Brownie Chunk and Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies

Killer Brownies - I want these for my Birthday

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
4. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
5. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.
6. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Nutella Cream Cheese Swirl Brownies

Cream Cheese Topping

• 5 oz Philly Cream Cheese
• 2 tbs softened butter
• 1/4 cup granulated sugar
• 1 egg
• 1 tbs flour
• 1/4 cup Nutella

Brownie Batter

• 3/4 cups all purpose flour
• 1/3 cup Herseys Special Dark Cocoa
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 stick of softened butter
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 large eggs

1. Pre-heat oven to 350'
2. Grease and line a 8 x 8 baking pan with cooking spray.

Cream cheese frosting

1. Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth. Scrape bowl and add the egg and beat until the topping is nice and creamy. Scrap bowl and add Nutella, beat about one minute or until the nutella is mixed into the cream cheese mixture completely.
2. Set topping aside and mix brownie batter.

Brownie batter

1. Sift flour, cocoa, salt and baking powder into a medium sized bowl.
2. In a small bowl cream sugar and 1/2 stick of butter, add eggs one at a time, beat well then add vanilla.
3. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients.
4. Spread 3/4 of the brownie batter into the bottom of an 8 x 8 baking dish.
5. Randomly dollop the cream cheese topping over the brownie batter.
6. Randomly dollop the rest of the brownie batter on top of the cream cheese batter. Swirl with the tip of a knife.
7. Bake at 350 for 40 to 50 minutes.

From Lovin the Oven

Eggs in Brownie Nests

1 batch classic brownies
1 small bag Cadbury Mini-Eggs or candy Robins Eggs

Method:
1. Preheat the oven to 350ºF.
2. Grease the inside of mini-muffin cups thoroughly and fill them half full with brownie batter. Bake for about 30 minutes, or until the tops of the brownies are set and cake tester comes out clean.
3. Allow the brownies to cool for ten minutes., then remove them from the muffin cups and allow them to cool completely. As they cool the centers will deflate slightly. Once they have done so, drop in the eggs and serve!

Aren't they adorable?!? From Family Kitchen.

The Brownie That Will Change Your Life

Ingredients

* 1 pkg. (18.25 oz.) chocolate cake mix
* 1 cup chopped nuts ( Optional )
* 1 cup Evaporated Milk
* 1/2 cup (1 stick) butter or margarine, melted
* 35 (10-oz. pkg.) caramels, unwrapped
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Method

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
3. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
5. Drop remaining batter by heaping teaspoon over caramel mixture.

6. Bake for 25 to 30 minutes or until center is set.
7. Cool in pan on wire rack.

8. ENJOY!

Thanks to Nestle Toll House and Zesty!

Brownie Stuffed Chocolate Chip Cookies

1 brownie mix
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips

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 and vanilla, 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 chocolate chips.

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 or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown. Remove and let cool for 15 minutes before removing from baking sheet. Grab a tall glass of milk and dig in :)

Makes 12-16 VERY large cookies.
Oooooohhh yum! From Picky-Palate.

Guiltless Midnight Brownies

Ingredients:
1 15 oz. can black beans, drained and rinsed
1/2 cup agave syrup
1/2 cup self-rising flour
1/2 cup egg whites
1/4 cup unsweetened cocoa
2 tsp. baking powder
6 tbsp. mini semisweet chocolate chips

Frosting Ingredients:
6 oz. fat-free cream cheese
1/4 cup agave syrup
2 tbsp. vanilla extract
2 tbsp. semisweet mini chocolate chips, melted

Directions:
1. Preheat oven to 350 degrees. Lightly spray an 8X8 baking dish with nonstick cooking spray.
2. In food processor, mix brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds.
3. Add the chips in and stir well. Spread into the 8X8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.

Frosting Directions:
1. With a whisk attachment on an electric beater blend all ingredients until light and fluffy.
2. Spread evenly over the top of the cooled brownies.
3. In a microwave safe bowl, melt the 2 tbsp. of chips with a second spray of nonstick cooking oil.
4. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes.

Comments: Recipe originates from a Dr. Oz show.

Chocolate Caramel Brownies

1 pkg chocolate cake mix
1 C. chopped nuts
1/2 C. butter, melted
1 C. evaporated milk
10 oz. pkg caramels
12 0z chocolate chips

1. Preheat oven 350 degrees
2. Combine cake mix & nuts. Stir in butter & 2/3 cup evap. milk.
3. Spread 1/2 batter into ungreased 9'x13' pan. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly until melted.
5. Sprinkle chocolate chips over brownie, drizzle with caramel mixture
6. Drop remaining batter by heaping teaspoon over caramel mixture. Bake 25-30 min or until center is set.

Chocolate Chip Cookie Dough Cupcakes

From Just Cook Already

What you'll need...

1 box of chocolate cake mix

Cookie Dough {I use Tollhouse break and bake}

Mix the cake mix according to the instructions on the back of the box. Fill up cupcake liners about half way and then plop a chunk of cookie dough in the middle of each one. Bake at 350 for 15 minutes. It's that simple.

For the frosting I just used the recipe on the back of the powdered sugar box...

1 box of powdered sugar

1 stick of butter

1 tsp of vanilla

1/4c milk

And there you have it. The simplest, easiest, yummiest dessert. Enjoy!

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.PREP AND COOK: 90 min. COOL: 1 hr.

Ingredients:

1 c. margarine or butter

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts (optional)

MINT ICING

5 Tbsp. margarine or butter

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract1-2 drops green food coloring

WHIPPED CHOCOLATE GANACHE FROSTING
1 cup cream
2 cups semisweet chocolate chips
1 T. corn syrup

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Heat the cream to just simmering on the stove, then pour over the (room temperature) chocolate chips. Let stand 1-2 minutes, then whisk until smooth. Whisk in the corn syrup, then refrigerate for 15-20 minutes or until it is cool. Beat for 5-7 minutes, until it lightens in color and begins to hold beater marks and is spreadable (it'll still be quite soft at this point, but will set up nicely once it touches the cold mint layer).

5. Spread the chocolate frosting over the mint layer and let set for a few minutes before cutting. These must be kept in the refrigerator due to the cream in the frosting. Betcha can't eat just one...

Eric's Brownies

1 C. butter
2/3 C. cocoa
4 eggs
2 1/4 C. sugar
1 tsp. vanilla
2 1/4 C. flour
1 tsp. salt
1 tsp. baking powder

1. Melt butter in saucepan and add cocoa. Set aside.
2. In seperate bowl, mix eggs, sugar and vanilla.
3. Then add flour, salt and baking powder.
4. Mix thoroughly and then add butter/cocoa mixture.
5. Blend together. Pour into a greased 9x13'' pan.
6. Bake 30 minutes at 350 degrees.

Turtle Brownies

1 -14 oz. pkg. caramels
1/2 c. evaporated milk
Combine and melt over low until smooth

1 German Chocolate cake mix
1/3 c. evaporated milk
3/4 c. butter, melted
1 c. semi-sweet chocolate chips
1 c. pecans, chopped

Combine dry cake mix, butter, milk and nuts. Mixture will be thick. Spread half of the batter in bottom of greased 9x13 pan. Bake at 350 degrees for 8 minutes. Sprinkle chips over baked brownies. Drizzle melted caramels over chips. Spoon remaining batter over caramel. Bake again at 350 degrees for 18-20 minutes.