz cream cheese, softened
• 1 vanilla bean, split and seeds scraped out
• 1 tsp almond extract
• 2 Tbsp vanilla
• 1 can (12 oz) evaporated milk, cold
• ½ cup sugar

Directions

1. Prepare brownies according to directions on box. Reserve ¼ cup of batter.
2. Remove brownies and let cool completely
3. Add gelatin to hot water and mix to dissolve. Set aside.
4. In the bowl of an electric mixer (with the whisk attachment) whip up cold evaporated milk; until it begins to look like whip cream. About 5 min.
5. Meanwhile, mix cream cheese, vanilla bean seeds, vanilla, almond extract and sugar in a large bowl until smooth.
6. Add gelatin to cream cheese mix.
7. Fold in whipped milk.
8. Pour on top of prepared brownie
9. Using a spoon, drizzle reserved brownie batter over cheesecake.
10. Take the tip of a knife and swirl around.
11. Pop in fridge for 4-6 hours. Enjoy.

Ok, so I may just have a problem. I can not stop putting brownies into things….I just cant.

One of my all time favorite cookies is Oatmeal. Whether it be oatmeal chocolate chip or oatmeal raisin. I just love them.

So here is the newest member of the brownie addition family.

Here is your line up…..

First, start with your brownies. Bake according to package. Once cooled cut into 2 inch squares.

Then combine your butter and sugar in a large bowl. Add your eggs, and vanilla and pumpkin (the secret ingredient…shhhh don’t tell).

Put all you dry ingredients into a gallon size bag (flour, oats, baking soda, cinnamon, salt) Ziploc and give it a good shake.

Slowly incorporate your dry into your wet ingredients and mix until fully combine.

Fold in your chocolate and cinnamon chips.

Using a cookie scoop (aka my best friend) scoop out about 1-2 Tbsp of dough onto a lined cookie sheet. Top with a brownie square and gently smash down.

Top with another scoop of dough and gently smash to cover brownie.

Bake at 350 for 12-14 min. let cool about 10 min and remove to cooling rack to cool some more.

Oatmeal Chocolate Chip Brownie Cookies

Ingredients

• 1 cup brown sugar
• ¾ cup butter, softened
• 2 eggs
• ½ cup canned pumpkin
• 3 tsp vanilla
• 2 cups flour
• ¾ cup oatmeal
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1 bag chocolate chips (12 oz)
• ½ cup cinnamon chips
• 1 box brownie mix, prepared according to package (additional ingredients are typically eggs, water and oil)

Directions

1. Preheat oven to 350
2. Prepare brownies according to package directions. Let cool and cut into 1 ½ inch to 2 inch squares.
3. In a large bowl cream butter and sugar together.
4. Add eggs, pumpkin and vanilla. Mix until fully incorporated.
5. In a gallon size Ziploc bag combine dry ingredients (flour, oatmeal, baking soda, salt, cinnamon). Shake it to mix it all up.
6. Slowly incorporate flour mix into butter mix.
7. Stir in chocolate chips and cinnamon chips.
8. Place a large cookie scoopful of dough on a lined cookie sheet. Top with Brownie Square and give it a gentle smash.
9. Add another large scoop on the top.  Gently press and enclose brownie with dough. The dough is a bit sticky so beware. I didn’t completely en-robe my brownie. Just made it more of a sandwich.
10. Bake for 12-14 minutes.  Remove and let cool for 10 minutes before removing from baking sheet.  They may look a bit dough-ie but they are done. If you would like them a bit more done pop in for a few more min.

So the next thing I made with my Wonton Wrappers has by far been my favorite thing. These little treats are out of this world. They are sooooo fast to make and incredibly easy. Perfect for a quick impromptu get together.

First you start out with your brownies.Prepare and bake them according to the box instructions. Typical additional ingredients may include eggs, water and oil.

After your brownies have cooled and been cut into 1 1/2 – 2 inch squares it is time to begin. First set up…..Get your wrappers out and a small bowl of water (to help seal the wonton). Then place one of the squares in the middle and wet all 4 sides of the wrapper. Next, take one corner of the wrapper and fold it so it meets the diagonal corner. Do the same with the other corners. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers or brownies.

