Pillow Cookies

First whip up a batch of brownies and cut them pretty small. I went with 1/2″ squares (ish) and Bakerella went with 1 squares. Then, as they’re cooling, make a batch of chocolate chip cookie dough (use mini chips). Do you need recipes for these elementary school baked goods?  

The brownies could not be simpler; melt 1/2 cup butter in a saucepan, once it’s melted add 1 cup of sugar and stir till it’s totally dissolved. Then mix in 2 eggs, one at a time and 1 tsp of vanilla. Now dump in 1/2 cup flour, 1/2 cup cocoa, 1/4 tsp salt, 1/2 tsp baking powder. It’ll be pretty gloopy, but just mix it in till it’s all one gloopy mass and away you go. Pop them in for about 10-15 at 350. 

The cookies are also painfully easy. Mix 1 cup butter and the 1 1/2 cups packed brown sugar till creamy. Then add 2 large eggs, 1 large egg yolk, and 1 tablespoon of vanilla. Yes, a tablespoon not a teaspoon. Mix 2 1/2 cups flour, 2 tsps baking powder, 1/2 tsp salt, and 1/2 tsp baking soda. The add that to the rest of the mix. Now stir in a whole 12oz bag of mini chocolate chips. Chill the dough for about an hour. 

Now, the fun begins! Make a generous ball of cookie dough. Smoosh a thumbprint into it. 

Plunk a brownie into the indentation you just made. Now roll the rest of the cookie ball around the brownie, add a little more dough if you need to. Now giggle. You just hid a brownie in a cookie.  

Repeat over and over. Don’t try to put more than 6 on your tray at a time (assuming it’s an average size tray) because they run together.

 

http://www.soverydomestic.com/blog/index.php/2011/01/21/pillow-cookies-oatmeal-cookies-cookies-3-4/

Mississippi Mud Snapping Turtle Brownies

Makes 20-24

 ■1- Duncan Hines Turtle Brownie Box Mix, prepared

 ■1/4 cup Salted Caramel (in a pinch you can use ice cream topping)

 ■1 small jar Marshmallow Cream

 ■1 1/2 cups Marshmallows (I used GIANT ones, cut up)

 ■1 cup Semisweet Chocolate Chips

 ■1 tablespoon butter

Preheat oven to 350. 

Prepare an 8×8 baking pan with parchment or foil and leaving an overhanging edge for easier brownie removal.  Spray the foil/parchment and the pan. 

Prepare brownie mix according to directions, but pull out roughly 5 minutes early.  Pour caramel over brownies.  Add dollops of the marshmallow cream over the still hot brownies, carefully spreading it to cover them.  Add the marshmallows.  Using your kitchen torch, toast the marshmallows and fluff.  If you don’t have a torch, that’s okay, they just won’t get as toasted.  Return the brownies to the oven for 5 minutes. 

While the brownies are finishing, Melt the chocolate chips for 30 seconds in the microwave, then stir.  Add the butter, return to the microwave for 30 additional seconds, stir again.  Repeat for 15 second intervals until chocolate and butter are smooth and shiny. 

Remove brownies from oven and allow to cool a bit before spreading chocolate over top.  Allow to cool completely in refrigerator for 3-4 hours minimum before cutting to allow marshmallow layer to set.  Enjoy!

http://www.doughmesstic.net/2011/04/11/mississippi-mud-snapping-turtle-brownies/

Brownie-Stuffed Peanut Butter Cookies

Since there was no real recipe for this, just use your favorite brownie recipe. While the brownies are in the oven, put together this ridiculously simple peanut butter cookie dough: 

1 cup peanut butter

1 cup sugar (i used 1/2 c white sugar, 1/4 light brown sugar instead)

1 egg 

Really, it is that simple, just mix those things in a bowl with a spoon or rubber spatula. No kidding. If you are having trouble working with it, throw the dough in the fridge for about 10 minutes to firm it up a little bit. Roll into balls, flatten them out on parchment-lined baking sheets.

