Great Harvest Bread Brownie Recipe

Ingredients:

3/4 pound butter, melted
1 3/4 cups semi-sweet chocolate chips
1/2 cup Dutch cocoa
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped
Melt butter in a saucepan.  Add chips and stir until melted. Add melted mixture to cocoa in a bowl and combine. Set aside. In a separate bowl, whip eggs with brown sugar. Mix flour with baking powder and salt. Add this dry mixture to egg/ brown sugar mixture.

Mix in the butter/chips/cocoa combination. Stir in additional chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a greased 9 x 13-inch pan and bake for 25 minutes in a preheated 350 degree F oven. Cool before slicing.

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Cookie Bars

Cookie Bars

  • 2 cups brown sugar
  • 2/3 cup salted butter (softened)
  • 3 eggs (whisked)
  • 2 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp. vanilla
  • 1 1/2 – 2 cup semi-sweet chocolate chips

1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl.  Add eggs and vanilla and stir until combined.  Sift baking powder and salt with 1 cup of flour.  Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.

 

Duncan Hines Brownies

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“To reach a goal you have never before attained, you must do things you have never before done. –Richard G. Scott

Duncan Hines Brownies

Ingredients

  • 1 package Duncan Hines® Classic Butter Recipe Fudge Cake Mix
  • 2 large eggs
  • ½ cup (1 stick) butter or margarine, melted
  • 1 package (6 oz.) semi-sweet chocolate chips
  • 1 cup pecans or walnuts, chopped

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan.
  2. Combine cake mix, eggs and butter in large bowl with wooden spoon until blended. Stir in chips and pecans. Pour into prepared pan.
  3. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not over bake.
  4. Cool completely on wire rack. Cut into bars.

Oat Fudge Bars

Oat Fudge Bars by Rachael Ray

Recipe/photo by Rachael Ray

Recipe/photo by Rachael Ray

Recipe source: http://www.rachaelray.com/recipes/plan-b-moms-starbucks-oat-fudge-bars

Ingredients

  • 1 1/2 cups butter, softened, divided
  • 3/4 cup sugar
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups oats
  • 1 cup sweetened condensed milk
  • 2 cups chocolate chips
  • 1 teaspoon vanilla

Preparation

Pre-heat oven to 350°F.

Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.

Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.

No Bake Peanut Butter and Honey and Oat Squares

 

Sometimes I just post things on here that make me happy.  Does that mean that if you eat these no bake bars you will feel like dancing?  Maybe.

INGREDIENTS:

  • 1 cup peanut butter
  • ½ cup honey
  • 3 cups rolled oats
DIRECTIONS::
  1. Line a 9″x9″ pan with foil.  Spray foil lightly with non-stick spray.
  2. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
  3. Press into prepared pan. Place pan in refrigerator until set.
  4. Cut into squares.

 

Chocolate Chip Caramel Cookie Bars

 

Chocolate Chip Caramel Cookie Bars are SO good with a sweet, gooey, caramel center! | MomOnTimeout.com

 

 “I believe in love the verb, not the noun.” –Greg Behrendt

Original site source, click here.  Thank you to my friend Julie, who shared this recipe with me.

Ingredients for Caramel Filling
  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 Tbls butter
Cookie Dough
  • 1½ sticks unsalted butter
  • 2 c light brown sugar
  • ½ c creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tbls vanilla
  • 2 c flour
  • 1 c old fashioned oats
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 2 c chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9×13 inch baking dish with parchment paper.
  3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
  4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
  5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
  6. Add eggs one at a time, mixing well after each egg. Add in vanilla.
  7. Combine flour, oats, baking powder, and salt in a small mixing bowl.
  8. Add the flour mixture slowly stirring until well combined.
  9. Stir in the chocolate chips.
  10. Spread ⅔ of the dough on the bottom of the pan.
  11. Slowly pour caramel mixture evenly over the dough.
  12. Drop the remaining dough on top by the teaspoon.
  13. Bake for about 30 minutes. Let cool completely and then cut into bars.