Heat your oil in a medium pot. Once oil is hot (I test mine with the end of a wooden spoon. Once it forms bubbles on the side of the spoon it is ready) place one wonton at a time into the oil.

Watch them, they only takes about 10 seconds

Remove and let drain on a paper towel lined plate.

Enjoy warm.  These are sooooo good. Drizzle some Carmel over them and you will be in heaven.

Brownie Wontons

Ingredients

• 1 box brownie mix, prepared according to package (additional ingredients are typically eggs, water and oil)
• Wonton Wrapers
• 2 cups veggie oil
• ½ cup water

Directions

1. Prepare brownies according to package directions. Let cool and cut into 1 ½ inch to 2 inch squares.
2. Take 1 wonton wrapper and place one brownie square in the center. Moisten the edges of the wrapper with a bit of water.
3. Take one corner of the wrapper and fold it so it meets the diagonal corner. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers or brownies.
4. Heat your oil in a medium pot. Once oil is hot (I test mine with the end of a wooden spoon. Once it forms bubbles on the side of the spoon it is ready) place one wonton at a time into the oil.
5. This only takes about 10 seconds so watch them. Once they start to turn golden brown scoop out and place on a paper towel lined plate.
6. Serve warm with some Carmel or fudge.

So after the OMG cookie and the triple chocolate OMG cookie, I still had a few brownies left over. And to honor my wonderful…..beautiful sister on her birthday we had to make cake.  Sooooo why not cover the brownies in cake!!! Seems like a logical next step.

Here is your line up……

Make your brownies (or use left overs) as the package says so…….of course have a tester test them for any poison

Put your brownie (about 1 inch x 1 inch) into a liner in a pan. Preheat your oven to 350.

Make your cake mix as the box says (water, eggs and oil….I substituted butter for oil since I didn’t have any). Pour about 1/3 cup into each cup and over each brownie.

Bake for about 17-19 minutes, or until it is done. Remove and let cool.  Once completely cooled top with your favorite icing (I used the last of my butter in the cupcake so I had to use the store bought tub…..I just added 2 extra tsp of vanilla, 2 of almond extract and 1/2 a cup of powdered sugar and some red sprinkles, because they are fun).

Hope you enjoy!

Cherry Covered Brownie Cupcakes

Ingredients

• 1 box brownie mix, prepared according to directions (typically eggs, oil and water are needed)
• 1 box Cherry Chip cake mix (18.25 oz)
• 1 ¼ cup water
• 1/3 cup butter, melted
• 3 eggs
• 1 tub butter cream frosting ( 16oz)
• 2 tsp vanilla
• 2 tsp almond extract
• ½ cup powdered sugar
• Sprinkles (optional)

Directions

1. Preheat oven to 350. Line your cupcake tin.
2. Place a 1 inch x 1 inch brownie into each cupcake liner
3. In a large bowl combine cake mix, water, eggs and butter.
4. Pour about 1/3 cup of batter over each brownie. Once all cups are full gently shake to make sure the batter gets all around the brownie.
5. Cook for 17-19 minutes or until done.
6. Remove and let cool.
7. Once completely cool frost. In a medium bowl scoop out the butter cream frosting and add the vanilla, almond extract and powdered sugar. Mix until completely combine. Add desired sprinkles if wanted.
8. Pipe onto cupcakes and devour.

This is the version my son came up with. It is just like the ones from the OMG cookie and from Picky-Palate.com; only difference is the amazing exterior……..CHOCOLATE CHOCOLATE CHIP.

So sinfully good.

First make your brownies (or used some leftover ones)

Now on to the cookie. Just like any cookie, cream your butter and sugars.

Add your eggs, vanilla and almond and mix until completely combine.

Now add your dry ingredients (flour, salt, baking soda, cocoa). I put all my dry ingredients into a gallon size Ziploc bag, give it a good shake and snip the tip and pour it in. It helps not dirty a bowl and helps it slowly incorporate. Just a little tip

Now stack one large scoop of dough on top of a brownie (about 2 inch by 2 inch) and a large scoop on the bottom.

Now smash and seal the sides.

Bake in a 350 oven for about 8-10 minutes. Remove, let cool and transfer to a cooling rack to try and let cool some more….if you can wait.

Pure gooey goodness…..