Keep the oven heated to 350. Let the brownies cool for 5-10 minutes, then cut them up into approx.. 1″ pieces– I rolled them into balls, similar to my brownie truffles, though you can keep them square if you prefer.

Place one brownie bite inside each circle of peanut butter dough, wrapping the dough around it, rolling into a ball, and flattening slightly. Crisc-cross with fork tongs if desired.

Cook 8-10 minutes. Bite in and smile at a perfect match!

You could also try putting pretzel bits, chocolate chips, crushed peanuts, caramel, etc. inside for an added treat!

http://www.serialbaker.com/so-happy-together/

Peanut Butter Cookie Brownies with Pretzel Crust

There are three layers here; pretzel crust, chocolate brownie, and peanut butter cookie.  My pan was a little bit bigger the 9x13 inch, so don't freak out if yours are a little thicker than mine. 

Oh and they're really healthy. I mean, they have a ton of dairy from all that butter. Heh heh.  

For crust:

3 cups crushed pretzels

1 cup melted butter

3 tablespoons sugar

1/2 t salt

For Brownies:

2 sticks of butter

2 1/2 cups of sugar

4 large eggs

1 tablespoon vanilla

1 1/4 cups of cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 1/4 cups all-purpose flour

2 cups chocolate chips (optional, sadly I had none)

For Peanut Butter Cookie Layer:

1/2 cup peanut butter, melted

1/2 cup butter, melted

1/4 cup honey

1/2 cup brown sugar

2 teaspoons vanilla

1 egg

3/4 cup flour 

1/2 teaspoon baking soda

1/2 teaspoon salt

Mix together the crust ingredients and firmly press into the bottom of a 9x13 inch pan. 

For the brownies, mix together the butter and sugar in a microwave safe bowl and cook until melted and bubbly. Let cool slightly and mix in the eggs and vanilla. Mix together the cocoa powder, salt, flour, and baking powder. Add to the butter mixture and mix until combined. Drop spoonfuls of the brownie batter all over the pretzel crust and then carefully spread to the edges, trying not to lift up the crust.  

For the peanut butter cookie layer, mix together the peanut butter, butter, honey, and sugar. And the vanilla and egg. Add the flour, soda, and salt and mix to combine. Drop spoonfuls over the brownie batter and carefully spread all the way to the sides. 

Bake at 350º for about half an hour. Allow to cool before cutting.

http://www.yammiesnoshery.com/2012/02/peanut-butter-cookie-brownies-with.html

Peanut Butter Fudge Pretzel Brownies

Pretzel Crust

1 ¾ cups crushed pretzel pieces

6 tablespoons butter, melted

Brownies

½ cup butter, softened

1 ½ cups sugar

2 eggs

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour

¼ teaspoon salt

3 tablespoons cocoa powder

⅔ cup chocolate chips

Peanut Butter Ganache

1 ½ cups creamy peanut butter

⅓ cup powdered sugar

Method

Preheat oven to 350*F. Line an 8x8-inch pan with foil, and spray with cooking spray. Set aside. 

Combine pretzel pieces and melted butter in a small bowl until moistened. Press pretzels into the prepared pan, forming a crust. 

To prepare brownie batter, beat butter and sugar with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. On medium speed, add flour, salt, and cocoa powder, mixing until combined. Fold in chocolate chips. Using a spatula sprayed with nonstick spray, evenly spread brownies on top of pretzel crust. (This might be a bit tricky - it might help to spray your fingers with cooking spray and spread by hand.) Bake in preheated oven 25-30 minutes, or until a toothpick inserted 1-2 inches from the edge comes out clean. 

