Ingredients:
1 2/3 cups granulated sugar
1 1/2 sticks unsalted butter, melted
2 T water
2 large eggs
2 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup Nestle Toll House baking cocoa
1/2 tsp baking powder
Dash salt
1/2 cup mini semi-sweet chocolate chips
Topping:
Powdered sugar
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil allowing excess to hang over the edges to allow for easy removal. Spray foil with non-stick cooking spray.
In a large bowl, stir together sugar, butter, and water. Stir in eggs and vanilla extract.
In a separate bowl, sift together flour, cocoa, baking powder, and salt. Add to wet ingredients and stir well to combine. Stir in the 1/2 cup mini semi-sweet chocolate chips. Spread into prepared baking pan.
Bake for 18-25 minutes or until toothpick comes out slightly sticky. Cool completely in pan. Remove brownies from pan by lifting out using foil overhang. Cut into squares and dust with powdered sugar and sprinkle the remaining chocolate chips. Enjoy!
Showing posts with label Bars/Brownies. Show all posts
Showing posts with label Bars/Brownies. Show all posts
Mint Oreo Brownies with Mint Fudge Icing
Brownie Ingredients:
1 2/3 cups granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted
2 T water
2 large eggs
2 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
Dash salt
8 Mint Oreos, cut into quarters
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with cooking spray. Line with parchment paper with a 1 inch overhang to help lift out brownies later.
In a large mixing bowl, stir together sugar, butter, and water. Stir in eggs and vanilla extract.
Sift together flour, cocoa, baking powder, and salt in separate bowl. Stir dry ingredients into wet ingredients just until combined and lump free. Add the quartered Oreos and carefully fold into brownie batter. Spread into prepared baking pan.
Bake for 25-30 minutes or until toothpick comes out slightly sticky. Remove from oven and let cool slightly.
Mint Fudge Icing:
1 stick (1/2 cup) unsalted butter
6 T milk
4 T unsweetened cocoa powder, sifted
3 cups powdered sugar, sifted
1 tsp mint extract
6 Mint Oreos, quartered (for garnish)
In a small sauce pan over low heat, melt butter. Stir in milk. Sift in cocoa powder and powdered sugar. Whisk until smooth. Turn off heat and whisk in mint extract. Pour over warm brownies and let cool until set.
When the icing has set, lift brownies out of pan onto cutting board. Cut into squares and garnish with Oreos. Enjoy!
1 2/3 cups granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted
2 T water
2 large eggs
2 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
Dash salt
8 Mint Oreos, cut into quarters
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with cooking spray. Line with parchment paper with a 1 inch overhang to help lift out brownies later.
In a large mixing bowl, stir together sugar, butter, and water. Stir in eggs and vanilla extract.
Sift together flour, cocoa, baking powder, and salt in separate bowl. Stir dry ingredients into wet ingredients just until combined and lump free. Add the quartered Oreos and carefully fold into brownie batter. Spread into prepared baking pan.
Bake for 25-30 minutes or until toothpick comes out slightly sticky. Remove from oven and let cool slightly.
Mint Fudge Icing:
1 stick (1/2 cup) unsalted butter
6 T milk
4 T unsweetened cocoa powder, sifted
3 cups powdered sugar, sifted
1 tsp mint extract
6 Mint Oreos, quartered (for garnish)
In a small sauce pan over low heat, melt butter. Stir in milk. Sift in cocoa powder and powdered sugar. Whisk until smooth. Turn off heat and whisk in mint extract. Pour over warm brownies and let cool until set.
When the icing has set, lift brownies out of pan onto cutting board. Cut into squares and garnish with Oreos. Enjoy!
Chewy Fudgy Double Chocolate Brownies
Ingredients:
7 oz. semi-sweet baking chocolate, chopped
8 oz (1 stick) unsalted butter, cut into quarters
3 T unsweetened cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray. Line it with 2 pieces of parchment paper, leaving an overhang on all sides. This will help you remove them from the pan before cutting into bars.
In a heat proof bowl, add the semi-sweet chocolate and butter. Microwave for 1 minute. Remove and stir. Microwave in 15 second intervals until completely melted. Whisk in the cocoa powder until smooth. Set aside to cool.
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined. Slowly pour in the melted chocolate, whisking constantly. Sift in the flour and stir with a wooden spoon just until combined. Pour brownie mixture into prepared pan and tap on the counter to release any bubbles and level. Bake for 32-38 minutes, or until toothpick comes out with a small amount of sticky crumbs. Cool on a wire rack in the pan. Lift brownies out of the pan using the parchment paper, and cut into squares. Dust with powdered sugar. Enjoy!
7 oz. semi-sweet baking chocolate, chopped
8 oz (1 stick) unsalted butter, cut into quarters
3 T unsweetened cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray. Line it with 2 pieces of parchment paper, leaving an overhang on all sides. This will help you remove them from the pan before cutting into bars.
In a heat proof bowl, add the semi-sweet chocolate and butter. Microwave for 1 minute. Remove and stir. Microwave in 15 second intervals until completely melted. Whisk in the cocoa powder until smooth. Set aside to cool.
