Brookie Bars = Sugar Cookie Bars + Brownies Recipe

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Sugar Cookie Bars + Buttercream Frosting + Brownies = YUMMMMMY!

This recipe came about while working on some ideas for using the two roasting pans that will come with the KitchenAid Countertop Convection Oven w/Two Roasting Pans that will be featured on QVC 9/23/18 as a Today’s Special Value K47520!! I bake the brownies in 1 pan and the sugar cookie bars in the other - in the Countertop Oven. 😊 (If you don’t have these pans or oven - alternate directions below.)

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If you don’t have those pans or that oven - No Worries! A quarter sheet pan is similar in size and you can bake these up in your traditional oven, I would just watch the bake time as they may finish a little sooner as the bars and brownies will be spread out a little more, bake faster and come out a bit thinner. KitchenAid Countertop Oven (Black) Pan: 9 ⅛” x 11”, Quarter Sheet Pan: 9” x 13” (brands can vary)

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This is definitely a “Supermarket Shortcut” type recipe as I used a mix for both the brownies and the cookie bars. I found it great to know that both a single brownie mix and a single sugar cookie mix baked up perfectly in the roasting pans in the Countertop Oven. I did make a homemade buttercream frosting for the filling between the layers.

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See the photo directions below for how to make a foil sling for the pan. I bake all my brownies and bars with a foil sling in the pan for easier removal and neater cutting. The roasting pan is black enamel coated steel. As with any dark baking pan, I reduced the oven temperature by 25 degrees. Most box mixes print this suggestion right on the box.

Prepare Pan with a Foil Sling:

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“Brookie” Bars Recipe:

Tina Verrelli - epicuricloud.com

Makes 16 bars

INGREDIENTS:

BROWNIES:
1 (18-ounce) package brownie mix (I used Ghiradelli Double Chocolate)

1/4 cup water

1/3 cup oil

1 egg

COOKIE BARS:

1 (17.5-ounce) package sugar cookie mix (I used the Betty Crocker pouch)

1/2 cup butter (1-stick) softened

1 egg

1/3 cup colorful sprinkles


FROSTING:

1 stick (1/2 cup) salted butter, room temperature

1 (one pound) box powdered sugar

1 teaspoon vanilla extract

3-4 tablespoons milk

DIRECTIONS:
Preheat oven to 300 F degrees if using dark pans. 325 F if using lighter pans.

For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.

Prepare pans with non-stick baking spray and foil sling as described in blog and notes below.

Mix together brownie mix and pour into pan.

Mix together cookie mix, stirring in 1/4 cup sprinkles.

Press into prepared pan and sprinkle top with remaining sprinkles.

Bake brownies for about 15 minutes and sugar cookie bar for about 12 minutes.

Make sure to turn and rotate pans half-way through for even baking results.

(Timing will vary depending upon your pans and oven.)

Remove from oven and allow to cool completely in pan.

While cooling, Make frosting:

Beat butter until fluffy, add powdered sugar, vanilla and 1 tablespoon milk, mix until combined, then beat until fluffy. Add more milk as need to reach thick but spreadable consistency.

Use overhanging foil edges of sling to lift brownies/bars to platter or cutting board.

Carefully peel off foil sling, you can invert cookie or brownie layer onto a platter or thin cutting board to get to underside to peel off sling if layers seem too delicate to handle.

Place brownie layer on serving platter, spread a layer of frosting (may not use it all - can freeze) and top with the sugar cookie bar layer.

Gently press down to stick together.

Cut into 16 bars.

Can be stored in air-tight container.

Note:

How to make Foil Sling - see original blog post at epicuricloud.com for photo tutorial

Spray the pans with non-stick baking spray.

Cut two sheets of foil three inches longer than the long sides of the pan.

Press the foil into the bottom of the pan.

fold down the excess foil at the edges and tuck under the edge of the pan.

Spray foil and edges of pan with non-stick baking spray.

Allow baked items to cool completely in pan before lifting out.

Printable Recipe: Brookie Bars

Pumpkin Spice Puppy Kisses - Dog Treat Recipe

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Tails will be wagging for these homemade doggie treats!