When brownies are almost done, melt peanut butter in the microwave in 30 second increments until melted. Once melted, stir in powdered sugar and mix until no lumps remain. When brownies are finished, remove from the oven and spread evenly. Refrigerate for 1-2 hours; cut into bars and serve.

http://lifeinbeantownusa.blogspot.com/2011/08/fun-filled-weekend-new-brownie-recipe.html

Dark Chocolate Coconut Cookies

1/2 cup (1 stick) unsalted butter

1/4 cup regular cocoa powder

1/4 cup dark cocoa powder (I used Hershey’s)

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup plus 2 tablespoons (45 grams) all purpose flour

1/2 teaspoon salt

2 cups shredded, sweetened coconut

pinch of salt

2/3 cup plus 2 tablespoons sweetened condensed milk 

Preheat the oven to 325 degrees.  Line an 8x8 inch square baking pan with foil (I like non-stick foil) so the edges hang over the sides of the pan a little.  Spray lightly with cooking spray.  Set aside.   

In a small saucepan, melt the butter and cocoa powders over low heat until all combined and smooth.  Remove from heat and let sit five minutes.  Add the eggs to the cocoa/butter mixture and whisk until combined.  Stir in the sugar and vanilla until well combined.  Add the flour and salt and whisk until combined.  Pour about half the batter into the prepared pan and spread evenly. 

In a medium sized bowl, combine the coconut, salt and condensed milk.  Stir to combine.  Dot the coconut mixture evenly over the brownie batter.  Put the remaining brownie batter in a sandwich sized zip top bag with the corner snipped off about 1/4 an inch.  Drizzle evenly over the coconut.  Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean.  Let cool completely on wire rack.  Chill in refrigerator for a couple hours (you don’t have to do this step, but I prefer it and think it really adds fudginess to the brownies).  Cut into desired size pieces.

http://www.bakingandboys.com/2012/01/dark-chocolate-coconut-brownies-mounds.html

Best Ever Brownies

Serves: 12

Ingredients

◦1 package Ghirardelli Double Chocolate brownie mix (the kind with the chocolate chips in it)

◦1 egg

◦1/3 cup oil

◦1/4 cup water

◦10-14 Oreo cookies 

Instructions 

1. Preheat the oven to 325. Prepare the brownie mix as directed with the egg, oil and water.

2. Coarsely crush the Oreos in a large bag with your hands or a rolling pin. I like to leave some pieces pretty big. Pour them into the batter and mix well. Batter will be thick.

3. Pour batter into a greased square baking pan (mine is about 8×8) and bake for 30-40 minutes. Check doneness by inserting a knife into the brownies; if it comes out mostly clean, you should be good to go. But when in doubt, I’d say underbake!

Notes 

I double this for a 9×13 pan. 

FYI: the texture of these is similar to a regular (but super ooey gooey perfectly baked) brownie. Usually people don’t even know that there are Oreos in it because they sort of just melt right into the batter, making them extra… yummy. You could sprinkle some on top if you wanted them be more like Oreo brownies.

http://pinchofyum.com/best-ever-brownies

Brownie Cookies with Toffee & Toasted Walnuts

1 pound bittersweet or semisweet chocolate, chopped

 1/4 cup unsalted butter

 1¾ cups brown sugar

 4 eggs

 1 Tbl vanilla

 1/2 cup flour

 1 tsp baking powder

 1/2 tsp salt

 5 (1.4oz) chocolate covered English toffee bars (such as Heath or Skor), coarsely chopped

 1 cup walnuts, toasted, chopped

Preheat oven to 350°. Toast walnuts on cookie sheet for 8 minutes, cool. Melt chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. With electric mixer, beat sugar and eggs in large bowl until thick. Beat in chocolate mixture and vanilla. Combine flour, baking powder and salt in small bowl. Beat flour mixture into chocolate mixture, then add toffee and nuts. Chill batter until firm, about 45 minutes.

