My Favorite Brownies

If I had to name my favorite chocolate dessert, the words that would come racing out of my mouth would be Triple Chocolate Fudge Brownies. I usually make them only when I am giving them away, otherwise I am in big trouble! I Love Love Love Brownies!

My Favorite Brownies

Triple Chocolate Fudge Brownies

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil and spray foil with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Beat in eggs one at a time. In another bowl, whisk together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips. Spread in prepared pan. Bake 40-45 minutes (ovens vary but I alway bake them 45 min), until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting. Oh, and use these brownies for a brownie sundae…amazing!

Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Peanut Butter Oreo Blondies

Another peanut butter and chocolate experience, delicious!

Peanut Butter Oreo Blondies

Peanut Butter Oreo Blondies 1

Peanut Butter Oreo Blondies:
1/2 cup butter, melted
1/2 cup peanut butter, soft
2 cups sugar
3 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 (15.5 oz) pkg Peanut Butter Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, peanut butter (put in microwave to soften if necessary), sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Spread half the batter (about 2 cups) in prepared pan. Place Peanut Butter Oreos in one layer over batter. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos (I use my fingers sprayed with non-stick spray). Bake 30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over blondies, a thick layer. Frosting will set up nicely in a wonderful fudge layer! Your might also like Strawberry & Golden Oreo Blondies, Biscoff Brownies, Birthday Cake Oreo Sprinkle Blondies, and Chocolate Chip Cookie Oreo Brownies.

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Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

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Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

Cool Mint Oreo Fudge

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

Cool Mint Oreo Fudge 2

Cool Mint Oreo Fudge 3

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Chocolate Fudge Pumpkin Oat Bars

Just mixing some of my favorites together!

Chocolate Fudge Pumpkin Oat Bars

Pumpkin Oat Batter:
1/2 cup butter, softened
1 cup pumpkin puree
2 cups brown sugar
2 eggs
3 cups oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Chocolate Fudge Filling:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350°. In large mixing bowl, cream butter, pumpkin, and brown sugar.  Beat in eggs.  Combine oats, flour, baking soda, and salt; stir into creamed mixture. Press two-thirds of pumpkin oat mixture into greased 15″x10″ sheet pan (easiest with hand sprayed with nonstick cooking spray).

In saucepan make chocolate filling, combine butter, sweetened condensed milk, and chocolate chips.  Cook and stir over low heat until chocolate is melted.  Remove from heat; stir in walnuts if using.

Spread chocolate filling over pumpkin oat mixture in baking pan. Pinch pieces of remaining pumpkin oat mixture and evenly drop over chocolate filling (very sticky, use cooking spray on fingers). Pat down gently.  Bake 25 minutes or until golden brown. Cool. Cut into squares.

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Rocky Road Fudge

This is a tradition at our house, a must every Christmas. Growing up my mother made Rocky Road Fudge every Christmas and my sister and I have carried on the tradition. I am sure it will be carried on with our kids. It is so easy and makes a lot, perfect to give away to friends and neighbors and eat some yourself. Merry Christmas!

Rocky Road Fudge

2 large (4.25 oz) Hershey Bars, Milk Chocolate with Almonds, broken into pieces
1 pkg (12 oz) semisweet chocolate chips
1 cup butter, cut into pieces
1 can (12 oz) evaporated milk
5½ cups mini marshmallows, divided
4 cups sugar
2 tsp vanilla
1 lb walnuts

Ahead of time, put 3 cups of the mini marshmallows in freezer bag and freeze.

In a large bowl, put Hershey Bar pieces, chocolate chips, and butter pieces. In a heavy saucepan, heat milk, remaining 2½ cups mini marshmallows, and sugar. Bring slowly to boil, stirring constantly. Gently boil for 7 minutes, keep stirring, careful not to burn on the bottom. Remove from heat and pour over chocolate and butter in bowl. Beat with wooden spoon until it loses it’s gloss. Stir in vanilla, walnuts, and frozen marshmallows. Pour into 9″x13″ pan and chill until set.

Milk Chocolate Peanut Fudge Bars

Oh baby, intense.  I had to try these bars because the mixture of ingredients is quite something.  It’s best not to think about the amount of calories, just enjoy the experience.  Adapted from tasteofhome.com.

1 pkg (18¼ oz) chocolate fudge cake mix
1 cup graham cracker crumbs
1/2 cup peanut butter
1 egg
3 Tbl milk
1 pkg (8 oz) cream cheese, softened
1 jar (11¾ oz) hot fudge ice cream topping
2 cups milk chocolate chips
1 cup honey roasted peanuts

Preheat oven to 350°.  In large bowl, combine cake mix and graham cracker crumbs.  Cut in peanut butter until mixture resembles coarse crumbs.  In small bowl, whisk egg and milk, stir into crumb mixture just until moistened.  Set aside 3/4 cup crumb mixture for topping.  Press remaining crumb mixture into sprayed 13″ x 9″ baking pan.

In large bowl, beat cream cheese and ice cream topping until smooth.  Spread over crumb mixture in pan.  Sprinkle with milk chocolate chips, peanuts and reserved crumb mixture.

Bake 25-30 minutes or until set.  Cool on wire rack.  Cover and refrigerate at least 4 hours.  Cut into bars.

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