Chocolate Brownie Bar

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Preheat oven to 350ºF. and spray a 9x13 baking pan or dish with nonstick cooking spray or line with parchment paper. Combine all ingredients in a large bowl, except chocolate chips. Pour ingredients into baking dish and spread mixture with a spatula or the back of a large spoon.

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Instructions. Line an 8×8 pan with parchment or wax paper. Drain and rinse the beans very well. Add all ingredients except chocolate chips to a food processor, and process until very smooth. (A blender works if you must, but you should routinely stop the blender and stir to ensure ingredients blend evenly.)

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Instructions. Preheat oven to 350°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper. Make cookie layer: Whisk together flour, cornstarch, baking soda, and salt in a small bowl. Combine melted butter and sugars in a medium mixing bowl and whisk until incorporated.

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Cookies & Cream Brownies. You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the indulgent cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon.

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Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth. Add the sugar and melted butter, stirring until smooth. Add the flour, chips, and Jammy Bits, again stirring well. Spoon the batter into the prepared pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center.

Chocolate Brownie Bar

Preheat oven to 350°F. Lightly grease sides of an 8x8-inch baking pan and line with parchment paper, slightly overhanging two edges. For the cookie dough: In a large bowl, cream butter and sugars. Lightly mix in egg and vanilla. Add baking soda, baking powder, salt and flour, mixing well until no streaks remain.

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About The BakerMama. Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining.

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Set aside. In a large mixing bowl, stir together the first 3 ingredients until smooth. Add all remaining ingredients, and stir. Only if it's too dry after stirring to resemble a thick brownie batter, very slowly add a little milk of choice (or water) until the desired texture is reached.

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Directions. Preheat the oven to 350 °F. Line a 13-by-9-inch baking pan with heavy-duty aluminum foil with a 2-inch overhang. Spray with nonstick cooking spray. In a large bowl, beat the butter and brown sugar at medium-high speed with a mixer until fluffy. Add 2 eggs, beating until well blended.

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Transfer dough to the prepared baking pan, and use a spatula or your hands to spread the mixture evenly in the pan. Bake for 15, until edges and top have set. Remove from oven and let cool in pan before cutting into bars using a sharp knife. Store in an airtight container for up to a week, or in the fridge for.

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Preheat oven to 350° F. Melt butter and cocoa in a large saucepan over low heat (no need to boil). Pour the butter and cocoa mixture into a large mixing bowl. Add sugar and mix well. Next, add eggs and mix thoroughly. Finally add the flour followed by the chocolate chips. Mix Well.

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Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes. After 5 minutes, uncover, then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain.

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Use this 15 minutes to make the chocolate chip cookie layer! Whisk sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla extract, then use a silicone spatula or wooden spoon to fold in the flour and salt until combined.

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Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Stir in cocoa, flour, baking soda, and salt until mixed together. Fold in chocolate chips.

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Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2). Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.

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Preheat oven to 350 F degrees. Mix flour, baking soda and kosher salt in medium bowl; set aside. Beat butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually mix in flour mixture on low speed.