Copycat Cosmic Brownies

Copycat Cosmic Brownies 

Ingredients:

Brownies:

• 1 cup sugar
• 2/3 cup brown sugar
• 3/4 cup butter (1 1/2 sticks)
• 2 eggs
• 3 T milk
• 1 1/4 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 baking powder
• 1 T cornstarch
• pinch of salt
• 2 tsp vanilla extract

Fudge Icing:

• 1/2 cup butter (1 stick)
• 2/3 cup cocoa powder
• 1/3 cup milk
• 2 cups powder sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish with non-stick spray, set aside.
2. In a bowl or a stand mixer, beat sugars, butter, and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until combined.
3. In a medium bowl, mix together the flour, cocoa powder, baking powder, cornstarch, and salt. With the mixer on low, alternate adding the dry ingredients and milk. Mix until just combined.
4. Add batter to prepared pan. Use a spatula to smooth the thick batter into an even layer. Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool while you make the icing.
5. In a medium saucepan, melt the butter. Add the cocoa powder and mix, whisking away any clumps. Slowly whisk in the milk and vanilla, then the powdered sugar. Pour over the top of the brownies and spread evenly. Sprinkle with rainbow sprinkles or mini M&M's if you have them. :)

Almond Butter Oatmeal Chocolate Chip Blondies

Gluten Free

Vegan

Almond Butter Oatmeal Chocolate Chip Blondies

    I have to admit, the recipe below will not produce the exact results pictured above. I've been known to start a recipe before checking to make sure I have all the necessary ingredients... When that happens, my options are (a) wait until I get the ingredients, setting the half assembled recipe aside, or (b) use substitutes.

    I usually opt for b, as in this case. The actual recipe (from blissfulbasil.com) is what I've put below, but I will also include the ingredients I used as substitutes along side them in parenthesis. Use those if blondies you can eat with a spoon is your thing. ;)

Ingredients:

• 1 cup coconut sugar (or 1/2 cup brown sugar/1/2 cup honey)
• 1 cup natural almond butter (or 1/2 cup almond butter/1/2 cup coconut oil)
• 2 tsp vanilla extract
• 1 1/4 cups oat flour
• 1/4 cup oat
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup + 2 T unsweetened almond milk
• 1/3 to 1/2 cup dark chocolate chips (or 1 cup)

Instructions:

1. Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper, and non-stick spray.
2. Cream together the sugar, almond butter, and vanilla in a medium bowl. 
3. Slowly stir in the oat flour, oats, baking powder, and salt, alternating between dry ingredients and the almond milk.
4. Add the chocolate chips, mixing by hand.
5. Transfer dough to the prepared pan and spread in an even layer.
6. Bake for 22-26 minutes or until the edges are golden and crackled. Allow to cool completely before cutting into 9 bars.

The Conflicted Cookie

Conflicted Cookie

   
       That name is what happens when no one gives me any suggestions...but no matter. The name isn't really that important when we're talking about a giant conglomerate cookie that is not only stuffed, but also giant. (UPDATE - There was one suggestion for the "snickpea-choc-squared-chip ccokie," but it just sounds too much like chickpea to me. *shrug*)

       There wasn't a whole lot of method to the madness, aside from the fact that the snickerdoodle dough has to go on last so it can be rolled in cinnamon sugar. Other than that, you can put the layers in any order you please. Whichever dough you use for the center you will have the most leftover of, and for the outer layer, the least. I just used the leftover dough to make about a dozen smaller frankencookies, but you can probably also make another giant cookie and a half or so.

  

       I put a salted caramel Ghirardelli chocolate in the center. Other option include a Reese's cup, Oreo, Lindt chocolate, or pretty much any candy bar.

        The only downside of this cookie is that it's the work of four cookies for just one. You have to make four different doughs, but they all have the same ingredients with slight variations, so if you leave the ingredients out and make it in the right order so you don't have to wash the bowl each time, it's not so bad. I recommend making them in the order the recipes are listed in.

Snickerdoodle Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 1/4 cup brown sugar
• 1/2 egg + 1 yolk (crack an egg into a bowl, whisk it up and pour half in. Save the other half for the PB dough.)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/3 cups flour

Chocolate Chip Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 6 T brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup + 2 T flour
• 1 cup chocolate chunks

Peanut Butter Dough

• 1/4 cup butter, softened (1/2 a stick)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup creamy peanut butter
• 1/2 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup flour

Chocolate White Chocolate Chip Dough

• 6 T butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 6 T unsweetened cocoa powder
• 1 cup flour
• 1 cup white chocolate chips

Instructions:

1. The process will be the same for each dough. Cream the butter (including peanut butter) and sugars together. Add the egg and vanilla, beat until incorporated. Add the baking soda, salt, (cream of tartar and cinnamon), (cocoa), and flour and gently mix until combined. Mix in the  chocolates by hand.
2. Take the chocolate, oreo, or whatever you've chosen as your core, and wrap it in the first layer of dough. I recommend starting with the peanut butter since there's the smallest amount of it. 
3. Flatten out the next dough of your choice into a disc ( I used chocolate chip). Place the first dough ball in the center and envelope it completely.
4. Repeat with next dough. 
5. Repeat once more with the snickerdoodle dough, then coat in cinnamon sugar. Place on a greased baking sheet and sprinkle generously with extra cinnamon sugar. Set in the freezer and set the oven for 350 degrees F. When the oven is preheated, bake the cookie for 30-40 minutes, depending on how brown you want to allow it to get on the outside. I really liked the crispy outside and doughy center it got from being baked for 40 minutes.

