Birthday Cake #1

I celebrated my birthday this past week and was lucky enough to receive three different birthday cakes - different kinds, different locations, made from different people. Funny enough though they were all chocolate so that made me very happy! I celebrated my actual birthday away from home and got another cake when I actually came home :)

Birthday cake number one was made by my brother and decorated by his girlfriend. They made me a simple vegan chocolate cake, but were clever in deciding to use a recipe I myself had posted on this blog. That way if I didn't like it for whatever reason they could blame it on me! (Not a foolproof plan, as execution counts big time, but apparently if one burns a cake, one can blame the recipe directions for not being descriptive enough. Anyway, this didn't matter because the cake turned out just the way I would have made it! They used miniature vegan chocolate chips to frost the top and spell out my name and add some decorations which I thought was totally tasty and seriously clever!

Check out the cute homemade card in the background as well!

Ultimate Brownie Skillet

Ultimate Brownie Skillet
1/2 cup oil of choice (canola, coconut, vegetable)
3/4 cup sugar of choice (granulated, coconut, brown, date)
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt (or less if you use salted caramel)
1/2 cup unsweetened cocoa powder
3/4 cup flour of choice (all-purpose, whole wheat, oat, spelt)
2 large flax eggs (2 Tablespoons ground flaxseed mixed with 1/3 cup water, let stand a few minutes)
1/4 cup dark chocolate chips
1/4 cup chips of choice (semisweet, peanut butter, white chocolate)
Other optional add-ins (about 1/4 cup): chopped nuts, nutella, peanut butter, chopped chocolates or candies

Peanut butter caramel
Dark chocolate sauce
Maple caramel sauce
Ice cream of choice (vanilla, chocolate, non-dairy)

Preheat oven to 325◦F. Generously oil a ten inch cast iron skillet.
In a large bowl, mix together the oil, sugar, vanilla, baking powder, and salt. Add the cocoa, flour, and eggs, and mix all together. Then stir in the chips and add-ins.
This will not seem like very much batter, but spoon it into the prepared pan, then press it out with the palm of your hand so it forms a thin layer covering the entire bottom of the pan. Bake for 20 minutes until the edges seem a bit dry and firm. The brownie will still appear to be very soft.

Place the brownie on the stovetop, and let it sit for at least ten minutes. Carryover cooking will occur and the brownie will firm up a bit. If you don't mind a really ooey-gooey soft brownie that will not hold its shape in nice pieces when cut from the pan, and you don't mind burning your tongue, you can dig in straight away! If you want a brownie with more of a baked brownie texture and a piece you can actually slice, wait up to twenty minutes, the brownie will stay plenty warm. Don't leave the brownie in the pan much longer than forty minutes if you have any leftovers (leftovers, good one!), as the brownie will continue cooking and if you plan to reheat leftovers, it will overbake. 

Use a plastic or rubber or wooden utensil to cut pieces of the brownie and serve it - the brownie is very soft anyway, and a knife or metal utensil will scratch the pan. Serve the brownie with peanut butter caramel (recipe will follow), dark chocolate sauce (recipe will follow), maple caramel sauce (recipe will follow), and ice cream, or desired toppings.

I made this as part of my brother's Christmas present - at his request - and I really jazzed it up for him. He loved it! I began with a vegan brownie recipe, even subbing oil for the margarine because the only margarine I could find contains whey powder. Then I discovered the chocolate chips also contain milk ingredients. So everything else is vegan (the brownie batter without the add-ins, the peanut butter caramel, the chocolate sauce, and the maple caramel), but then I served it with vanilla ice cream for him since he isn't vegan.

Chocolate Peanut Butter Cup Muffins

This is a muffin recipe I came up with, trying to mimic the flavors of a chocolate peanut butter cup. I began with a basic double chocolate muffin recipe, then added some peanut butter to it and peanut butter chips, and made a chocolate peanut butter filling to make them extra rich. These are large, chocolaty muffins with a soft crumb, a smooth filling, and a crisp topping, and they are especially tasty (and messy) warm. 

