Peanut Butter Frosted Brownies

Ingredients: 

Brownie:

• 1 brownie mix box with extra ingredients instructed on the box 

Peanut Butter Frosting:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract 
• 1/4 cup butter, softened 
• 3/4 cup peanut butter
• 3 tablespoons milk 

Instructions: 

Brownie:

Make brownies in an 9x9-inch pan according to package directions.  Cool completely.

Peanut Butter Frosting:
Put powder sugar, vanilla extract, butter, peanut butter, and milk into a medium sized bowl. Beat with a mixer until combined. Add more milk if needed to get desired consistency. Spread the frosting over the cooled brownies. Cut into squares and serve!

Cookie Brownie Sandwhiches with Salted Caramel Buttercream Fillling

Ingredients:

Brownie Cookies:

• 12 oz semi sweet chocolate chips
• 3 tablespoons unsalted butter
• 2 eggs
• 2/3 cups sugar
• 1 teaspoon vanilla extract
• 1/4 cup all purpose flour
• 1/4 teaspoon baking powder

Salted Caramel Buttercream: 

• 1 cup butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup carmel sauce

Instructions:

Brownie Cookies:

Preheat oven to 350.

Place 7 oz of chocolate into a double broiler with the butter and melt them. Set aside to cool. Beat the eggs, sugar, and vanilla, in a bowl for about 15 minutes with an electric mixer. Add in the flour, baking powder, and the melted chocolate/butter mixture.. Mix well with an electric mixer. Melt the remaining 5 oz of chocolate, add it into the brownie mix. Let sit for 10 minutes before baking.

Spoon 2 tablespoonful of the brownie mixture, onto parchment lined cookie sheets. Bake for 8 to 10 minutes or until a toothpick insterted into the middle of one comes out with crumbs, no gooe. If the toothpic comes out gooey cook for 1 minute longer and then repeat the toothpick process.

Salted Carmel Buttercream:

Cream butter with an electric mixer. Add in the powdered sugar and salt, beat until combined. Add in caramel sauce and beat for a minute.

Assembly:

Spread 2 teaspoons of salted carmel buttercream on the under side of one cookie brownie and press another cookie brownie bottom side down on top of the buttercream.

Reece's Chocolate Chip Cookie Brownie Cups

Ingredients:


Cookie Dough Layer:

• 1/2 cup unsalted butter at room temp
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

OR

• 1 package of cookie dough

Brownie Layer:

• 1 box fudge brownie plus required ingredients listed on the box (eggs, vegetable oil, water)

OR

• 3/4 cup butter
• 1 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Reece's Filling:

• 24 Reece's (you might have too many or too little Reece's depending on how much cookie dough and brownie batter you use)

Instructions:
Preheat oven to 350º.


Cookie Dough Layer:

Mix and cream together the butter and sugar. Add the eggs and vanilla, making sure to scrape down the sides continuously. Add the flour, salt, baking soda and baking powder on low speed until everything is mixed in. Fold in the chocolate chips. 

Brownie Layer:

Beat the eggs with sugar, and then add the vanilla. Mix in the flour, cocoa, and baking powder. Make sure the brownies are well mixed, with no powder clumps. Bake in the oven for 20 to 30 minutes, or until a toothpick inserted in the center has no batter on it, and comes out clean with a few crumbs. Let cool completely before frosting.

Assemble:

Spray two, 12 cupcake pans with cooking spray. Press about 2 tablespoons of cookie dough into the bottom of each cupcake pan. Push one Reece's down into the cookie dough, just before the Reece's is even with the cookie dough. Pour 1 1/2 tablespoon of brownie batter over the Reece's and cookie dough. 

Put the Reece's Chocolate Chip Cookie Brownies in the oven for 18 to 21 minutes, or until a toothpick inserted in the brownie layer comes out with a few crumbs and no liquidly batter at all. Let cool for 10 minutes and then take a knife and follow around the edges of the brownies to loosen it up for an easier removal. Let the brownies completely cool before taking out of the cupcake pans. 

Oreo Cookie Brownies

Ingredients: 


Oreo Crunch Crust:

• 2 cups oreo cookie crumbs 
• 1/2 cup butter, melted

Brownie:

• 1 box of fudge brownie mix, including ingredients listed on box

                                               or

• 3/4 cup butter
• 1 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Vanilla Butter Cream Frosting:

• 2 sticks (1 cups) unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract 
• 1 tablespoon milk, if needed to thin out the frosting

Instructions:

Preheat oven 350º.


Oreo Crunch Crust:
Crunch up the oreo's into small pieces by putting them in a large plastic bag and pounding them. Put the oreo cookie crumbs in a large bowl. Melt the butter and mix it into the oreo cookie crumbs. Grease a 13 by 9 inch pan with cooking spray and put the oreo mixture along the bottom of the pan, making sure it is packed down firmly. Bake in the oven for 10 minutes and then let cool for about 10 more minutes.


