Triple Chocolate Cookie Bars

Recipe by request of Mr. Stouffer. ;)
Originally from About.com

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white granulated sugar
1/2 cup brown sugar, firmly packed
3/4 cup (1-1/2 sticks or 12 Tablespoons) butter, at room temperature
2 eggs
1-1/2 cups white chocolate chips
.
Topping:
1-1/2 cups semisweet chocolate chips/butterscotch chips

Preparation:Preheat the oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

Lightly spoon flour into measuring cup and level off with the flat backside of a butter knife. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

In a large bowl, cream together white sugar, brown sugar, and butter until light and fluffy. Add eggs and mix until combined. Add flour mixture and beat until combined. Mixture will be very thick. Stir in white chocolate chips.

Pour batter into prepared baking pan, smoothing evenly to a uniform depth. Bake 20 to 25 minutes until toothpick inserted in the center comes out almost clean. Do not over-bake.

Spread semisweet chocolate chips evenly on top of hot cookie bars. Cover loosely with foil and let rest 5 minutes to let chocolate chips soften. Remove foil and spread soft chocolate with a spatula to frost cookie bars. Let rest about 4 hours or overnight at room temperature for topping to set.

Using the foil, lift the bar cookies out of the pan. Peel down the foil and cut into bars to serve.

Yield: 24 to 48, depending on cut size

Brownies...

the good old fashioned, rich, chocolaty kind!

• 1 1/2 cups butter
• 4 cups packed brown sugar ( I do about 3)
• 6 eggs
• 8 squares unsweetened chocolate, melted
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 3/4 cups and 3 tablespoons chopped walnuts (optional)

Preheat oven to 250 degrees. Grease a 9x13 inch baking pan.

In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.

Creamy Brownie Frosting

Delicious frosting! I think (okay, so I know) I preferred it straight from the bowl though!!! :D Anyway, this recipe makes about 1 cup of frosting (that's not including all the stuff that you eat before you frost the brownies!).

• 3 tablespoons of butter, softened
• 3 tablespoons of cocoa
• 1 tablespoon of light corn syrup or honey
• 1/2 teaspoon of vanilla
• 1 cup of powdered sugar
• 1 to 2 tablespoons of milk

Beat butter, cocoa, corn syrup and vanilla in small bowl. Add powdered sugar and milk; beat to spreading consistency.

This one's also from the Hershey's Best-Loved Recipes cookbook.

Best Brownies

We did this brownie recipe for the brownies we made while we worked at the Pickin' Parlor. They are really good! The frosting though! I'll post that recipe separately (more posts). ;)

• 1/2 cup of butter, melted
• 1 cup of sugar
• 1 teaspoon of vanilla
• 2 eggs
• 1/2 cup of flour
• 1/3 cup of cocoa
• 1/4 teaspoon of baking powder
• 1/4 teaspoon salt
• 1/2 cup of chopped nuts (optional)

Preheat the oven to 350 degrees, and grease and 9x9 baking pan (obviously we usually double this recipe). Stir together butter, sugar, and vanilla in a large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in nuts, if desired. Spread into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Enjoy!

This recipe is from the Hershey's Best-Loved Recipes cookbook.

Chocolate Peppermint Brownies

Here is a recipe for some of my favorite brownies. They are relatively simple and taste delicious.
Brownies:

• 2 squares unsweetened chocolate
• ½ cup butter
• 2 eggs
• 1 cup sugar
• ¼ t. peppermint extract
• ½ cup flour
• pinch of salt

Beat sugar and eggs in a mixing bowl. Melt butter and chocolate and add. Stir in remaining ingredients. Bake in a sprayed 8 inch pan at 350 for 15-20 minutes.

Frosting:

• 1 cup confectioners’ sugar
• 2 T. butter
• 1 T. milk
• ½ t. peppermint extract
• Drop of food coloring

Mix all ingredients with an electric mixer and chill. We normally use green food coloring because they are "mint" but any color works fine.

Let brownies cool and then frost. Cut into squares.