Submitted by Eileen Hundt 
 

When I tasted these brownies I knew they were just perfect for me/ Of course, that was because they consisted of two of my favorite things! They are super thick, fudgey, moist, brownies topped with an eggless cookie dough and cute mini chocolate chips and mini M&M's. They are easy enough for kids to make! I think they taste best cold out of the fridge. Give them a try...I dare you! 
 

Brownies

1 box of brownie mix for a 13x9-inch baking pan plus ingredients called for on the box or your favorite brownie recipe (for thicker brownies use a 9x9-inch baking dish)
 

Cookie Dough

• 1 1/2 sticks butter, softened
• ¾ C. brown sugar
• 1/3 C. sugar
• 4 1/2 Tbsp. milk
• 1 1/2 C. flour
• 1/2 teaspoon vanilla
• 3/4 C. mini M&M's
• 3/4 C. mini chocolate chips 

Prepare the brownies according to the package directions. Let them cool completely. Next, combine the butter and sugars and beat with an electric mixer until light and fluffy. Add in the milk, flour, and vanilla and beat until well combined. Then stir in the mini chocolate chips and M&M's. Spread the cookie dough on the cooled brownies. Chill the brownies until the cookie dough is firm. Serve. YUM!

Submitted by Linda Hundt 
 

These are super easy and fun for kids to make themselves. They make great after-school snacks. Recipe makes individual servings.

• 1 Tbsp. + 1 tsp. peanut butter
• 1 Tbsp. + 1 tsp. powdered milk
• 1 Tbsp. + 1 tsp. powdered sugar
• 1 Tbsp. + 1 tsp. corn syrup
• 1 Tbsp. mini chocolate chips
• 1 Tbsp. graham cracker crumbs 

Glaze

• 1 Tbsp. mini chocolate chips
• ½ tsp. butter 

Mix together peanut butter, powdered milk, and powdered sugar. Add corn syrup and mini chocolate chips. Shape mixture into a log and roll in graham cracker crumbs.
 

Melt chocolate and butter in the microwave until just melted. (Watch it so it doesn’t burn) Drizzle it over the log. Place on waxed paper or foil and refrigerate until chilled… then enjoy!

From Martha Dixon’s Copper Kettle Cookbook
 

These brownies were made regularly and served for lunch and coffee breaks at WJIM TV. They are easy to make and delicious!

• 1/3 C. butter
• 1 C. brown sugar
• 1 egg
• ¼ tsp. salt
• ¾. C sifted flour
• 1 tsp. baking power
• ½ tsp. vanilla
• ½ C. coconut
• 1 6-ounce package of chocolate chips
• ½ C. chopped nuts

Melt butter and cool. Add sugar, egg, salt, flour, baking powder, and vanilla. Blend the above ingredients, then add coconut, chocolate chips, and nuts. Spread in a greased 8” or9” square pan. Bake for 25 minutes at 350 degrees.