Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
Heat oven to 375\u00b0.
Lightly grease cookie sheet.
Mix brownie mix, flour, oil, water and eggs in large bowl.
Stir in chips. Drop cookie dough by scant 1/4 cupfuls, 3-inches apart, onto cookie sheets.
Bake 12 to 15 minutes or just until set and tops of cookies are dry.
Let stand 2 to 3 minutes and remove from sheet. Makes about 15.
Regular size:
Drop by tablespoon and bake 8 to 10 minutes.
Pour half
and
half
into
large bowl, add pie filling, mix. Beat until
well
blended.
Let stand 5 minutes.
Fold in whipped topping and crushed cookies.
Spoon into crust.
Freeze until firm.
About
6 hours or overnight.
Remove from freezer, let stand
10 minutes to soften before serving.
Store leftover in freezer.
ans and cool completely. Spread Fudge Frosting between layers and on
Heat oven to 375\u00b0.
Lightly grease cookie sheet.
Stir together brownie mix (dry), flour, oil, water and eggs in large bowl.
Stir in chocolate chips.
Drop by large tablespoons or 1/4 cupfuls 3 inches apart onto cookie sheet.
Bake 12 to 15 minutes or just until set and tops are dry.
Let stand 2 to 3 minutes before removing from cookie sheet.
Cool completely.
Yields about 15 large cookies.
efore doing so. Match up cookies by size so you've
Coarsely chop half of the cookies and set aside. (I used
n a small bowl, combine cookies and cream ice cream and
Fudge -- First, line a 8x8\" pan
Preheat oven & spray an 8x8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
Heat oven to 350 degrees; Generously grease cookie sheet.
In large bowl, combine brownie mix, flour, water, oil and egg; By hand, stir with spoon until dough is formed; Stir in chocolate chips and nuts; Drop by teaspoons 2 inches apart onto greased cookie sheet.
Bake at 350 degrees for 8-12 minutes; Cool 1 minute; Remove from cookie sheet, cool completely; Frost cookies with chocolate frosting.
TIP: For a thicker cookie, add an additional 2-4 tablespoons of flour.
Fudge sauce: Melt chocolate chips and
Melt chocolate in microwave just until it's soft enough to spread with a knife.
Place 1 fudge strip cookie flat on table; spread melted chocolate around the center of it.
Place pinwheel cookie on it's edge in center of 1st cookie.
Take the 2nd fudge strip cookie; spread chocolate on half of it and stick it to the back of the pinwheel cookie so that it looks like tail feathers. Take candy corn and put chocolate on the edge of it and stick it in the top center of the pinwheel cookie to make it look like a beak.
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
dges, 6 slices of the swiss cheese. (Overlapping the cheese if
ool completely.
Crush sandwich cookies. In the bowl of an
coa powder. As with all cookies, it's the taste
Crush Oreo cookies.
Mix crumbs with enough melted butter to press into the bottom of a round spring-form pan (a regular pan can be used).
Place in the freezer until firm.
Remove from freeze and fill pan with coffee ice cream, pressing down firmly. Place in freezer again until ice cream is firm.
(This dessert may be made in layers.) Cover with fudge topping (using a warm topping is easier to spread).
Place in freezer to set.
When fudge is hard, cover with whipped topping and serve.