Chocolate Chip Brownie Pillows Recipes

CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Preheat oven to 350°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar and cocoa. Add eggs, 1 at a time, whisking to blend after each addition. Add flour; stir just until combined. Stir in nuts. Spread into prepared pan. Bake 15 minutes., Meanwhile, for cookie layer, melt butter in another microwave-safe bowl. Stir in brown sugar. Whisk in egg. In a small bowl, whisk flour and baking soda; stir into butter mixture just until combined. Stir in chocolate chips. Spoon mixture over hot brownie layer., Bake 35-40 minutes longer or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack. Lifting foil, remove brownies from pan. Cut into bars.

CHOCOLATE CHIP BROWNIE PILLOWS

Steps:

• Preheat oven to 325 degrees F.
• Prepare and bake brownie mix according to package directions in an 8" square pan. Let cool completely in pan on a wire rack. Cut brownies into 3 dozen squares.
• Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.
• Increase oven temperature to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3" apart. Using your fingers, make an indentation in mound of dough; place 1 brownie square in center. Press chocolate chip dough around brownie, reshaping dough to form a ball. Repeat procedure with remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill 15 minutes.
• Bake at 350 degrees F for 18 to 20 minutes or until lightly browned and cookies look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.
• Yield: 11 jumbo cookies. Note: This recipe uses only a portion of the baked brownies. Enjoy remaining brownies, or freeze for later use.

CHOCOLATE CHIP CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

CHOCOLATE CHIP BROWNIE!!

Steps:

• Preheat oven to 165 degrees celsius and lightly grease a 20cm by 30cm baking tin with butter
• Beat sugar and butter till smooth and stir cocoa powder in and vanilla extract till well combined
• Beat in eggs one at a time till smooth and glossy
• Sift in flour and baking powder and fold into the mixture and stir in filling
• bake for around 20 mins or until the top is firm and a scewer comes out cleanly in the middle, dont worry if it seems a little soft in the middle as it will firm up once cooled
• Leave it to cool the cut into equal squares, you can sprinkle with sifted incing sugar too if you like
• Enjoy :)

CHOCOLATE-CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

MY FAVORITE BROWNIE

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.
• Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
• Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
• When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.
• Bake for 20-25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.

CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.