SLuTTy BrOwNies

 

Slutty Brownies (Easy)

If you're looking for a sweet treat that will satisfy your cravings, slutty brownies are a triple threat of decadence that is undoubtedly the ultimate dessert.  

Prep Time10minutes mins

Cook Time35minutes mins

Total Time45minutes mins

Course: Dessert

Cuisine: American

Keyword: Slutty Brownies Recipe

 

Servings: 16

Calories: 272kcal

Ingredients

• 16.5 ounces chocolate chip cookie dough
• 20 Oreo cookies
• 18 ounces brownie mix
• 1 to 2 eggs, as directed on package instructions
• ⅓ cup vegetable oil
• ¼ cup water

Instructions

• Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
• Press the cookie dough into the lined pan to make an even layer all the way to the edges.
• Arrange the Oreo cookies on top of the cookie dough layer, breaking them as needed to cover as much of the cookie layer as possible.
• In a medium mixing bowl, stir together brownie batter ingredients.
• Spread the brownie batter over the Oreo cookies and cookie dough.
• Bake for 45 to 50 minutes or until a toothpick comes out with a few crumbs.
• Allow to cool completely before lifting from the pan, cutting into bars, and serving.

Notes

• Please note that the specific ingredients for the brownies should be followed according to the package instructions/ingredients. The exact amounts of oil, water, and eggs will vary with different brands.
• You can use a 9x13-inch baking dish for a thinner slutty brownie. I would recommend using two tubes of cookie dough in this case. 
• This baking time and pan size produced nice fudgy brownies and chewy cookies. You can cook a little bit longer if you like a drier bar.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended bake time.

Impossibly Easy 5 ingredient Chocolate Pie

1 16 oz carton sour cream

1 egg

1 chocolate cake mix

1 box instant chocolate pudding mix

1 bag chocolate chips

Preheat oven to 325.  Grease and flour a bundt pan well.  

Combine sour cream and egg in a large bowl or mixer then stir or blended until blended.

Add cake mix and pudding mix then stir again.

Stir or blend in chocolate chips. Save 1/3 for garnish if desired.

Bake at 325 for 45-55 minutes or until a toothpick inserted comes out clean.

Cool in pan for 30 minutes, then invert onto a serving plate to finish cooling.   

Garnish with powdered sugar or drizzle with a simple chocolate glaze if desired. 

Peanut Butter Bars. (from Chantel)

2 cubes butter

1 cup sugar

1 cup brown sugar

3/4 cup creamy peanut butter

2 eggs

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp vanilla

1 1/2 cup flour

1 1/2 cup quick oats

1/2 tsp baking powder

Mix all together and spread in heavy cookie pan.  Cook for 15 minutes at 350.  When you pull out the bottom layer- add one full bag of melt chocolate chips to the top and let that melt.   Then spread.  Let cool and frost.  

Frosting:

1 tsp vanilla

1/2 cube butter

2 cups powdered sugar

1 T creamy peanut butter

drops of water to make it smooth

Heather’s Sugar Cookies

 2 cups sugar

1 cup butter

3 eggs

1 tsp vanilla

1/2 tsp almond

1 cup sour cream.   

CREAM WELL.

5 cups flour

1 tsp baking soda

1/2 tsp baking powder

ROLL CUT BAKE AT 375 9-10 minutes

Frosting-

3 cups powdered sugar

6 T butter, soft

2 tsp vanilla

2 tsp milk

Mix well.  Use milk to thin.

Stacey's Cinnamon Caramel Corn

12 cups Popped Popcorn (½ cup kernels)

1 cup chopped Pecans

1 cup Brown Sugar

¾ tsp Cinnamon

1 cube Butter

¼ cup Corn Syrup

1 tsp Vanilla

½ tsp Baking Soda

1 cup White Chocolate Chips

1-Make sure your work area is clean and you have all your ingredients.
2-Turn your oven on to 250 degrees.
3-Pop the ½ cup kernels and remove the seeds as much as possible. Keep the 12 cups of popcorn in a large bowl and add the pecans. Set the bowl aside.
4-Get a medium size, microwave safe bowl and put your brown sugar and cinnamon in and mix.
5-Cut up the butter and place on top of the butter. Pour the corn syrup on top of everything.
6-Place in the microwave for 30 seconds then stir. Return it to the microwave and cook for another 2 minutes. Remove it carefully and stir. Return to the microwave one more time for 2 minutes. Remove carefully and stir.
7-Add the vanilla and baking soda and stir to combine.
8-Pour carefully over the popcorn and mix until the popcorn is well coated.
9-Pour the popcorn onto a sheet pan lined with parchment paper or a sili pad.
10-Place in the oven and bake for 30 minutes. Make sure to stir it every 10 minutes.
11-Remove it from the oven and spread it out over a larger piece of parchment paper or use 2. You could also use wax paper or foil.
12-Melt the white chocolate chips in the microwave 30 seconds at a time until it’s all melted.
13-Carefully dip your fingertips in the white chocolate and drizzle over the popcorn.
14-Wait for the chocolate to harden then you can break the popcorn into chunks.
15-Clean up the mess.
16-Eat, Share, Enjoy!!!

