Brownies & Bars Cookbook
- 200-plus recipes
- Tips for baking, serving and storing
- Hardcover, 112 pages
Full Product Description:
EXCLUSIVE! Brownies and Bars gives you 200+ recipes for blondies, chocolate brownies, fruit bars and more. You’ll also get tips for serving and storing. Dozens of color photos. Hardcover, 112 pages, 8-3/8" x 11-1/8".
Frosted Cookie Brownies
Ingredients:
- 1 tube (18 ounces) refrigerated chocolate chip cookie dough
- 3 cups miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butter, cubed
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- FROSTING:
- 2 cups miniature marshmallows
- 6 tablespoons milk
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 2 squares (1 ounce each) unsweetened chocolate
Directions:
Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large mixing bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners' sugar until smooth. Frost brownies. Cut into bars. Yield: 15 servings.
