Hot Fudge Cheesecake Brownies

 

Ingredients

 

FOR THE BROWNIES:

• ▢ 1 cup unsalted butter
• ▢ 1 1/4 cups semisweet chocolate chips or milk chocolate
• ▢ 3/4 cup unsweetened cocoa powder
• ▢ 2 cups granulated sugar
• ▢ 1/4 cup brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon salt
• ▢ 4 large eggs
• ▢ 1 1/4 cups all purpose flour
• ▢ 1 1/2 cups mini chocolate chips or additional chocolate chips or chopped peanut butter cups, for topping

FOR THE CHEESECAKE:

• ▢ 8 ounces cream cheese softened
• ▢ 1 jar about 12-16 ounces hot fudge topping

• 
  
  Instructions: Preheat oven to 350°F. Line a 9x13" pan with foil and spray with nonstick cooking spray.
• Make the brownies: Place the butter and 1 1/4 cups chocolate chips in a large microwave safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. The batter will be thick.Spread 2/3 of the brownie batter in the prepared pan and set the rest aside. 
  
  
  Make the hot fudge cheesecake: beat together the cream cheese and hot fudge until smooth and no lumps remain. It's best to do this with a hand mixer. Gently spread over the bottom brownie layer. (It's best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.) Carefully layer the rest of the brownie batter on top of the cheesecake layer. (It's best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.) Sprinkle with mini chocolate chips, regular sized chocolate chips, or chopped peanut butter cups. 
  
  
  Bake for 30-38 minutes until the brownies are set with just a little wiggle in the center and they are starting to pull away slightly from the edges of the pan. Cool completely then chill at least 2 hours before cutting. Store in refrigerator in sealed container.
  
  
  Story: My manager made these for nurses week and they are AMAZING. 
  
  
  
  

Brownies with Black Beans

 1 (15-ounce) can black beans, rinsed and drained

2  eggs

1/2 cup unsweetened cocoa powder

1/2 cup rolled oats

1/2 cup maple syrup or honey

1/4 cup coconut oil melted (I used olive oil, but butter melted would work, too)

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

Option: chocolate chips or chopped walnuts.

350 degree oven - using a 8X8 inch pan

Blend the above ingredients in a food processor or blender until smooth. Stir in optional ingredients if using. 

Pour batter into a prepared pan and bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cool before cutting and serving. 

Chocolate chip cookie bars

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 egg yolk
• 1 and 3/4 cup plain flour
• 1/2 teaspoon baking soda
• 1 cup chocolate chips
• 1 and 1/2 cups Rolo chocolates or Reese’s or Twix or Oreos! 
• Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat oven to 350. 
• In a large mixing bowl, cream butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined. Sift in flour, baking soda and beat until a soft dough forms. Finally, add the chocolate chips.
• Divide the dough into two and press half of the cookie dough into the bottom of your pan to form one even layer. Scatter Rolo or Reese’s or Twix or Oreos all over the cookie dough.
• Grab the other half of your cookie dough and break it up into pieces and place on top of candy or cookies. Gently spread it out using your fingers so most of the candy or cookies is covered.
• Pop into the oven for approximately 18-20 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.

Peanut Butter Cookies

2 cups brown sugar

2 cups white sugar

2 cups peanut butter

2 cups softened butter

4 eggs

2 tsp. vanilla

1 tsp. salt

2 tsp. baking powder

3 tsp. soda

5 cups flour

Mix first 6 ingredients, add next 4 and mix together. Cover dough and let it set in the refrigerator for at least 3 hours. 

Preheat oven to 375 degrees, lightly grease cookie sheets. Rill dough in balls and roll in sugar (if you like, I skip this step).  Make a fork print 2 directions to flaten the cookies somewhat,

Bake about 12 minutes. Watch to not over bake.

Good recipe, a 1/2 of this recipe makes a lot of cookies!

Reese's Peanut Butter Oatmeal Cookie Bars

1 1/2 sticks butter
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs, room temperature
1 Tbsp vanilla
2 c flour
1 c old fashioned oats
2 1/2 tsp baking powder
1/4 tsp salt
1 c Reese's peanut butter baking chips
2 cups Reese's miniatures, chopped or Reese's minis

Notes/Story:
Preheat oven to 350 degrees.
Grease a 9x13 pan.
Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
Add eggs one at a time, mixing well after each egg. Add in vanilla.
Combine flour, oats, baking powder, and salt in a small mixing bowl.
Add the flour mixture slowly stirring until well combined.
Stir in the peanut butter chips.
Spread 2/3 of the dough on the bottom of the pan. Top with Reese's minis or chopped miniatures.
Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the Reese's.
Bake for about 30 minutes. Let cool completely and then cut into bars.

I found these on Pinterest and made them for the Monday night study. Delicious! 

The Best Brownies

1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp. vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp. salt

Cream butter and sugar together.
Add eggs and blend well.
Add vanilla, salt, cocoa and flour.  Don’t overbeat.
Pour into a greased 9X13 pan. (or I used a 9x9 for thick and chewy brownies!)
Bake at 350 F for 20-25 minutes. (if you use a 9x9, it was more like 45 min I think)

You don't even need to frost these because after they bake there's a great crusty top that forms on them.

I found this recipe on http://www.chef-in-training.com/ which has a ton of good looking recipes and not just desserts!

Funfetti Cookie Recipe

1 package Pillsbury Funfetti Cake Mix
1/3 cup oil
2 eggs
1/2 can Pillsbury Creamy Supreme Funfetti vanilla frosting

Notes/Story: Heat oven to 375. In a large bowl combine cake mix, oil, and eggs. Stir until thoroughly moistened. Shape dough into balls, place on an ungreased cookie sheet, and then flatten with flour. Bake for 6-8 minutes. Once they are cooled, spread frosting over the cookies.
My roommate Anna R. made these cookies for our snow day (blizzard on March 18th!) and they are delicious! Very soft and chewy! Also very easy to make!

Brown Butter Snickerdoodles

from The Ambitious Cook

Makes about 25 cookies

2 1/2 c flour
1 t baking soda

2 t cream of tartar

1/2 t cinnamon
1/4 t salt
2 sticks (1 c) butter
1 1/4 c dark brown sugar
2 t cinnamon
1/2 c granulated sugar

1 large egg and an egg yolk
1 t vanilla
1 T sour cream

Rolling mixture:
2 t cinnamon
1/4 c sugar

Notes/Story: Brown the butter (takes a while but makes these cookies soooo good!) by melting it over medium-high heat, then whisking it constantly until it gets really foamy (REALLY foamy) and begins to brown. It will smell a little different at that point, too. Set aside to cool as you mix first 5 ingredients together and set aside. Using a mixer, mix butter and sugars. Add in the eggs, vanilla, and sour cream. Add dry ingredients and stop mixing right when they're mixed in. Refrigerate this dough for at least 3 hours (otherwise the cookies will be flat, believe me, I couldn't wait and tried it right away). Preheat oven to 350, roll cookies into balls and then roll them in the rolling mixture. Bake around 10 minutes. They still look underdone when you take them out, but after cooling for a few minutes on the cookie sheet, then on the cooling rack, they will be amazingly soft and perfectly cooked. Store in airtight container.

Blair requested Snickerdoodles, but they're not in my top 10 favorite cookies, so I thought I'd try a variation. Which is now definitely in my top 10!

No Bake Cookies

from the Murtaugh Community Cookbook
makes about 18 (depending on how much you leave in the pan to lick)

1/2 cup butter
1/2 cup milk
1/3 cup baking cocoa
2 cups sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup peanut butter
about 3 1/2 cups quick cooking oatmeal

Notes/Story: Lay out a few pieces of aluminum foil to drop the cookies onto. Melt butter in large sauce pan. Add milk, cocoa, and sugar. Boil for 1 minute and remove from heat (if you boil longer, they will be super crumbly which still tastes good but isn't as good for just snatching one as you happen to walk by later). Add remaining ingredients. Drop onto foil by tablespoons.

This is one of our favorite ways to get a quick chocolate fix in the winter. I think the all-natural, freshly ground peanut butter gives it a slightly moister texture and better peanutty taste, but JIF works fine, too. If you're into coconut, exchange a cup of that for a cup of the oatmeal.

Fudgy Brownie Cookies

1 package (18 to 21 oz. box) fudge brownie mix
1-¼ cup all-purpose flour
¼ cups packed brown sugar
2 whole eggs
½ cups butter, melted and cooled
2 Tablespoons water, or more as needed
1 cup dark chocolate chunks

Notes/Story:
Whisk together brownie mix, flour, and sugar. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick. Fold in chocolate chunks. Preheat oven to 350 degrees. Grease a cookie sheet. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

I made these for Grandma when Mom and Will went to the farm. Very good and chewy!