Chocolate Peanut Butter Cup Muffins
MUFFINS
1 cup buttermilk
1 large egg
1/2 cup smooth peanut butter
3 Tablespoons oil
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 1/2 cups all-purpose (plain) flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
1/2 cup peanut butter chips
FILLING AND TOPPING
1/4 cup dark chocolate chips
1/2 cup smooth peanut butter
1 Tablespoon chocolate milk

Preheat oven to 375◦F. Grease or line one 12-cup muffin pan with paper liners.
FILLING: In a small saucepan over medium heat, melt all ingredients together until smooth. Set aside.
MUFFINS: In a large bowl, whisk together the milk, egg, peanut butter, oil, and vanilla until smooth. Whisk in the sugar. 
In a separate medium bowl, whisk together the flour, cocoa, baking powder, soda, and salt. Add to the liquid ingredients and mix until just moistened. Stir in both chips. 
Use half the batter to fill each muffin cup half full. Make a small dent in the center and place a teaspoon of filling in each. Cover with remaining batter, enclosing filling completely. 
Bake for about 20 minutes, until muffins are firm and spring back lightly when touched. A toothpick inserted where there is no filling should come out clean.
TOPPING: If you happen to have any leftover filling, it is perfect for topping the muffins to give them a little more flavor and pizzazz. If needed, gently reheat it to make it thinner, then either drizzle or spread over the muffins. 

Overnight Nutella Oatmeal

Overnight Nutella Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon unsweetened cocoa powder
1 Tablespoon hazelnuts
1 Tablespoon chocolate chips
1 Tablespoon nutella
3/4 cup milk
additional nutella, hazelnuts, and chocolate chips

In a small bowl or mug, stir together the oats, cocoa, nuts, and chips. Stir in the nutella and milk. Cover and refrigerate overnight. In the morning, enjoy cold or heat in the microwave. Garnish as desired. 

The fourth nutella breakfast. This one ended up making a smaller batch than I had thought, so I would suggest using more oats, using more milk for a thinner, but more filling bowl of oatmeal, or bulking up and enriching the oatmeal with a little ground flax seed or wheat germ. This breakfast can also be prepared the night before, and enjoyed warm or cold. 

Chocolate Crispy Christmas Squares

This is a spin on the traditional crisp rice cereal squares. Extra texture comes from the addition of oats and coconut. The squares are given a holiday theme by using colored shredded coconut and crisp rice cereal, both are available in red, green, and white colored mixes for the holidays. Of course you can use regular as well, especially if it isn't Christmas time. These squares also have a mellow chocolate flavor. 

Chocolate Crispy Christmas Squares
1/2 cup butter or hard margarine
4 cups miniature marshmallows
1 cup quick-cooking oats
1 cup shredded, colored coconut
1 1/2 cups Christmas crisp rice cereal
1/4 cup semi-sweet or milk chocolate chips

In a large saucepan, melt the butter and marshmallows until smooth. Stir in remaining ingredients. Press evenly into a greased 9x13 inch pan. Let stand briefly to firm up before cutting. 

Peanut Butter Marble Cake

I made a cake recently, but I wanted to do a little something different with it. I wanted a cross between a sweet cake and a snack cake, so I didn't want to use an icing and piping on it - I wanted something quick and easy. I began with a simple marble cake. The classic flavors of chocolate and vanilla swirl. 

 Then while the cake was still warm, but not hot, I spread smooth peanut butter on top, which melted slightly over the cake. This added another depth of flavor to the profile.  Then I sprinkled chocolate chips over top to add a little more chocolate flavor. Then I stuck the cake in the fridge briefly to allow the topping to set. 

Chocolate Potato Cookies

It appears I have been sneaking potato into quite a few baked goods lately. I am trying to get through a ten pound bag of potatoes on my own, without eating potatoes at every meal. Potatoes are pretty versatile, and I like to try new, and potentially strange things with them. My chocolate potato fudge is always a hit, so why not chocolate potato cookies? The flavor and texture in these does not give away their secret ingredient, however, they were not quite chocolaty enough for me, as I did not add in chocolate chips. I would definitely recommend doing this next time!

Chocolate Potato Cookies

½ cup butter, softened

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

½ cup melted semi-sweet chocolate chips

½ cup mashed potatoes (unseasoned, no butter), at room temperature

1 ½ cups whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

½ cup semi-sweet or milk chocolate chips or miniature chocolate chips, optional

Preheat oven to 400◦F. Line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla. Mix in the chocolate chips and potato. Stir in the flour, soda, and salt, then the chocolate chips if using. Spoon teaspoons of dough onto prepared cookie sheets. Bake ten minutes until just set.

Chocolate Peanut Butter Confetti Squares

Chocolate Peanut Butter Confetti Squares
1 cup smooth peanut butter
1/2 cup butter or hard margarine
1 cup semi-sweet chocolate chips
2 packages (250 grams or 8 ounces each) miniature multi-colored marshmallows

In a medium saucepan over medium heat, melt the butter and peanut butter together until smooth. Stir in the chocolate chips until melted. Allow to cool until bottom of pan is cool enough to handle, then stir in the marshmallows.
Pack mixture evenly into a 9x13 inch rectangular pan lined with foil. Cool, then refrigerate and store in the fridge for easier cutting and storage.

