Frosted Cookie Brownies Recipes

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes. Frost with frosting. For brownies, cut into 6 rows by 4 rows.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan, and peel foil away. Drop 1 cup frosting by spoonfuls over top of brownie and spread. Using sharp knife cut into 6 rows by 4 rows.
• Twist cookies open, leaving creme on one side of each. Set aside remaining cookies without creme for another use. Place 2 tablespoons frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Pipe small dot of frosting in center of each cookie; place 1 brown Reese's™ Pieces™ in center to make pupil. Press 2 cookies onto each brownie square for eyes; press 1 orange candy in center to make beak. Place 2 peanut butter cup quarters, cut side-down, at top of brownie for eyebrows.
• Let stand about 30 minutes or until frosting is set. Store in airtight container at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

Steps:

• In a large bowl combine flour and sugar.
• In a large saucepan combine butter, shortening, cocoa, and coffee.
• Mix well and heat to boiling.
• Pour into the flour and sugar; mix well.
• Add the buttermilk, baking soda, eggs, and vanilla.
• Mix well.
• Pour into a well-greased 11x17 1/2 cookie sheet and bake at 400 degrees for 20 minutes or till done.
• While brownies bake make the frosting.
• In a large saucepan combine the butter, cocoa, and milk; heat to boiling and mix well.
• Mix in the confectioners sugar and vanilla and mix till smooth.
• Pour warm frosting over the brownies as soon as you take them out of the oven.
• Cool; cut into 48 bars.

Steps:

• 1. Preheat oven to 350. Spray a 13 x 9 pan with nonstick cooking spray. In a saucepan, melt the butter. Remove from heat and stir in the cocoa. Let it cool.
• 2. In a mixing bowl, beat the eggs and sugar. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the egg mixture. Stir in the vanilla and the cooled chocolate mixture. Mix well.
• 3. Spread the mix into the prepared pan. Bake at 350 for 25-28 minutes.
• 4. For frosting, in mixing bowl cream all ingredients together. Start with adding a 1/4 cup of milk in and if too thick, add a little more to achieve spreading consistency. Spread over cooled brownies. Yield: 24 brownies

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.