Sheet Pan Fudge Brownies

SHEET PAN FUDGY CHOCOLATE BROWNIES
yield: 40 BROWNIES (MORE OR LESS DEPENDING ON SIZE)
prep time: 15 MINUTES MINS
cook time: 30  MINUTES MINS
total time: 45MINUTES MINS

INGREDIENTS
3 sticks salted butter, (24 tablespoons)
1 pound bittersweet or semisweet chocolate, chopped
½ cups granulated sugar
1 cup light brown sugar
5 large eggs
1- ½ TBS vanilla extract
1- ⅓ cups all-purpose flour
½ TBS baking powder
½ tsp salt
1 to 2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.

2. In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.

3. Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
Spread the batter evenly in the prepared pan.

4. Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting and ultra-delicious, they are incredible straight from the freezer).

 from Mel's Kitchen Cafe

Chocolate Sugar Cookies

1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1- 1/2 TBS vanilla
3- 1/2 cups flour
3/4 cup cocoa
1- 1/2 tsp baking soda
3/4 tsp salt
1-1/2 tsp cornstarch
1 batch Chocolate Buttercream Frosting


Instructions

1. Preheat oven to 350° F.

2. In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light in color and fluffy.

3.  Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.

4. Add the flour, cocoa, soda, salt and cornstarch and mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together. The dough should be easy to work with and Play-Doh like consistency.If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.

5. Roll the dough out on a floured surface. Roll to about 1/4-1/2 inch thick.
Use a cookie cutter to cut the cookies out.

6. Transfer the cookies to a parchment paper lined cookie sheet.
Bake at 350° for 6-8 minutes or until the cookies are puffy and no longer glossy.

7. Let the cookies rest on the hot cookie sheet for 5 minutes before transferring the a metal cooling rack.
Frost, if desired and serve. Will keep in an airtight container at room temperature for up to 3 days.

From Cooking with Karli

Big Giant Chocolate Sandwich Cookie (Oreo)

INGREDIENTS

Cookies

15.2 oz box devil’s food cake mix (like Duncan Hines)
1/2 cup real butter, softened (butter flavored shortening or oil also works)
2 eggs

Buttercream Frosting
1/2 cup real butter
2 cups powdered sugar
1 tsp vanilla
generous pinch salt
1 or more tablespoons milk, or enough to reach desired consistency

Cream Cheese Frosting
3 oz cream cheese
2 TBS butter
2 cups powdered sugar
one pinch salt
1 or more tablespoons milk, or enough to reach desired consistency

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.

2. Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.

3. Divide dough into 2 equal parts- I recommend a food scale to accurately divide.
Form each portion of dough into a round ball and place it on a baking sheet Pat dough evenly into circle shape.  You want a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.

4. Bake each cookie for 12-15 minutes. You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.

5. To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.

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