These may not look like much from the photo, but they are a really quick, easy, and tasty square recipe. They are no-bake, and come together and are ready to eat in merely minutes. The pleasing flavors of chocolate, peanut butter, and marshmallow are popular among youngsters. You could always use white marshmallows, the squares just won't have that 'confetti' appearance. These squares really remind me of the squares our neighbors used to send us over every year at Christmastime. They were essentially the same, but used butterscotch chips instead of chocolate chips, giving a slightly different but rich flavor. Though never something I would have though of making myself, I greatly looked forward to receiving these squares every year. I finally decided to make a similar square recipe myself, for others. Similarly, you may use all chocolate chips of any type, all butterscotch chips, a mixture of the two, or even peanut butter chips. 

Double Chocolate Overnight Oatmeal

Double Chocolate Overnight Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon unsweetened cocoa powder
1 Tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
1-2 Tablespoons honey or maple syrup
2 Tablespoons raisins (optional, but adds sweetness)
2 Tablespoons chocolate chips or chunks ( I used 90% chocolate bar)
3/4 cup milk

Combine all ingredients together in a small bowl or jar, cover and refrigerate overnight. Enjoy in the morning, hot or cold. For more similar recipes, type "overnight oatmeal" into the search bar of this blog. 

Typically a lot of chocolate for breakfast isn't normally my thing, but it would just be like toast with Nutella, right? This bowl of delicious oatmeal is much healthier than a bowl of commercial sugary chocolate cereal, and if not your thing for breakfast, it would make a very nutritious dessert. Use your favorite type of chocolate - or a combo!

Double Chip Chocolate Cookies

Double Chip Chocolate Cookies
1 cup (2 sticks) butter or hard margarine, softened
3/4 cup granulated (white) sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose (plain) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 cup crushed dark chocolate thins (I used crispy dark chocolate wafers)

Preheat oven to 375◦F. 
In a large bowl, beat together the butter and both sugars until creamy. Beat in the vanilla and eggs. Gradually stir in flour, soda, and salt. Stir in chocolate. 
Drop dough by rounded teaspoons (or by using a small ice cream scoop) onto an ungreased or lined cookie sheet. 
Bake for 8-10 minutes until just set and lightly brown around the edges. 
Makes approximately 4-6 dozen cookies, depending on size. 

Regular chocolate chips of any type may be used, but I had some extra chocolate so I broke that into small pieces and also used some miniature chocolate chips so there is a good dose of chocolate in every bite. These cookies retain a soft and moist texture, but if baked longer they could become crispy if desired. 

Chewy Chip Squares

Chewy Chip Squares
CRUST
1 cup all-purpose (plain) flour
1 cup light brown sugar, packed
1/2 cup rolled oats
1/2 cup shredded coconut
1 teaspoon baking soda
1/2 butter or hard margarine, softened
TOPPING
2 large eggs, beaten until frothy
1/2 cup light brown sugar, packed
1 Tablespoon all-purpose flour
1 cup semi-sweet chocolate chips
1/4 cup butter or hard margarine, melted

Preheat oven to 350◦F. Grease or line a 9x9 inch square pan.
CRUST: Mix all ingredients together well and press into prepared pan.
TOPPING: Beat eggs, sugar, and flour together. Add remaining ingredients. Pour over crust. Bake for 30-35 minutes until just set, do not overbake.

These are some tasty squares my mother made. The base is chewy and enriched with oats and coconut, and the top is a bit sticky, chocolaty and satisfying. The recipe comes from a Company's Coming series cookbook. 

Paré, Jean. "Nutty Chip Squares." Recipe. Jean Paré's Favorites, Volume One, Edmonton Alberta: Company's Coming Publishing Limited, 1988. 208.

Kiss Me Chocolate Cookies

Valentine's Day is coming up - so what better way to show your sweetheart you love them than triple chocolate cookies with a kiss in the middle? These are what my mother made to show her compassion around this time of year, though my father and I tried to convince her these cookies were awful, and she shouldn't share them but instead give them all to us. It didn't work. She saw past our fibbing faces and tasted the chocolaty goodness of these easy-to-make, delightful-to-taste cookies. 