The Triple Chocolate Cookie

(Adapted from Picky-palate.com)

Ingredients

• 1 box brownie mix, prepared according to directions on box (typical additional ingredients are water, oil and eggs)
• 1 cup butter, softened
• 1 Cup sugar
• 3/4 Cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp Almond Extract
• 1 ¾ Cup flour
• ¾ cup cocoa powder
• ½  tsp salt
• 1 tsp baking soda
• 1 bag (12 oz) mini chocolate chips

Directions

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.
2. In a large bowl, beat the butter and sugars until light and fluffy.  Add eggs, vanilla and almond extract; continue to beat until well combined.
3. Place flour, cocoa powder, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients.
4. Gently stir in the mini chocolate chips until fully incorporated.
5. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.

So the other day I wondered by Picky Palate. Now if you have never been there, beware…..She makes amazingly, out of this world delicious food. To top it off she is amazingly gorgeous; and how she stays skinny making all this crazy good food, is one of the many wonders of the world. Her name is Jenny Flake  and she will make you gain about a million pounds….but you will enjoy every bit of it.

Her most recent concoction is these heavenly little cookies. I have never tired anything more…..what the PG word I am looking for……..we will say awesomely good. I shocked my self trying to eat them thru the computer.

She calls them Brownie Stuffed Chocolate Chip Cookies, I call them the OMG cookie. After you make these a regular cookie just wont do it for you anymore.

Now so I didn’t 100% copy her I made mine with Toffee cookies on the out side. My son had to get in the action and he made his with chocolate chocolate chip on the out side.(recipe coming soon)

I believe if you make them on a Saturday or Sunday (or any day that turns out bad) they don’t have calories

Try them, and check out her web site: http://picky-palate.com/ you will be glad you did.

Try them….I dare you. Here is a link to her version (with the chocolate chip out side): Picky Palate’s Brownie Stuffed Chocolate Chip Cookie

My recipe for the toffee exterior is below.

First make up you brownies as direct on the box. Have your tester test them when done….just to make sure they are acceptable.

Then make your cookie dough.

Now stack a scoop on top and on the bottom of the brownie….I know, genius huh. This lady is genius.

And (gently) smash them together.

Cook and cool

And now you see why I call them the OMG cookie!!!!!!!

The OMG Cookie (toffee version)

(taken from: Jenny Flake @ Picky-palate.com)

Ingredients:

• 1 brownie mix
• 2 sticks softened butter
• 1 Cup granulated sugar
• 1 Cup packed light brown sugar
• 3 eggs
• 3 tsp vanilla
• 1 ½ tsp Almond Extract
• 3 1/2 Cup all purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 bag Heath bits

Directions:

1.  Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs, vanilla and almond extract; continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the Heath bits.

4.  Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.

Today is 2 for 1…..2 recipes in 1 day…..yea!!!!

Oh my goodness……One of my favorite deserts is black forest cake. Mix that with brownies and sugar coma heaven. I cant belive I havent made these earlier.

Hope you enjoy as much as I did…I mean do. Who am I kidding, they are all gone now; so as much as I did.

Here is your line up…..

Combine all ingredients (except cherry pie filling) into a large bowl

Mix until well combine. If it is to thick add milk

Scoop into well greased and floured (or lined) cups. About 2/3 full

Top with about 1-1 1/2 Tbsp of cherry pie filling.

Bake for about 30 min. Remove and let cool

Dive in once you cant hold yourself back any more.

Black Forest Brownies

Ingredients:

• 1 box (16 oz) Brownie Mix
• ½ cup Dark Chocolate chips
• 2 eggs
• 1 stick (1/2 cup) butter, melted
• 2 tsp vanilla
• 1 tsp almond extract
• 1 Tbsp milk (if mix is to crumbly)
• 12 Tbsp cherry pie filling

Directions:

1. Preheat oven to 350
2. Lightly grease and flour your muffin tin or use cupcake liners
3. In a large bowl combine first 7 ingredients (mix, chocolate chips, eggs, vanilla, almond extract, and milk if needed)
4. Pour batter into muffin cups, about 2/3 full.
5. Add 1 Tbsp of cherry pie filling on top of batter.
6. Bake for 30-35 min.
7. Remove and let cool