These are a no-grain doggie treats made with all-natural almond butter, pumpkin, egg, cinnamon and ginger!  Now, your furry friend can enjoy a little of the "Pumpkin Spice" craze too!  You can swap peanut butter for the almond butter, just make sure either do not contain any artificial sweeteners - better with no sweeteners.  The pumpkin should be pure canned pumpkin, not pumpkin pie filling.  I used a little bit of cinnamon and ginger, not pumpkin pie spice because clove oil and nutmeg have components in them that are not healthy for dogs in large amounts (even though this wouldn't be a large amount - better safe than sorry.) ...and of course you know your pet best, so please only make treats with ingredients you know are safe for your sweet pet.

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Pumpkin Spice Puppy Kisses – Homemade Dog Treats

Tina Verrelli – epicuricloud.com

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Makes about 70 treats

INGREDIENTS:

¾ cup all natural almond or peanut butter (with no artificial sweeteners, better with no sweeteners at all)

1/3 cup canned pumpkin (not pumpkin pie filling)

1 egg

½ teaspoon ground cinnamon

¼ teaspoon ground ginger (dry/powdered)

DIRECTIONS:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In medium sized bowl, mix together all ingredients until well combined.

Spoon mixture into a piping bag or large zip top bag and snip off the corner with scissors. Squeeze teaspoon sized drops/kisses onto the prepared baking sheet.

Bake for 10 – 12 minutes or until cooked through.  Some of mine formed little cracks on the sides.  Let cool and store in airtight container in refrigerator for up to 5 days. May also be frozen.

Printable Recipe: Pumpkin Spice Puppy Kisses - Dog Treat Recipe

Chocolate Melted Ice Cream Cake with Peanut Butter Filling Recipe

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Chocolate, Peanut Butter & Melted Ice Cream...in a cake!!

This cake starts with a super-simple 3-ingredient melted ice cream cake base, then a layer of peanut butter filling gets baked in -  and finally it's drizzled with dual chocolate and peanut butter glazes!  Chocolate + Peanut Butter = Heaven!

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Chocolate Melted Ice Cream Bundt Cake with Peanut Butter Filling Recipe:

Tina Verrelli - epicuricloud.com

Makes 1 Large Bundt Cake

INGREDIENTS:

 Peanut Butter Filling:

1 cup creamy peanut butter

1/3 cup powdered sugar

4 tablespoons butter, melted

1 teaspoon vanilla extract

1/8 teaspoon salt

Cake:

1 chocolate-boxed cake mix (15.25 ounces these days) – any flavor

2 cups melted peanut butter ice cream

3 eggs

¾ cup mini-chocolate chips

Glazes:

2/3 cup semi-sweet chocolate chips

2/3 cup peanut butter chips

2/3 cup heavy cream

Non-stick baking spray

 

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray 10-15 cup Bundt pan with non-stick baking spray (the kind with the flour.)

In a small bowl, mix together peanut butter, melted butter, powdered sugar, vanilla and salt. Set aside.

In a large bowl mix together cake mix, melted ice cream, eggs and mini-chocolate chips.

Pour two-thirds the cake batter into the pan.  

Dollop the peanut butter filling over the cake batter and gently spread out.

Pour the rest of the cake mix over the peanut butter filling and gently spread to even out. (It’s okay if some of the peanut butter filling is showing as it will sink a bit)

Bake for 45-50 minutes or until it starts to pull away from the sides of the pan and the top springs back when carefully touched.  You can test with a toothpick, but try to only pierce the top cake layer, not the gooey peanut butter filling.

Allow to cool for 5 minutes in the pan.  Then invert onto your cake platter and allow to cool the rest of the way.

Peanut Butter and Chocolate Glazes:

Place 2/3 cup semi-sweet chocolate chips in a small heat proof bowl.

Place 2/3 cup peanut butter chips in another small heat proof bowl.

Heat 2/3 cup heavy cream to simmer in saucepan.

Measure and pour 1/3 cup hot cream into each of the bowls with the chips.  Stir each until smooth.

Pour glazes over cake.

Printable Recipe: Chocolate Melted Ice Cream Bundt Cake with Peanut Butter Filling