Brownie:
Beat the eggs with sugar, and then add the vanilla. Mix in the flour, cocoa, and baking powder. Make sure the brownies are well mixed, with no powder clumps. Bake in the oven for 20 to 30 minutes, or until a toothpick inserted in the center has no batter on it, and comes out clean with a few crumbs. Let cool completely before frosting.


Vanilla Buttercream Frosting:
In a medium sized bowl, cream the butter with an electric mixer. Once completely creamy, slowly add in the powdered sugar. When the powdered sugar and butter are completely mixed together add in the vanilla extract. If the vanilla buttercream is too thick then add a teaspoon of milk at a time. If the buttercream is too runny add more powdered sugar. Let thicken in the fridge for about 20 minutes before using.

Frost the Oreo Cookie Brownies with the vanilla buttercream and slice to desired size. Cut the brownies, sprinkle oreo crumbles on top, and serve.

Rolo Brownie Bites With Caramel Cream Cheese Frosting

 Ingredients: 

Rolo Brownie Bites:

• 1 box fudge brownie mix plus nessesary eggs, water, and oil(instructed on back of brownie box)
• 36 Rolo candies 

Carmel Cream Cheese Frosting:

• 4 tablespoon butter, softened at room temp
• 4 oz cream cheese, softened at room temp
• 2 tablespoons caramel sauce 
• 1 cup confectioners powdered sugar

Instructions:

Rolo Brownie Bites:
Preheat oven 325º. Remove all wrappers of 36 Rolo candies and refrigerate.

Make the fudge brownie mix according to the instructions on the box. Grease 36 mini muffin tin with cooking spray. Fill each with a little less than 1/8 cup. Each muffin tin should be filled a little over 3/4. full. Cookie the brownies for 15 to 18 minutes, or until a toothpick inserted in the middle of one comes out almost clean with few crumbs. Once out of the oven, immediately take the Rolo candies and push them into the hot brownies small part down. Push the Rolo just until the end of the Rolo is even with the top of the brownie.

Let the Rolo Brownie Bites cool for about 30 minutes or until they are completely cooled. While the brownies are cooling, make the frosting! Once the brownies are cool, take a sharp knife and go around the edge of the brownie to make the removing process easier. Be careful as you take the brownies out because they can be difficult to get out.

Caramel Cream Cheese Frosting:
Whip the butter and cream cheese together with an electric mixer until smooth. Add and the caramel sauce and continue to mix. Slowly add in the powdered sugar, making sure to scrape down the sides. Whip the frosting together for 2 additional minutes to make it nice and fluffy. Store in the fridge to harden the frosting while removing the brownies from the muffin tray. Using a plastic or pastry bag with a piping tip to pipe the frosting onto each Rolo Brownie Bite. To harden up the frosting, store in the fridge.

Slutty Brownies

Ingredients:


Brownie Layer:

• 10 tablespoons unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Oreo Layer:

• 1 package of Oreo's (regular or double stuffed)

Cookie Dough Layer:

• 1/2 cup unsalted butter at room temp
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

Instructions:

Brownie Layer:
In a medium sized sauce pan, melt the butter. Once melted, whisk in the sugar and cocoa powder. Once combined, remove from heat. Add salt, vanilla and eggs. Make sure all combined, and then mix in the flour. Set brownie batter aside. 

Cookie Dough Layer:

Mix and cream together the butter and sugar. Add the eggs and vanilla, making sure to scrape down the sides continuously. Add the flour, salt, baking soda and baking powder on low speed until everything is mixed in. Fold in the chocolate chips and then set cookie dough aside. 

Assembly:

Preheat oven to 350º. Line a 9 by 9 baking pan with tin foil, and then spray the tin foil with baking spray. Layer the cookie dough first pressing down to form the bottom of the Slutty Brownies. Lay as many oreos that will fit on top of the cookie dough, do not over lap. (gently press oreos) Pour the brownie batter on top of the oreo layer, making sure it is even on top. Bake for 30-35 minutes. Put a knife in the center to see if done. If knife comes out clean then let cool until cutting. If the knife comes out with batter still on it, let the Slutty Brownies cook about 5 more minutes.

Blondie Brownies

Ingredients:

• 1/2 cup butter or margarine
• 1 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract 
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate mini chips

Melt the butter or margarine in a saucepan, and then stir in the brown sugar until completely melted. Pour the hot ingredients into a mixer bowl, set aside and let cool. Heat oven to 350º. Grease a 8 or 9 inch square pan. Once cool, beat in the egg and vanilla extract. Add the flour and salt to the mixed ingredients. Beat until all the ingredients are well blended, and then stir in the mini chips.  Bake for 25 to 35 minutes  or until a toothpick is inserted in the center and comes out barley clean. Let cool, cut into 16 squares.