 Line 2 large baking sheets with parchment, waxed paper, or silpat. Drop batter by cookie scoop onto sheets. Bake just until tops are dry and cracked but cookies are still soft to touch, about 10 minutes. Cool on sheets, very important, the toffee is too sticky when hot.

http://cookiescakespiesohmy.com/2011/05/30/brownie-cookies-with-toffee-toasted-walnuts/

Mounds Brownies

Ingredients:

 •1 Family Size (9x13) pan of brownies, prepared

 •5 1/3 Cups shredded, unsweetened coconut

 •14oz Can sweetened condensed milk

 •1 ½ Cups powdered sugar

 •1 Can of chocolate frosting

Directions: 

1.   Prepare brownies and let cool completely. 

2.   In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated. 

3.   Spread coconut mixture over brownies. 

4.   Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable. 

5.   Pour frosting over the coconut mixture. Let cool and set up.

http://www.inkatrinaskitchen.com/2011/11/mounds-brownies.html

Peanut Butter and Marshmallow Fluff Swirl Fudge Brownies

Cookie crust:

3 cups of crushed shortbread or butter cookies (I used Lorna Doone)

1 stick butter, melted, cooled a bit

Generous pinch of sea salt

Peanut butter fluff topping:

1 cup smooth pb

1 cup marshmallow fluff

Fudgy brownies:

1 box of Baked Deep Chocolate Brownie mix

Cook notes:

These are fudgy brownies, so they will be a bit gooey when finished baking. This is good.

Mix the melted butter with the crushed cookies, adding a nice generous pinch of salt.

Place mixture in well greased or parchment lined 9 x 13 brownie pan. 

Make sure to pat down and get into all the corners. Bake at 350 for 10 minutes or until set.  Set aside.

For the brownie mixture:

Mix according to box directions. Set aside.

For the pb & fluff swirl:

Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds, to get nice and soft.

Mix a bit, don’t mix all the way as we want to see the different colored swirls.

When ready to bake, pour in the brownie mixture on top of cookie crust.

Then take the pb & fluff mixture and using a spoon, dollop three lines of mixture down the longest part of pan. Make sure to leave enough space in between lines to see brownie mixture. Using a chop stick, gently make swirls going the opposite direction of the three lines. Or however you wish to do this. Try not to make too many swirls as we want to see the various colors of the mix after they’ve baked.

Bake brownies at 325 for 45-55 minutes (mine were done at the 49 minute-mark). Let cool in pan for at least an hour. For easier cutting place in fridge for 30 minutes.

Using a wet sharp knife, slice up into small squares.

You should get about 25-30 brownies, depending on how you slice them.

http://vanillakitchen.blogspot.com/2012/03/peanut-butter-and-fluff-swirl-fudge.html

Peanut Butter Cup Brownies

1 box brownie mix with everything to make it (I used Duncan Hines with the fudgy directions)

1 8oz package cream cheese, softened

1 14 oz can sweetened condensed milk

1/2 cup peanut butter

1 1/2 cups chocolate chips

3 Tbsp heavy whipping cream

1 large bag miniature Reese's Peanut Butter Cups (I think I used a bag that was about 20 oz), chopped

Preheat oven to 350˚ F. Grease 9x13 baking dish. Make brownie batter according to box and pour into baking dish. In a large bowl beat together cream cheese, condensed milk, and peanut butter. Pour on top of brownie batter and spread evenly. Bake for 40 minutes (edges should be golden brown). Cool for 30 minutes and refrigerate for another 30 minutes. 

In a small microwave bowl, add the chocolate chips and cream. Microwave for approximately one minute. Mix until the chocolate chips are melted and cream is incorporated. Pour on top of peanut butter layer and spread evenly. Top with chopped peanut butter cups. Refrigerate until chocolate layer is set. Cut and serve!

http://pantrydreams.blogspot.com/2012/03/peanut-butter-cup-brownies.html

Marshmallow Reeses Brownies

Ingredients 

1 brownie mix

2/3 c. oil

1/4 c. water

2 eggs

1 bag mini peanut butter eggs (or cups)

