German Chocolate Brownies

German Chocolate Brownies Recipe

• 2 (4 ounce) packages sweet baking chocolate
• 1/2 cup butter or margarine
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 eggs
• Coconut-Pecan Frosting — (recipe follows)

COCONUT-PECAN FROSTING

• 1/2 cup sugar
• 1/4 cup butter or margarine
• 1/3 cup evaporated milk
• 1/2 teaspoon vanilla
• 2 egg yolks
• 1 cup flaked coconut
• 2/3 cup chopped pecans

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except Coconut-Pecan Frosting.

Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan Frosting. Cut into 8 rows by 4 rows.

COCONUT-PECAN FROSTING:

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.

Read more cookie recipes on All Cookie Recipes and Bar Cookies and Chocolate Cookies.

Brownie Crinkles

Brownie Crinkles Recipe

• 1 package Sweet Rewards® low-fat
• Fudge brownie mix
• 1/4 cup water
• 1/4 cup fat-free, cholesterol-free egg product OR 1 egg
• 1/2 cup powdered sugar

Preparation:
Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended.

Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

Read more cookie recipes on All Cookie Recipes and Chocolate Cookies and Low-fat Cookies.

Ultimate Brownie

The Ultimate Brownie Ingredients:

• 5 ounces unsweetened baking chocolate
• 2/3 cup butter or margarine
• 1 3/4 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 cup all-purpose flour
• 1 cup chopped nuts

Preparation:
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.

Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts.

Spread batter in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely. Cut into 6 rows by 4 rows.

Read more cookie recipes on All Cookie Recipes and Bar Cookies and Chocolate Cookies and Cookies with Fruit.

Chocolate-Peanut Windmills

Chocolate-Peanut Windmills Ingredients:

• 1 cup sugar
• 1/4 cup butter or margarine — softened
• 1/4 cup shortening
• 1/2 teaspoon vanilla
• 1 egg
• 2 ounces unsweetened baking chocolate — melted and cooled
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup finely chopped peanuts

Preparation:
Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.

Heat oven to 400º. Divide dough in half. Roll each half into rectangle, 12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each rectangle with half of the peanuts; gently press into dough. Cut dough into 3-inch squares. Place about 2 inches apart on ungreased cookie sheet.

Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel. Bake about 6 minutes or until set. Remove from cookie sheet to wire rack.

Cut squares diagonally from each corner almost to center.

Fold every other point to center to resemble pinwheel.

Read more cookie recipes on All Cookie Recipes and Chocolate Cookies and Cookies with Nuts and Shaped Cookies.

Chocolate Linzer Hearts

Chocolate Linzer Hearts Ingredients:

• 1 cup butter or margarine — softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup hazelnuts — toasted (see Notes), skinned and ground
• 1/2 ounce semisweet baking chocolate — finely chopped
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raspberry jam
• 1 ounce semisweet baking chocolate — melted

Preparation:
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).

Heat oven to 375º. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired. Place on ungreased cookie sheet.

Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.

Read more cookie recipes on All Cookie Recipes and Chocolate Cookies and Cookies with Nuts and Spice Cookies.

« Older cookie recipes

Newer cookie recipes »