How To make Cookie Cutter Brownies
4 Squares unsweetened baking
Chocolate
melted 3/4 c Margarine (or less) :
Melted 3 Egg whites whipped
1 t Vanilla
1 c Flour
1 c Walnuts :
optional
Preheat oven at 350. Prepare a 13 x 9" baking pan with cooking spray lined with foil extending over edges to form handles. In a saucepan melt chocolate and margarine until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate margarine mixture. Spread in prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easier cutting. Lift out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into desired shapes with cookie cutter. Decorate as desired. NOTES : Decorate with icing, glaze, mini marshmallows, small candies, sugar crystals, or colored sprinkles. Recipe By : Baker's Unsweetened Chocolate
How To make Cookie Cutter Brownies's Videos
How to Make a Valentine's Day Brownie Box!
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It’s never too early for Valentine’s Day with these brownies! Well, maybe it is a little early but who doesn’t love a good brownie recipe any time of the year? :-) Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
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Custom Brownie Box using 1 Base Recipe !
Fudgy Brownies Recipe . How to make your own Custom Brownie Box!
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Fudge Brownie Recipe:
- 260 gr Butter ( 2 1/4 STICKS )
- 350 gr Chocolate 70% cocoa ( 13 Ounces)
- 1 or 2 tbsp unsweetened Coffee depending on your preference
- 4 Large Eggs
- 150 gr All Purpose Flour ( 1 cup + 2 tbsp)
- 30 gr Unsweetened Cocoa Powder ( 3 tbsp )
- 1/2 tsp Salt
- 400 gr Sugar ( 2 cups )
NOTE: If your brownie toppings start to brown too much, cover with aluminum foil.
■ Brookies/ Cookie Brownies:
- 50 gr Butter ( 3 1/2 tbsp)
- 60 gr Sugar ( 4 1/2 tbsp)
- 1 tbsp Milk
- 1/2 tsp Vanilla
- 70 gr Flour ( 8 1/2 tbsp)
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
- Chocolate Chips
■ Cream Cheese Brownies:
- 60 gr Philadelphia Cream Cheese ( 2 ounces)
- 1 1/2 tbsp Sugar
- 3/4 tbsp Egg White
- 1/2 tbsp Flour
- 1/2 tsp Vanilla
■ Peanut Butter Brownies:
- 60 gr Peanut Butter ( 2 ounces )
- 1 tbsp Sugar
- 1 tbsp Flour
- Salted Peanuts
- Caramel ( optional after they've done baking)
■ Double Chocolate:
- Chocolate chips/ or chopped chocolate
Enjoy!
♥
THESE ARE SO FUDGY! - Candy Cane Brownie Cookies (Brookies) - The Scran Line
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RECIPE
Brookies
150g - 1 cup all-purpose flour
25g - 1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
200g - 1 cup semi-sweet cooking chocolate
110g - 1/2 cup unsalted butter
2 large eggs
130g - 2/3 cup brown sugar
105g - 1/2 cup granulated sugar
1 tsp vanilla extract
200g - 1 cup candy canes, crushed, to decorate
Filling
250g (1 block) cream cheese, at room temperature
60g - 1/3 cup unsalted butter, softened
60g - 1/3 cup powdered sugar
100g - 1/2 cup milk powder
1 tsp vanilla extract
3/4 tsp peppermint extract
Instructions:
Brookies
Preheat your oven to 175°C / 350°F. Line three baking trays with baking paper and set aside.
Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
Add the flour, cocoa powder, baking powder and salt into a medium sized mixing bowl and use a whisk to combine together. Set aside.
Add the eggs, brown sugar, caster sugar and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes on high speed. Alternatively, you can whisk these ingredients using an electric hand mixer.
Add about 1/4 of the egg mixture to the cooled chocolate butter mixture and fold through. Add the chocolate mixture to the rest of the egg mixture and gently fold through until well combined. Add the dry mixture and fold through.
Use a cookie scoop (2 tbsp) to scoop 6 cookies on each baking tray. Sprinkle with sea salt (optional). Bake for 10 minutes, turning around halfway. Once out of the oven use a large cookie cutter to jiggle around the freshly baked cookies to give them a rounder appearance. Allow to cool for 10 minutes before transferring to a cooling rack to cool completely.
Filling
To make the filling add the cream cheese, butter and powdered sugar into a medium sized mixing bowl. Beat on low speed to begin with using an electric hand mixer until no dry ingredients are showing then turn up to full speed and beat smooth and creamy. About 3 minutes. Add the milk powder, vanilla extract and peppermint extract. Mix on low speed to until no dry ingredients are showing, then turn to high speed and continue mixing until well combined. About 3 minutes. The mixture will look pale and fluffy.
Add the cream cheese filling to a piping bag, snip off the end and pipe filling the centre of half of the cookies, then sandwich with the remaining half. Sprinkle the sides with crushed candy canes.
Notes
Brookies can be stored in an airtight container for up to three days.
EASY No Spread Sugar Cookies Recipe
This Sugar Cookie Recipe makes beautiful and simple cookies that bake up perfectly every time. If you’re craving a smooth and buttery classic cookie or want to use that adorable cookie cutter you picked up, this easy sugar cookie recipe is for you. This is the best no spread sugar cookie recipe because the dough mixes together quickly with just 7 simple ingredients that are probably already in your pantry, and it’s just firm enough to make it really easy to cut out into fun shapes. They are perfect for any occasion and make the perfect cutouts for Christmas cookies!
RECIPE:
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Cookie Cutter Brownies | Delish
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INGREDIENTS
1 box fudgy brownies, plus ingredients called for on box
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