Gooey Peanut Butter Smore Brownies-12 Weeks of Christmas Treats

Last week marshmallows played a supporting role in the Marshmallow Blondes.  Now they are moving front and center for Gooey Peanut Butter Smore Brownies for week 2 of 12 Weeks of Christmas Sweets hosted by Brenda over at Meal Planning Magic.

This bar cookie is composed of peanut butter, chocolate brownies, marshmallows, graham crackers, chocolate chips and marshmallows.  What more could one ask?

I make a double batch of brownie batter from my Homemade Brownie Mix, but a commercial mix or a from-scratch brownie recipe for a 9x13-inch pan can also be used.

This is a tall and rich cookie so I cut them small.  The cookie needs to cool completely and are best cut with a sharp knife that has been dipped in hot water.  It may be necessary to dip the knife several times when cutting the cookies.

These make a nice gift when baked in a new pan, and the pan with brownies wrapped and given as a gift.

I adapted these from a recipe I found on a Western Family Marshmallow package.

Gooey Peanut Butter Smore Brownies
1/3 c. butter, softened
1/2 c. peanut butter
1/2 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
1 c. flour
1 t. baking powder
1 box brownie mix with ingredients to make brownies
2 graham cracker squares
1/2 c. chocolate chips
3 c. miniature marshmallow
1 c. chopped peanuts, optional

In a large mixing bowl, combine butter, peanut butter, brown sugar and granulated sugar.  Beat well.  Add eggs and vanilla and mix until light and fluffy.  Combine flour and baking powder in a small bowl.  Mix well and add to wet ingredients.  Stir until well blended.  The mixture will be somewhat stiff.  Spread mixture in a 9x13-inch foil-lined baking pan.  Set aside.  Prepare brownies mix according to package directions.  Evenly spread brownie mixture on top of peanut butter mixture.  Lightly swirl the two mixtures together.  Coarsely break graham crackers and scatter over the top.  Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in the center comes out clean.  Remove from oven.  Scatter chocolate chips over the top, then cover with marshmallows until evenly covered.  Sprinkle peanuts over if using.  Return to oven and bake 7 to 10 minutes more until marshmallows are lightly browned.  Remove pan to a rack and let cool.  Lift brownies from pan and cut with a knife that has been dipped in hot water.  It may be necessary to clean and dip the knife several times.  These are very tall and rich, so I cut them small, about 1 1/2-2-inch squares.  Makes about 36.

I am linking up to 12 Weeks of Christmas Treats.  Click on over for a great Peppermint Treat Roundup.

Marbled Peanut Butter Brownies-Saturday Sweet

Today’s Saturday Sweet, Marbled Peanut Butter Brownies, is for the lover of both peanut butter and chocolate.  An unusual chocolate ingredient is marbled through peanut butter dough, and the whole thing is topped with coarsely chopped salted mixed nuts for a bit of a sweet/salty taste.

I have used both creamy and crunchy peanut butter when making these.  Either one seems to work just fine.  I have not used the reduced fat ones.  The unusual ingredient is chocolate-flavored syrup.  The recipe  calls for one cup, but I always just squirt the syrup  onto the batter until it is lightly covered.  This saves a little on the dishwashing.  I posted a recipe for DIY Chocolate Syrup sometime back.

These should be stored tightly covered, provided, of course, there are any left to store after the first day.

Marbled Peanut-Butter Brownies
1/2 c. butter or margarine, softened
1/4 c. peanut butter
1 c. light brown sugar, lightly packed
1/2 c. sugar
3 eggs, at room temperature
1 t. vanilla
2 c. all-purpose flour
2 t. baking powder
1/8 t. salt
1 c. chocolate-flavored syrup
3/4 c. coarsely chopped salted mixed nuts

Cream together butter or margarine and peanut butter until well blended.  Beat in brown and granulated sugar until well blended.  Beat in eggs, one at a time, until batter is light and fluffy, adding vanilla with the last egg.  Combine flour, baking powder and salt in a small bowl.  Stir into creamed mixture.  The dough will be somewhat stiff.  Spread half the batter into a lightly greased 9x13-inch pan.  Spread syrup over the top.  (I just drizzle it from the bottle until the surface is covered.)  Spoon remaining batter over syrup and spread out carefully to cover.  Swirl with knife or spatula to a create a marbled effect.  Sprinkle the chopped nuts over the top.  Pat into batter lightly with your hand.  Bake 35 to 4 minutes or until lightly browned and a toothpick inserted in center comes out clean.  Cool in pan on rack.  Cut into bars.  Makes about 36.  Store tightly covered.

