We are celebrating Friendsgiving on Saturday.  Do you participate in this tradition?  It’s really just a great excuse to get together with the friends who you are thankful for, share a meal and make some memories.  I have participated in Friendsgiving with different groups of friends for several years now and, no surprise, I am in charge of dessert.  One of the hosts requested traditional pumpkin pie and I am happy to open another can of pumpkin, I just can’t get enough.  These Pumpkin Cream Sandwich Cookies that I shared with you last week are one of my new favorite pumpkin recipes

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

as are these incredibly moist and fudgy Pumpkin Brownies.

Pumpkin Brownies {satisfymysweettooth.com}

You might think, what?  Pumpkin in brownies?  But trust me, the combination is so spectacular because the pumpkin adds zero pumpkin flavor, only incredibly moist, dense texture.  It’s almost like eating a piece of real fudge and these brownies are so ultra chocolatey when topped with your favorite chocolate frosting,  I brought half of these Pumpkin Brownies to book club and the rest to work and everyone who tasted them said they were incredibly delicious.  I would love to mix in chopped walnuts or pecans next time I make them because I love a little crunch in my brownies.

Pumpkin Brownies {satisfymysweettooth.com}

This recipe is from Averie Sunshine’s second cookbook Cooking with Pumpkin:  Recipes that go Beyond the Pie.

This book is brimming with delectable recipes that star pumpkin as the key ingredient.  One of the other recipes in the book that particularly got my mouth watering are these Salted Caramel and Pretzel Pumpkin Blondies, um what???

Averie has recipes for everything from breakfast goodies to cakes, cookies and pies to savory dishes that use pumpkin such as Soft Buttery Pumpkin Pretzels and Pumpkin Spice-Candied Nuts just to name a couple in that caught my eye immediately.  All of Averie’s recipes are simple to follow and don’t call for too many ingredients that you don’t already have in your pantry.  Each recipe is adjacent to a photo of the dish that will make you drool with anticipation while you wait for it to be ready.  I have followed Averie’s blog, Averie Cooks for quite awhile, so I already knew what she was capable of, but Cooking with Pumpkin really shows off her talents with creating recipes and photography.

Pumpkin Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 25 brownies

Pumpkin Brownies are so moist, fudgy and intensely chocolatey, if you're a true chocoholic, this recipe is for you!

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, melted
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 2 Tbsp coffee or water
  • 2 tsp vanilla
  • 3/4 cup pumpkin puree
  • 3/4 cup unsweetened cocoa powder
  • 1 cup flour

Instructions

  1. Preheat oven to 350 degrees. Line 9X9" baking pan with parchment paper and spray lightly with nonstick cooking spray.
  2. In a large bowl, using a spatula or electric mixer, mix together butter and sugars until combined and smooth.
  3. Mix in eggs, coffee, vanilla and pumpkin puree and mix well.
  4. Mix in cocoa powder and flour and mix just until combined and no streaks of flour remain.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake 32-34 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
  7. Cool completely before removing from the pan.
  8. Top with your favorite chocolate frosting, cut, and serve.
  9. Recipe adapted from Cooking with Pumpkin by Averie Sunshine

*Countryman Press provided me with a review copy of this book but all opinions are, as always, my own.

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This fall has been the busiest fall that I can ever remember.  The busyness started immediately after Labor Day when my husband and took the trip of a lifetime to New Zealand and Bora Bora.  We road-tripped from Queenstown through the South Island and saw the most breathtaking, awe-inspiring scenery that made me feel so very small and grateful.

 

NZ2

NZ1

Then we sat on the beach for a week reading books, chasing tiny sand crabs and dipping into the bathtub-like perfectly warm and calm water of the lagoon as needed to cool off.

IMG_3526

Returning from almost three full weeks of vacation, I felt refreshed and excited to get back to work and back into the kitchen!

