#yummydesserts

Indulge in the ultimate combination of peanut butter and chocolate with these super thick and chewy cookie bars. Each bite is loaded with chunks of chocolate and the rich flavor of peanut butter, making them a decadent treat for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 cups chocolate chunks or chips.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Melted butter, peanut butter, brown sugar, and granulated sugar should all be mixed together well in a large bowl. Every time you add an egg, beat it in. Then, add the vanilla extract and mix it in until it's smooth. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined. Add chocolate chunks or chips and mix them in until they are spread out evenly in the dough. Fill the baking pan with dough and spread it out evenly. It's done when the edges are golden brown and a toothpick stuck in the middle comes out clean or with a few wet crumbs on it. Let it cool all the way in the pan before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful blend of brownies and cookies in one mouthwatering treat are Super Easy Brookies. They are ideal for quickly and easily sating your chocolate cravings.

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 cup semi-sweet chocolate chips.

Instructions: Grease a baking dish and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Brown sugar, granulated sugar, and softened butter should all be combined in a mixing bowl. Beat until smooth and creamy. To the mixture, add the egg and vanilla extract. Blend until thoroughly blended. Mix the baking soda and flour in a different bowl. This dry mixture should be added to the wet ingredients gradually and mixed until a dough forms. Add the semi-sweet chocolate chips and mix well. Fill the baking dish with the brownie mix and spread it evenly. Flatten a little bit the cookie dough into small portions. Leaving some space between each, place them on top of the brownie mixture in the baking dish. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, in a preheated oven. Before slicing the Brookies into squares and serving, let them cool.

Prep Time: 15 minutes

Cook Time: 25 minutes

These delightful Lemon Cupcakes with Raspberry Buttercream are the perfect combination of tangy and sweet. The lemon-infused cupcakes are moist and zesty, while the raspberry buttercream adds a burst of fruity goodness. They're a lovely treat for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup whole milk. 1/2 tsp vanilla extract. 1/2 cup fresh raspberries for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the lemon juice and zest and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the vanilla extract and mix well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Once the cupcakes are completely cool, use your favorite buttercream frosting recipe to make the raspberry buttercream. For color and flavor, add fresh raspberries. As needed, change the consistency. You can use a piping bag or a spatula to frost the cupcakes after they have cooled. Add a fresh raspberry to the top of each cupcake to give them an extra flavor boost. Enjoy your Raspberry Buttercream Lemon Cupcakes that you made yourself!

Prep Time: 20 minutes

Cook Time: 20 minutes