Chewy Brownie Cookies

This cookie is one that you may not be able to stop eating!  If you ask our son Hyrum what his favorite cookies are, he will say "chewy brownie cookies.....period!" He has a photography blog where he is posting a picture every day for the year.  One of his pictures is of his favorite cookies and he asked if I would post the recipe so others could enjoy them, so here it is!  

He has been having fun posting photos, you should take a look! http://shuttershare.wordpress.com/

2/3 c. shortening

1 ½ c. packed brown sugar

1 T. water

1 tsp. vanilla

2 eggs

1½ c. flour

1/3 c. baking cocoa

½ tsp. salt

¼ tsp baking soda

2 c. (12 oz.) semi-sweet chocolate chips

½ c. chopped walnuts or pecans (opt.)

In a large mixing bowl; cream shortening, brown sugar,
 water and vanilla

 shortening

 Brown sugar

Water 

Vanilla 

 Cream together
(This just means to blend it together until it looks smooth and creamy)

 beat in the eggs one at a time. 

 Blend well 

 I like to scrape the sides of the bowl down to make sure I get all the ingredients mixed in.

 In another bowl, combine flour, cocoa, salt and baking soda; 
 add to creamed mixture and beat just until blended. 
(A Little note to my Dominican friends.  Your cookies will turn out better if you use 
Pillsbury or Gold Medal flour.  You can find it at Nacional, La Sirena or Amigo)


Flour 

Cocoa 

 Salt

 Baking Soda

Stir to blend 

Add to creamed mixture

Blend well

Stir in chocolate chips and nuts if desired.  

(I'm not adding nuts this time but this is the time to add them too)

Drop by rounded teaspoon 2 inches apart on ungreased baking sheets.  I love this little scoop to make my cookies with. 
 It's not necessary but fun to use and 
makes my cookies close to the same size. 

 Bake at 375 degrees for 7-9 minutes.  Do not over bake. 

(I baked mine for 8 minutes)

when you take the cookies out of the oven, they will be a little puffy.  As they cool they will flatten out. 

Cool 2 minutes  on cookie sheet before removing to cooling rack. These cookies are very soft and need a bit of time to set up enough so you can take them off the pan with out making  mess.

Carefully remove them from the pan and place them on the rack to finish cooling.  This is where some of us have a hard time letting them cool the rest of the way!  They are so soft and chewy and the chocolate chips are all melted and warm......I won't tell any one if you want to eat one now! 

IF you can wait until they are cooled  or not, you can enjoy them with a glass of milk or a scoop of ice cream!

I always think of my kids when I make these cookies.  I would make these and three other kinds of cookies and fill an ice cream bucket with them to take to the Coeur d' Alene, Idaho 

forth of July fireworks on Lake Coeur d' Alane.   Hello to all our friends there, we love and miss you! 

(that includes all the Spokane friends too!)

© Nancy Rappleye 2012

Marshmallow Brownies

It's not too many times when the extended Rappleye family gets together and these brownies are not a part of dessert!  They go very well with a scoop of vanilla ice cream or plain and simple all by themselves.   I try to tell myself that I don't really like them but when I eat one, I know I am just not telling the truth...four brownies latter!  There is just something about the marshmallows mixed with the creamy chocolate frosting and the moist brownie cake...I don't know, I dare you to find out for yourself! ☺

2 c. flour

2 2/3 c. sugar

9 T. cocoa

½ tsp. salt

6 eggs

¾ c. oil

¾ c. milk

1 ½ tsp. vanilla

1 pkg. (10.5oz) miniature marshmallows

Mix first 8 ingredients together until smooth.  

Mix well

Pour into a greased and floured 12x17 cookie sheet.  Bake at 350 degrees for 25 minutes.  

Add flour to pan and turn to cover shortening. Tip pan upside down over sink and tap to remove all the flour that doesn't stick.

Pour brownie batter into pan.

Take out of oven and top with marshmallows.  

Try to place the marshmallows in one layer.

Place back in oven for 2-3 more minutes (until marshmallows are melted and puffy.)  Remove and cool while making frosting.

After 2-3 minutes take out to frost...

Frosting:

1 cube butter

4 T. cocoa

6 T. evaporated milk

1 lb. powdered sugar

1 tsp. vanilla

pinch of salt

Melt butter, add cocoa; stir until lumps are gone.  

Add milk, stir well, remove from heat and add powdered sugar, mixing until smooth. 

Add vanilla and a pinch of salt.  If the frosting is too thick to spread add more milk a little at a time.  It also will thicken up after it cools on the brownies.

Pour  frosting over the top of marshmallows and spread 
with a rubber spatula.

Let it cool completely and cut into serving sizes.  It helps to spray your knife with a little cooking spray to keep the marshmallows from sticking.

I'm so glad the picture taking is over because I'm ready for a brownie!!  I better send the rest of the pan to work with Kent tomorrow so I'm not tempted to eat more!  I hope they enjoy them!


© Nancy Rappleye 2011