These cosmic brownie cookies are a fudgy brownie cookie topped with chocolate ganache and rainbow candies. This is easy to make, no chill recipe is done by hand. A copycat version of Little Debbies Cosmic Brownies in cookie form. Why You’ll Love Them Brownie cookie …
Oreo red velvet cookies are chewy and tasty red velvet cookie full of crushed oreos and white chocolate chips. Best of all the recipe is easy to make and requires no chilling. WHY YOU’LL LOVE THEM Perfect texture. They have a chewy centre with slightly crispy …
Red velvet brownie bites are fudgy bite sized brownies that are full of white chocolate chips. This easy recipe creates perfect brownies, with a shiny top, and full of red velvet flavour.
I love red velvet and I love bite sized brownies so naturally I had to make them together. These mini treats are so good and easy to make! They are definitely a must try for red velvet lovers.
Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.
Perfect brownie texture. This recipe makes decadent chewy brownies with a fudgy centre.
Shiny crackle top. These brownies are perfect and have the shiny crinkle crust on top.
No vinegar. This recipe uses buttermilk instead of vinegar to give the brownies that classic red velvet taste without being over powering.
White chocolate chips. These red velvet brownie bites are full of white chocolate chips. The white chocolate goes perfectly with the red velvet flavour.
Start by preheating your oven to 350F and grease a mini muffin pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vigorously mix 5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top. Mix in the vanilla and buttermilk, and food colouring.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips.
Scoop 1.5 tablespoons worth of batter into each mini muffin tin. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.
Cook brownies for 12-13 minutes or until they have puffed up and the tops are shiny. You don’t want to over bake.
Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.
These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to 4 days after baking.
Yes, you can omit the buttermilk if you don’t have it. Traditionally red velvet is made with vinegar but I prefer buttermilk because it’s not so overpowering. You can leave the buttermilk out, it just wont have that classic red velvet taste. I have left it out and they are still delicious!
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier brownie and that perfect shiny crackle top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
If you make these red velvet brownie bites please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Oreo chocolate chip cookies are the ultimate cookie. A chewy cookie full of crushed oreos and chocolate chips. Best of all the recipe is easy to make and requires no chilling. WHY YOU’LL LOVE THEM Perfect texture. They have a chewy centre with slightly crispy edges. …
Homemade cosmic brownies are better than store bought! Chewy brownies, topped with fudgy chocolate ganache, and candied chocolate chips. This copycat cosmic brownies recipe is also easy to make! A delicious and nostalgic treat, that I’m sure you’ll love! WHY YOU’LL LOVE THEM Perfect texture. These …
Strawberry streusel muffins are moist, easy to make, and delicious. A fluffy muffin filled with strawberries and topped with a crumb topping.
Muffins topped with a streusel topping are my favourite! These muffins are perfect for spring and summer baking. They’re not overly sweet and make a great option for a snack or breakfast.
Streusel topping. These muffins are topped with a sweet and buttery streusel topping, which adds a little crunch.
Easy to make. This recipe comes together very easily and is all done by hand.
Moist. The muffin itself is soft, moist, and fluffy. The perfect muffin texture!
Start by preheating your oven to 425 F and lining your muffin pan with 9 liners.
In a large bowl whisk together flour, white sugar, baking powder, and salt. Set 1/2 C of the chopped strawberries aside and mix remaining berries into the bowl.
Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.
In a medium size bowl whisk together flour, sugar, and cinnamon. Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture.
Fill muff tins till almost full and top with the reserved strawberries.
Add the crumb topping to each of the muffins.
Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Let muffins cool fully before enjoying.
These muffins are best eaten on the day you bake them. After that the crumb topping becomes moist and no longer crunchy. You can store these muffins at room temperature for up to three days.
Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
Beaten egg means an egg that is already mixed up. To do this crack an egg in a bowl and whisk together till broken down. Doing this means you have to mix the batter less, which leads to a more moist muffin.
If you make these strawberry streusel muffins please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Magic cookie bar cookies have all the flavours of a magic bar but in cookie form. These chewy, no chill cookies are full of chocolate chips, coconut, pecans, graham cracker crumbs, and sweetened condensed milk. Together they all form an amazing magic chocolate chip cookie! …
Easy chewy Easter sugar cookies require no chill time, use simple ingredients, and come together so easily. Best of all they tastes amazing and look gorgeous topped with Easter coloured sprinkles! Sometimes you don’t have time to make elaborate Easter cookies, these are just as …
Oreo magic cookie bars are made up of oreo baking crumbs, sweetened condensed milk, coconut, chocolate, and oreo pieces. They’re a fun twist on the classic magic cookie bars. Best of all, these cookie and cream flavoured bars are so easy to make!
Cookies and cream flavour. I love how these bars are a fun twist on the classic magic bar. The oreos give them an amazing cookies and cream flavour.
Easy to make. This bar recipe is so easy to make. You simply layer all the ingredients in a pan and bake.
Amazing texture. The mixture of coconut and sweetened condensed milk give these bars a great chewy texture, plus all the added crunch of the oreos.
Preheat oven to 350 F and line a 9×13 baking pan with parchment paper.
In a bowl mix together oreo baking crumbs and melted butter. Pour the crumb mixture into the baking pan. Using a spatula evenly spread and press down the crumbs to make a crust.
Pour the sweetened condensed milk on top. Gently use a spatula to spread evenly.
Evenly sprinkle the coconut on top.
Sprinkle the chocolate chips on top of the coconut. Lastly, add the quartered pieces of oreos on top. Gently press everything down.
Bake for 25 minutes or until the edges are golden brown. Let bars fully cool before slicing. I like to pop mine in the fridge for an hour or two.
These bars should be stored in an airtight container at room temperature, they keep well up to 4 days.
They are a chocolate cookie baking crumb made by Oreo with Oreo cookies. If you can not find these you can use chocolate baking crumbs. They should be found in your baking isle at the grocery store by the graham cracker crumbs.
Yes, this is an important step. If you cut them while they’re warm the bars will fall apart.
No, the coconut binds the bar together and has to be used. These bars do not have an over powering coconut flavour though.
If you make these Oreo magic cookie bars please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Oreo cheesecake bars are rich, creamy, and full of oreos. These easy to make cheesecake bars are perfect for cookies and cream lovers. A creamy cheesecake packed full of crushed oreos with a oreo crumb crust. I love baking with oreos so naturally I had …