Chocolate Chip Cookie Stuffed Fudge Brownies

Chocolate Chip Cookies:

2 ¼ Cup Flour

1 Tsp Baking Soda

1 Tsp Salt

1 Cup Butter (softened)

¾ Cup Sugar

¾ Cup Brown Sugar

1 Tsp Vanilla

2 Large Eggs

1 12 oz Package of Dark Chocolate Chips

Combine flour, baking soda and salt in a medium bowl.  Set aside.  In a large bowl beat the butter, sugar, brown sugar and vanilla until combined.  Add the eggs 1 at a time to combine.  In 3 batches add the flour and mix to combine.  Add choc. chips and mix to combine.

Fudge Brownies:

1 Box of Fudge Brownie Mix

2 Eggs

¼ Cup Water

¾ Cup Vegetable Oil

1 Tsp Salt

¼ Tsp Cayenne Pepper

2 Tbsp Brewed Coffee (cooled)

Preheat oven to 350 degrees.

In a large bowl add brownie mix, eggs, water, oil, salt, cayenne pepper and coffee.  Whisk to combine.

Grease muffin pans with butter or cooking spray.  Fill muffin cups ¾ full with brownie mix.  Using a 1” cookie scoop (or using teaspoons to make a 1” diameter ball), scoop cookie dough into the center of the brownie mix.  Bake for about 26 minutes or until a toothpick comes out clean.

*** You will have extra choc. chip cookie dough.  Line a cookie sheet with parchment paper and scoop 1” balls of the cookie dough onto the sheet.  Place in a 375 Degree oven for about 11 minutes.  Should yield about 50 chocolate chip cookies.

Marshmallow Fudge Brownies

1 Cup Butter

½ Cup Chocolate Chips – divided into ¼ cups

2 Cups Sugar

4 Eggs – Room temp.

1 tsp Vanilla

½ tsb Salt

2 tbsp Coffee – brewed – leftover from morning

½ tsp Espresso Powder

¼ tsp Cayenne Pepper

¼ tsp Baking Powder

1 Cup Flour

1 Cup Marshmallows – small

Preheat oven to 350 degrees.  Grease a 9x13” pan generously (and maybe even line it with parchment paper).

In a pot over low heat melt butter and then add in ¼ cup chocolate chips whisking constantly to melt.  Remove from heat and stir in the sugar.  Let cool a few minutes.

Whisk in the eggs, 1 at a time and then add the vanilla, salt, coffee, cayenne pepper & baking powder.  Whisk until combined.  Add in the flour and whisk to combine.

Pour ½ of the batter into the pan.  Sprinkle w/ marshmallows and remaining ¼ cup of chocolate chips.  Pour remaining batter over and jiggle pan to even out.

Bake about 30-35 minutes or until a toothpick comes out clean.  Cool COMPLETELY before removing from pan.  * The marshmallows make this brownie stick to the pan so be patient getting them out of the pan.

Peanut Butter / Fudge / Marshmallow / Caramel Candy

INGREDIENTS

PIE CRUST:

25 cream-filled chocolate sandwich cookies

4 tablespoon butter, melted

PEANUT BUTTER FUDGE:

1 1/2 cups confectioners' sugar

1/2 stick butter

1 cup brown sugar

1/2 cup whipping cream

1/2 teaspoon salt

1/2 cup peanut butter

1/2 teaspoon vanilla extract

CARAMEL:

1/2 cup heavy cream

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 cup corn syrup

1/4 cup whipping cream

1/2 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla extract

MARSHMALLOWS:

½ bag mini marshmallows

CHOCOLATE FUDGE:

1 1/2 cups confectioners' sugar

2 tablespoons butter

1 1/2 cups heavy cream

4 tbsp sugar

2 tbsp brewed / cooled coffee

1/2 teaspoon salt

1/4 cup milk chocolate chips

1/2 teaspoon vanilla extract

DIRECTIONS:

For the crust: Preheat the oven to 350 degrees F. In a food processor, break up the cookies & butter into small pieces and press into a buttered 9-by-9-inch baking pan. Bake for 11 minutes. 

For the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, whipping cream and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the peanut butter and vanilla. Pour the mixture over the confectioners' sugar and mix. Spoon the mixture into the cookie pie crust until it is completely covered. 

For the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Heat over low heat until the butter is completely melted. Gradually increase the heat to high and bring the mixture to a boil, stirring frequently. Continue to wisk until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. If you don’t have a candy thermometer, about 7-10 minutes until it forms a loose ball and pulls away from the sides.

For the marshmallows:  Sprinkle the marshmallows over the caramel layer evenly.

For the chocolate fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the cream, sugar and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the chocolate, coffee and vanilla until all the chocolate is melted and the mixture is smooth. Pour the mixture over the confectioners' sugar. Beat with an electric mixer for 3 to 4 minutes until very smooth. Spread evenly over the marshmallow layer with a spatula. 

 Cool for about 30 minutes at room temperature for 30 minutes and then cool in fridge for about an hour. Then cut into 1” squares and serve.

Super Fudgy Bacon Brownies w/a Cayenne Kick

2 Boxes Mocha Fudge Brownie Mix

1 Cup Vegetable Oil

½ Cup Coffee (I just use left over from morning)

4 Eggs

1 ½ tsp Cayenne Pepper

1 tsp Salt

½ Cup Tiny Chocolate Chips

1 ½ Cups Bacon – chopped finely

Set oven to 350 degrees.  Line 13 x 9” pan w/ parchment paper (bottom & sides).  Spray parchment paper w/ non stick cooking spray.

In a large bowl, mix together brownie mix, oil, coffee, eggs, 1 tsp cayenne pepper, salt.

Pour ½ of the batter into the pan.  Sprinkle ½ of the chocolate chips evenly over the batter.  Pour remainder of batter into pan.  Coat batter with the bacon and sprinkle remaining chocolate chips.  Dust with the remaining ½ tsp cayenne pepper.  Lightly pat the topping into the brownie mix.

Bake in oven for about 40 minutes.  Check brownies w/ a tooth pick to make sure it comes out clean and the brownies are done.

Cool and cut into about 1” squares.

Chocolate Chocolate Chip Peanut Butter Fudge Brownies

*This is a really easy, cheat of a semi-homemade recipe.

2 Boxes Chocolate Fudge Brownie Mix
1/4 Cup Water
1/4 Cup Coffee (leftover from the morning is fine)
1 Cup Vegetable Oil
4 Eggs (beaten)
Pinch of Salt
1/2 Cup Chocolate Chips
2 Tbsp Flour
1/2 Cup Peanut Butter

In a large bowl mix brownie mix, water, coffee, vegetable oil, eggs, salt.  Grease a 13x9 baking dish (even if it's non stick) or line bottom and sides w/ parchment paper).  Pour in 1/2 the batter.  In a small bowl add chocolate chips and flour.  Stir to coat the chips in flour and sift.  Sprinkle chips around the 1st layer of batter.  Add the remaining 1/2 of batter.

Heat the peanut butter in a microwave for about 30 seconds.  Spoon peanut butter in vertical lines over the top of the brownie batter.  With a toothpick or skewer, vertically go in circles mixing the peanut butter and the brownie batter to form a circular design.

Bake in a 325 degree oven for about 40-45 minutes.  After 40 minutes keep checking center of brownies w/ a toothpick to make sure it comes out clean.  Ovens vary so it may be a few more minutes.

Let cool at least 1/2 hour before you cut and serve.  They are pretty rich and fudgy so I usually cut into about 1 inch cubes.  Also good served with vanilla ice cream or frozen yogurt.