Double Trouble Cookie Brownies
February 22nd, 2012 § 16 Comments
I hope you didn’t give chocolate up for Lent because this recipe is going to be a doozy.
Rich, fudgy brownies?
Gooey chocolate chip cookies?
Why not combine them into one decadent and totally belt-busting dessert?
Yeah, yeah, yeah. The phrase “belt-busting” generally doesn’t get too good of a reputation, but believe me, these brownies are worth it. Like a million bajillion times worth it! I don’t lie.
Plus it’s Wintertime and, if you’re anything like me, you wear sweatpants, pajamas and leggings 24/7 so you won’t even have to wear a belt soon anyways. 
Alright, enough about belts and let’s get back to these brownies.
I’m going to let you in on a little secret.
I’ve already established that they’re delicious, but do you know what makes them even better? You didn’t hear it from me, but vanilla ice cream. Cool vanilla ice cream on top of a warm, gooey cookie brownie. Shhhhhh… 
Double Trouble Cookie Brownies
Ingredients:
Brownies:
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup water
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Cookies:
- ½ cup brown sugar, packed
- ¼ cup sugar
- 2/3 cup canola oil
- ¼ cup water
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup chocolate chips
Directions:
Brownies:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, canola oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 minutes in the preheated oven.
Cookies:
- Combine sugars, oil, water, and cornstarch in a mixing bowl. Mix in vanilla.
- Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff. Flatten with your hands into sheets and place on top of the half-cooked brownie.
- Bake for 10-15 more minutes. Let cool for 30 minutes, cut into squares and serve.
Yield: 15 servings
Nutella Cheesecake Brownies
August 28th, 2011 § 51 Comments
Doesn’t that sound like the best dessert ever? 
I think so!
The idea for these brownies first came to me a few months ago when I was finally able to have Nutella again after giving it up for Lent. At the time I had 3 unopened jars sitting in the pantry just waiting to be made into something delicious. My favorite Nutella-Marbled Banana Bread was the obvious choice, but I wanted something a little more naughty.
I was thinking chocolate. Lots and lots of chocolate.
Oh, and cheesecake! Because cheesecake is delicious.
All baked into brownies and swirled with Nutella right before baking. Mmmm… 
The only problem was that I ate them all before I was able to take pictures and share the recipe with you. Oops! Luckily for you I still have 2 whole jars left so I can make this many more times!
Nutella Cheesecake Brownies
Ingredients:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup + 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup + 2 tablespoons water
- ¼ cup applesauce
- ½ cup canola oil
- 1 block (8 ounces) cream cheese, softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 6 tablespoons Nutella
Directions:
- Preheat the oven to 350 degrees Fahrenheti.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
- In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
- Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
Yield: 12 brownies
Oh yeah. I’ll definitely be making this many more times. Enjoy!
Two Delicious S’mores Recipes
August 26th, 2011 § 19 Comments
Hi everyone! I’m Brandi from BranAppetit and I’m so happy to be guest post for Erika today.
Since my favorite season is coming around the corner, I just can’t keep myself from talking about it. I don’t know what it is, but I seem to fall more in love with the fall season every year. The weather is perfect, the leaves are gorgeous, and it’s the best time of year to be outside, watching football or hiking, or savoring those last few moments of daylight.
One of my favorite things to do in the fall is to have a bonfire. When the weather is just a bit chilly at night, a raging fire is the perfect way to stay warm while hanging out with friends and family and sharing a sweet treat.
And a bonfire isn’t complete with s’mores, right? They’re the one thing you have to have at a bonfire! Thankfully, s’more treats are easy to make all the time, no bonfire needed.
Here are two of my favorite s’mores desserts for the fall season. I think you’ll like them, too!
S’mores Dip
Makes: 1-2 servings
Ingredients:
- 1 jumbo marshmallow or 3-4 regular marshmallows
- 1 Tbsp chocolate chips
- graham crackers, for dipping
Directions:
- Place marshmallows and chocolate chips in microwave safe container or bowl.
- Put in microwave and heat, 5-10 seconds at a time, until the chocolate chips begin to melt and the marshmallow softens and is expanding each time you turn the microwave on. Make sure you’re watching it while it’s heating – the marshmallow will completely bubble over if you look away, even for a second.
- Stir the chocolate and marshmallow together a bit, and serve on crackers.
S’mores Brownies
Makes: 16 brownies
Ingredients:
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- ½ cup butter, melted
Brownies:
- 1 cup sugar
- 1 cup whole wheat flour
- ½ cup applesauce
- 1/3 cup water
- ½ cup cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- ½ -1 cup chocolate chips
- 1-2 cups mini marshmallows
Directions:
- Preheat oven to 350.
- Grease 8×8 pan.
- Combine melted butter with graham crackers and press into baking dish.
- Bake crust for 7-8 minutes.
- While crust is working, mix together all ingredients except marshmallows.
- Pour brownie batter on crust.
- Bake at 350 for 40-45 minutes or until batter is cooked through.
- Top with marshmallows and turn oven to broil. Put baking dish back in oven until tops of marshmallows are bubbling and browning. Let cool before cutting.
ENJOY!
Mmmm…Mmmm…Mmmm! Don’t those recipes look fabulous! I love s’mores! Thanks again to Brandi for guest posting for me on very, very short notice and sharing such delicious-looking recipes. I really appreciate it!
Right now I am still having a great time in Myrtle Beach. It’s a bit rainy today because of Hurricane Irene, but nothing bad. I took advantage of my free time and already pre-wrote a post that will go up Sunday when I am on my way back home. Have a great day!