I have been squeezing in as much kitchen time as possible since my return and I couldn’t wait to share these Brookies (aka brownie cookies) with you.  I bet if you took a poll of Americans’ favorite sweet treats, more than 75% percent of Americans would answer either “chocolate chip cookie” or “brownie”.  My answer is always chocolate chip cookie.

Brookies {satisfymysweettooth.com}

With these Brookies, you get a brownie on the bottom and chocolate chip cookie on top, so you don’t have to choose between your two favorites, you get both!  It’s sort of like the mullet of desserts.  I mean that in the best way possible (you know, business in the front, party in the back : brownie on the bottom, cookie on top?).  What could be better??

Brookies {satisfymysweettooth.com}

I made these Brookies in a muffin pan and I loved the size and consistency that they turned out to be.  I mean you are eating two desserts at once, so they don’t need to be ginormous and I love that the muffin pan helps you make perfectly equally-sized Brookies.  Both the cookie and brownie components stay so soft and chewy which is exactly the way that I want my cookies and/or brownies to be.  And although the chocolate chip cookie is melded right on top of the brownie, you can still fully appreciate the individual flavor of both dessets.  Brookies are the perfect lunchbox, game day or after-school treat because no one has two choose only one of their two favorite desserts!

Brookies {satisfymysweettooth.com}

Brookies (aka brownie cookies)

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 15 brookies

Why settle for one or the other when you can have both a brownie and chocolate chip cookie in one dessert?!

Ingredients

    Brownie layer
  • 1/2 cup plus 1/3 cup semisweet chocolate chips
  • 1/2 cup (8 Tbsp) unsalted butter cut into cubes
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • Chocolate chip cookie layer
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • 2 Tbsp granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips

Instructions

    Brownie layer
  1. Liberally spray a regular-sized muffin pan with nonstick cooking spray.
  2. Place chocolate chips and butter into a medium, microwave-safe bowl. Microwave in 30-second increments until chocolate is melted and smooth. Stir with a spatula to combine.
  3. Stir in both sugars until well combined. Add eggs and vanilla and mix to combine.
  4. Add flour, cocoa powder and salt and mix until just combined.
  5. Using a cookie scoop or large spoon fill each cavity of the prepared muffin pan 1/3 full of brownie batter. Place the pan into the refrigerator while you mix the cookie dough.
  6. Chocolate chip cookie layer
  7. Preheat oven to 350 degrees.
  8. In another medium bowl, use an electric mixer to cream together butter and sugars until smooth and fluffy. Mix in egg and vanilla until well combined.
  9. Add flour, baking soda and salt and mix until well blended.
  10. Mix in chocolate chips.
  11. Using a cookie scoop or spoon, scoop a heaping Tbsp-sized ball of cookie dough out, roll it into a ball, flatten the ball slightly and place one cookie dough ball onto each cavity that is filled with brownie batter.
  12. Bake 16-18 minutes or until the cookie is lightly browned.
  13. Recipe adapted from Baked

fill muffin pan 1/3 full with brownie batter

Brookies {satisfymysweettooth.com}

shape cookie dough into flattened balls and top each cavity that has been filled with brownie batter with the flattened ball of cookie dough and bake

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

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A funny thing happened to me in my kitchen that resulted in these delicious bites of randomness.  I was in the process of making S’mores Brownie Bites because I am on a s’mores kick lately, and I had my brownie batter all mixed up, my marshmallows ready to go and then I realized that the few graham crackers that I thought that I had left over from S’mores Ice Cream Cake had become dessert in an act of desperation the night before!  I was so bummed, but did not want to run to the grocery store and had to use the brownie batter that I had already prepared so I looked through my pantry for brownie batter mix-in inspiration.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

My eye immediately caught the huge container of honey roasted peanuts that we always have on hand for snacking and I thought, people love the fluffernutter flavor combination (peanut butter and marshmallow cream), so why not still use the mini marshmallows that I had planned on and then throw in some of the peanuts?!  I wasn’t sure if my idea was going to be genius or a total flop and waste of ingredients, but I am happy to report that a slight panic over one missing ingredient resulted in the fantastically sweet & salty combination that is Peanut Mallow Brownie Cups!

