Chocolate Chip Cookie Brownies

In 2013 I made these brownies.  The recipe came from Pinch of Yum.

Ingredients

 Cookie dough

1 stick salted butter (1/2 cup, very soft) 


¾ cup white sugar


2 tablespoons brown sugar, packed 


1 egg 


½ teaspoon vanilla 


1 cup + 2 tablespoons flour 


½ teaspoon baking soda 


¼ teaspoon salt 


1 cup chocolate chips 


Brownie mix, I am guessing I would have used Betty Crocker Fudge Brownie Mix.


Directions

With an electric mixer, cream butter and sugars in a small mixing bowl. 


Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. 


Stir gently until incorporated. 


Stir in chocolate chips. Store in refrigerator until ready to use. 


Preheat oven to 350 degrees.


 Prepare brownie batter as directed.


Pour batter into a glass 8×8 or 9×9 baking dish. 


Scatter pieces of cookie dough over the top of the brownie batter. 


In my 8×8 square pan, I was able to get about ⅔ of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. 


Press gently on the dough just until it starts to sink down into the batter a little bit. 


Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. 


Let stand for 15-20 minutes and cut into pieces for serving. 

Buttermilk Brownies with Orero

Buttermilk Brownies with Oreos

My son was looking on the internet and saw someone had made brownies with Oreos. On Facebook yesterday this recipe for Buttermilk Brownies came up.  Having buttermilk I needed to use, decided to try it with Oreos.  Well it is pretty amazing I have to say.  Rich, sweet just what you need when you have been stuck inside for week, due to the Covid-19 virus.

This is the brownie before the icing was put on.

Ingredients

For the brownies

1/2 cup unsalted butter 

1/4 cup dark chocolate unsweetened cocoa powder

1/2 cup oil

2 cup granulated sugar

2 large eggs

1/4 cup buttermilk

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chips

12 whole Oreos

For the Frosting 

1/2 cup unsalted butter 

1/2 cup buttermilk

1/4 cup dark chocolate unsweetened cocoa powder

4 cups icing sugar, sifted

 1/2 cup finely ground up Oreos, about 4 whole ones

Directions 

Preheat oven to 400F. Grease a 9x13 inch baking pan. Set aside.

For Brownies, in small sauce pan over medium heat, combine butter, cocoa powder and oil.  Bring to boil and remove from heat.

In large mixing bowl or mixer, combine granulated sugar, eggs, buttermilk and vanilla.  Slowly add the butter chocolate mixture.  Then add flour, baking soda and salt, mix until combined.  Fold in chocolate chips.

Pour into prepared pan and bake for 20 minutes.  Remove from oven and cool on wire rack.

While the brownies are cooling prepare frosting.

In small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture comes to a boil. Remove from heat.

In a mixing bowl, combine powdered sugar and butter mixture. Beat for several minutes until smooth.  Pour over cooled brownies and then sprinkle with the Oreo crumbs.

Put in frig for two hours, until set.  Cut and enjoy them.  Keep in air tight container in frig.

The brownies with icing and Oreo crumbs.

So Good!!!!!!!! 

Frosted Chocolate & Cream Cheese Brownies

I can across Simply Baking by Parragon Publishing at one of my thrifts stores. I could not find the book on line anywhere so I scanned the cover for you to see. The cookbook is laid out with step by step photos. It has everything from cakes, small cakes, cookies, tarts, hot and cold desserts, bread & savory bakes, candies, & drinks for every occasion. I think I will be trying a few recipes from this book.

We really enjoyed these brownies. I would make them again. The fudge frosting would be wonderful on a chocolate cake or a white cake.

