Fudge Brownies with Cookie Dough Frosting

My friend, faithful blog reader and fellow foodie Ellene recently sent me the most amazing recipe!

Bars

Are you ready for this one – Monster Cookie Dough Frosting!

Hello! That was brilliant! Now why didn’t I think of that! Who doesn’t love monster cookie dough?!

The original recipe from Living Simply called for a peanut butter cupcake to hold this amazing frosting – but you know me. It’s all about chocolate here.

So Angel Girl switched up the cupcake for our favorite Fudge Brownie.

Yummalicious.

We took it to the church potluck yesterday and brought home an empty pan. Good thing Angel Girl set a few aside for a picture before we left!

Fudge Brownie with Monster Cookie Dough Frosting
Adapted from Tisha Sledd at Living Simply

Fudge Brownies

1-1/3 cup flour
2 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
2/3 cup oil
4 eggs
2 teaspoons vanilla

Combine the flour, sugar, cocoa, and salt. In a separate bowl combine the oil, eggs, and vanilla.

Combine the wet and dry ingredients. Stir till just mixed. Spread in a greased 9 x 13 inch cake pan.

Bake 350 degrees for 20-25 minutes.  Cool completely.

Monster Cookie Dough Frosting

1/2 cup peanut butter
1/2 cup butter (softened to room temperature)
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1-1/2 cup oatmeal
1 cup powdered sugar
1/2 cup milk
1 cup plain M&M’s
1 cup chocolate chips

Cream the butter, peanut butter, brown sugar, and white sugar together. Add the oatmeal, powdered sugar, milk, M&M’s and chocolate chips. Mix well.

Spread over cooled brownies.

Cut the brownies into small squares ’cause this stuff is rich!

Enjoy!

Brownie Batter Dip

Do you remember the Brownie Batter Dip I told you about last week?Dip

The one that was so good we couldn’t stop eating?

The one we dipped our strawberries and pretzels in?

And spoons.

And our fingers.

And even twizzlers?

Yep – that one.

Here’s the recipe.

Your welcome. 🙂

Brownie Batter Dip

8 ounces cream cheese
1/2 cup butter
2-3 cup powdered sugar
5 tablespoons flour
5 tablespoons cocoa
2 tablespoons brown sugar
3 tablespoons milk
1 teaspoon vanilla

Beat cream cheese and butter. Add 2 cups powdered sugar and 1 tablespoon of milk. Mix well.

Add flour, cocoa, brown sugar, vanilla and another tablespoon of milk. Mix together.

Add powdered sugar and/or milk until the dip is the desired consistency.

Serve with pretzels, sugar cookies, strawberries, fingers or spoons.

Caramel Bars

CaramelI really should call these “panic bars” because I made them in a panic!

It was about 10:30 in the morning and I realized I had company coming at 1:00 – and that company didn’t like chocolate. (Poor kid.)

All of my favorite go-to quick recipes include chocolate (of course!)

To  make matters worse – I was out of butter and margarine.

A quick thumb-through my cookbook collection yielded this recipe – and a quick perusal of the pantry yielded the needed ingredients.

I was back in business!

With just five ingredients – not only were they fast to make –  but they were really rich and gooey and yummy!

Caramel Bars

1 package dry yellow cake mix
2 cups quick- cooking oatmeal (uncooked)
1/2 cup brown sugar
1 cup vegetable oil
1 egg
1- 12.5 ounce jar caramel ice cream topping

Mix together the cake mix, oatmeal, and brown sugar. Add the oil and egg; mix well.  Spread half of batter in to a greased 9 x 13 pan. Press a ridge around the edge; then spread with caramel topping. Sprinkle remaining batter on top. Bake 30 minutes ate 350 degrees.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday over at At the Well and Tasty Tuesday at Balancing Beauty and Bedlam.

Ho Ho Bars

knock you out barsThis recipe has been my nemesis.

