Crunchy Brownie Cookies Food

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

BROWNIE COOKIES

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

GLUTEN-FREE CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350° F. Spray cookie sheets with cooking spray.
• In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
• In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.

CRISPY CRUNCHY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350ºF. Grease a 13x9 baking dish.
• In a large bowl, combine the sugar, butter and water. Stir in the eggs and vanilla.
• In a medium bowl, combine the flour, cocoa, baking powder and salt. Add to the sugar mixture and stir.
• Spread the batter into the prepared baking dish. Bake for 18 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• Spread the frosting over the cooled brownies, then sprinkle with the peanuts. Refrigerate while making the cereal mixture.
• Place the cereal in a medium bowl and set aside. In a one-quart saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly. Pour over the cereal and stir until evenly coated.
• Spread the coated cereal over the frosted brownies. Refrigerate for 1 hour before cutting.

CRISPY BROWNIE BARS

Steps:

• Make the brownies by combining the brownie mix, oil, water, and eggs. Stir well. Pour the batter into a large baking dish and bake at 375 degrees for about 18-20 minutes and they are cooked through.
• Cool completely for about an hour. Frost the brownies and refrigerate for about 20 minutes.
• While the brownies are chilling again, melt the peanut butter and the chocolate chips in a large pan on the stove. Add the crispy rice cereal and stir well. Remove the brownies from the refrigerator and pour the cereal mixture on top of the frosting, smoothing out the top. Allow to cool completely until set, for about 25 minutes or until ready to serve.

BETTY'S CRUNCHY BROWNIE BARS

Steps:

• For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
• Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
• Bake at 350°F for 5 minutes; at this time it will not be completely baked.
• While bottom layer is in the oven, prepare brownies as directed on package.
• Spread batter in pan over crunchy layer.
• Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
• Prepare frosting when brownies are cool.
• In a small saucepan melt together chocolate and the 3 tablespoons butter.
• Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
• Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
• Spread over brownies while frosting is still hot; let set until firm.
• Cut into bars.

FIBER ONE CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350°F
• Spray cookie sheets with cooking spray.
• In large bowl, mix all ingredients with spoon.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes until set.
• Cool 2 minutes; remove from cookie sheets to cooling rack.
• Cool completely.
• Store in tightly covered container.
• Freeze up to 2 months if desired.

BROWNIE COOKIES RECIPE

Steps:

• Line a baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
• Place the butter and finely chopped chocolate in a heat-proof bowl and melt the mixture in a double boiler or in a microwave. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugars and egg for exactly 5 minutes. The mixture should be pale and fluffy.
• Add the melted chocolate/butter mixture to the bowl and give it another whisk.
• Sift in the remaining ingredients into the bowl next and whisk it until all the dry ingredients are mixed evenly and an even batter forms.
• Use a cookie portion scoop to scoop the batter evenly onto the prepared baking tray with a good amount of space left between each scoop.
• Bake the cookies for 12 minutes. Let cool completely before serving.

BROWNIE COOKIES

Steps:

• Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
• Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
• Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
• Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
• Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CRUNCHY BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment.
• In a medium bowl, whisk the flour, cocoa, salt and baking powder together.
• In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down sides of bowl. Mix in vanilla.
• Gradually mix in dry ingredients. When combined. scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
• On a floured surface, roll dough to 1/4 inch thickness. Cut into desired shape using a 1 1/2 inch cutter, brushing extra flour off tops.
• Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool.

CRUNCHIE BROWNIES

Steps:

• In a bowl melt the 2 sticks of butter in the microwave. Then in a separate medium size bowl mix the brownie mix,and the melted butter. Stir all together. Grease 10x15" pan, including the sides, pour brownie mix in pan. Bake at 350 degrees for 20-25 minutes.
• While it is baking begin to mix the topping. In a separate bowl melt chocolate chips, butterscotch, peanut butter in the microwave for 20 to 30 seconds, or until smooth and melted. Add rice krispies, stir until mixed.
• After the brownie is done spread the marshmallow cream while the brownie is still hot. Then spread the rice krispie topping on top of the marshmallow cream.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.