Frosted Chocolate & Cream Cheese Brownies

Ingredients:

small package cream cheese, softened
1 tsp. vanilla extract
1 cup superfine sugar, I put this in the food processor to make superfine.
2 eggs
1/2 cup butter softened
3 tbsp. unsweetened cocoa
3/4 cup self rising flour, sifted
1/2 cup pecan halves

Fudge Frosting;

1 tbsp. butter
1 tbsp. milk
1/2 cup icing sugar
2 tbsp. unsweetened cocoa
pecans halves to decorate (optional)

Directions:

Preheat oven to 350º.
Lightly grease 8" baking pan, line bottom with parchment paper.
In your mixer bowl combine cream cheese, vanilla and 5 tsp. of the superfine sugar and beat until smooth; set aside.
In your mixer bowl combine eggs and the remaining sugar.
Beat until light and fluffy.
In a small sauce pan add butter and cocoa.
Heat slowly until butter melts and the butter & cocoa mixture combines.
Slowly pour slightly cooled chocolate mixture into egg mixture.
Fold in flour and nuts, until just combined.
Pour half the batter into prepared pan, smoothing the top slightly.
Dollip the cream cheese mixture onto this layer and gently spread it around pan.
Cover the cream cheese mixture with the rest of the batter.
Bake for 40 to 45 minutes.
Cool in pan.

Frosting Directions:

In a small sauce pan add butter and milk; heat gently until butter is melted.
Stir in icing sugar and cocoa.
Mix until smooth.
Frost cooled brownies.
Top with pecans if you wish.
Let the frosting set up.
Then cut into squares.
Makes about 16.

♥

Triple Chocolate Brownies

A few weeks ago I was watching a show of Fresh with Anna Olson. She also had a show Sugar which is no longer on but her episode archive is still available. I have tried a few of her recipes and they always turned out to be very good. These brownies were a I have to try them. And they did not disappoint. The girls at work liked them as well.

Triple Chocolate Brownies

Ingredients:

1 1/4 cups semisweet chocolate, chopped ( I used chocolate chips)
2/3 cup unsalted butter
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs
1/2 cup unbleached flour
1/2 tsp. salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips

Directions:

Preheat oven to 325º.

Prepare a 8" X 8" baking pan. I used a 9" X 9" baking pan. Greasing and lining with a sheet of parchment paper.

Over a pot of very gently simmering water place bowl and melt semi-sweet chocolate and butter, stirring gently. When melted remove from heat and add sugar and vanilla.

Stir in eggs, one at a time.

Then add flour and salt.

When this is just mixed together, fold in the white chocolate chips and milk chocolate chips.

Bake for 35 to 40 minutes.

Cool. Then cut into squares.

Coffee and Cream Brownies

I made these awhile ago not sure why I did not put them up then. The recipe comes from Taste of Home. They are a wonderful brownie. There is just something about coffee and chocolate together.

Ingredients:

1/2 cup butter, cubed
3 squares of unsweetened chocolate chopped
2 eggs
1 cup sugar
1 tsp. vanilla extract
2/3 cup flour
1/4 tsp. baking soda
1/4 salt

Filling:

1 tbsp. whipping cream
1 tsp. instant coffee granules
2 tbsp. softened butter
1 cup icing sugar

Glaze:

1 cups semi-sweet chocolate chips
1/3 cup whipping cream

Directions:

Preheat oven to 350ºF.

Grease and line an 8" square baking pan.

Melt butter and chocolate in microwave stir until smooth. Let cool slightly.

In mixer bowl beat eggs, sugar and vanilla. Add the cooled chocolate butter mixture. Beat until combined.

In small bowl combine flour, baking soda and salt. Whisk this together.

Add the flour mixture to the chocolate mixture until just combined.

Spread mixture into prepared pan and bake for 25 to 30 minutes. Test with tooth pick in center of brownie it should be clean when it come out. Do not over bake however. Cool on wire rack.

Filling:

Combine cream and coffee in small bowl and stir until coffee is dissolved.

In mixing bowl combine butter and icing sugar and beat until creamy and fluffy. Add the coffee mixture until well combined. Spread over cooled brownies.

In a saucepan pour cream and add the chocolate chips. Stir over medium low heat until mixture thickens slightly. Let cool. Spread this mixture over the filling and let cool for half hour or so. Then cut into squares.

