EZ PEZEE's

{Brownies & Cookies}

A new friend from grad school told me about the MOST AMAZING brownies her mother-in-law makes. I told her if she got the recipe I would bake them...it turns out these brownies are the easiest brownies you'll ever make and with one simple addition you can serve what people will think are Gourmet Brownies or Symphony Brownies as I call them:-) Thx to Summer's MIL.

Symphony Brownies

Recipe Courtesy of Summer’s MIL, Trace

Ingredients

            1 (18.25 ounce) package Pillsbury brownie mix (follow directions on box)

            2 Symphony Bars

          


Directions

1.    Prepare Pillsbury Chocolate Fudge brownie mix

 (as directed on box) 

2.   2-3 Symphony bars with toffee 

(depending on what size you use. I used Theater Sized) 

For thicker brownies:

Fill a 8X8 baking pan half way with prepared brownie batter. Then, lay Symphony Bars vertically along pan. Finally, cover bars with remaining batter. 

Bake according to directions. Cool completely! Then, cut and enjoy.  

For thinner brownies:

Fill a 13X9 pan a little less than half with batter. Then, add Symphony bars to middle. Finally, cover bars with remaining batter. Do not worry if the mix does not completely cover bars. The batter will rise and cover them. Also, you will get a cool grid made from the bars that will show on the surface of the brownies. Makes the brownies look artsy and easier to cut! This is what I inadvertently did. Bake according to directions (baking time should be less). Cool completely! Then, cut and enjoy.

EASY LEMON COOKIES

Ingredients

            1 (18.25 ounce) package lemon cake mix

            2 eggs

            1/3 cup vegetable oil

            1 teaspoon lemon extract

            1/3 cup confectioners' sugar for decoration

Directions

1.    Preheat oven to 375 degrees F (190 degrees C).

2.   Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. 
3. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.