Chocolate Chip Cookie Dough Brownie Bars

For cookie dough lovers...(ME!)

Ingredients:

Brownie Base

4 oz. unsweetened chocolate, finely chopped

1 c. butter, room temp.

2 c. light brown sugar, packed

4 large eggs

2 tsp. vanilla extract

1 c. flour

Cookie Dough Layer (egg free)

1&1/2 c. butter, at room temp.

1&1/2 c. light brown sugar

1&1/2 c. white sugar

6 T. milk

3 tsp. vanilla

3 c. flour

3 c. mini chocolate chips

1 c. semi sweet chocolate chips + 1 tsp. shortening for drizzle, optional

Directions:

Prepare the brownies first. Preheat oven to 325 degrees. Spray a 9X13 inch pan with non stick spray. In a medium sized bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla. Mix in melted chocolate. Blend in flour and mix until just combined (don't over mix). Spread batter into prepared pan. Bake 25-35 minutes. Watch closely and remove when toothpick comes out clean. Let cool completely. 

Next, prepare the cookie dough. In a medium bowl, use an electric mixer to to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour until just combined. Stir in mini choc. chips.

Spread the cookie dough over the cooled brownie base. Refrigerate until the dough is quite firm. The firmer the dough, the easier to slice. Wipe of the knife in between each slice to keep it clean. 

Optional toppings: shaved chocolate (pictured here) or melt 1/2 c. choc chips with 1 tsp. shortening in microwave. Stir until smooth. Drizzle on top and sprinkle extra chocolate chips on top too.

It's easiest to serve these in their own individual cupcake wrappers. Plus, it looks pretty. 

This is the cookie dough bars, slutty brownies (recipe to come), caramel corn (recipe already posted), Over the Top Bars (recipe already posted) and another fun pretzel snack that I might post one day...all ready for a charity bake sale. Let's make some $$$$ for a good cause! 

Berry Bonanza Smoothie

Please note the garnish!!!! Are you kidding me with the garnish?? I was so cute!! 

I'm pretty sure you don't need the recipe for this Berry Bonanza Smoothie! But I did. And I loooooved it! I was 10 years old in this picture. I swear I made every recipe in that kids' cookbook! 

Autumn is near...

Pumpkin Bread Perfection

I'm not one of those people who gets angry when pumpkin spice comes in with a vengeance. I'm thrilled. Fall means fun things like Halloween, cooler weather and my birthday!! This recipe is flawless. As you can see in the picture, you can add chocolate chips if you are into that sort of thing. A few times, I added fresh cranberries. Yes, I said, "a few times"! That's because I've made this pumpkin bread 10 million times. Ok, not really 10 million. But close. 

And oh yes, this recipe can be made into muffins, if you prefer. 

Roz P's Pumpkin Bread

Mix together:

1 can of pumpkin puree

4 eggs

1 cup oil

3 cups sugar

1/2 cup orange juice

Add: 

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Fold in 2-3 cups fresh cranberries or chocolate chips.

Butter two 9X5 loaf pans and then sprinkle with flour.

Pour into pans evenly and bake at 350 degrees for approximately one hour.

Can make 24 muffins instead. Bake for 19 minutes at 350 degrees. 

Baking Skillzzzz

1975 Raggedy Ann B-day Cake!

This is my gorgeous grandmother, at the age of 26, who made this adorable cake for my Mom's 6th birthday! She's so stylish and the cake is so cute!