Easy Mini PIe Crusts

 1 1/4 cup flour

1/2 tsp salt

1/4 TBSP sugar

1 stick cold milk

1-4 TBSP ice water

Stir together half of the flour (about 3/4 cup), the salt and the sugar in a mixing bowl.  Slice butter into cubes and start cutting into the flour mixture with a cutting tool. (A fork or a cheese grater—- you could use a food processor if you have one.)  Cut butter in just until you have pea sized pieces or smaller.   It should look like pea sized pieces or smaller.  It should look like bread crumbs.  Add the rest of the flour and cut it in just enough so it’s combined.   Start adding the ice water a TBSP at a time— just until it forms a dough.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.   When ready to use, roll out on a floured surface to desired size.  IF using a top crust, split dough in half before rolling out.  Line pie pan with dough and cut off excess edges.  Fill with desired fruit filling then place other rolled out dough on top.  Crimp edges and cut off excess again.  Cut a couple slices in the top crust.  Bake pie @ 375 for 30 minutes.  Check to make sure crust doesn’t burn.  HINT... dough can be refrigerated for a few days or frozen up to 3 months.  

=thanks Beckie Egli for this recipe 

Pina Colada Cake Mix Cookies

1 box white cake mix
1 stick butter-softened
2 eggs
8 oz crushed pineapple, drain well, reserve juice
1 tsp coconut extract
2 T flour

Glaze...
1 1/2-2 cups powdered sugar
Reserve pineapple juice
1/2 tsp coconut extract

Mix all ingredients together in a bowl with electric mixer.
Drop by teaspoonful onto a baking sheet.
Bake at 350 for 8-10 minutes
Cool
Stir glaze- add only enough pineapple juice to get a spreadable consistency.
Frost cooled cookies.

Strawberry Icebox Cake

1 1/2 lbs strawberries, top removed
2 sleeves graham crackers
8 oz cool whip

Slice 2/3 strawberries into thin slices, cut remaining berries in half.  Spread a small amount of the cool whip at the bottom.   One layer strawberries, then put graham crackers on top of strawberry slices.  break them off to fit into the nooks and crannies.

Pres down crackers and repeat.   End with cool whip.  Put halved berries on top.   Refrigerate overnight.

Frozen Lemonade Treat

Graham Crackers (one sleeve crushed)
1 pink lemonade concentrate
1 quart Breyers Vanilla Ice-cream
8 oz thawed cool whip
Mix well

Put crushed graham crackers in a large nut cup.  Size bowl.   Add frozen lemonade mix.  Refreeze.   Peel off wrapper and serve.

The Best Chocolate Sheet Cake

2 cups flour
2 cups sugar
1/2 cup Hershey Cocoa
3 tsp Baking Soda
1 tsp salt
2 eggs
1 cup oil
1 cup buttermilk
1 cup hot water

Mix all dry ingredients in a bowl.   Add eggs, oil, buttermilk and hot water.   Mix all together and pour into cookie sheet pan.   Bake at 350-375.   Bake for 20 minutes


Frosting

Melt 1 cube butter
4-6 tsps cocoa
4-6 T milk
1 tsp vanilla
3 1/2 cups powdered sugar

Mix and spread over luke warm cake.

Heather's Chocolate Chip Cookies

·        1 ½ cup Crisco

·        1 ½ cup sugar

·        1 ½ cup brown sugar

·        3 eggs

·        ½ tsp salt

·        ½ tsp baking soda

·        3 tsp vanilla

·        4-5 cups flour

·        Package of chocolate chips

375 for 9-10 minutes

Girdle Buster

**so good it will pop your girdle**

1 cup flour

1/2 cup butter

1/2 cup nuts *optional*

Press into 9x13 pan.  Bake for 350 for 15 minutes.

8 oz cream cheese

1 cup powdered sugar

1/2 (13oz) Cool whip

Large Instant Chocolate Pudding (mix for pie)

Cool Whip

Eclair Cake

Ingredients:

Filling: 

·                     2 (3.4 oz) packages vanilla instant pudding mix (dry)

·                     3-1/2 cups whole milk

·                     12 oz. cool whip

·                     1 box of graham crackers

Frosting:

·                     6 Tbsp. butter

·                     6 Tbsp. milk

·                     6 Tbsp. cocoa

·                     1 cup powdered sugar

Directions: 

1.             Blend milk and vanilla pudding mix for about 2 minutes.

2.             Fold in cool whip.

3.             In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.)

4.             Pour half of the pudding mixture on top of graham crackers and level.

5.             Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.)

