Creme De Menthe Brownies

makes one 9 x 13 pan

1/2 cup butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder (I used Hershey’s Special Dark)

2/3 cups chocolate chips (optional)

mint layer

2 cups powdered sugar

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/4 cup creme de menthe

chocolate fudge layer

1 1/2 cups chocolate chips

4 tablespoons unsalted butter

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch cake pan.

In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.

Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.

Melt chocolate and butter together (either in a double boiler or in the microwave – I do it in 30 second increments, stirring until smooth), then pour over top of mint layer. Refrigerate until set, another 1-2 hours. These are great right out of the fridge, but I especially love them once they have sat at room temperature and are super fudgey.

Note: these can be made in an 8×8 pan for thicker brownies, but they are super sweet. I love rich desserts and was happy with the 9 x 13 pan.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

  

 

These dangerously decadent chocolate chip cookie 'n brownie bars combine the best of a gooey chocolate chip cookie, warm fudgy brownie, and an extra sweet double stuffed Oreo.

 

 

All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. I like to add a little of this to a store-bought brownie mix for extra fudgy brownies.

 

 

Line a 9×13 baking dish with wax paper and spray with cooking spray. You don't have to line it, but it sure makes it easier to get them out!

 

 

 

 

 

Whip up your cookie dough and spread it in the bottom of the pan.

 

 

 

 

 

 

 

 

 

 

Cover with Oreos…

 

 

 

 

 

 

 

 

 

 

 

And pour on plenty of fudgy brownie batter.

 

 

 

 

 

 

 

 

 

 

Pop this into a 350 degree oven for 45-55 minutes.

 

 

 

 

 

 

 

 

 

 

Just look at those beautiful cookie and brownie layers already showing through.

 

 

 

 

 

 

 

 

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

Ingredients

 

1 cup (2 sticks) butter, softened

1 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 Tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (12 ounces) milk chocolate chips

1 pkg Double Stuffed Oreos

1 Family Size (9×13) Brownie mix

1/4 cup hot fudge topping

 

 

Instructions

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that's been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

 

 

 

Chocolate hedgehog slices

INGREDIENTS

 

1 ½ x 200g packets Marie biscuits, coarsely chopped

1 cup chopped walnuts

½ cup desiccated coconut

250g butter, chopped

1 ¼ cups caster sugar

1/3 cup cocoa powder

1 egg, lightly beaten

150g dark chocolate, melted

½ teaspoon vegetable oil

 

 

METHOD

 

 

1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.

 

2. Combine biscuits, nuts and coconut in large bowl.

 

3. Place butter, sugar and sifted cocoa in a medium pan; stir over heat until butter is melted and sugar is dissolved. Remove from heat; whisk in egg.

 

4. Pour chocolate mixture over biscuit mixture; mix well. Press into prepared pan. Cover; refrigerate overnight.

 

5. Turn slice onto a chopping board; cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap-lock plastic bag. Squeeze chocolate to one corner; twist bag, then snip tip of bag. Drizzle chocolate over top of slice; refrigerate for 15 minutes, or until chocolate is set.

 

Hint: Slice can be made up to four days ahead; store in an airtight container in your refrigerator

Here is another recipe:

INGREDIENTS

125g butter
1 tablespoon cocoa
1 egg, beaten
½ cup caster sugar
1 packet Marie biscuits, crushed
1 tablespoon condensed milk


METHOD

1.  Melt the butter, add the cocoa and mix.

2. Add sugar and mix until dissolved.

3.  Mix in the egg and add the condensed milk and crushed biscuits, stirring well.

4. Press into a greased tin and place in the fridge until cool.

5. Ice with chocolate icing.

RECIPE NOTES

Use 2 freezer bags and a rolling pin to crush biscuits.
Line the tin with greased baking paper for ease of serving.

Vegan Black Bean Brownie Bites

Vegan Black Bean Brownie Bites

Recipe type: Dessert

Author: Dana Shultz

Prep time: 5 mins

Cook time: 17 mins

Total time: 22 mins

Serves: 6

 

These vegan brownies are gluten free, vegan and totally delicious. They taste just like rich, fudgey brownies and the black beans are entirely undetectable. Just ask my many pleased readers who’ve tested the recipe for themselves.

 

Ingredients

• 1/3 of a 15 oz. can black beans, drained and rinsed (about 1/2 cup)
• 1 flax egg (1 T flaxseed meal + 2.5 T water)
• 1 T coconut oil (or other oil)
• scant 1/4 cup cocoa powder
• dash salt
• 1/2 t vanilla
• 1/4 c granulated sugar
• 1/2 t baking powder
• heaping 1/2 t finely ground espresso powder or instant coffee granules
• 1/4 c semisweet chocolate chips (dairy free for vegan)
• dash of chocolate sprinkles

 

Instructions

1. Preheat oven to 350 degrees. Lightly grease 6 muffin tins. Prepare flax egg by combining flax and water in small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips and sprinkles. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan.

2.2.6

*Approximate Nutritional Stats at the bottom of this post.

 

 

 

 

 

 

 

Mmm. Healthful indulgence at its finest. Try these, won’t you? I know you won’t regret it.

 

Brownie Balls or Bars

Caution!

Seriously addictive!

These are sort of a cross between a Tootsie Roll and a traditional brownie.

Makes 24 balls or bars

Ingredients

2 cups chopped dates
1/2 cup carob powder
1/2 cup cacao powder
2 cups ground Brazil nuts
1/2 cup almond butter
1/2 cup grated fresh coconut for garnishing (may substitute dried)
Cacao nibs and/or goji berries for garnishing (optional)

Instructions

1. Combine all the ingredients except the coconut and garnishes in a food processor and process until smooth.

2. Roll the dough into w-inch balls. Roll each ball in coconut, then in cacao nibs, if using, then press a goji berry into the top, if using. Place the balls on a baking sheet, and chill them for 2 hours. Alternatively, you can spread the dough about 1/3 inch thick on a baking sheet, sprinkle with dried coconut, and press in cacao nibs and/or goji berries, if using. Slice into bars and chill them for 2 hours. To extend the shelf life of the balls or bars, you can dehydrate them for 4 to 6 hours,until only slightly moist.


Read more: http://www.care2.com/greenliving/recipe-brownie-balls-or-bars.html#ixzz2NPWC4Wl0

Star Chocolate Brownies

Nutty Chocolate Brownies

Bar-One & Orange Brownies

Macadamia Nut Brownies

Fudgey Brownies

Double Chocolate Brownies

These moist, cake-like brownies are fast to make and not overly sweet, and since you’re mixing the batter in one bowl, cleanup is easy. P.S. No one will ever guess that there are beans in them. Kid testers gave this one “two thumbs up”!

1½ cups canned black beans, drained, rinsed and mashed 375 mL

¾ cup whole-wheat flour 175 mL

½ cup unsweetened cocoa powder 125 mL

1 tsp baking powder 5 mL

½ tsp salt 2 mL

3 large eggs 3

1 cup granulated sugar 250 mL

¼ cup unsweetened applesauce 50 mL

3 tbsp canola oil 45 mL

2 tsp vanilla 10 mL

¼ cup miniature semi-sweet chocolate chips 50 mL

1. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square metal baking pan with foil, leaving a 2-inch (5 cm) overhang at opposite ends. Lightly spray foil with non-stick cooking spray.

2. In a large bowl, combine beans, flour, cocoa powder, baking powder and salt. With a wooden spoon, beat in eggs, sugar, applesauce, oil and vanilla until well blended. Stir in chocolate chips. Pour batter into prepared pan.

3. Bake for 30-35 minutes, or until just a few moist crumbs cling to a tester inserted in the centre. Do not over-bake. Let cool in pan on a wire rack. Using foil overhangs as handles, remove from pan and transfer brownies to a cutting board. Cut into squares.