Brownies
- Peppermint Cookies n' Cream Brownies
- 1 cup butter
- 6 oz. unsweetened chocolate, chopped
- 3 cups sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 2/3 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 3 cups roughly chopped peppermint oreo-type cookies (approx 18)
Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat.
Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.
- Makes 36 brownies (or 48 bite-sized brownies).(Charis Anderson August 5, 2011)
- Maple Coconut Blondies
- 1/2 cup butter, melted and cooled
- 1/2 cup sugar
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 cup shredded coconut
Preheat oven to 350F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and
whisk until smooth. Add in flour and salt and stir just until no streaks of
- flour remain. Add in coconut and stir to distribute evenly. Pour into
- prepared baking dish.
Bake for 30-35 minutes, until blondies are set and lightly browned.
Cool in pan on a wire rack.
- Makes 20 blondies. (Charis Anderson August 5, 2011)