Molten Cookie Dough Lava Cake

Molten Cookie Cough Lava Cake

       For the first time this weekend, I took over a story on Instagram. If you're here because of that, I'd just like to say thank you. Thank you for watching past my terribly cringy intro. Talking to a camera isn't something that comes naturally to me, but it was fun to get out of my comfort zone a little bit, especially since it led to this beautiful creation! I figured since I already had the step by step instructions, I may as well post them here! Enjoy!

 Melt chocolate and butter together

 Add powdered sugar

 Add eggs

 Add flour and vanilla extract

 Cookie dough disk

Insert

 Bake at 400 degrees for 13-16 minutes

Molten Cookie Dough Lave Cake

• 1/2 cup butter (1 stick)
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 3 eggs + 1 egg yolk
• 6 T all-purpose flour
• 1 tsp vanilla extract
• edible cookie dough (I used the same dough from half-baked fudge recipe)

1. Preheat oven to 400 and prepare edible cookie dough. Generously butter 4 ramekins.
2. Microwave chocolate and butter together in 30 second intervals until completely melted.
3. Whisk in powdered sugar. The mixture will be very thick at this point.
4. Whisk in the eggs and egg yolk.
5. Stir in the flour and vanilla extract.
6. Evenly distribute batter among ramekins, but don't fill all the way. Gently press 2 tablespoons of cookie dough into the center of the batter, making sure it's not touching the bottom and the top is covered.
7. Bake for 13-16 minutes, the center will still be jiggly. Allow to cool for about 2 minutes, then gently turn onto a plate. Serve with vanilla ice cream or whipped cream preferably. ;)

Half Baked Fudge

Half Baked Fudge

      When you think of 'half-baked', what's the first thing that comes to your mind? Hopefully you thought of Ben & Jerry's, 'cause that's what I was going for. If you're not familiar with it, (what's wrong with you?) it's swirled vanilla and chocolate ice cream, with gobs of cookie dough and brownie batter. ...yeah.

     

      There's just something about eating food in it's raw form that's so much better than eating it after it's been baked. Maybe it's the thrill of eating something you're not supposed to, but I honestly think it just tastes better all gooey and what not.

  

      What's kind of funny about the ice cream and this fudge is that neither of them are actually baked at all. This fudge is actually super easy to make too.

Ingredients:

Cookie Dough:

• 1/2 cup butter, softened (1 stick)
• 1/2 cup brown sugar
• 2 T granulated sugar
• 1 tsp vanilla extract
• 1 T milk
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1/2 cup miniature semi-sweet chocolate chips

Brownie Batter:

• 1/4 cup vegetable oil
• 1/2 cup + 2 T granulated sugar
• 3-4 T water
• 2 T unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup + 2 T all-purpose flour
• 1/2 tsp vanilla extract

Fudge:

• 2 1/2 cups white chocolate chips
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened condensed milk

Instructions:

1. For the cookie dough: In a medium bowl, cream together butter and sugars. Stir in vanilla and milk. Add the flour and salt and stir until just combined. Fold in the chocolate chips, set aside.
2. Brownie batter: In a small bowl, stir together the oil, sugar, and water. Add in the cocoa, salt, flour and vanilla. Mixture should be pretty thick, but you can add 1 extra tablespoon of water if it's as thick as the cookie dough.
3. Fudge and assembly: Line an 8x8 baking dish with parchment paper and coat with non-stick spray. In a double boiler (or a large bowl placed over a pan of simmering water), melt together the chocolates and sweetened condensed milk. When the chocolate is melted spread about 1/3 to 1/2 of the mixture on the bottom of the prepared dish. Drop about 2/3 of the cookie dough in spoonfuls evenly over the the fudge layer. Do the same the brownie batter, using it all. Spoon the rest of the fudge mixture over the top, the spread it over the filling evenly using a rubber spatula. Make small balls out of the remaining cookie dough and press them into the top of the fudge. Allow to cool completely, then cut into 36 pieces. 

