A brownie by any other name… Love brownies.
Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies.
First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Better-Than-Crack-Brownies. I’m sorry for doing this to you.
I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. Peanut Butter Marshmallow-Crunch Brownies. Halloween Snack Mix Recipe. Cookies and Cream Brownies Recipe. Cookies and Cream Brownies Posted July 15th, 2011 by girlwhoateeverything I’ve been sick for about a month now. I’m not sure if it’s a sinus infection or just a lingering cold but I actually lost my sense of smell for an entire day. It was awful. Not only could I not smell anything but I couldn’t taste anything at all. Right before my tasting capabilities left, I made these gooey Cookies and Cream Brownies . These brownies are easily made by adding crumbled cream-filled chocolate cookies to batter made from a brownie mix for a surprise crunch inside.
Lather on a creamy light frosting with crumbled cookies folded in for an over-the-top cookies-and-cream flavor. More Cheers for Brownies Fans! Check out our collection of the best and richest brownie recipes ever: The Ultimate Brownie Recipe Collection . Featured recipe: Cookies and Cream Brownies. Bourbon Bacon Brownies. Ultimate Halloween Peanut Butter Oreo Brownie Bar. AKA The OMG Illegal-in-48-States Ultimate Insane Brownie.
I’ve been seeing these new white chocolate candy corn Halloween M&Ms pop up all over my favorite food blogs recently, and I knew I had to get my hands on some! I had no idea what to expect. Did they taste like white chocolate? Candy corn? M&Ms? Let me save you a little bit of time. They’re slightly larger (and more irregularly shaped) than plain M&Ms and they taste like white chocolate chips. I recreated my Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar with a peanut butter cookie & white chocolate candy corn M&M base and Halloween Oreos. It’s a warm, gooey peanut butter cookie topped with a soft, fudgy brownie, with a sweet double stuffed Oreo nestled right in the middle. This peanut butter cookie recipe is insane, it tastes just like peanut butter ice cream. If you can’t find the white chocolate candy corn M&Ms, I think Reese’s Pieces would be incredible in these cookies.
Break out the fun Halloween Oreos… How To Cook Like Your Grandmother - StumbleUpon. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing.