Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Bars & Brownies’ Category

• 1 1/2 cups margarine

• 3 cups sugar

• 3/4 cup cocoa

• 6 eggs

• 3 tsp. vanilla

• 2 1/4 cups flour

• 3/4 tsp. salt

• 1 1/2 cups chopped walnuts

Cream together margarine, sugar and cocoa.  Add the eggs and vanilla mixing well either by hand or with a mixer on low.  Stir in the salt and then add the flour a little at a time until completely mixed together.  Finally fold in the walnuts.  Pour the brownie batter mixture into a lightly greased 10×15” pan.  Bake for 25 to 30 minutes at 350°.  Cool prior to frosting

Frosting

• 6 Tbsp. margarine

• 1/3 cup milk

• 1 1/2 cup sugar

• 1/2 cup chocolate chips

Bring margarine, milk and sugar to a full boil in a heavy saucepan.  Once the mixture reaches a full boil, time it for 30 seconds, then remove immediately from the heat. Add the chocolate chips stirring vigorously until smooth and creamy.  Spread frosting onto the cooled brownies.

These rich brownies use a store bought cake mix, but you wouldn’t know it by tasting them. Absolutely delectable!

• 1 – 14 ounce package caramels

• 2/3 cup evaporated milk

• 1 box German chocolate cake mix

• 3/4 cup softened margarine

• 1 cup chopped walnuts or pecans

• 1 – 12 ounce bag semi sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk on top of double boiler, stirring until melted. In a large mixing bowl, combine dry cake mix (do not prepare according to package), remaining evaporated milk and softened margarine. Mix by hand until well mixed (it is much thicker than a cake – more like a cookie dough).  Press half of the cake mixture in a greased 9×13” pan and bake for 6 minutes at 350°. Remove from oven and cool for a minute. Then pour caramel evenly over top of baked cake mixture.  On top, sprinkle evenly with chopped nuts and chocolate chips and lightly press down so that the nuts and chips settle into the caramel mixture.  Drop the remaining cake mixture by teaspoonfuls on top. Put back in the oven and bake for 15 to 20 more minutes. Cool slightly and cut into bars.

• 1 box Angel Food Cake Mix (one step type)

• 1 can (22 oz.) lemon pie filling

• 1 cup flaked coconut

Glaze

• 3/4 cup powdered sugar

• 1 Tbsp. lemon juice

Mix together the dry cake mix and pie filling in a large bowl.  Stir in the coconut.  Place mixture in a lightly greased 10”x15”x1” pan.  Bake bars for 20 to 25 minutes at 350°until golden.  Cool bars and then drizzle with the glaze. Cut into squares for serving.  NOTE – also works well with cherry pie filling and glaze made with milk instead of lemon juice. 

A delectable twist on traditional turtle candies – these bars are easy to make and just as tasty!

Crust

• 2 cups flour

• 1/2 cup softened butter

• 1 cup firmly packed brown sugar

• 2 cups whole pecans

In a large mixing bowl, mix all the crust ingredients (except pecans) with an electric mixer on high speed until well blended and crumbly (about 2 – 3 minutes).  Pat crust mixture firmly into an ungreased 9×13” pan.  Press whole pecans into unbaked crust.

Caramel Layer

• 2/3 cup butter

• 1/2 cup brown sugar

• 1 – 12 oz. package milk chocolate chips

Maple lovers will be delighted by the layers of chocolate, nuts and of course the maple flavor in these irresistible treats!

• 1 1/2 cups flour

• 2/3 cup sugar

• 1/2 tsp. salt

• 3/4 cup cold butter

• 2 eggs

• 1-14 oz. can sweetened condensed milk

• 1 1/2 tsp. maple flavoring

• 2 cups chopped walnuts

• 1 cup semi sweet chocolate chips

Preheat oven to 350°. Combine flour, sugar and salt. Cut in cold butter with pastry cutter until crumbly. Then stir in 1 beaten egg. Press mixture evenly with fingers into a lightly greased 9” x 13” pan. Bake for 25 minutes.  Meanwhile in another mixing bowl, beat (on medium mixer speed) together the condensed milk, remaining egg and maple flavoring.  Once mixed, fold in the walnuts.  After removing the crust from the oven and cooling slightly, sprinkle the chocolate chips evenly over the surface.  Then top with the nut mixture.  Bake the bars another 25 minutes or until golden.  Cool. Cut in 24 to 36 bars and store in tightly covered container at room temperature if your family resists gobbling them right up.

The coffee added to the brownie batter and frosting yields a delightful flavor combination.

• 2 cups flour

• 2 cups sugar

• 1/2 cup butter

• 1/2 cup shortening

• 1 cup brewed coffee

• 1/4 cup unsweetened cocoa

• 1/2 cup sour milk (1/2 cup milk plus 2 tsp. vinegar)

• 2 eggs

• 1 tsp. baking soda

• 1 tsp. vanilla

Frosting

• 1/2 cup butter

• 2 Tbsp. cocoa

• 1/4 cup brewed coffee

• 3 cups powdered sugar

• 1 tsp. vanilla

In large mixing bowl, combine flour and sugar.  In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add milk, eggs, baking soda and vanilla.  Mix well with spoon or electric mixer until smooth. Pour into a well greased 11×17” jelly roll pan.  Bake 15 to 20 minutes at 400°. While the brownies are baking, prepare the frosting. To save time on clean up, we use the same saucepan that we used for the brownie batter to make the frosting. Combine butter, cocoa, and coffee in the heavy saucepan. Stirring constantly, heat until mixture is boiling. Remove from heat and add powdered sugar and vanilla. Beat with electric mixer until smooth. Pour warm frosting over brownies as soon as you take them out of the oven.