Linking to these great parties:

Weekend Potluck

Party Junk

Weekend Bloggy Reading

Share Your Creativity

Strut Your Stuff

I'm Lovin' It

What'd You Do This Weekend

Texas Pecan Brownie Fingers-Guest Post

I am posting this with somewhat of a "red face."  Kristen over a Frugal Antics of a Harried Homemaker was gracious enough to allow me to do a guest post on her blog.  I sent her a recipe for Texas Pecan Brownie Fingers which she posted on February 13.  I totally forgot to put up a post here letting people know about it.  

Kristen wrote some very sweet things about Grandma Loy's Kitchen, and I thank her very much for that.  If you want to try a scrumptious brownie recipe, hop on over and pick this one up.  While you're there, stick around and check out Kristen's blog.  She has great recipes and is hosting a month of chocolate with other guest bloggers.

I will be back tomorrow for Improv Cooking Challenge which Kristen just happen to host.  See you then.

Holiday Cookie Mix Brownies

Although I have posted my favorite homemade brownie mix in the past, it is nice to be able to make brownies from the Holiday Cookie Mix.  That is this week's Saturday sweet.

There are cake-like, rather milk chocolate flavored bars, made crunchy with chopped walnuts.  The recipe makes 16 to 20 brownies which can be dressed up with frosting if desired.

Other recipes using the Holiday Cookie Mix have been posted on Thursdays since September 27 as part of 12 Weeks of Christmas Treats.

 Holiday Cookie Mix Brownies
3 c. Holiday Cookie Mix
1/4 c. cocoa
2 eggs, at room temperature
2 T. water
2 t. vanilla
1/2 c. chopped, toasted walnuts

Measure cookie mix into a large mixing bowl.  Add cocoa and mix until well blended.  Break eggs into a small bowl and beat well.  Add water and vanilla.  Stir and add to cookie mix.  Stir until all of mix is moistened.  Add the walnuts and stir.  Mixture will be somewhat stiff.  Turn batter into a greased 8 or 9-inch square baking pan.  Bake at 350 degrees 30 minutes.  Place pan on rack to cool.  Cut into 16 or 20 bars.  Store tightly covered to prevent the brownies from drying out.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspirations
Weekend Bloggy Reading
Saturday Nite Special

Brownie Dream Bars

This is what it has looked like out back of my home for the last several days.  We have a winter wonderland, but I don’t like it when it is this cold.  It has not been above 25 degrees and gets as low as single digits at night.  I live in a valley that is basically a bowl, so when we have an inversion it can last awhile.  The weather people are saying that this will extend well into next week.

So, I made Brownie Dream Bars to warm me up.  This is another recipe that begins with either the Homemade Brownie Mix or a commercial mix.  Brownies with the crunchy, nutty topping of a dream bar.  So good.  It is very easy.  Just stir up the brownies, partially bake them, top with a mixture of eggs, sugar, and toasted nuts, and bake them some more.

You can use any toasted nut of choice in this.  I used walnuts this time.  I also really like this with toasted, slivered almonds.  When I use almonds, I add 1/2 t. almond extract to the topping mix.

Brownie Dream Bars
4 c. Homemade Brownie Mix
4 eggs at room temperature
2 t. vanilla
OR
1 pkg. (21 oz.) Brownie Mix and ingredients to make brownies

Topping:
1 c. sugar
2 eggs
1 t. vanilla
1/2 t. salt
2 c. finely chopped toasted nuts

Place the Homemade Brownie Mix in a large mixing bowl.  In a small mixing bowl combine eggs and vanilla and beat well.  Pour eggs into brownie mix and mix well.  OR  Prepare brownie mix according to package directions.
Pour batter into a greased 9x13-inch pan.  Bake at 350 degrees for 17 minutes.   Meanwhile, combine sugar, egg, vanilla and salt until thick and lemon-colored.  Fold in nuts.  Spread very carefully over partially baked brownies.  Use a spatula and put topping on a little at a time.  Return to oven and bake 15 to 20 minutes more.  Place pan on a rack to cool thoroughly.  Cut into 3x1-inch bars.  Makes 58 bars.

Hidden Brownie Squares

Have you ever been in the middle of making what you thought was a new recipe when you suddenly realized that you had been there before?  Well, that is what happened to me with this one.  When I was making it, I realized that it was very similar to Oatmeal Crisp Brownies that I posted as part of the 12 Weeks of Christmas back in October.