Triple White Chocolate Brownies

Dan decided to try a recipe we saw on American Test Kitchen. Triple-Chocolate Cookies he decided to use white chocolate in the recipe. When he made the cookies they spread over the entire cookie sheet both time he tried them. He decided to make the rest of the dough as a brownie, put the dough in a 6" X 10" baking dish. Baked it for about 45 minutes at 350F. You want it to be still a bit gooey when you take it out. When he was telling me what he changed in the recipe, we figured out what he did, added too much Amaretto it should likely have been 2 ounces or 4 tbsp and likely the flour should be reduced as well to 1/2 cup. If you wish to try this recipe as the cookies these are the changes we think you will need to make. Macadamia nuts would be good in this brownie.

Triple White Chocolate Brownies

Ingredients:

3 ounces unsweetened white chocolate bar , chop into chunks
1 1/2 cups white chocolate chips
7 tablespoons unsalted butter , cut into pieces
4 ounces of Amaretto
3 large eggs , at room temperature
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups white chocolate chips

Directions:

1. Melt unsweetened white chocolate bar, white chocolate chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add Amaretto and beat until incorporated, 20 seconds. Reduce speed to low, add melted white chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and white chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Bake for 45 minutes. The brownie should still be gooey in the centre. Cool and cut into bars or squares.

Best Fudgie Brownies Ever

Dan wanted a gooey fudge brownie, so I went hunting for one and found this on Canarygirl's blog.
And it was GREAT!! I did add icing sugar to the frosting though, and used milk chocolate. The next time I make them I will use semi-sweet chocolate and make the frosting the way canarygirl did.

Best Fudgie Brownies Ever

Ingredients:

3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter
2 bars Lindtt 59% dark chocolate(6 ounces/150 grams), chopped into smaller sized pieces
(used milk chocolate chips, about 1 cup)
2 teaspoons vanilla
2 eggs

frosting:

1/4 cup butter
1/4 cup milk
1/2 cup sugar
1 bar Lindtt 59% dark chocolate (6 ounces/150 grams)
(used 1/2 cup milk chocolate chips)

Directions:

Heat oven to 350º F
Combine flour, baking soda and salt in a small bowl and reserve.

Using a medium sized saucepan, melt butter and sugar over medium heat.

Bring to a boil and remove from heat.

Add 1 bar of chocolate and stir until melted.

Add in eggs one at a time, whisking quickly and constantly.

Add in flour mixture and whisk to combine.

Add the other bar of chopped chocolate and stir.

Pour into a 9 inch square baking dish (or similar).

Bake brownies for about 40 minutes, more or less according to how fudgy you like them

Frosting:

Heat butter and milk over medium heat and bring to boiling.
Remove from heat.
Add chocolate bar and stir until melted
(1/2 cup milk chocolate chips)
2 cups icing sugar, sifted
Pour over brownies.
(this frosting is almost like a ganache…very soft)

Brownie Babe Of The Month

After making the Black Forrest Brownies on the last Brownie Babe of the Month. I was trying to think when I made brownies before. It had to be more than 15 years ago. They were a buttermilk brownie. I will have to find that recipe and try it again. Anyway, back to the recipe for the Brownie Babe of the Month at Once upon a tart. I took out a few cookbooks from the library. Let me see .......... 10 I see here on my desk. I found a couple brownie recipes I want to try one is Coconut - Cluster Brownies with Gnash from Brownies to die for by Bev Shaffer.

After making these brownies I felt something was missing from them. I had some gnash left over from the Potato Chip Cookies. I decided to put some of the gnash on the brownie and THAT was what they were missing!!

Coconut-Cluster Brownies With or Without Gnash

Brownies Base:
2 Cups granulated sugar
1 cup unsalted butter, softened to room temperature
1 1/2 tsp. pure vanilla extract
4 large eggs, slightly beaten
1 1/2 cups unbleached, all purpose flour
1/2 cup unsweetened cocoa powder, sifted

Coconut-cluster topping:
2 cups sweetened toasted coconut
1 cup half and half
1/4 cup superfine sugar

Gnash
butter
cream
semi-sweet and/or milk chocolate

Directions:
Preheat oven to 350 degrees. Lightly grease a 15x10x1" baking pan.

for Brownie base:
In medium bowl with an electric mixer, beat together the sugar and butter until light and fluffy. Add vanilla and eggs, blending well.

Add flour and cocoa; mix well. Spread this mixture into prepared pan.