Martha Stewart’s Pumpkin-Chocolate-Chip Squares

Recipe source, click here

In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
  • PREP: 30 MINS
  • TOTAL TIME: 2 HOURS 30 MINS
  • YIELD: MAKES 24
Pumpkin-Chocolate-Chip Squares

INGREDIENTS

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

  4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Nestles’ Chocolate Turtle Brownies

From Nestles.

Ingredients

  • 2 cups (12-oz. pkg.) Nestle Toll House semi-sweet chocolate morsels, divided
  • 1/2 cup butter or margarine, ( 1 stick) cut into pieces
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 12 caramels
  • 1 tablespoon milk

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth.  Remove from heat; stir in eggs.  Add flour, sugar, baking soda and vanilla extract; stir well.
Spread batter into prepared baking pan; sprinkle with remaining morsels and walnuts. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Microwave caramels and milk in small, microwave-safe bowl on high (100%) power for 1 minute; stir.  Microwave at additional 10- to 15-second intervals, stirring until melted.  Drizzle over warm brownies. Cool in pan on wire rack.

No-Bake Reese’s Fudge Bars

 

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Fairy tales can come true
It can happen to you if you’re young at heart
–Young at Heart lyrics

  • 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped and divided
  • 3 cups milk chocolate chips
  • 1 (14-ounce) can sweetened condensed milk

Line a 9×9-inch pan with foil and coat with cooking spray. Place 16 peanut butter cups in an even layer on the bottom of the pan. Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk melt together.

Once everything is melted, spread evenly over peanut butter cups in prepared pan. Crumble remaining Reese’s Peanut Butter Cups and sprinkle over the top, pressing them lightly into the fudge. Cool on counter-top until fudge reaches room temperature, then cover with plastic wrap and place in the refrigerator to harden completely. Cut into squares and serve. Makes 32 bite-sized servings.

De Lime in de Coconut Bars

de lime

 

“If one cannot enjoy reading a book over and over again, there is no use in reading it at all.” –Oscar Wilde

I found this recipe featured in LDS Living magazine courtesy Leona S. Patteson of San Diego, California.

Crust Ingredients

1/3 cup brown sugar
7/8 cup all purpose flour
1 1/2 cup shredded sweetened coconut, toasted*
1/4 teaspoon salt
1/4 teaspoon vanilla or coconut extract
1/4 cup unsalted butter, cut into cubes
Filling Ingredients
8 oz. package cream cheese, softened
1 3/4 cups sugar
Pinch salt
3 tablespoons all purpose flour
4 large eggs
1/2 cup key lime juice (or regular lime juice)
zest of a lime
Preheat oven to 350. Line a 9×9 or 8×8 square pan with parchment paper using two long pieces criss-crossed with a couple of inches of over-hang. (This will allow you to easily lift the bars out.)
Crust:
1. Combine all the crust ingredients in a medium sized mixing bowl or in the bowl of a food processor. Mix or process until mixture is crumbly. Set aside 1/2 cup of the crumbs and press the remaining crumbs into the bottom of the pan.
2. Bake about 15 minutes, until golden brown.
Filling:
1. In a medium sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended.
2. Stir in the flour, and then beat in the eggs, one at a time, beating well after each addition.
3. Stir in the lime juice and zest mixing until smooth. Pour onto the crust.
4. Bake the bars for 15 minutes.
5. Remove bars from oven and sprinkle top with reserved crumbs and bake an additional 15 minutes or until bars are set around the edges but still slightly wobbly in the middle.
6. Remove from oven and let cool at room temperature for 1 hour.
7. For easiest slicing, refrigerate for several hours.
*To toast coconut, place on a cookie sheet and spread in a single layer. Bake in a 325 oven for 8 to 10 minutes or longer until the coconut is golden brown. I’d recommend checking it after 5 minutes and stirring it a bit so the edges don’t burn.)