Brownie Berry Pizza

1 box brownie mix
Butter and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Brownie Mix

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups white sugar
Mix ingredients together and place in a jar or container. When you are ready to make brownies add

1 cup melted butter
3 eggs
1 teaspoon vanilla
Mix until well combined. Grease a 9×13 pan. Spread batter evenly and bake at 350 for 22-25 minutes or until done.

Brownie Goody Bars

Source: Betty Crocker

Ingredients:
1 box your favorite brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting
1/2 cup salted peanuts, coarsely chopped (I didn't measure mine but could have used more)
2 cups Rice Krispies cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

Directions:
Heat oven to 350°F. Grease bottom only of 9-inch square pan (I used a 9 x 13 pan) with cooking spray. Make and bake brownies as directed on box. Cool completely.
Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
Refrigerate 1 hour or until set before cutting.

Smores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Ooey-Gooey Peanut-Butter Brownies

Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

MINT Brownies

2 c. butter – melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs – beaten

Combine above ingredients and mix well. Add the following to the mixture:

2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9″ x 13″ pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9″ x 13″ pans. Cool completely.

Mint frosting

4 c. powdered sugar
1/2 c. butter – melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

Blonde Brownies

3/4 cup butter, melted
2 cups brown sugar (I used dark brown)
3 eggs
1 tsp. vanilla
2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 package chocolate chips

*Mix melted butter and brown sugar. Add eggs and vanilla and mix well. Add dry ingredients, mixing just to combine. Stir in chocolate chips. Pour into a greased 9x13 baking pan and bake for 30 minutes at 350.

Buttermilk Brownies

Brownies:
2 cups sugar
2 cups flour
3 Tbsp. cocoa
1 cup cold water
1/2 cup butter
1/2 cup vegetable oil
1 tsp. baking soda
2 eggs
1/2 cup buttermilk

Sift sugar, flour and cocoa together in bowl. In sauce pan, bring water, butter and oil to boil. Pour over dry ingredients and beat until creamy. Add buttermilk, soda and eggs. Beat thoroughly. Bake in grease sheet cake pan for about 18 minutes at 400 degrees. Frost warm brownies with the following frosting.

Frosting:
1/2 cup butter
3 Tbsp. cocoa
1/3 cup buttermilk
4 cups powdered sugar
1/2 tsp. vanilla

Mix all ingredients together.

Peppermint Candy Cane Brownies

Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)

First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened.

Give those squares a rough chop so they'll be easier to melt.

Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:

Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat!!!

Strawberry Ice Cream Brownie Cup Cake

*Note: I overfilled my cupcake liners with batter, probably about 2-3 tablespoons of batter as compared to the 1 tablespoon recommended by the recipe. This meant I didn’t get as many cupcakes out of the batch but I did have a higher proportion of brownie to ice cream. I think either way would be delicious.


*Makes about 24 cupcakes

For the brownies:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
2 large eggs plus 1 egg yolk
1 1/8 cups sugar
1 teaspoon vanilla extract

For the ice cream:
1 quart strawberry ice cream, slightly softened

For the ganache:
1 cup mini semisweet chocolate chips
1/3 cup heavy cream

To garnish:
Fresh strawberry slices

To make the brownie bottoms, preheat the oven to 350 degrees F. Line two cupcake pans with foil liners. Combine the flour, baking powder and salt in a small bowl; stir together and set aside. In a heatproof bowl combine the butter and chocolate. Microwave on 50% power for one minute. Stir. Repeat until the chocolate and butter are melted and well combined (be careful not to overheat). Alternately, you can melt the chocolate and butter in a heatproof bowl over a pan of simmering water. In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract. Whisk to blend. Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

Scoop 1 tablespoon of batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes. Don’t overbake or the brownies will be dry. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until the cupcake liner is full. Return the cupcake pans to the freezer for 45 minutes to 1 hour.