Hot Fudge Cheesecake Brownies

Hot Fudge Cheesecake Brownies

   
       People always ask me what my favorite thing to bake is. I never really have an answer, I like to bake everything. That being said, based on what I bake the most of (aside from cupcakes, seeing as that's my job), my favorite thing to bake must be brownies. They're definitely one of my favorite things to take pictures of, seeing how high I can stack them without the one on the bottom (still warm and melty) squishing out the sides. And you just can't beat a warm brownie with vanilla ice cream (not chocolate ice cream, you monster!).

Ingredients:

• 1 cup butter
• 1 1/4 cups semi-sweet chocolate chips
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 eggs
• 1 1/4 cups all purpose flour
• 1 1/2 cups mini semi-sweet chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, room temp.
• 1 jar (12-16 oz) hot fudge topping

Instructions:

1. Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil and spray with non-stick cooking spray.
2. In a large microwave safe bowl, combine the chocolate chips (not the mini ones) and butter. Microwave in 30 second increments, stirring in between each, until melted and smooth. Stir in the cocoa powder. Add the sugars, vanilla, and salt, and stir until combined well. Add the eggs one at a time, mixing well between each. Gently mix in the flour.
3. Spread 2/3 of the batter in the pan and set aside.
4. In a separate bowl, beat the cream cheese and hot fudge together until it's smooth and there are no lumps. Gently spread the mixture onto the bottom brownie layer.
5. Carefully spoon the rest of the brownie batter over the cheesecake layer, then gently spread it out. Sprinkle with the mini chocolate chips.
6. Bake for 30-38 minutes until the brownies are just barely set. They should still be a little jiggly in the center (like a cheesecake! :P)
7. Allow to cool completely before attempting to cut into them!

Recipe adapted from Crazy For Crust.

Black Market Brownies

The Best Brownies You've Ever Had?

        Maybe. That's a matter of opinion. All I know is, I rarely make a recipe more than once. There are too many new recipes to be made to keep making the same ones over and over. But I've made these brownies countless times. Maybe it's because it kind of feels like a new recipe since I never make them exactly the same way.

        And neither should you! Make them how you like them! Like more chocolate? Use normal Oreos, and normal M&M's, and more chocolate! Don't like caramel? (Weirdo) Use peanut butter instead! More of a salty/sweet kinda person? Add pretzels and/or potato chips! Get the idea?

        I have to say, this wasn't my absolute favorite batch I've made. My favorite had red velvet Oreos and peanut butter chips and Rolos. Next time maybe I'll try the new mocha Oreos and add chocolate covered coffee beans...Really, the possibilities are endless. But on to this recipe. Here's what I used this time:

         And the actual brownie part couldn't be easier. It starts with melted butter, brown sugar, and white sugar.

 After it's cooled enough so that the eggs won't scramble (that shouldn't take long), stir them in along with the vanilla extract and salt.

 Then just mix in the flour and cocoa until it's combined.

 It''ll be pretty thick.

 Spread more than half, but less than 3/4 of it (5/8?) in the 8x8 pan that you prepared. You didn't prepare it? No worries. Just spray it, press aluminum foil (or parchment paper, but not wax paper) flat against the bottom and edges, then spray again. Usually I'll just spray a pan for brownies, but these are pretty sticky with the caramel and such. Better safe than sorry.

 Line with Oreos. You want to make sure there's an Oreo in every bite, so really jam those things in there.

 Then just start layering on the other goodies you've chosen. Dulce de leche:

 Nutella

 Another shot of the Nutella, 'cause it's just so photogenic. ;P

 Vanilla cupcake M&M's

 Chocolate chunks

 White chocolate chips

 The hardest part is spreading the rest of the batter over the top without disturbing the filling too much. It's cooled down pretty much completely at this point, but I can usually get it in an even layer by dropping globs of it all over the top, then gently pressing it together with a spatula.

 Bake it at 350 degrees F for about 25-30 minutes (The center will still look a little shiny and uncooked when it comes out...that's okay!)

 Then cut it into 16 squares (they usually end up being taller than they are wide) and run to your backyard to take pictures! If you post a picture of your creation on Instagram, please tag me! I'd love to see what you choose to go inside yours!

Kitchen Sink Brownies

(Have you noticed that I can't decide on a name?)

Ingredients:

• 1/2 cup butter (1 stick), melted
• 1/2 brown sugar, packed
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup cocoa powder
• 3/4 cup flour
• Oreos, caramel, Nutella, candy, etc.

Instructions:

1. Preheat oven to 350 degrees and spray and line an 8x8 pan.
2. Combine melted butter with both sugars.
3. When cooled, add eggs, vanilla, and salt.
4. Mix in cocoa and flour until just combined.
5. Press 5/8 of batter in an even layer on the bottom of the pan.
6. Place layers of Oreos, and other candies that you've chosen.
7. Press the remaining 3/8 of batter onto the top.
8. Bake for 25-30 minutes. No longer!
9. Allow to cool completely before cutting. I feel obligated to say that, but I obviously didn't do that myself. ;)