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined. Slowly pour in the melted chocolate, whisking constantly. Sift in the flour and stir with a wooden spoon just until combined. Pour brownie mixture into prepared pan and tap on the counter to release any bubbles and level. Bake for 32-38 minutes, or until toothpick comes out with a small amount of sticky crumbs. Cool on a wire rack in the pan. Lift brownies out of the pan using the parchment paper, and cut into squares. Dust with powdered sugar. Enjoy!
Peanut Butter Cup Rice Krispie Treats
Ingredients:
6 cups Rice Krispies
1 bag (10.5 oz) mini marshmallows
1/4 cup (1/2 stick) unsalted butter
1 jar (16 oz) peanut butter
1 bag (12 oz) miniature Reese's peanut butter cups, quartered
1 cup milk chocolate chips
1 tsp shortening
1/4 cup milk chocolate chips (for garnish)
Butter a 9x13 pan and set aside.
Add the Rice Krispies to a large bowl. In a medium saucepan over medium low heat, melt the butter and marshmallows. Stir occasionally and be careful not to burn. Add the marshmallow mixture to the cereal and stir well to coat. Immediately pour into prepared pan. Use a piece of was paper and the bottom of a metal measuring cup to help you press into the pan in an even layer.
In a microwave safe bowl, heat the peanut butter for 1 minute. Set aside and let cool for a few minutes. Meanwhile, unwrap the mini peanut butter cups and cut them into quarters. Add the peanut butter cups to the thinned peanut butter and gently stir. Pour on top of the rice krispies layer and use a spatula to spread evenly.
In a microwave safe measuring cup, melt the milk chocolate chips. Stir in the shortening. Drizzle over the peanut butter layer. Refrigerate for 1-2 hours until set before cutting into bars. Store in an airtight container and serve at room temperature. Enjoy!
6 cups Rice Krispies
1 bag (10.5 oz) mini marshmallows
1/4 cup (1/2 stick) unsalted butter
1 jar (16 oz) peanut butter
1 bag (12 oz) miniature Reese's peanut butter cups, quartered
1 cup milk chocolate chips
1 tsp shortening
1/4 cup milk chocolate chips (for garnish)
Butter a 9x13 pan and set aside.
Add the Rice Krispies to a large bowl. In a medium saucepan over medium low heat, melt the butter and marshmallows. Stir occasionally and be careful not to burn. Add the marshmallow mixture to the cereal and stir well to coat. Immediately pour into prepared pan. Use a piece of was paper and the bottom of a metal measuring cup to help you press into the pan in an even layer.
In a microwave safe bowl, heat the peanut butter for 1 minute. Set aside and let cool for a few minutes. Meanwhile, unwrap the mini peanut butter cups and cut them into quarters. Add the peanut butter cups to the thinned peanut butter and gently stir. Pour on top of the rice krispies layer and use a spatula to spread evenly.
In a microwave safe measuring cup, melt the milk chocolate chips. Stir in the shortening. Drizzle over the peanut butter layer. Refrigerate for 1-2 hours until set before cutting into bars. Store in an airtight container and serve at room temperature. Enjoy!
Chocolate Chip Cookie Dough Cheesecake Bars
Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semi-sweet chocolate chips
Cookie Dough:
5 Tbsp butter, room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp kosher salt
1 tsp vanilla extract
3/4 cup flour
1/4 cup Ghirardelli semi-sweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract
Preheat oven to 325 degrees. Prepare a 9x9 baking pan by lining it with parchment paper, leaving an overhang on all 4 sides. This will help you lift it out easily so you can cut into bars.
For Crust:
Crush graham crackers into crumbs to make 1 1/2 cups. In a small bowl, stir together the graham cracker crumbs and melted butter until moistened. Stir in chocolate chips. Press crust mixture evenly into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
For Cookie Dough:
In a large stand mixer with the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Add the flour and mix on low speed just until incorporated. Remove bowl and stir in the chocolate chips. Set aside in a bowl.
For Cheesecake:
In a stand mixer with the paddle attachment, beat together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, beating just until blended. Pour the batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Place in the refrigerator to chill for 4 hours. When cheesecake is cooled and completely set, lift entire cheesecake out of pan using the parchment paper overhang. Cut into small bars and serve cold. Refrigerate any leftovers in an airtight container.
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semi-sweet chocolate chips
Cookie Dough:
5 Tbsp butter, room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp kosher salt
1 tsp vanilla extract
3/4 cup flour
1/4 cup Ghirardelli semi-sweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract
Preheat oven to 325 degrees. Prepare a 9x9 baking pan by lining it with parchment paper, leaving an overhang on all 4 sides. This will help you lift it out easily so you can cut into bars.
For Crust:
Crush graham crackers into crumbs to make 1 1/2 cups. In a small bowl, stir together the graham cracker crumbs and melted butter until moistened. Stir in chocolate chips. Press crust mixture evenly into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
For Cookie Dough:
In a large stand mixer with the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Add the flour and mix on low speed just until incorporated. Remove bowl and stir in the chocolate chips. Set aside in a bowl.