My good friend Lorine first served us a batch of these yummy bars several years ago – and even shared the recipe.

I’ve been trying ever since to duplicate them – but my filling never got to the heights of fluffy wonderfulness that hers did.

Until now. 🙂

I made these beauties for our 4H Pizza Party and sent all the kids home in a sugar induced frenzy. I’m sure their moms love me.

And – considering the fact that they contain a whopping pound of butter and a full 4 cups of sugar – I’m sure that you all will love me too!

One more warning – these made a large pan – so either have a 4H Club of kids waiting to help you eat these or half the recipe!

Ho Ho Bars

Brownie Layer:

1 cup butter or margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking soda

Filling:

1 – 1/2 cup milk
5 Tablespoons flour
1 cup sugar
1/2 cup utter or margarine, softened
1 cup Crisco
2 teaspoons vanilla

Frosting:

1 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup chocolate chips

Start with the brownies. In a saucepan bring the butter,cocoa and water to a boil. Remove from heat and add flour, sugar, and salt, mixing completely. Add eggs, milk, vanilla, and baking soda, stirring thoroughly.

Pour into a greased 12  x 18 inch jelly roll pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.

As soon as the brownies are in the oven – start the filling by whisking the flour and milk together in a saucepan. Cook over medium heat until it forms a thick paste. Cool.

Beat the sugar, margarine, Crisco, and vanilla until creamy. Add cooled paste and continue beating on high for seven minutes – yes that’s 7 minutes.

Spread on the cooled cake and refrigerate for 1 hour.

After an hour, move on to the final step – the frosting.  In a saucepan, heat the the sugar, butter and milk to boiling. Boil 2 minutes. Remove from heat and add chocolate chips. Stir until melted and quickly pour over the filling and refrigerate.

I would recommend keeping these in the fridge – the filling just stays firmer there. I would also cut these into small bars – there’s a reason my kids have nicknamed them “Diabietic Coma Bars”!

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at At the Well, and Tuesdays at the Table over at All the Small Stuff.

Peanut Butter Chocolate Snicker Brownies

BarsTime with my family means chocolate – lots of chocolate.

Our Christmas celebration over Labor Day was no exception.

The girls and I thought long and hard to decide what to bring. We were anxious to try something new – but with the rush to get packed for that trip and plan for our big western adventure – we didn’t plan well.

Dagmar picked out 2 different recipes, but we didn’t have the right ingredients for either.  (I can’t believe I ran out of baking cocoa – I always have baking cocoa – it’s a staple!)

We somehow managed to gather enough working brain cells between us to come up with a yummy substitution.

We took a favorite brownie recipe, substituted some of the butter for peanut butter and added chopped Snicker bars.

These we incredible when hot from the oven and were enjoyed all weekend.  While not quite as decadent as my all-time favorites Peacemakers – they were a fast and yummy fill-in!

Peanut Butter Chocolate Snicker Brownies

1 – 3/4 cups semi-sweet chocolate morsels, divided
1/4 cup peanut butter
1/2 cup (1 stick) butter, cut into pieces (or margarine)
3 large eggs
1 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
3 large Snicker bars

Preheat oven to 350° F and grease a 13 x 9-inch baking pan.

Blend flour, sugar, and baking soda in a medium bowl and set aside.

Melt 3/4 cup of chocolate chips, butter, and peanut butter in a large bowl in the microwave, stirring often.

Add in eggs and mix until blended.  Add dry ingredients and mix until blended. Stir in vanilla, remaining chocolate chips and 1 chopped Snickers bar. Spread into baking pan.

Bake for 18 minutes. Remove from oven and sprinkle with the remaining 2 chopped Snickers bars. Bake for another 2 minutes. Cool completely in pan on wire rack. Cut into bars and enjoy!

I’ve linked this post up with Tasty Tuesday at Beauty and Bedlam and Tuesdays at the Table at All the Small Stuff.