Caramel Oatmeal Bars

1 cup flour
1 cup oatmeal
3/4 cup butter, melted
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
32 caramel pieces, unwrapped
1/3 cup half and half
1/2 cup chocolate chips

Notes/Story:  Blend the flour, oatmeal, butter, brown sugar, baking soda, and salt. Pat firmly in a well greased 9 by 13 pan.  Next melt the caramels in the half and half.  (I had to use a beater to mix it all together.)  Pour the caramel mixture over the crumb mixture. Lastly, sprinkle with chocolate chips.  Bake for 20 to 25 minutes at 325 degrees F.
This was a new recipe I made for Elizabeth and Kristin when they came home for a week in June.  It ended up being a big hit! (They sure disappeared faster than the Trix-krispies I made!)

Chocolate Turtles

1/2 cup butter - melted
3/4 cup sugar
2 eggs well beaten
6 Tbsp cocoa or 1 square Bakers chocolate
1 cup flour
1 tsp vanilla

Notes/Story: Combine all of the above ingredients and mix well.  Heat waffle iron and drop a teaspoon of dough on each section of the iron.  Close cover and bake 50 to 60 seconds. Lift off with a fork. For the frosting, combine powdered sugar, butter, cocoa, and water until you get the right consistency.
Mom got this recipe in 1972 from grandma Evanson and said that grandma used to make them a lot. They are so delicious!

Chocolate Chip Pumpkin Cookies

1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla

Notes/Story: First, begin by dissolving baking powder in the milk and set aside. Then whisk pumpkin, sugar, oil, vanilla, and egg together.  In another bowl stir together the flour, baking powder, cinnamon, and salt.  Next add the dry ingredients to the pumpkin mixture. Lastly stir in the baking soda mixture and chocolate chips.  Bake at 375 for 12-15 minutes.  They are very soft and chewy!

Cowboy Cookies

Adapted from:
http://www.christmas-cookies.com/recipes/recipe524.laura-bushs-cowboy-cookies.html

Cream the following indgredrents in a large stand mixer (I use my trusty Bosch )
1 1/2 Cup butter (room temperature)
1 1/2 Cup sugar (granulated)
1 1/2 Cup brown sugar
4 eggs
1 Tablespoon vanilla

Add and mix well
3 Cups all purpose flour
1 Tablespoon Baking powder
1 Tablespoon Baking soda
1 Tablespoon ground cinnammon
1 teaspoon salt

Add
3 Cups chocolate chips
3 Cups oatmeal
2 Cups cocoanut
2 Cups chopped pecans

Bake in a 350 degree oven for 12 minutes. the cookies I make are about 2 inches in diameter when baked.

Story:Will and I are on a serious diet, I reluctantly agreed to NO baking for the first couple of weeks of the diet....One of my top 5 hobbies is baking, so it's been hard to start a sewing project to get me out of the kitchen..(Hurry guests come and visit so I can cook and bake again) I was looking for a recipe that would include indgredients my current customers (Will and Grandma) would like...and I found this 'Cowboy Cookie' recipe that makes a substantial amount of cookies and includes pecans, (Will) homemade (Grandma) and Chocolate (Me).......Plus this week of no baking resulted in Grandma getting store cookies for tea time. Yesterday she said  "I would have thought THEY would have homemade cookies one of these days"
So...I thought it was time again to bake some cookies that can go  into the freezer until Grandma's tea time.

Monster Cookies

1 cup butter
3 cups peanut butter
2 cups brown sugar
2 cups white sugar
6 eggs
2 tsp vanilla
1 Tbsp corn syrup
4 tsp baking soda
9 cups oatmeal
2 cups M&Ms
2 cups chocolate chips

Notes/Story: Mix all ingredients together. Bake at 350 for 6-8 min but depends on how monsterous you make them.

I think this was Kristin's recipe she made in high school a lot. Always a hit!

Raisin Oatmeal Cookies

Mix together in a large stand mixer
2 1/2 Cups brown sugar
1 1/2 Cups shortening  (I use 1/2 cup shortening and 1 cup butter)
3 eggs
Pinch of Salt

Add alternately and mix

1 1/2 Cup buttermilk and
2 teaspoons baking soda

2 1/2 Cups flour
2 teaspoons baking powder
3 Cups regular oatmeal

1 1/2 Cup raisins (Soak the raisins in boiling water
and drain before adding to indgredients)

Directions and Story:  Wash raisins and bring to a boil with water. Drain before
adding to the other ibgredients.  DO NOT ADD RAISIN JUICE.  Drop from teaspoon on
a greased baking sheet and bake one cookie for a test.
You most likely will need to add more flour.
Bake in a 350-375 degree oven (I use 375 degrees) until they are nicely browned,
About 12 minutes.