For Coconut-cluster topping:
Combine ingredients in a small bowl. Spread over batter. Bake for 25 to 30 minutes or unti cake tester comes out with a few moist crumbs attached. (The topping should be golden). Cool pan completely on a wire rack. Cut into bars. Makes about 3 1/2 dozen.

Gnash Topping
In small saucepan melt butter and cream, when heat add chocolate remove from heat and stir until chocolate melted. Let cool. Add Gnash on top of coconut mixture.

Caramel Fjord Brownies

These Brownies were on the Brownie Babe of the Month over at Once upon a Tart. Myriam hosts a food-blog event for brownie recipes. There are so many amazing brownies to choose from. I saw The Left Over Queen Caramel Fjord Brownie and knew I had to try them, as I love caramel anything. I also sent in a recipe to the second event Black Forrest Brownies, they are very good brownies as well.

Caramel Fjord Brownies

Ingredients:

1 store bought German Chocolate Cake Mix (I used Devils Food Cake Mix for this one).
2/3 cup evaporated milk
1/2 stick butter (1/2 cup) (melted)
1 cup chocolate chips ( I used semi-sweet and milk chocolate chips)
1 14 oz. package of caramels (you will need to unwrap 42 caramels)
1 cup chopped nuts (optional)

Method:

Preheat oven to 350 F.

Take the cake mix put it in a mixing bowl to this add melted butter and 1/3 cup of evaporated milk. Mix this together until smooth. If using nuts fold them into this mixture.
Grease a 9 X 13 inch baking dish. Spread 1/3 of this mixture onto the bottom of the pan, smooth mixture to an even layer. Bake for 6 minutes. Take pan out of oven and sprinkle chocolate chips over warm bottom layer.

Melt the unwrapped caramels in the microwave with 1/3 cup evaporated milk. Then pour this mixture over the chocolate chips. Then use the remaining dough and crumble it over the caramel and chocolate chips.

Bake for 15 to 18 minutes. Cool on baking rake completely. Then put them in frig. for 1 to 2 hours. Then you are able to cut and serve. Keep remaining brownies in fridge or you are able to freeze them.

I would highly recommend these brownies.

Browniebabe of the Month

Myriam at Once Upon a Tart has created an event in which we bake brownies. Now who does not love brownies. So, I went looking for a new recipe to try out. There were so many to choose from I asked my son to look over the ones I had chosen. Dan loves Black Forest Cake and thought The Black Forest Brownie would be a good one to start on . I found this recipe in a book called Brownies by Linda Collister. The recipe was easy to follow.


These brownies are decadent, fudgy, and when you bite into the brownie and get a cherry with the fudgy chocolate...well it is just hard to describe in words.
They would make a very romantic dessert with that special person or just sharing with family and friends.

Black Forest Brownies

8 oz. good bittersweet chocolate
9 Tablespoons butter
3 Tablespoons heavy cream
3 extra-large eggs
1 cup plus 3 tablespoons superfine sugar
2 Tablespoons Kirsch or juice from cherries in jar
1 1/2 cups all-purpose flour
3 1/2 ox. good bittersweet chocolate, roughly chopped or 2/3 cup chocolate chips
1 16oz. can black cherries (6oz. drained weight)
confectioners' sugar, for dusting
7" X 11" brownie pan, greased and bottom line

Method:

Preheat oven to 350 F.
Break up the 8oz. chocolate and put it into a heatproof bowl. Add the butter and cream and set it over a saucepan of steaming water. Melt gently, stirring frequently. Remove from the pan and let cool until needed.

Break eggs into mixing bowl with electric mixer and whisk just until frothy. Add sugar and Kirsch (if using) and whisk until thick and mousse-like. Whisk in the melted chocolate mixture.

Sift flour into mixture and stir in. When thoroughly combined stir in the chocolate pieces. Transfer the mixture into the prepared pan and spread evenly. Gently drop cherries onto the top of the brownie mixture as evenly as possible.

Bake in preheated oven for 30 to 35 minutes until a skewer inserted comes out clean. Remove pan from oven.

Leave until cool before removing from pan and cutting into 24 pieces. Dusted with confectioners' sugar. Store in an airtight container and eat within 4 days.