Kiss Me Chocolate Cookies
1/2 cup butter or hard margarine, softened
3/4 cup granulated (white) sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 Tablespoon milk
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose (plain) flour
1 cup semi-sweet chocolate chips
miniature chocolate kisses (approximately 48)

Preheat oven to 350◦F.
In a large bowl, cream together the butter, Beat in eggs and milk.
Stir in cocoa, baking soda, and salt, then gradually stir in flour until well blended. Stir in chocolate chips. 
Roll dough into one inch balls. Place a few inches apart on prepared cookie sheets.
Bake for about ten minutes until set. Immediately press a kiss in the middle of each cookie and allow to cool.

Deceptive Deep Dish Cookie Pie

This is not exactly another protein bar recipe, but I am sure it could modified into one. However, this is a high-protein, chocolaty and delicious version of a deep dish chocolate chip cookie pie, thanks to the addition of beans and oats. I know right, a healthy deep dish chocolate chip cookie pie? Isn't that an oxymoron? Not in this case; not only is this pie healthy and delicious, it also happens to be vegan and gluten free. 

Deceptive Deep Dish Cookie Pie 
1 can white beans
1 cup quick oats (gluten free if needed)
1 1/2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
3 Tablespoons oil
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350◦F. Grease a 9-inch round springform pan.
Blend all ingredients except for the chocolate chips in a food processor until really smooth. Stir in the chocolate chips by hand. Pour into prepared pan. Bake for 35-45 minutes, until just set. You may want to cover the top with foil if it becomes too brown. Delicious hot or cooled - just try to let it sit ten minutes so it cuts neater (I so did not do this - hypocrite, I know). 

I made this recipe exactly according to the original for my first trial, as I was a little nervous as to how it would turn out or how others would perceive it. In other words, I didn't want it to taste 'healthy'. My mother wasn't a huge fan - she didn't care for the texture, but she saw what I put in it. I think I should have processed it a bit longer, but I didn't want to liquefy it (been there, done that) so I held off. Next time I may process just the beans alone for a bit first. My father enjoyed it and didn't know what was in it, but agreed the texture was slightly off, you can't really taste the beans and the yummy amount of chocolate chips helped mask it. 

Now that I know it works well, next time if I was making this recipe for myself or turning it into a protein bar I would make some changes to make it even healthier. The original recipes is from my favorite healthy dessert blog: http://chocolatecoveredkatie.com/.
- I would use old-fashioned oats instead of instant since they are ground in the recipe anyway.
- I would decrease the amount of sugar, and use dates instead. Some have had success with using stevia, but I don't have experience with that ingredient, and the effects of it are not well known.
- I would increase the applesauce and decrease the oil.
- I would use dark chocolate chips or chunks. 
- I may add some flax or wheat germ for more flavor and nutrition.
- I think I may have overbaked it a tad - it did still remain gooey and yummy, which isn't a concern considering there is no egg in it. But it was a little dark - covering it with foil may help. 

Marshmallow Reese Blondies

Marshmallow Reese Blondies
1/2 cup butter or hard margarine, softened
1/2 cup smooth peanut butter
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose (plain) flour
1 cup semi-sweet chocolate chips
1 cup candy-coated chocolates (or peanut butter flavored)
2 cups miniature marshmallows

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular pan. 
In a large bowl, beat together the butter and peanut butter. Cream in the sugar. Beat in the eggs and vanilla. Sir in the baking powder and salt, and 1/2 cup of the flour. Stir in another 1/2 cup flour, then the last of the flour until well blended. Stir in the chips and candies. 
Press half of the batter evenly in prepared pan. Sprinkle evenly with marshmallows. Carefully drop the remaining batter over top and try to spread as evenly as possible. It's fine if there are a few gaps. Bake for about 25 minutes until golden. 

These are some pretty sweet, pretty flavorful delicious cookie-like squares. The peanut butter flavor is not strong, but could be stronger if peanut butter candies are used. The marshmallow filling could be omitted as well, for some yummy peanut butter candy cookie bars. Milk chocolate chips would probably work well too. 

Chocolate Center Chip Cookies

These are chocolate chip cookies stepped up a notch. An extra chocolate chunk in the middle, that oozes out when warm makes these an extra special treat. You can use any type of chocolate in the center - milk, dark, or semi-sweet to match the chocolate chips. You can also make these into jumbo soft cookies, or just regular sized. This recipe calls for a much larger quantity of brown sugar than white sugar, which gives them a nice caramel flavor.

