Brookies

From Andrea the Kitchen Witch



Ingredients:
2 cups high quality 62% cacao chocolate chips
3/4 c brown sugar
2 eggs
1 T oil
1 t butter
1/2 c flour
1/4 t salt
1/4 t baking powder

Directions:
Preheat oven to 350F

Melt 1 cup chocolate chips with the oil and butter until melted. Stir well to melt all chips. Allow to cool slightly.

In a small bowl mix the flour, salt and baking powder together.

In a medium work bowl mix the eggs and brown sugar together. Add the melted chocolate, stirring well to thoroughly mix. Scrape down sides before adding the flour mix. Whisk it in until just in mixed, then add the remaining chocolate chips and stir well.

Transfer batter to a shallow pan, like a pie pan and put in the freezer for about 10 minutes to firm up batter before scooping.

Scoop cookies onto either a parchment or silpat lined sheet pan. Using a 1T size scoop, form cookies.

Bake 10-11 minutes, until tops are dry looking and cracked like a brownie. Remove from oven and allow to rest on tray for 5 minutes before removing to a cooling rack. The centers will be very soft and brownie like in texture. These cookies are best consumed in the first 12 hours, they begin to dry out after that and lose that brownie like texture.

Comments:
Not brownies, not cookies, Brookies.

These are awesome. Go make them right now.

I did screw up the recipe a little and I melted all the chocolate chips instead of reserving half of them to stir into the batter. Doesn't appear to have affected the end result too much. Also, you must resist the temptation to just eat all the batter when you take it out of the freezer. Good lord, it looked tasty!

Peanut Butter Browne Trifle

From Taste of Home



Ingredients:
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) Peanut Butter Baking Chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed

Directions:
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Comments:
Trifles are the perfect fake-out. They look impressive, but they're totally easy. I took this to our bell party and everyone oohed and aahed and wanted the recipe. It's really good. Trust me on this one. And now they make these tiny peanut butter cups perfect for this dish!

Layers of Love Chocolate Brownies

From the Copps ad in last week's newspaper. It's a Nestle recipe.



Ingredients:
3/4 cup all-purpose flour
3/4 cup Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup White Morsels
1/2 cup caramel ice cream topping
3/4 cup Semi-Sweet Chocolate Morsels

Directions:
Preheat oven to 350°F (175°C). Grease 8-inch-square baking pan.

Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Comments:
I could not get a decent picture of the individual brownie to save my life. I tried in the kitchen, by the window, in the living room. Adam tried. We failed. So yeah, you get the highly unattractive pan with one missing. Sorry...

Anywho, these are not for me. They have caramel and white chocolate, two things I do not like. But I did lick the knife I used to cut them and wow! they're chocolately. Very rich.

Peanut-Butter-Cup Brownies

From the February 2009 issue of Cosmo - recipe from Katie Lee Joel



Ingredients:
1 box brownie mix (I used Betty Crocker)
16 peanut butter cups (I only used 9)

Directions:
Prepare brownie mix according to package directions. Pour half of the batter into a 9x9 baking dish. (I used 8x8, hence the reduction of peanut butter cups.) Top with peanut butter cups. Spread the remaining batter evenly over the peanut butter cups. Bake according to package directions. Cool completely and then cut into squares.

Comments:
Yum. Peanut butter and chocolate are meant for each other. I admit I didn't exactly wait for them to cool completely before I cut them, so they were still ooey gooey and warm. Such a good idea! The other recipes on the page look good too. Keep an eye out for them since I'll probably be making them at some point.

Mint Brownie Pie

From Taste of Home Annual Recipes 2000



Ingredients:
butter
baking chocolate
sugar
eggs
vanilla
flour
cream cheese
peppermint extract
whipped topping
chocolate chips

Comments:
So, yeah, this is Adam's artistic interpretation of "drizzling chocolate over the top." *sigh* Regardless of its appearance (click on the link above for the professional version), it tasted great. Like a big Andes mint, according to the man. It's really simple to make although next time I might go and find chocolate that comes in a tube rather than let Adam show me how it's done with melted chocolate chips. :)

Chocolate-Mint Bars

From Cooking Light, March 2008



Ingredients:
flour
salt
sugar
eggs
butter
water
vanilla
chocolate syrup
powdered sugar
milk
peppermint extract
green food coloring
chocolate chips

Comments:
This recipe was on the cover and as soon as I saw it I knew I had to make it. It looks just like the bars this one lady at church used to make that I totally loved. It's pretty simple to make and tastes like a giant Andes Candies mint. Yum.