I have had a few requests for my brownie recipe so I am going to post and hopefully get a picture in later. For several years now these have been my treat of choice. I keep a stash in my freezer in individual bags that I pull out often. Kids joke that they can tell how tough a day it was by the size of the brownie. The original recipe was from kevinandamanda.com but then I tweaked it a bit.

 Cookie layer:
1 c (2 sticks) butter, softened
1 c granualted sugar
3/4 c light brown sugar
2 eggs
1 Tbsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
2 c (12 oz) chocolate chips

Oreo Layer:
1 pkg double stuffed oreos (family size is slightly too many, original size is slightly too few)

Brownie Layer:

1/2 c plus 2 1/2 Tbsp butter
1/2 c cocoa
1 1/3 c sugar
3 eggs
1 1/3 c flour
1/2 c chocolate chips

1. Heat the oven to 350 degrees. Line a 9x13 in dish with foil and spray with Pam.
2. Make the cookie layer: Beat the butter and sugars together till creamy. Add in the rest of the ingredients. Flatten the cookie dough in the bottom of the dish.
3. Top with a layer of Oreos.
4. Make the brownie layer: Melt the butter and cocoa together on the stove. Remove from heat. Stir in the sugar and flour. When mixture has cooled slightly stir in the eggs and chocolate chips.
5. Pour the brownie mixture on top of the oreos.
6. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and continue baking for an additional 25 minutes. Let cool completely before cutting.

This hot fudge sauce if from my neighbor Raquel. I could and have eaten it with a spoon and have had the tummy-aches to prove it. It is great over anything but my favorite is over brownies and ice cream. The brownies are just adapted from the Lion House book.

Hot Fudge

Mix until very smooth:
2 c sugar
4 Tbsp cocoa
4 Tbsp flour (You can increase this to 5 Tbsp if you want a thicker sauce)

Melt in a pan:
1/2 c butter
1 can evaporated milk
1 tsp vanilla

Stir the sugar mixture into the butter mixture and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and add vanilla. Store in refrigerator or you can even freeze it. Reheat in a microwave till pouring consistency when you are ready to use it.


Classic Brownies

1 c plus 5 Tbsp butter
1 c cocoa
2 2/3 c sugar
6 large eggs
2 2/3 c flour
1 c chocolate chips

Preheat oven to 350 degrees. Grease or spray a 9x13 pan. In a large saucepan, melt butter and cocoa over low heat. Stir in all but the chocolate chips till smooth. Add chocolate chips and stir. Pour into pan. Bake for 20-30 minutes - for me 23 minutes is just right. It will look a little underdone but will set up as it cools. To check to see if it is done, push in the middle with your finger gently and it should slightly spring back.

These are Allison's favorite brownies. We made them with pink colored mint frosting for Valentine's day.

2 c butter
2 1/2 c sugar
2 tsp vanilla
2 c flour
4 Tbsp cocoa
1 tsp salt
5 eggs

Cream butter and sugar. Mix rest of the ingredients in. Put into a greased cookie sheet (I usually line it with parchment paper too). Bake at 350 degrees for 25 min. Do not overbake!

When cool top with mint frosting: 6 Tbsp butter, 3 c powdered sugar, 3 Tbsp milk, 1/4 tsp peppermint flavoring, green (or appropriate holiday color) food color.

When set top with favorite chocolate frosting.

These are my favorite brownies along with the rest of my family. Except for Allison who ranks these as #2 (mint ones are #1). The recipe calls to make this in a cookie sheet but I usually use a 10x15 inch pan and cook it for 5 more minutes.

Best Ever Brownies

Mix: 1 c soft butter, 2 c sugar, 1/3 c cocoa

Stir in: 4 eggs, 2 tsp vanilla, 1 1/2 c flour, 1/4 tsp salt, 1 1/2 c chopped nuts

Bake at 350 degrees in greased 1 inch sheet pan for 20 min.
Cover with 1 lb of mini marshmallows. Bake for 3 more minutes.
Cool completely!
Mix frosting of: 1 2/3 c powdered sugar, 1/2 c butter, 1/3 c cocoa, 1/3 c evaporated milk. Frost brownies. Easier to cut if you let it set for awhile.