Easy Brownie Mix Cookies

 Recipe from Mary Beth B. for our 20 June 2023 Lakes of the Lakes pool party. 

 (https://www.backtomysouthernroots.com/brownie-mix-cookies/)

These cookies were awesome!!!

Ingredients

1 - 18 ounce box of brownie mix
2 eggs
1/4 cup vegetable oil
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 cup chocolate chips
 
Instructions
 
Heat oven to 375-degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
 
Add the brownie mix to a large bowl.
 
Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well. (It will be very thick dough).
 
Add the chocolate chips and mix.
 
Roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet.
 
Bake for 10 minutes and allow to cool for at least 10 minutes before moving them from the pan.
 
Cool on a cooling rack.
 
Notes
 
TIP: The batter will be a very thick batter.
 
If the cookies are still doughy after 10 minutes, bake them for a few more minutes until the outsides look crinkly.

Chocolate Espresso Cookies

5 December 2022

Chocolate Espresso Cookies

 

This is a recipe from a Bon Appétit magazine from about 30 years ago. I wish I had kept the magazine. 

This makes about 48 cookies. Today I made this for a cookie exchange party with my friends. 

Ingredients

 

1 C Flour

1/2 C. Dutch-process cocoa powder
1/2 t. salt
1/4 t. baking soda

3 T. each butter and margarine, room temperature

1/2 C. plus 2 t. sugar
1/2 C. packed golden brown sugar
1-1/2 T. instant espresso powder
1 t. vanilla extract

1 large egg white
 

Directions

Sift the first four dry ingredients into a small bowl.

In large, deep bowl, beat butter and margarine with a hand mixer. Add the dry ingredients, half at a time, and beat until just incorporated. Note: I drape the bowl with a towel when mixing to avoid the cocoa powder to blow all over the kitchen counter.

Add both sugars, espresso powder, and vanilla and beat until blended. Mix in the egg white. 

   

  

Using hands, knead briefly in the bowl until smooth. Form the dough into one log, about 14” long by 2” thick.  Cover with plastic wrap and chill for an hour in the refrigerator.

 

Position the oven racks in top and bottom 1/3rd of the oven; heat to 350 degrees. Slice the logs 1/4” thick and place on baking sheets. Bake until cracked and almost frim, reversing the baking sheets from top to bottom after 7 minutes; 14 minutes total baking time.
 

Cool on racks.

 

These can be made two weeks ahead.  Store in an airtight container at room temperature.

 

Hershey's Chocolate Quicky Sticky Bread

I made this today for a rotation dinner, which the food theme is Pucker Up! using lemons, lime, other citrus, or Hershey's kisses.

I decided on something sweet and found this recipe. It was a little time consuming rolling the bread balls, but in the end, it's a delicious treat to enjoy.




2 loaves (16-oz. each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon Hershey's cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted & divided
1/2 cup packed light brown sugar
1/4 cup water
Hershey's mini kisses brand milk chocolates

Thaw loaves as directed on package; let rise until doubled. (I lightly oiled the pan so that the bread wouldn't stick).

Stir together granulated sugar, cocoa and cinnamon.









Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball.

Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.










Place balls in prepared pan.








Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan;
invert onto serving plate. Cool until lukewarm. 12 servings (closer to 14 to 16 servings).






(Recipe from this Hershey's web site).

White Chocolate Cashew Brownies

This is a recipe I made (Feb 2010) for my rotation dinner group. Everyone loved it and I didn't have any leftovers! The theme was food and drink from South Africa, in honor of the World Cup.


4 Ounces Butter
2 Cups Brown Sugar
2 Medium Eggs -- Beaten
1 Teaspoon Vanilla
1-1/4 Cups Flour
* 2 Teaspoons Baking Powder
1 Cup White Chocolate Chunks
1 Cup Toasted Cashews -- Chopped

Preheat oven to 350. Grease a 9X12 pan.

Melt butter and add brown sugar. Stir well. Allow to cool.

Add eggs, vanilla, flour and baking powder. Blend well.

Fold in chocolate and nuts.

Pour into pan and bake for 25-30 minutes.

Cool for 20 minutes and serve.

Serves 10

Chocolate Espresso Cookies with Walnuts

I do not recall where I got this recipe, but they were delicious. All rights reserved to the author.

6 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts.

Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat.

Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.

Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)

Makes 30