1 c. marshmallow fluff

Instructions 

Spray a 9x13 pan with baking spray and set aside. Preheat the oven to 350* In a large mixing bowl combine the brownie mix, oil, water, and eggs. Beat until just combined. Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow fluff around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow fluff swirling slightly. Bake for 25 minutes. Cool completely before cutting into the brownies.

http://insidebrucrewlife.blogspot.com/2012/04/marshmallow-reeses-brownies.html

Double Caramel Brownies

Brownies:

1/2 cup (1 stick) butter

8 oz semi-sweet chocolate

1 1/2 c sugar4 large eggs1 t vanilla3/4 c flour1/4 t salt

Approximately 49 Rolos candies (chocolate covered caramels), from a 12 ounce bag, unwrapped 

Icing:

4 ounces cream cheese, at room temperature

4 tablespoons butter, at room temperature

2 tablespoons caramel sauce

1 cup powdered sugar (I would add another half cup to make a firmer icing)

Preheat oven to 350º. Line  8" square baking pan with non-stick foil or foil sprayed with non-stick cooking spray. Set aside.  

Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature. 

Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake until cake tester comes out of center with just a few moist crumbs, 40-45 min.

Immediately push unwrapped Rolos into hot brownies. I made 7 rows with 7 Rolos in each. Cool completely.

Make icing by beating the cream cheese and butter till smooth. Mix in the caramel sauce.

Add the powdered sugar and whip till smooth.  Ice cooled brownies. Chill to allow icing to firm up slightly.

Serves 25.

http://thatskinnychickcanbake.blogspot.com/2012/04/double-caramel-brownies.html

Surprise Cookies

These are called surprise cookies. This name had a bit of a double meaning when I made them recently as a surprise for a friend’s birthday. They are also normally called surprise cookies from the slightly toasted marshmallows tucked in between the rich brownie-ish cookie and fudgy frosting. I took them to work on my friend’s birthday and they were a huge hit. I had to bring her a few to take home the next day as her birthday treats were gone the day of! 

Note, I did tweak the recipe a tad, especially the frosting – I cut back on the milk and powdered sugar compared to the original frosting recipe a lot which made more of a fudge for the cookie topping vs a frosting. I also made the cookies on a smaller scale than the original recipe called for, but these cookies are pretty rich so I think the smaller size was perfect. 

Recipe (Adapted from Martha Stewart’s Cookies )

For the cookies

 •1/2 cup softened butter

 •1 cup sugar

 •1 egg

 •1/2 cup milk

 •1 tsp vanilla

 •1 3/4 cups flour

 •3/4 cup cocoa powder

 •1/2 tsp baking soda

 •1/2 tsp salt

 •Around 100 mini marshmallows

For the frosting

 •6 Tbsp butter

 •¾ cup cocoa powder

 •2 Tbsp milk

 •1 ¼ to 1 ½ cup powdered sugar

Preheat the oven to 375F. I used my stand mixer and creamed the butter and sugar together for 2 minutes until butter and sugar is pale yellow and fluffy. Add the egg, milk, and vanilla. Once combined add the dry ingredients and mix on low until incorporated. 

Scoop tablespoonfuls of dough onto the cookie sheet. I only baked 8 cookies per sheet to give them room to expand. Bake cookies for 6-8 minutes (the cookie should be firm). Next press 3 mini marshmallows onto the cookie and bake for another 2 minutes until toasted. Allow cookies to completely cool. 

Melt butter and cocoa powder for frosting in a saucepan, stirring occasionally. Add in milk and 1 and ¼ cup powdered sugar. If desired add additional powdered sugar (you may need a bit more milk for consistency). 

Spread a small amount of frosting on each cookie, enough to hide the marshmallows! 