Chocolate Center Chip Cookies
1 cup butter or hard margarine, softened
1 1/4 cups packed brown sugar
1/2 cup granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose (plain) flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
24 one inch (for big cookies)
or 48 half inch chocolate pieces (for small cookies)

Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, beat the butter and sugars until light and fluffy. beat in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the chocolate chips. 

For big cookies: Use 2 Tablespoons of dough. Place a one inch chocolate piece in the center, and roll dough into a ball, completely enclosing the chocolate. Place cookies two inches apart on prepared baking sheets. Bake for 16-18 minutes.

For small cookies: Use 1 Tablespoon of dough. Place a half inch chocolate piece in the center, and roll dough into a ball, completely enclosing the chocolate. Place cookies one inch apart on prepared baking sheets. Bake for 12-15 minutes.

Bake cookies until just set, do not overbake. Allow them to stand on the cookie sheet for a few minutes before removing them if they are too soft. These cookies are best enjoyed warm, so the chocolate middles can ooze out of them. They can be reheated gently in the microwave for the same effect, or they are good cold too!

S'more Bars with Caramel Drizzle

S'more Bars with Caramel Drizzle
1/2 cup butter or hard margarine, melted
1 1/2 cups graham cracker crumbs
1 can (14 ounces/350mL) sweetened condensed milk
2 cups milk chocolate chips
2 1/2 cups miniature marshmallows
caramel sauce, to drizzle, optional
additional milk chocolate chips, chocolate sprinkles, or chopped chocolate, optional

Preheat oven to 350◦F. Melt the butter and pour it in a 9x13 inch rectangular baking pan, tilting to coat pan.
Sprinkle the graham crumbs over top and press down.
Pour the milk in an even layer over the crumbs.
Sprinkle the chocolate chips over evenly.
Sprinkle the marshmallows on top.
Bake for 30 minutes.
Remove from oven and drizzle with caramel sauce, then sprinkle on additional chocolate chips.

This is a really quick and easy recipe - no mixing bowl involved! They aren't exactly like s'more bars, but similar. I added the caramel drizzle on top for a little extra garnish and to make them a bit more special, but it is completely optional. You can use purchased or homemade, I will share my go-to recipe tomorrow. Be sure to cut these before refrigerating, as they will become pretty firm. They are probably better stored at room temperature, but can be refrigerated to firm up a bit after cutting. 

Applesauce Cereal Chip Muffins

Applesauce Cereal Chip Muffins
2 cups toasted oat "O" cereal, finely crushed
1 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup unsweetened applesauce
1 large egg
1/3 cup milk
3 Tablespoons oil
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 400◦F. Grease or line muffin cups.
In a large bowl, stir together the first six dry ingredients. Add remaining ingredients and mix until moistened. Divide among prepared cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. 

This is a really quick and easy muffin recipe, once you get the cereal crushed. I used multigrain cereal because that's what I had on hand, but plain will work too, and apple cinnamon would probably be really good! This is a different muffin recipe, the cereal adds a little texture, sort of like adding rolled oats to the batter would. The applesauce keeps the muffins moist, the cinnamon adds a touch of flavor, and the chocolate chips make them delicious! I came across the recipe online.

“Choco Chip-Applesauce Muffins.” https://lifemadedelicious.ca/Recipes/C/Choco-Chip-Applesauce-Muffins.aspxsc_lang=en&lcid=en&utm_source=110830_LMD_ENE_EN&utm_medium=email&utm_campaign=110830_LMD_ENE_EN. Life Made Delicious, n.d. Monday, April 8, 2013.

Buttercream Cookies

I hate wasting food. I often have a problem with buttercream. I am terrible at judging how much I will need to frost a cake or cupcakes, and usually I overestimate. A lot. Now there are a few things you can do with leftover buttercream. You can always whip up more cake, or cupcakes, or cookies and frost them, but that's a lot of sweets around. You can freeze the buttercream, either in that form or frosted onto a cake. But if you'd rather not, or are using buttercream that has already been frozen, there are a few other solutions, besides just eating it by the spoonful (though it is good!). If you happen to have some leftover cake as well, try making Cake Truffles (see October 29th, 2012). If not, try making Buttercream Cookies. That's right, I did some searching and found that buttercream can be used in cookies. It is just like skipping the first few steps of creaming the butter, sugar, and vanilla together, because that is essentially what buttercream is! These cookies are quick, easy, tasty, and a good way to avoid food waste.