I apologize for posting two such similar recipes, but am going to go ahead and post this one as it is slightly different.  This one is made in a 10x15-inch baking pan so makes more cookies.  Also the nuts are in the crust in this one instead of in the brownies.  I think that I like that better.  This one give you a fudge-like brownie layer between nutty oatmeal layers.  The other brownie recipe is not quite as fudge-like as this one.

Hidden Brownie Squares
4 c. Homemade Brownie Mix
4 eggs at room temperature
2 t. vanilla
OR
1 pkg. (21 oz.) brownie mix plus ingredients to make fudge brownies

2 3/4 c. quick rolled oats
1 c. flour
1 c. brown sugar, packed
1 c. chopped nuts
1 t. baking soda
1 c. butter

Put the 4 cups of Homemade Brownie Mix in a large mixing bowl.  Beat eggs and vanilla together in a small bowl.  Add to brownie mix and combine well.  OR Prepare brownie mix according to package directions to make fudge like brownies.  Set aside.
In large bowl combine oats, flour, brown sugar and baking soda.    Add butter and cut in until mixture forms coarse crumbs.   Stir in nuts.   Divide oatmeal mixture in half.  Press half into the bottom of a foil-lined 10x15-inch baking pan.   Pour brownie mixture over the oatmeal mixture spreading evenly.  Sprinkle the remaining oatmeal mixture over the brownie batter.  Pat down gently.  Bake at 350 degrees 25 to 30 minutes.   Place pan on rack to cool.  Cut into bars while still warm.  These are very rich and can be cut small.  Makes about 5 dozen.

Tomorrow we will be making Lumpy Coal Cookies with the Homemade Brownie Mix.  I promised I have not posted a similar recipe on this blog.

12 Weeks of Christmas Cookies-Oatmeal Crisp Brownies

Like Alice in Wonderland, I am Late, I am Late.  The cookies I made yesterday turned out to be edible but not presentable.  So on to plan B.

What is better than a brownie?  Perhaps a brownie encased in a oatmeal crisp crust.  This recipe has a oatmeal base, a brownie layer, and a topping of oatmeal crisp.

The original recipe came from another of those little supermarket cookbooks, "110 Cookie Recipes" by Betty Crocker, 1987.   They were just called Oatmeal Brownies, but I think my name is more descriptive of what they are.

Instead of using the included recipe for the brownie layer, I use my favorite brownie recipe Indian Bars.  The Indian Bars use butter (which I prefer in baking) and call for less chocolate.  I am sure that any brownie recipe with similar ingredients could be used.  I have also included the original brownie recipe.

Since I like nuts in brownies, I use toasted walnuts, almonds, or pecans in these, but the nuts are optional and can be left out.  I used old-fashioned oats in the brownies in the photo.

Oatmeal Crisp Brownies
2 1/2 c. quick cooking or old-fashioned oats
3/4 c. flour
3/4 c. packed brown sugar
1/2 t. baking soda
3/4 c. melted butter or margarine

Mix oats, flour, brown sugar, and baking soda in a mixing bowl.  Combine well.  Stir in melted butter and mix well.  Reserve 1 cup of mixture.  Press remaining mixture in greased 13-inch baking pan.  Bake at 350 degrees 10 minutes.  Coo1 5 minutes.

Brownies
4 sq. (1 oz. ea.) unsweetened chocolate
2/3 c. shortening
2 c. sugar
4 eggs
1 t. vanilla
1 1/4 c. flour
1 t. baking powder
1 t. salt
1/2 to 1 c. chopped toasted nuts (opt.)

Melt chocolate and shortening together.  Stir in sugar, eggs, and vanilla.  Combine flour, baking powder and salt.  Add to sugar/egg mixture, blending well.  Add nuts, if using.  Spread mixture over baked oatmeal crust.  Sprinkle top evenly with reserved oatmeal mixture.  Pat oatmeal gently into top of brownie batter with the palm of your hand.  Bake at 350 degrees until brownies begin to pull away from sides of pan, about 30 minutes.  (Do not overbake.)  Cool.  Cut into about 1 1/2-inch squares.  Makes 4 dozen.  Note:  If using the Indian Bar recipe, the brownies will need to bake 35 to 40 minutes.