Once the frosting has dried/set you can stack the cookies using wax paper between the layers of cookies.

http://www.flowerandsugar.com/blog/2012/04/21/surprise-cookies/

Messy Brownies

These brownies are very messy, but they are oh so good. We start with some brownie batter, top with a layer of Oreos, pour on a mixture of Nutella and sweetened condensed milk, and then finish with more brownie batter. What happens is almost indescribable. They may be messy, but they are oh so good. You get the fudgy from the brownie, the oreo gets soft and you have that great filling, and the nutella/sweetened condensed milk turns into this caramely goodness that seems to both sink to the bottom and float to the top all at the same time. All I know is that I will be making these again, and you should definitely make them. And then you should find friends to share with because it can't be good to eat all these yourself.  

My Oreo filling is colorful because I used the cake batter Oreos celebrating Oreo's 100 birthday. Regular Oreos will work just fine. You can't taste the Nutella all that much, but the texture it brings is great. I might use peanut butter or Biscoff next time for a different treat. I also used a box mix for the brownie batter because I was all out of cocoa, so use a box or make your own. I love my normal brownie recipe, but you should use your favorite or whatever is easiest and fastest for you. Don't delay in making these!

1 recipe for brownies or 1 box mix

1/2 can sweetened condensed milk

1/4 cup Nutella

16 Oreo cookies (Double Stuff)

Preheat your oven to 400 degrees.  

Generously grease a 9x9 pan with cooking spray. Mix your brownie batter together according to the directions and pour half the mixture in the pan, spreading it out into the corners. Arrange your Oreos on top of the batter. In a small bowl, combine the sweetened condensed milk and Nutella.  Pour this over the Oreos, making sure that it gets on top of and in between the cookies. Spread the rest of the brownie batter on top, covering everything. I had a few spots that were uncovered, but do your best. Bake for 33-38 minutes until you can gently shake the pan and the center is mostly set. Let cool before slicing.

http://www.shemakesandbakes.com/1/post/2012/04/messy-brownies.html

Peanut Butter Brownies with Peanut Butter Fudge Icing

Peanut Butter Brownies 

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup creamy peanut butter

6 tablespoons unsalted butter, softened (I used margarine)

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract 

Instructions

1.Preheat oven to 350. Spray 8x2 or 9x2 inch pan with vegetable pan spray.

2.In small bowl, combine flour, baking powder, and salt. In large bowl, beat peanut butter, butter and sugars with electric mixer until light and fluffy.

 3.Add eggs, one at a time, add vanilla; mix well. Add flour mixture, mix until well combined. Spread batter into prepared pan. Bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.

Peanut Butter Fudge Icing 

Ingredients

1- 1/2 Cup sugar

7 Tablespoon milk

2 Tablespoon Shortening

2 Tablespoon margarine

1/4 tsp salt

1 tsp vanilla

1/2 Cup creamy Peanut Butter 

Instructions

1.Combine sugar, milk, shortening, margarine, and salt. Bring to a rolling boil in a heavy saucepan, stirring constantly to prevent scorching. Once it reaches a boil, let boil for one ot two minutes without stirring. Remove from heat and add vanilla and peanut butter. Beat until smooth and quickly spread onto peanut butter brownies.

 

http://www.southernplate.com/2009/02/peanut-butter-brownies-with-peanut-butter-fudge-icing.html

Apple Toffee Blondies

Ingredients

 ■2/3 cup room temperature butter

 ■2 cups packed light brown sugar

 ■2 eggs

 ■2 tsp vanilla

 ■2 cups All-Purpose Flour

 ■2 tsp baking powder

 ■1/2 tsp salt

 ■1 cup peeled, chopped tart apple (1 large)

 ■1/2 cup toffee bits

Instructions

 1. Preheat oven to 350°

 2. Spray 9×13 baking pan lightly with cooking or baking spray.

 3. Cream butter and brown sugar in mixer until smooth.

 4. Add eggs and vanilla and beat on medium until combined.

 5. On low, add flour, baking powder, and salt. Mixing until just combined.

 6. Stir in the chopped apples and toffee bits until evenly distributed.

 7. Spread in prepared pan and bake for 30 minutes until the center is set.

 8. Let cool completely before slicing or frosting.

http://cookiesandcups.com/apple-toffee-blondies/

Brownie Bourbon Bites

Yield: 28 Servings

Ingredients

•1/2 cup butter, softened

•1/2 cup packed brown sugar

•1/4 cup bourbon

•1 cup all-purpose flour

•3 tablespoons baking cocoa

•1/2 cup miniature semisweet chocolate chips

•1 cup coarsely chopped pecans

Directions

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours.

 • Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until cookies are set. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.  

Yield: about 2 dozen.

http://www.tasteofhome.com/Recipes/Brownie-Bourbon-Bites

Cadbury Creme Egg Brownies

 4 1/2 Cadbury Creme Eggs (total of 9 halves)

 3/4 cup all purpose flour

 1/2 cup unsweetened cocoa powder

 1/4 teaspoon kosher salt

 3/4 cup packed light brown sugar

 3/4 cup sugar

 1/2 cup (1 stick) unsalted butter, melted

 1 Tablespoon vanilla extract

 2 large eggs, at room temperature

 1/2 cup semi sweet chocolate chips

Preheat the oven to 350 degrees F. 

Cut the Cadbury Eggs along the crease. You should have a total of 9 halves. Set aside. 

Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside. 

In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the packed light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed for 3 minutes.

 Add in the eggs one at a time and mix. 

Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.

 Throw in the semi sweet chocolate chips and fold them in. 

Spread the brownie batter into a lightly greased 8×8 inch baking pan. The brownies will bake for a total of 30 minutes at 350 degrees F.

 Once the brownies have baked for 25 minutes, remove them from the oven and carefully press the Cadbury Creme Eggs on top of the brownies. The center of the Cadbury Eggs should be facing up. 

Put the brownies back in the oven and continue baking for 5 more minutes. 

Cool the brownies and then cut into pieces. Enjoy!

http://gingerbreadbagels.com/2011/04/13/cadbury-creme-egg-brownies/

Chubby Hubby Brownies

15 Chocolate covered peanut butter filled pretzels, cut in half

 3/4 cup all purpose flour

 1/2 cup unsweetened cocoa powder

 1/4 teaspoon kosher salt

 3/4 cup packed light brown sugar

 3/4 cup sugar

 1/2 cup (1 stick) unsalted butter, melted

 1 Tablespoon vanilla extract

 2 large eggs, at room temperature

Peanut Butter Frosting

 1/2 cup powdered sugar, sifted

 1/2 cup creamy peanut butter

 4 Tablespoons unsalted butter, softened

 4 Tablespoons heavy whipping cream

 1/2 teaspoon vanilla extract

Chocolate Covered Peanut Butter Filled Pretzels, cut into small pieces for decoration (however many you like) 

Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside. 

Take 15 chocolate covered peanut butter filled pretzels and cut them in half. Set aside. 

In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the packed light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed.

 Add in the eggs one at a time. 

Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together. 

Throw in the chopped chocolate covered peanut butter filled pretzels and fold them in. 

Spread the brownie batter into a lightly greased 8×8 inch baking pan. Bake the brownies at 350 degrees for 25-30 minutes.

Cool the brownies before frosting with the peanut butter frosting. 

While the brownies are baking, make the peanut butter frosting. 

Sift the powdered sugar. Set aside. 

In a large mixing bowl with the paddle attachmet (a handheld mixer works), combine the creamy peanut butter, softened unsalted butter and vanilla extract. 

Slowly add in the powdered sugar and combine. Pour in the heavy whipping cream and mix until smooth. 

Once the brownies are done cooling, frost them with a thick layer of peanut butter frosting. Cut some chocolate covered peanut butter filled pretzels into small pieces and sprinkle on top of the frosting. I like a lot of pretzel pieces on top. 

Cut into pieces and enjoy!

http://gingerbreadbagels.com/2011/04/28/chubby-hubby-brownies/