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

You already know how much I love anything individually-sized and that I have an obsession with cookie cups, so despite the unexpected manner in which these Peanut Mallow Brownie Cups came to be, they really don’t seem like that much of a stretch for me, do they?  The brownie batter is perfectly fudgey and not too sweet which makes the sweet, gooey marshmallows the perfect addition.  I always love a little crunch in my desserts and so the honey roasted peanuts are just the perfect little addition.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

I decided to top the Peanut Mallow Brownie Cups with a dab of quick peanut butter icing just so that I could decorate them with a few extra peanuts and marshmallows, but you could certainly skip that step.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Peanut Mallow Brownie Cups

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 45 minutes

Yield: 12 brownie cups

Peanut Mallow Brownie Cups: Dense fudgey individually-sized brownies filled with honey roasted peanuts and mini marshmallows are the ultimate sweet and salty treat

Ingredients

  • 8 Tbsp (1/2 cup) unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 3/4 cup miniature marshmallows, plus more for garnish, if desired
  • 1/2 cup honey roasted peanuts, plus more for garnish, if desired
  • For the optional peanut butter icing
  • 1/4 cup powdered sugar
  • 1 Tbsp peanut butter
  • 1-3 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large, microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring in between, until chocolate is fully melted and mixture is smooth.
  3. Mix in eggs and vanilla until well combined. (Make sure to mix immediately after adding eggs so that the hot chocolate mixture does not cook the eggs).
  4. Mix in flour just until you no longer see any streaks of flour remaining.
  5. Gently fold in the marshmallows and peanuts using a spatula or wooden spoon.
  6. Use an ice cream scoop or large spoon to fill paper liners in prepared pan 3/4 full of batter.
  7. Bake 16 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  8. Cool completely.
  9. For the optional peanut butter icing
  10. Put peanut butter in a small, microwave-safe bowl and microwave for 30 seconds, until it gets a bit runny.
  11. Mix in powdered sugar and stir until smooth.
  12. Add milk 1 tsp at a time to reach desired consistency.
  13. Spread a small amount of icing onto each cooled cupcake and top with extra marshmallows and peanuts if desired.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

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I was so excited to be a part of the Great Food Blogger Cookie Swap again this year!  Not only do I like the idea of trading cookies, but most importantly, our efforts raised almost $14,000 toward children’s cancer research!  What a perfect example of cookies doing good and spreading kindness to others!

Brownie Drops {satisfymysweettooth.com}

Brownie Drops {satisfymysweettooth.com}

I really wanted something chocolatey for my cookie again this year and I am so glad that I opted for these Brownie Drops.  Imagine the taste and texture of a brownie in bite-sized cookie form and that’s what you will get with these Brownie Drops.  The centers of these cookies stay gooey and soft and they are the perfect size for when I perpetually need “just a bite of chocolate” after a meal.  I chose to decorate the tops of the cookies with festively colored powdered sugar glaze, but I think they would be equally as adorable dusted with powdered sugar or topped with a single holiday colored M&M candy.

Brownie Drops {satisfymysweettooth.com}

Brownie Drops {satisfymysweettooth.com}

When making the Brownie Drops, the dough will seem to dry, but don’t worry if there are cracks in your rolled balls of dough, the cookies will bake up to have a perfectly smooth, domed top.  For all of you mint chocolate fans, you could substitute 1 teaspoon of peppermint extract for the vanilla extract that is called for in the recipe.

Brownie Drops {satisfymysweettooth.com}

Thank you to our generous sponsors who contributed to our grand finale of funds raised:  OXO, Grandma’s Molasses, Gold Medal Flour and Dixie Crystals Sugar.

