One Bowl Cookie Stuffed Brownies Recipes

ONE BOWL COOKIE-STUFFED BROWNIES

Steps:

• Then follow our 3 simple steps:
• Heat oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour until blended.
• Stir in 1 cup each chopped cookies and stir-ins; spread onto bottom of prepared pan. Sprinkle with additional 1 cup chopped cookies.
• Bake 30 to 35 min. or until toothpick inserted in center come out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift dessert from pan before cutting to serve.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

ONE BOWL BROWNIES (WITH VARIATIONS)

Steps:

• For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
• Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
• Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
• Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
• Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
• Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
• Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.

ONE-BOWL FUDGY BROWNIES AS MADE BY ALEXIS DEBOSCHNEK RECIPE BY TASTY

Steps:

• Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking pan with nonstick spray. Line the pan with parchment paper.
• Place the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
• Add melted butter to the bowl with the chocolate and beat with an electric hand mixer on medium speed until just combined. Add the sugar and beat until combined. Add the vanilla and eggs and beat until incorporated. Add a pinch of kosher salt and the flour and mix on low speed until just combined, making sure not to overmix.
• Add the walnuts, if using, and fold in with a rubber spatula until just incorporated.
• Pour the brownie batter into the prepared pan and smooth the top with the spatula.
• Place the baking pan on the center oven rack. Bake for 25 minutes, until the top is crinkly. These are barely baked, fudgy brownies. Do not use a toothpick to test, as it will come out with batter on it. The brownies will set as they rest.
• Let the brownies cool for 5 minutes, then sprinkle with flaky sea salt. Continue cooling until the brownies are room temperature, about 30 minutes.
• Carefully use the parchment paper to lift the brownies from the pan and transfer to a cutting board. Slice into 12 squares.
• Enjoy!

BROWNIE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour.
• In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.)
• Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cookie, making sure to form dough around brownie ball to enclose; reshape balls. Place 2 inches apart on ungreased large cookie sheets.
• Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack to cool completely. Store in airtight container at room temperature.

ONE BOWL COOKIE-STUFFED BROWNIES

Steps:

• Preheat oven to 350°F Line 13x9-inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil; grease foil lining.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour until well blended.
• Stir in 1 cup chopped cookies and 1 cup stir-ins. Spread into prepared pan. Sprinkle with additional 1 cup chopped cookies.
• Bake 30 to 35 minute or until toothpick inserted in centre comes out with fudgy crumbs. Do not overbake. Cool in pan. Lift out of pan onto cutting board, using foil handles.
• Cut into 24 squares.