Buttercream Cookies
1 cup (approximately) buttercream, at room temperature
1/4 cup unsweetened cocoa powder
1 large egg
1 cup all-purpose (plain) flour
1 teaspoon baking soda
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, rewhip the buttercream. Mix in the cocoa, adding the egg when it gets to dry to stir. Mix in the flour and baking soda, using your hands if necessary. Depending on the amount and consistency of your icing, you may need to add more flour or maybe even another egg. Stir in the chocolate chips.
Roll dough into one inch balls or drop by a spoon onto prepared baking sheets.
Bake for ten minutes. Let stand on cookie sheets at least five minutes before transferring.

Variations 

• The cocoa is optional. But using cocoa does allow you to disguise the icing color. Otherwise, you can just add extra flour and make vanilla cookies, and depending on what color icing you use, they could be really pretty!
• Use any type of leftover buttercream you have on hand. Chocolate would be especially good. You can leave out the cocoa in these or keep it to make them extra chocolaty and counter some of the sweetness. Try mocha, peanut butter, Nutella, whatever.
• Instead of chocolate chips, add nuts, coconut, raisins, candies, or a combination.
• I have not tried other icings, but cream cheese frosting, whipped frosting, and others may work as well.

These cookies are flatter and softer than most cookies, and the texture is a bit different, but certainly good! The cookies are sweet and delicious. I can taste a hint of buttercream, but maybe that's because I know it is in there. I used 1/2 cup chocolate chips, which may have been a bit too much, but it really makes the cookies chocolaty and delicious! My leftover buttercream was blue and green, but if you mix it in enough, you can't even tell.

Nutella Kissed Brownies

As long as Nutella continues to exist, I will continue to bake with it. It is delicious after all. I call these Nutella Kissed Brownies, because not only do they contain a 'kiss' of Nutella, along with the cocoa powder cocoa for an extra chocolate hit, I also used mini kisses chocolates instead of just chocolate chips. I made these brownies with my boyfriend; it is a good recipe to make together because one person can work on the chocolate mixture, while the other gets the remaining ingredients ready. These brownies are rich and very chocolaty and easy to do. It seems like a large amount of sugar, but it is just to counter the amount of cocoa, the brownies actually aren't overly sweet. If you really want a chocolate fix, frost with chocolate (or chocolate Nutella frosting).

Nutella Kissed Brownies
1 cup (two sticks) butter or hard margarine
2 1/4 cups granulated (sugar) 
1/2 cup Nutella (a little extra never hurt anyone)
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder, optional (I used instant coffee)
1 1/2 cups all-purpose (plain) flour
1 package (10 ounces, which is 1 1/4 cups, more or less, preferably more) milk chocolate mini kisses or chocolate chips or chunks

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
In a medium saucepan over medium heat, melt the butter completely. Stir in the sugar and cook for a minute or two, stirring constantly, do not boil. Remove from heat and stir in Nutella until smooth.

Meanwhile, in a large bowl, put all other ingredients except flour and chocolate  Pour butter mixture over and stir until well blended. Stir in flour and chocolate until just combined. Spread into prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes with just a few crumbs attached, and edges are set. 
These are delicious warm, but cool for at least 10 minutes for ease in cutting.

This recipe comes from another baking blog.
http://www.bunsinmyoven.com/2013/01/03/nutella-brownies/

Hot Chocolate Brownies

Hot Chocolate Brownies
1/2 cup butter or hard margarine, melted
1 1/3 cups milk chocolate chips, divided
3/4 cup granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cups all-purpose (white) flour
2 Tablespoons unsweetened cocoa powder
pinch salt
1 cup miniature marshmallows

Preheat oven to 350◦F. Line an 8x8 inch square pan with parchment paper.
In a large bowl, melt the butter and 1/3 cup chocolate chips. Let cool slightly. Stir in sugar, then eggs, one at a time, then vanilla. Stir in flour, cocoa, salt, and 2/3 cup chocolate chips. Spread batter in prepared pan. Bake for 20-25 minutes, or until brownies begin to show signs of pulling away from edges. 
Sprinkle with marshmallows and remaining 1/3 cup chocolate chips. Bake for 5 more minutes. 

These are absolutely delicious warm but very messy. Though I stress that most squares, especially fudgey brownies, taste best at room temperature you may wish to refrigerate these to firm up so they are a bit less messy, especially in warmer whether. These are named as so because they are very chocolaty, warm, and are topped with marshmallows - just like a cup of hot chocolate! 

 "Hot Chocolate Brownies.” http://www.robinhood.ca/recipedetails.aspx?rid=4654 . RobinHood, n.d. Monday, February 25, 2013.