For Cheesecake:
In a stand mixer with the paddle attachment, beat together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, beating just until blended. Pour the batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Place in the refrigerator to chill for 4 hours. When cheesecake is cooled and completely set, lift entire cheesecake out of pan using the parchment paper overhang. Cut into small bars and serve cold. Refrigerate any leftovers in an airtight container.
Chewy Oatmeal, Peanut, and Dried Cherry Granola Bars
Ingredients:
2 cups old fashioned oats
3/4 cup salted peanuts, crushed
4 whole sheets honey graham crackers, crumbled
5 oz. dried cherries, chopped
1/4 cup honey
1/4 cup light brown sugar
3 T unsalted butter
2 tsp vanilla extract
Preheat oven to 375 degrees. Add the oats and crushed peanuts to a large sheet pan. Bake for 10 minutes.
In a small sauce pan, add the honey, brown sugar, and butter. Bring to a boil, stirring for 1 minute. Remove from the heat and stir in the vanilla extract.
Add the toasted oats and peanuts to a large bowl. Add the crumbled graham crackers, dried cherries, and honey mixture. Stir well to coat.
Line an 8x12 baking dish with parchment paper or foil, leaving an overhang on the sides. Spray with non-stick cooking spray. Pour the granola mixture into the dish and use a spatula to press down and pack tight. Leave on the counter for 2-3 hours. Cut into granola bars or squares. Enjoy!
If you want crunchy granola bars, bake in a 300 degree oven for 25-30 minutes.
2 cups old fashioned oats
3/4 cup salted peanuts, crushed
4 whole sheets honey graham crackers, crumbled
5 oz. dried cherries, chopped
1/4 cup honey
1/4 cup light brown sugar
3 T unsalted butter
2 tsp vanilla extract
Preheat oven to 375 degrees. Add the oats and crushed peanuts to a large sheet pan. Bake for 10 minutes.
In a small sauce pan, add the honey, brown sugar, and butter. Bring to a boil, stirring for 1 minute. Remove from the heat and stir in the vanilla extract.
Add the toasted oats and peanuts to a large bowl. Add the crumbled graham crackers, dried cherries, and honey mixture. Stir well to coat.
Line an 8x12 baking dish with parchment paper or foil, leaving an overhang on the sides. Spray with non-stick cooking spray. Pour the granola mixture into the dish and use a spatula to press down and pack tight. Leave on the counter for 2-3 hours. Cut into granola bars or squares. Enjoy!
If you want crunchy granola bars, bake in a 300 degree oven for 25-30 minutes.
Marshmallow Peanut Butter Crunch Brownie Bars
Ingredients:
1 Box Duncan Hines Chewy Fudge Brownie Mix
3 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips
1 bag (10.5 oz) miniature marshmallows
1 1/2 cups milk chocolate chips
1 T unsalted butter
1 cup crunchy peanut butter
1 1/2 cups Rice Krispies cereal
Preheat oven to 350 degrees. Line a 9x13 cake pan with wax paper with a overhang on all sides. This makes it easy to lift out the brownies before cutting into bars.
Add brownie mix, eggs, oil, and semi-sweet chocolate chips to a bowl and mix well. Pour into prepared cake pan. Bake for 25-28 minutes, or until toothpick comes out clean 1 inch from the outside edge.
Remove brownies from oven and immediately top with marshmallows. Return to oven for 4 minutes.
Meanwhile, in a medium sauce pan over low heat, add the milk chocolate chips, butter, and peanut butter. Stir constantly until just melted. Turn off the heat and stir in the Rice Krispies. Spread mixture evenly over the marshmallows.
Set the pan on a wire rack to cool to room temperature. Cover and refrigerate for at least 2 hours. Lift brownies out of pan using wax paper overhang. Cut into 1 inch bars. Enjoy!
1 Box Duncan Hines Chewy Fudge Brownie Mix
3 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips
1 bag (10.5 oz) miniature marshmallows
1 1/2 cups milk chocolate chips
1 T unsalted butter
1 cup crunchy peanut butter
1 1/2 cups Rice Krispies cereal
Preheat oven to 350 degrees. Line a 9x13 cake pan with wax paper with a overhang on all sides. This makes it easy to lift out the brownies before cutting into bars.
Add brownie mix, eggs, oil, and semi-sweet chocolate chips to a bowl and mix well. Pour into prepared cake pan. Bake for 25-28 minutes, or until toothpick comes out clean 1 inch from the outside edge.
Remove brownies from oven and immediately top with marshmallows. Return to oven for 4 minutes.
Meanwhile, in a medium sauce pan over low heat, add the milk chocolate chips, butter, and peanut butter. Stir constantly until just melted. Turn off the heat and stir in the Rice Krispies. Spread mixture evenly over the marshmallows.
Set the pan on a wire rack to cool to room temperature. Cover and refrigerate for at least 2 hours. Lift brownies out of pan using wax paper overhang. Cut into 1 inch bars. Enjoy!
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