Story-Grandma Kay made these as one of her favorate cookies. The recipe came from the Ransom County Gazette in 1981 from a lady who lived and worked in McLoud ND. It makes a huge batch.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:
1 1/2 cup graham cracker crumbs
5 tablespoons unsalted butter, melted

Cookie Dough:
5 tablespoons butter, room temperature
1/3 cup brown sugar
3 tablespoons white sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
2/3 cup chocolate chips

Cheesecake filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla

Directions: Preheat oven to 325.  Line an 8 inch square with foil and spray with cooking spray.  In a bowl, mix the melted butter and graham cracker crumbs until thoroughly combined.  Press the mixture into the bottom of the pan.  Bake for 6 minutes.  Proceed to leave the oven on while preparing the dough. 
In a mixing bowl beat the butter, brown sugar, white sugar, salt, and vanilla  until smooth. Mix in the chocolate chips and set aside.
In another mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla.  Pour the cheesecake batter into the prepared crust.  Sprinkle the cookie dough onto the top of the cheesecake batter and then press it down lightly.  Bake for 30 minutes (or until the top feels dry and firm). Let the bars chill for a couple hours.
Story:  Another recipe that looked awesomely good on Pinterest!  The cookie dough is quite crumbly, not like usual cookie dough. These bars taste superb after being chilled for a couple hours. Next time, though, I don't think I'll make it with a crust.

Chocolate Chip Cheesecake Cookies

1 cup butter (softened)
3/4 cup white sugar
3/4 cup brown sugar
8 oz cream cheese (softened)
1 teaspoon vanilla
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Directions and Story:  Preheat oven to 350 degrees.  Cream butter and sugars with a mixer until creamy.  Add cream cheese and continue to mix until all the lumps are gone.  Add vanilla and egg and then mix again.  Slowly add the flour (a little at a time).  Proceed to add baking soda and salt.  Stir in chocolate chips.  Bake for 9 to 11 minutes.  (But I ended up baking them for around 15 minutes)
The story for this is that I had been Pinteresting all day, drooling over the good food I had found.  This was a recipe that sounded tasty and it wasn't too hard. Plus, I was feeling like chocolate.  When the cookies were done, there was a slight taste difference between regular chocolate chip cookies but, not too much. The dough sure was good though!

Brownie Goody Bars

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 cup Betty Crocker® Cream cheese frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups (8 oz) semisweet chocolate chips

Notes/Story: Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make and bake brownies as directed on box. Cool completely. Frost brownies with frosting. Sprinkle frosting with peanuts; refrigerate while making cereal mixture:

Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

I found this recipe on Pinterest and boy they are GOOD. I just about fainted with my first bite. No joke. Good thing I have a plan for these bars and bringing them to work...otherwise they would not last very long around here!

Blueberry Cheesecake Bars

2 Tablespoons sugar
2 teaspoons cornstarch
1 cup blueberries (fresh or frozen)
1/4 cup orange juice
2 cups flour
1/2 cup powdered sugar
1 cup butter
1 (8-ounce) cream cheese at room temperature
1/2 cup sugar
1 Tablespoon flour
2 eggs
1 teaspoon vanilla

Notes/Story: Put the sugar, cornstarch, orange juice, and blueberries in a small saucepan.Cook over medium heat until it is thickened and has come to a bubble. Take off the heat and set aside.

Put the flour, powdered sugar, and butter in the mixer and mix until it comes together. It will be crumbly. Press into a foil or parchment lined 9×13 pan. Bake for 20 minutes in a preheated 350 degree oven.

While the crust is cooking, cream together the cream cheese and sugar. Add the Tbsp flour. Add the eggs and vanilla. Pour the cream cheese mixture over the hot crust.

Spoon the reserved blueberries over the cream cheese mixture. Take a knife and swirl the blueberries throughout the cream cheese.

Put the pan back into the 350 degree oven and bake for another 20 minutes or until the bars are set. Let the pan cool on a rack for an hour. Then put the bars back into the fridge for at least 1 hour or overnight.