Cooking with the Journal-Applesauce Fudgies

Last Friday I decided to make crockpot apple butter with some diced apples that were taking up a lot of room in my freezer.  I made applesauce in the crockpot to make into the apple butter.  I had a little more applesauce than was needed to make the apple butter so decided to bake some Applesauce Fudgies.

These are chocolaty, moist, and thick cake-like brownies that apparently were a favorite of Farm Journal.  The recipe was printed in at least three of their cookbooks.

I usually double the recipe and use cocoa instead of unsweetened chocolate as I always have cocoa on hand.  Nuts get a chance to shine as they are sprinkled on the top.  They may be omitted, however, for nut allergies or dislikes.

If the weather is hot, I suggest that these be kept in the refrigerator because they are so moist.

Applesauce Fudgies

Farm Journal’s Country Cookbook, 1959, 1971
Cooking for Company, 1968
Homemade Cookies, 1971

2 sqs. unsweetened chocolate
1/2 c. butter
1/2 c. applesauce
1 c. brown sugar
1 t. vanilla
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. chopped nuts (I use toasted walnuts)

Melt chocolate and butter together.  This can be done in a saucepan on the stove or in a glass container in the microwave.  Mix applesauce, eggs, sugar, and vanilla.  Mix dry ingredients together and mix into applesauce mixture.  Stir until well blended.  Add chocolate mixture and blend well.  Pour into a greased 9x9x2-inch baking pan.  Sprinkle nuts over the top.  Carefully press nuts lightly into the surface of the batter.  Bake at 350 degrees for 30 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into 16 squares.

Linking to Tasty Tuesday

Cooking with the Journal-Chocolate Coconut Brownies

On the theory that one can not have too many brownies recipes, here is one for the coconut fan.  I like nuts in my brownies so usually add them, and the ones in the picture have toasted, slivered almonds added.

I am partial to brownie recipes that use cocoa and melted butter, and this is one of those.  A hint on the eggs.  Most baking recipes call for eggs to be at room temperature.  I almost always forget to take them out of the refrigerator ahead of time.  I have solved the problem by putting the eggs in a bowl, covering them with very warm water, and letting them set 10 minutes.  Presto-room temperature eggs.  I would add 1/2 to 1 t. coconut extract to these the next time for a more pronounced coconut flavor.


Chocolate Coconut Brownies
Choice Chocolate Recipe
Farm Journal Books, 1978

1 1/2 c. flour
1/2 c. cocoa
1/4 t. salt
1/2 c. butter or margarine, melted
2 c. sugar
4 eggs
2 t. vanilla
1 c. flaked coconut
1/2 c. chopped, toasted nuts (optional)

In a bowl, blend together flour, cocoa, and salt.  Mix well and set aside.  Melt butter.  I use a glass 1 or 2 cup measuring cup, cover it with a plastic sour cream container lid, and melt in the microwave.  Blend melted butter and sugar together, mixing very well.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients, beating well.  Stir in coconut and nuts, if using.  Spread mixture in greased 9x13-inch baking pan.  Bake at 350 degrees 25 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into squares.  Makes 24 to 36 brownies.

Linking to Totally Tasty Tuesday,
Tasty Tuesday
Time Out Tuesday
Sweets for a Saturday

Raspberry/Brownie Layered Dessert

Note:  If you are a follower and got this in a reader, the amount of water is wrong.  Should be 2 c.  I have corrected the recipe.

Saturday was an alligator day around here.  When you are up to your armpits in alligators, it is hard to remember that your objective was to drain the swamp.  By the end of the day, I knew that I needed chocolate.

Problem was, I had fresh raspberries I needed to do something with.  After some thought, I decided that brownies and raspberries would be a good paring.  I sort of have a reputation for doing different things with layered desserts so I adapted parts of various recipes and came up with this:  a thin layer of brownies, a cream cheese layer, and a raspberry fluff or mousse type layer topped with dollops of whipped topping.  I couldn't come up with a very inventive name, any ideas?  The raspberry layer is an adaptation of Six Sisters Stuff Raspberry Fluff Salad recipe.

I recently was able to purchase some Pillsbury Brownie Mixes for $ .50 each so I used half of one of those to make the brownie layer.  A homemade recipe for brownies for a 8 or 9-inch square pan baked in a 9x13-inch pan would work also.  For a thicker layer of brownies, use a regular recipe for a 9x13-inch pan.

Whipped cream may be used instead of the whipped topping if desired.  Measure after the cream has been whipped.  A pint of whipping cream will be plenty.  A 12-oz. container of whipped topping will make the dessert and dollops for topping.