To make the ganache, place the chocolate chips in a small bowl. Bring the cream to a simmer in a small saucepan. Pour the cream evenly over the chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If the ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once the ganache is thick but still pourable, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired. Return to the freezer.

Remove the cupcakes from the freezer about 10 minutes before serving. (I removed the liners for the pictures and for our own purposes but you can leave the liners on if serving to guests.)

Peanut Butter Truffle Brownies

Brownie Base:
1 box (9x13 size) Brownie Mix
Water, vegetable oil and eggs as called for on brownie mix box

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 tsp. milk

Topping:
1 cup semisweet chocolate chips
1/4 cup butter

--Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with cooking spray or shortening. (Optional: for easier cutting, line the pan with foil, then grease foil on bottom only of pan.) In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Pretzel Crusted Caramel and Chocolate Brownie Cups

1 German Chocolate Cake Mix
1 egg
1/2 cup butter
Chocolate chips, saved until the end

Pretzel Crumble:
1/4 cup butter, melted
2 Tbsp. brown sugar
1 cup crushed pretzels

Caramel:
1/3 bag of caramels
1 cup (or more to desired consistency) milk

--In a large bowl, mix together the cake mix, egg, and butter until smooth. Scoop batter 2/3 full into a muffin tin sprayed with non-stick spray (I used a mini muffin tin). In a separate bowl, mix together the ingredients for the Pretzel Crumble. Scoop 1 Tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Meanwhile, melt and stir the caramels with 1 cup (or more) milk until creamy and soft. Immediately after taking the brownie cups out of the oven, pour caramel over the cups, and then sprinkle with chocolate chips.

Chocolate Caramel Brownies

1 German chocolate cake mix
1/2 c. evaporated milk
1/3 c. evaporated milk
1 cube butter=1/2 cup (melted)
1 package Kraft Caramels
6 oz chocolate chips

Melt caramels and 1/2 c. evaporated milk slowly in microwave. Microwave for 30 seconds then stir. Continue doing this until caramels are melted. Mix cake mix, 1/3 c. evaporated milk, and butter together in mixing bowl. Put 1/2 of cake mixture into 9 x 13 glass dish. (press to cover out the bottom of the pan) Bake for 6-10 minutes at 350 degrees. Sprinkle chocolate chips on hot cake. Pour caramel over chocolate chips. Drop chunks of remaining cake mixture on caramel. Bake for 10-15 minutes at 350 degrees. Regular done-ness test will not work on these because of the caramel.

Note: I sometimes leave out the chocolate chips.

Caramel Brownies

from Sister's Cafe

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

Low Fat Ice Cream Brownie Pie

from Cheat Day Cafe

Ingredients:

1 boxed low fat brownie mix
1 half gallon of 1/2 fat ice cream (I like Edy's or Dryers)
hot fudge or chocolate syrup

Directions:

1.Make brownies according to package.

2. Spray springform pan or just use a 9x13 or 8x8 dish. Add brownie batter and bake according to box direction. Let cool completely in pan.

3. Let ice cream sit on counter for 10 minutes or so to soften. Spoon ice cream onto cooked brownie. Use a knife to loosen edge of brownie from around the springform pan.

4. Drizzle fudge or chocolate sauce on top. Place in freezer for at least 4 hours.

5. Open springform pan and cut. Use thin spatula to lift servings.

Speedy Brownies

2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
whatever topping you want, you'll need around 1/2 cup to 1 cup (mini Reese's Pieces, peanut butter chips, chocolate chips, nuts, etc)


In a large bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. baking pan.(I line mine with foil then grease the foil for easy removal from the pan) Sprinkle with desired topping.
Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Easiest Brownies in the World

Easiest Brownies in the World
1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cookie Dough Topped Brownies

from Kitchen Cafe

Brownie Layer:
1 12-ounce bag milk chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup milk chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.

Brownies for a Crowd

from Sister's Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

(cookie sheet size)
Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes to thick I just add a bit more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Chocolate Mint Brownie Cookies

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.