Black Magic Brownie Cookies Recipes

BLACK MAGIC BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir brownie mix, oil, coffee powder and eggs with spoon until blended. Stir in chocolate chips. Onto cookie sheets, drop dough by level tablespoonfuls about 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

BLACK BOTTOM BROWNIE COOKIES

Steps:

• Dough
• Heat sugar, cocoa, butter, and kosher salt in a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), stirring occasionally, until butter is melted and mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test, about 15 minutes. (Don't worry if it looks gritty.) Let cool until mixture is warm, not hot, about 5 minutes.
• Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each addition, until mixture looks thick and glossy. Add flour and mix until combined, then beat vigorously with wooden spoon or a rubber spatula until shiny and homogenous, about 1 minute.
• Cover bowl with plastic wrap and freeze at least 8 hours or up to overnight.
• Filling and Assembly
• Whisk sugar, cornstarch, and kosher salt to combine in a small bowl.
• Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth. Add sugar mixture and continue to beat until well combined. Fold in chocolate. Cover bowl with plastic wrap and freeze until very firm, at least 8 hours or up to overnight.
• Place racks in top and bottom thirds of oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats. Let dough sit at room temperature 5-10 minutes.
• Using a spoon dipped in hot water, scoop 20 balls of dough (about 1 1/2 Tbsp. each) and roll into smooth balls with your hands. Using your thumb, make an imprint in center of ball, then fill each indent with about 1 tsp. cream cheese filling. Using your fingers, flatten edges of dough to about a 3" circle with the filling in the middle (like you're making a dumpling). Fold dough over filling to cover completely; pinch to seal. Arrange on prepared sheets, spacing at least 3" apart. For best results, freeze dough 10 minutes.
• Bake cookies, rotating pans halfway through, until edges are set and firm (the centers may be a little shiny and wet-looking), 12-14 minutes. Sprinkle cookies with sea salt while still warm, then let cool on baking sheets until firm. Transfer to a wire rack and let cool completely.
• Do Ahead: Cookies can be baked 2 days ahead. Store in an airtight container and chill. Assembled unbaked cookies can be made 2 months ahead. Freeze on baking sheets, then transfer to freezer bags and keep frozen.

MAGIC BROWNIES

Steps:

• Grease 13 x 9 baking pan; set aside.
• In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool.
• In a small bowl, stir together flour, baking powder and salt. Set aside.
• In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy, scraping sides of bowl occasionally.
• Add cooled chocolate mixture and vanilla. Beat on low speed until combined.
• Add four mixture. Beat on low speed until combined,scraping sides of bowl. Stir in walnuts*.
• Spread the batter in the prepared pan.
• Bake in 325 oven for 30 minutes or until brownies are set.
• Cool in pan on wire rack. Makes 15 brownies.
• *I substituted 1 cup chocolate chips.

MAGIC BROWNIE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

BLACK MAGIC BROWNIES

Steps:

• Preheat oven to 350 degrees.
• In a food processor, fitted with a steel blade, pruee the beans until smooth. In a saucepan, melt butter and chocolate. Then add to bean mixture and process 30 seconds. Add remaining ingredients, except for the nuts, to the bean mixture. Turn on food processor and blend 1-2 minutes. The mixture should be smooth and all ingredients well combined. Batter will be thin. Blend in nuts with a spoon.
• Pour the batter into a lightly oiled 8"X11" brownie pan and cook 20 minutes.
• For thicker brownies use 9"X9" pan and cook 25 minutes.
• Remove from oven when a knife inserted into the center of brownies comes out clean.

MOONLIGHT MADNESS COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with 3- to 3 1/2-inch round cookie cutter; combine scraps and reroll dough once. On ungreased cookie sheet, place cutouts 1 inch apart. Refrigerate 10 minutes.
• Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely.
• Frost cookies with white icing and small amount of black icing to form gray, swirling to blend. Press 2 candies into each cookie for eyes. Let stand until set. With black icing, pipe eyebrows, nose and mouth onto each cookie.