Brownie/cookie recipes?

I need some cool unique recipes, that aren't hard to make and don't have ingredients that are hard to find!Brownie/cookie recipes?
Chocolate Mint Brownies





1 cup white sugar


1/2 cup butter, softened


1 (16 ounce) can chocolate syrup


4 eggs


1 teaspoon vanilla extract


1/2 teaspoon salt


1 cup all-purpose flour


2 1/2 cups confectioners' sugar


1/2 cup butter, melted


3 tablespoons creme de menthe liqueur


1 cup semisweet chocolate chips


6 tablespoons butter


Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.


In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan.


Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool.


In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.


Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares.


``````````````````````````````````````…





Butterscotch Blondies





1 (18.25 ounce) package yellow cake mix with pudding


1/3 cup butter or margarine, softened


3 eggs, divided


1 cup chopped pecans, toasted


1 cup butterscotch-flavored chips


1 (14 ounce) can


Sweetened Condensed Milk


1 teaspoon vanilla extract





Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.


Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.


In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.


Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.


``````````````````````````````````````…





Apple Brownies





1/2 cup butter, melted


1 cup white sugar


1 egg


3 medium apples - peeled, cored and thinly sliced


1/2 cup chopped walnuts


1 cup all-purpose flour


1/4 teaspoon salt


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon ground cinnamon





Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.


In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.


Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.





``````````````````````````````````````





Brownies with Peanut Butter Fudge Frosting





1 (19.8 ounce) package brownie mix


1 cup peanut butter chips


1/2 cup butter


1 (14 ounce) can sweetened condensed m





Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.


In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.








Brownie/cookie recipes?
I baked these cookies for a work potluck and received many compliments from them. They're also known as Russian Tea Cakes, Butterballs, Snowballs, and Snow Drops. Be sure to use unsalted butter as salted butter makes cookies hard and use real vanilla.





Mexican Wedding Cakes (cookies)





Preheat the oven to 350 degrees. Grease or line 2 cookie sheets. Beat in a large bowl until well blended:





1 cup (2 sticks) unsalted butter, softened


1/2 cup confectioners' sugar


1/4 teaspoon salt


2 teaspoons vanilla





Stir in:1 cup pecans, toasted, and finely ground





Stir in until well blended:2 cups all-purpose flour





Shape into 1 inch balls and arrange about 1 1/4 inches apart on the cookie sheets. Bake, 1 sheet at a time, unitl the cookies are lightly browned, 12-15 minutes. Let stand briefly. Then remove to a rack to cool.





Roll the cooled cookies in: 3/4 cup confectioners' sugar
monster cookies


Makes 36 cookies (huge)


1/2 cup all-purpose flour


1 tablespoon baking soda


Pinch of salt5-3/4 cups rolled oats


3/4 cup (1-1/2 sticks) cold unsalted butter, cut into cubes


1-1/2 cups firmly packed light brown sugar


1-1/2 cups granulated sugar5 large eggs


1/4 teaspoon light corn syrup


1/4 teaspoon pure vanilla extract


2 cups creamy peanut butter


1 cup (6 ounces) semisweet chocolate chips


1 cup (6 ounces) M%26amp;MsIn a large bowl,


whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.Use a spatula or wooden spoon to fold in the chocolate chips and M%26amp;Ms. Cover the bowl tightly and refrigerate for 5 hours.Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.






Via the New York Times (Nov. 2, 2008)





Mummy's Classic Brownies





1 teaspoon salt


1 teaspoon baking powder


1/4 teaspoon baking soda


1/4 cup ground coffee


1 cup (2 sticks) butter


2 cups packed dark brown sugar


10 ounces (about 1 1/2 cups) semisweet chocolate chips


3 eggs, lightly beaten


1/2 cup chopped walnuts.





1. Set the oven rack in the middle of the oven and preheat to 350 degrees. In a medium bowl, mix together the flour, salt, baking powder, baking soda and coffee.





2. In the top of a double boiler, melt the butter, brown sugar and 6 ounces (about 1 cup) of the chocolate chips, stirring to combine well. Let cool slightly, then stir the dry mixture into it. Stir in the eggs, then fold in the walnuts. Pour into a 9-by-13-inch ungreased pan. Sprinkle the remaining 4 ounces (about 1/2 cup) of the chocolate chips on top. Bake until the cake has shrunk from the sides of the pan, 25 to 30 minutes. Let cool, then refrigerate until completely chilled. Remove and cut into squares.





Eat cold or at room temperature. Makes 24 brownies.





Blondies





1/2 cup (1 stick) unsalted butter, plus more for greasing pan


1 1/3 cups flour


1/4 teaspoon baking powder


1/4 teaspoon baking soda


Pinch of salt


3/4 cup plus 2 tablespoons sugar


1 tablespoon molasses


1 egg, lightly beaten


2/3 cup white chocolate chips (semisweet chocolate chips may be substituted)


1/4 cup coarsely chopped Heath Bar


1/2 cup pecans, coarsely chopped.





1. Preheat the oven to 325 degrees. Butter an 8-inch square pan. In a medium bowl, combine the flour, baking powder, baking soda and salt.





2. In a medium saucepan, melt the butter. When hot, stir in the sugar and molasses and transfer to a large bowl to cool. When cool, whisk in the egg until slightly fluffy. Mix in the flour mixture until just combined, then fold in the white chocolate chips, Heath Bar and pecans. Transfer to the prepared pan. Bake until golden and a toothpick inserted into the middle comes out with crumbs adhering to it, 30 to 35 minutes. Cool and cut.





akes 16 blondies.





Adapted from “Cynthia Barcomi’s Backbuch.”





Adapted from the author’s mother, Sarah LeVine.
WOW, People have given good unique ideas.


Free Discount Coupons


http://www.clickmycoupon.com