Brooke's Best Bombshell Brownies

Brooke's Best Bombshell Brownies:

from allrecipes.com

I needed a sweetie of some sort for my husband's lunch this week. Coming out of all the Christmas goodies, I couldn't give him Oreos and such. I wanted to bake him something. We are trying to eat through our pantry, so my ingredients were limited. This was a very simple recipe, but produced a very rich and decadent brownie. One of these at a time is more than enough!

1 cup butter, melted

3 cups white sugar

1 Tbsp. vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 tsp. salt

1 cup semisweet chocolate chips (I used milk chocolate ones because I had them in the pantry.)

Preheat oven to 350 degrees. Lightly grease a 9x13 pan.

Combine the melted butter, sugar and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove and cool pan on wire rack before cutting.

Chocolate Chip Cookies

These are the BEST chocolate chip cookie I have ever made or tried. You can mix it up by changing the pudding flavor and the chips flavor. I also love making these with peanut butter chips and butterscotch pudding. They are very moist and almost melt in your mouth. The pudding is the key for this recipe.

Chocolate Chip Cookies:
courtesy of allrecipes.com

1 cup butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 3.5 oz package instant vanilla pudding mix

2 eggs

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1 tsp. baking soda

2 cups milk chocolate chips

Preheat oven to 375 degrees.

In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

"Sakes Alives" Chocolate Fudge Bars

"Sakes Alive" Chocolate Fudge Bars:

courtesy of J.M. Smucker Company

Crisco Butter Flavor No-Stick Cooking Spray

2 cups firmly packed brown sugar

1 cup butter, softened

1 tsp. vanilla extract

1 large egg

2 (7.4 oz) pkgs. Martha White Chocolate Chip Muffin Mix

1 1/2 cups quick cooking oats

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1 (12 oz.) package semi-sweet chocolate chips (2 cups)

3/4 cup chopped walnuts

Heat oven to 350 degrees. Coat a 13x9 inch pan with no-stick cooking spray. Beat brown sugar and butter in large bowl until light and fluffy. Beat in vanilla and egg.

Stir in muffin mix and oats. Reserve one cup of mixture. Pat remaining mixture into prepared pan.

Combine sweetened condensed milk and chocolate chips over low heat until chocolate is melted, stirring constantly. Remove from heat. Stir in walnuts. Spread over muffin mixture to edge of pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture.

Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack.

Brownie Cookie Bites

Brownie Cookie Bites:

courtesy of Cooking for Kids

1 1/2 cups semi-sweet chocolate chips, divided

1 Tbsp. butter

1/4 cup all-purpose flour

1/4 tsp. baking powder

1 large egg

1/3 cup granulated sugar

1/2 tsp. vanilla extract

Melt 1/2 cup chocolate chips and butter over hot (not boiling) water, stirring until smooth. (I melted mine in the microwave) Combine flour and baking powder in a small bowl.

Beat egg and sugar in large mixer bowl at high speed about 3 minutes or until mixture has thickened. Stir in vanilla extract and melted chocolate mixture. Gradually blend in flour mixture. Stir in remaining 1 cup chocolate chips. Drop by level tablespoon onto greased baking sheets.

Baked in preheated 350 degree oven for 8 to 10 minutes or until cookies are puffed and tops are cracked and moist (cookies will look slightly underbaked) Cool on baking sheets for 5 minutes. Remove to wire racks to cool completely.

Double Peanut Butter and Milk Chocolate Chip Cookies

I apologize for the bad picture, but these cookies were so amazing!! I made some for myself with just peanut butter chips (I can't have chocolate) and they were awesome too! I guess you can't go wrong with any Hershey recipe.

Double Peanut Butter and Milk Chocolate Chip Cookies:

from Hersheys.com

1/2 cup butter, softened

3/4 cup sugar

1/3 cup Reese's Creamy Peanut Butter

1 egg

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Hershey's Milk Chocolate Chips (I used semi-sweet)

1 cup Reese's Peanut Butter Chips

1. Heat oven to 350 degrees.

2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda, and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3. Bake 12 to 14 minutes or until light golden brown around the edges. (Mine took 12 minutes) Cool 1 minute on cookie sheet. Remove to wire rack and cool completely. About 3 dozen cookies.

Deep Dark Chocolate Cake

Deep Dark Chocolate Cake:

From Hersheys.com

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Grease and flour 2 9-inch round pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk and vanilla. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin.) Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans. Cool 10 minutes, remove to wire racks. Cool completely before frosting.


Birthday Cake Icing:
From my mom

2 lbs powdered sugar
1 cup Crisco
1 tsp. vanilla
1/2 cup milk

Cut Crisco into powdered sugar with pastry blender until it makes crumbs. Add milk and combine until smooth. (It will be very thick). Add vanilla and stir until combined.

Baker's One Bowl Brownies

I had some leftover unsweetened chocolate in my cupboard that I wanted to use up. This recipe came from the side of the carton of the Baker's chocolate. They came out so fudgy and rich.

4 squares Baker's Unsweetened Baking Chocolate

3/4 cup (1 1/2 sticks) of butter or margarine (I used butter)

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped Planters pecans (I omitted)

Preheat oven to 350 degrees. Line 13x9 baking pan with foil; with ends of foil extending over sides of pan. Grease foil. (I used cooking spray)

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan; using foil handles. Cut into squares. Store in tightly covered container.