6.             Put the second half of pudding mixture on top and level.

7.             Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)

8.             FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together.

9.             Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.)

10.          Pour frosting over top of graham crackers and smooth out nicely.

11.          Refrigerate for at least 8 hours.

While it does take a long time to set up, it is actually a really easy dessert. I hope you love it just as much as I do! 

German Chocolate Brownie Cookies

Ingredients

For Brownie Cookies:

• 8 oz semisweet chocolate- chopped
• 2 tablespoons unsalted butter (room temperature)
• 2 eggs
• ½ cup + 2 Tbsp granulated sugar
• ½ teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon baking powder

For German Chocolate Topping:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter-softened
• 1 tsp. vanilla
• 1⅓ cup sweetened shredded coconut-toasted
• 11/4 cup chopped pecans-toasted
• 5 oz. melted chocolate- for drizzle

Instructions

To make the cookies:

1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
4. Whisk together the flour and baking powder.
5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!

To make the topping:

1. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
2. Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
3. Store in the fridge in an airtight container.

German Chocolate Cake (my Favorite)

1 cup butter or margarine

2 cups sugar

1 teaspoon vanilla

1 teaspoon baking soda

½ tsp salt

4 egg yolks

2 ½ cup flour

1 cup buttermilk

4 egg whites stiffly beaten

Melt chocolate in boiling water.  Cool.   Cream butter and sugar until fluffy.  Add yolks one at a time.  Cleaning well after each.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition.  Fold in beaten whites.  Pour into THREE 8 or 9 inch layer pans.  Bake at 350 for 30-40 minutes

And then

Coconut Pecan Frosting (Usually doubled)

Combine-

1 cup evaporated milk

1 cup sugar

3 slightly bean egg yolks

½ cup butter or margarine

1 tsp vanilla

Cook and stir over medium heat until thickened about 12 minutes.  Add 1 1/3 cup coconut and 1 cup chopped pecans.  Cool until thick enough to spread.   Beat occasionally.

American English Trifle

Sadies American English Trifle

·         1 yellow or white cake mix (can use pre-made pound or angel food cake) cut into cubes.

·         1 package Danish dessert, raspberry or strawberry

·         1 packet Bird’s brand custard mix (Large box of vanilla pudding)

·         1-2 cups frozen strawberries/raspberries

·         2 bananas sliced

·         1 cup whipping cream, whipped

A couple hours before assembling the trifle prepare the cake mix, the custard mix and the Danish dessert according to the package directions and allow to cool properly.  

In a trifle dish or glass bowl, layer all ingredients in the following order:  Cake cubes, Danish Dessert, Custard/Pudding, fruit and bananas.  A trifle dish will usually allow two layers, a glass casserole dish will usually only allow one layer.  Top trifle with whipping cream and refrigerate until ready to serve.  Don’t layer trifle more than six hours before eating or cake will get too soggy.  Serves 8

Chocolate trifle-   chocolate cake, chocolate pudding and crushed Oreos instead of fruit.

Died and Gone to Heaven Cake

 8 ounces Hershey’s Chocolate syrup

·         1 can Eagle Brand sweetened Condensed Milk

·         1/3 cup butter

·         ½ tsp vanilla

·         ½ gallon vanilla ice cream (softened)**

·         24 Oreo Cookies

·         ¼ cup butter

·         8 oz Cool Whip

·         2 ounces pecans, chopped

In a medium saucepan, bring chocolate syrup, milk, and butter to a boil.  Reduce heat and simmer for 5 minutes.  Stir constantly until the mixture becomes thick, like hot fudge sauce.  Add vanilla.  Remove chocolate sauce from heat and allow to cool completely.

Place ice cream in a large bowl and allow to soften.

Crush 24 Oreos into a graham cracker crust consistency.  (Put the cookies in a zip lock bag and smash them with a rolling pin.  Whatever it takes to get the crumbs as fine as possible.)  Melt ¼ cup butter and mix into the crushed cookies.   Pat into a 9x13 pan.  Put in Freezer for 10 minutes.

When the ice cream has softened to the texture of thick icing, spread it with a knife over the Oreo cookie crust.  Freeze for 30 minutes.   Pour cooled chocolate sauce over the ice cream.  Freeze for 30 minutes.   Add a layer of cool whip and top with pecans.  Cover with foil and freeze for an additional 4-6 hours.   Serves 12.

Could try Starlight Mint Ice cream