I have to say how much I love Reynolds Nonstick Foil.  I have been using it underneath the raspberries that I have frozen individually.  I just line a baking sheet with the foil, wash the raspberries, and scatter them out over the foil.  Place in freezer until the raspberries are frozen.  Remove the raspberries to a freezer bag.  Not one raspberry has stuck to the foil.  I have used the same sheet over and over, still no sticking.  I lined my baking pan for this dessert, and it came right off.  I still use the regular foil, too.  But the nonstick is great is certain uses.

Raspberry and Brownie Layered Dessert
1 pkg brownie mix, divided in half
half of additional ingredients called for to make the brownies
1/2 c. chopped pecans, toasted
1 large pkg. cook and serve vanilla pudding (may use sugar free)
1 large pkg. raspberry gelatin (may use sugar free)
2 c. water.
1 T. lemon juice
6 oz. fresh or individually frozen raspberries (about 1 c.)
1 c. whipped topping or whipped cream
1 pkg. (8 oz.) cream cheese (may be 1/3 fat or fat free)
1 c. powdered sugar (I sift this)
1 c. whipped topping or whipped cream.

Measure brownie mix and divide in half (will be about 2 c.)  Prepare mix with half of each of the ingredients called for on the package.  Add pecans and mix well.  Pour into 9x13-inch baking dish lined with nonstick foil.  Bake at oven temperature called for on package about 12 to 15 minutes or until done.  Let cool 15 minutes.  Place in refrigerator to continue cooling.
Combine vanilla pudding, raspberry gelatin, water, and lemon juice.  Blend together well.  Cook over medium heat, stirring often, until mixture boils.  Remove from heat and pour into a bowl.  Place in refrigerator until thickened. (about 1 hour)
Meanwhile mix together softened cream cheese, powdered sugar, and whipped topping.  Spread over cooled brownie layer.
Add whipped topping to gelatin blending very well.  Carefully stir in raspberries.  Spread over cream cheese layer.  Chill until ready to serve, at least 2 to 3 hours.  Cut into squares and serve with dollops of whipped topping.  Store, covered, in refrigerator.  Makes 12 servings.

Linking to:  Melt in Your Mouth Monday,   Newbie Party, Summer Cookout Food, Sharing Monday,
Making a Food-"e"  Friend Monday,
Sweet Treats Thursday

Cooking with the Journal-Deluxe Brownie Fingers

It is about time for another cookie recipe.  This is a very easy and quick brownie recipe.  I like this recipe because it uses cocoa and not a lot of it, and the butter is melted so you don’t have to wait for it to soften.

I do not use the Fudge Frosting recipe that was included with the recipe as I have a similar but easier one that I will post below the recipe.

Deluxe Brownie Fingers
Choice Chocolate Recipes
Farm Journal Books, 1978

1/4 c. cocoa
1 c. butter or margarine
1 c. water
2 c. flour
2 c. sugar
1 t. baking soda
2 eggs
1 t. vanilla
1/2 c. buttermilk
1/2 c. chopped nuts (opt.)

Combine cocoa, butter and water in large saucepan.  Cook over medium heat, stirring, until butter is melted.  remove from heat and let cool. slightly.
Mix together flour, sugar, and baking soda.  Stir into cocoa mixture, blending well.  Blend in eggs, vanilla, and buttermilk, mixing well.  Pour into greased 15x10-inch jelly roll pan.  Bake at  375 degrees 20 minutes or until done.  Cool in pan on rack.  Frost with Fudge Frosting.  Cut into 4x1-inch bars.  Makes 40.

Fudge Frosting
1 1/2 c. sugar
6 T. butter or margarine
6 T. milk
1/2 c. semisweet chocolate chips
20 miniature marshmallows

Combine sugar, butter or margarine, milk and chocolate chis in 2-qt. saucepan.  Bring to a boil, stirring constantly.  Add marshmallows.  Boil 2 minute, stirring constantly.  Remove from heat.  Cool to lukewarm (120 degrees).  Beat with electric mixer at medium speed until frosting is of spreading consistency.  Spread on brownies.

Fudge Frosting
1 c. sugar
6 tbsp. butter (must be butter)
6 tbsp. milk
1/2 bag semisweet chocolate chips (1 c.)

Combine ingredients in a saucepan and boil for 1/2 minute, take off heat. Add chocolate chips. May add nuts if desired. Stir and spread on brownies.