Recipe(tried): Crunchy Fudge Brownies and Cookie Dough Brownies (using brownie mix) - These are both sturdy brownies and are easy to make
Desserts - Cookies, Brownies, BarsThe people my DH works with regularly request these two brownies.
CRUNCHY FUDGE BROWNIES
21 oz Fudge Brownie Mix
Enough mini marshmallows to cover 13x9 pan
1 cup peanut butter
1 1/2 cups chocolate chips
1 Tablespoon margarine
2 cups Rice Krispies
Grease and flour a 13x9 pan. Prepare brownies per package directions. Bake 22 minutes at oven temperature called for on package. Remove from oven and immediately top with mini marshmallows. Bake an additional 3 minutes. Cool. Melt peanut butter, chocolate chips and margarine. Stir until smooth. Add 2 cups Rice Krispies. Spread while warm over marshmallow layer. Cool or chill and cut into squares.
COOKIE DOUGH BROWNIES
FOR THE BROWNIES:*
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 cup vegetable oil
4 eggs
2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
FOR THE CHOCOLATE CHIP TOPPING:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all purpose flour
FOR THE CHOCOLATE GLAZE/DRIZZLE:
1 (6 ounces) pkg semisweet chocolate chips
1 tbsp shortening
3/4 cup chopped walnuts (optional)
TO MAKE THE BROWNIES:
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into prepared baking pan.
Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely.
TO MAKE THE FILLING:
Cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread the filling over the cooled brownies; refrigerate until firm.
TO MAKE THE GLAZE:
Melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. If desired, immediately sprinkle with nuts, pressing down slightly.
Cut into bars. Refrigerate leftovers.
*For the brownies, I usually use 1 box Brownie Mix (13x9 pan size) and make them according to the Fudgy Brownie recipe not the cake-like one. I then top with the Chocolate Chip Topping and the Chocolate Glaze/Drizzle.
Makes 3 dozen
CRUNCHY FUDGE BROWNIES
21 oz Fudge Brownie Mix
Enough mini marshmallows to cover 13x9 pan
1 cup peanut butter
1 1/2 cups chocolate chips
1 Tablespoon margarine
2 cups Rice Krispies
Grease and flour a 13x9 pan. Prepare brownies per package directions. Bake 22 minutes at oven temperature called for on package. Remove from oven and immediately top with mini marshmallows. Bake an additional 3 minutes. Cool. Melt peanut butter, chocolate chips and margarine. Stir until smooth. Add 2 cups Rice Krispies. Spread while warm over marshmallow layer. Cool or chill and cut into squares.
COOKIE DOUGH BROWNIES
FOR THE BROWNIES:*
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 cup vegetable oil
4 eggs
2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
FOR THE CHOCOLATE CHIP TOPPING:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all purpose flour
FOR THE CHOCOLATE GLAZE/DRIZZLE:
1 (6 ounces) pkg semisweet chocolate chips
1 tbsp shortening
3/4 cup chopped walnuts (optional)
TO MAKE THE BROWNIES:
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into prepared baking pan.
Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely.
TO MAKE THE FILLING:
Cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread the filling over the cooled brownies; refrigerate until firm.
TO MAKE THE GLAZE:
Melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. If desired, immediately sprinkle with nuts, pressing down slightly.
Cut into bars. Refrigerate leftovers.
*For the brownies, I usually use 1 box Brownie Mix (13x9 pan size) and make them according to the Fudgy Brownie recipe not the cake-like one. I then top with the Chocolate Chip Topping and the Chocolate Glaze/Drizzle.
Makes 3 dozen
MsgID: 096829
Shared by: Micha in AZ
In reply to: ISO: Cookies for wedding - I need some help
Board: Party Planning and Recipes at Recipelink.com
Shared by: Micha in AZ
In reply to: ISO: Cookies for wedding - I need some help
Board: Party Planning and Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Cookies for wedding - I need some help |
Mary in West Virginia | |
2 | Recipe(tried): Northwoods Maple Nut Cookies and Snickerdoodles - Mary, both of these recipes make a lot and can be frozen |
Micha in AZ | |
3 | Recipe(tried): Crunchy Fudge Brownies and Cookie Dough Brownies (using brownie mix) - These are both sturdy brownies and are easy to make |
Micha in AZ | |
4 | Recipe(tried): Raisin Vanilla Drop Cookies |
Micha in AZ | |
5 | Recipe(tried): Pumpkin-Pecan Cookies with Brown-Sugar Butter Frosting |
Micha in AZ | |
6 | Recipe(tried): Cream Cheese Chocolate Chip Cookies |
Micha in AZ | |
7 | Recipe(tried): Date Snowballs (with or without dates) |
Micha in AZ | |
8 | Thank You: Cookies for wedding |
mary in wv |
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