Brownie Drops Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: ~2 dozen cookies

Melt in your mouth chocolatey cookies that are the perfect bite-sized treat to satisfy your sweet tooth

Ingredients

    For the cookies
  • 12 Tbsp unsalted butter, softened
  • 1/4 cup Dutch-processed (or extra dark) cocoa powder
  • 1 cup powdered sugar
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • 1 1/2 cups flour
  • For the glaze
  • 1/2 cup powdered sugar
  • 2-4 Tbsp milk
  • food coloring (optional)

Instructions

    For the cookies:
  1. In a large bowl, using an electric mixer, combine the melted butter, cocoa powder, powdered sugar, salt and vanilla and mix well.
  2. Mix in flour until well blended.
  3. Form dough into a ball, wrap in plastic wrap and refrigerate for 15 minutes. (This step will ensure that the cookies have a puffy, domed appearance and do not become too flat with baking.)
  4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or lightly spray with nonstick cooking spray).
  5. Roll dough into 1 Tbsp sized balls and place onto prepared sheets leaving 2 inches between cookies.
  6. Bake for 8-10 minutes or until edges of cookies feel set.
  7. Cool completely.
  8. For the glaze
  9. Place powdered sugar into a bowl. Add milk 1 Tbsp at a time until mixture is well combined, but not too runny.
  10. Drizzle glaze over cooled cookies.
  11. Recipe adapted from King Arthur Flour

Brownie Drops {satisfymysweettooth.com}

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Everyone has their preference for brownies.  You may like them light and cakey or dense and fudgey.  You might be a purist and not want any nuts or mix-ins in your brownie batter.  You might love the crispy, sometimes crunchy edge-of-the-pan brownies, or you might want the slightly undercooked very middle brownie.  I like my brownies soft and fudgey with as many mix-ins as you can pack into one pan.  I like an overwhelmingly rich chocolate flavor that truly satisfies your sweet tooth which is why I loved these Oreo Fudge Brownies that I made last weekend.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

I love stuffing Oreos into anything that will hold them and these Oreo Fudge Brownies were the perfect sandwich.  I also had some Cookies n’ Cream Hershey Kisses hanging around and so I decided to make it a chocolatey cookies n’ cream party-in-a-pan!  Of course I couldn’t resist adding some straight up semisweet chocolate chips to the batter.  All of those ingredients combined with perfectly dense brownies made these Oreo Fudge Brownies a keeper.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

These Oreo Fudge Brownies are super thick and I was making them for a crowd, so I made a large batch in a 9X13″ pan, but you could certainly cut the recipe in half and bake them in an 8X8″ pan.  Cutting the batch in half would still result in incredibly thick, dense brownies.

Make these Oreo Fudge Brownies for the true chocoholics in your life.  The trifecta of Oreos, chocolate chips and Hershey Kisses is sure to have them falling at your feet.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

Oreo Fudge Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 32 brownies

Oreo Fudge Brownies: Thick, dense brownies filled with Oreo Cookies and packed with chocolate chips and Cookies n' Cream Hershey Kisses

Ingredients

  • 1 1/3 cups extra dark or dutch-processed cocoa powder
  • 3 cups sugar
  • 1 cup powdered sugar
  • 1 1/2 tsp salt
  • 2 cups flour
  • 6 eggs
  • 1 cup canola oil
  • 4 Tbsp water
  • 1 cup semisweet chocolate chips
  • 1 cup Cookies n' Cream Hershey Kisses
  • 24 Oreo cookies

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9X13" baking pan.
  2. In a large bowl, combine cocoa powder, sugar, powdered sugar, salt and flour. Whisk to combine.
  3. Add eggs, oil and water and mix with rubber spatula until no streaks of dry ingredients remain.
  4. Fold in chocolate chips and Kisses.
  5. Pour half of batter into prepared pan.
  6. Top with Oreo cookies.
  7. Top with spoonfuls of remaining batter. Batter does not need to be spread evenly or cover the Oreos completely.
  8. Bake for 30-40 minutes or until the batter no longer looks wet and when you insert a toothpick, it comes out with crumbly crumbs.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

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