33 Amazing Recipes For Homemade Brownies – The Scrumptious Brownies Recipe Collection

The Brownie Recipe and Dessert Recipes Collection

By Pamela Kazmierczak

Copyright Information:

All rights reserved. No part of this book may be used, reproduced or transmitted in any form or by any means without the express written permission of the author.

Copyright March 2013 by Pamela Kazmierczak

Introduction

Thank You For Downloading This Cookbook

Black and White Brownie Layers

Black and White Brownie Layers

Brownie Sandwiches

Brownie Truffles

Caramel-Chocolate Layered Brownies

Choco-Caramel Brownies

Chocolate Brownies with Colored Candy Sprinkles

Chocolate Brownies with White Chocolate Morsels

Chocolate Coated Brownies

Chocolate Chip Blondies

Chocolate Frosted Chocolate Brownies

Chocolate Frosted Rocky Road Brownies

Chocolate Sprinkled Brownies

Chocolate-Butterscotch Layered Brownies

Chocolate-Cheesecake Swirl Brownies

Cocoa Brownies

Cream-Frosted Ripple Brownies

Dark Chocolate Brownies

Double Chocolate and Mallow Brownies

English Brownies

Frosted Peanut Butter Brownies

Glazed Brownies with Cookie Dough Topping

Layered Brownies

Macadamia and Walnut Brownies

Mango-Cheesecake Brownies

Mint-Topped Brownies

Nuts and White Chocolate Brownies

Peanut Butter and Nuts Brownies

Peanut Butter Candy Brownies

Peanut Butter-Oat Brownie Bites

Pecan and Chocolate-Chip Brownies

Peppermint Brownies

Rocky Road Brownies

Sugar Frosted Blondies

Author Page

One Last Thing:

Introduction

Welcome to the second volume of the Brownie Recipe and Dessert Recipes Collection! I hope you enjoy all of the recipes you will discover inside this book.

Brownies are a fabulously easy and delicious dessert, one which both children and adults enjoy. Learn how to make many different brownie recipes from scratch and enjoy the different variations of this simple dessert today.

I hope you find some great new recipes to try out and love! Thanks for downloading this book!

Disclaimer:

For the most part, I try to make all trademarked items listed in generic terms, but sometimes in baking trademarked items are used, I do not own these trademarks and the owners do not endorse this book. All trademarks and copyrights are property of their owners. This book was not written in conjunction with any third party companies.

Thank You For Downloading This Cookbook

I have been publishing cookbooks on Amazon for awhile now – want to see other books I have published? Check out my Author Page.

After awhile I wanted to do something to thank all of my loyal customers, whether it is people who spent money on my books or downloaded them during a promotion.

I decided to create a website with brand new recipes and let all my customers know about it, so they could get one or two new free recipes from me everyday! Please visit my Website Life Food Happiness to check out my other recipes! I hope you enjoy them!

Of course, I always want to do things to make my customers happy. So I decided that on my website I would also publish a daily post on which of my cookbooks on Amazon are free that day! So if you are thinking of downloading a cookbook but not sure which one to try and you enjoy my recipes, you might want to know more about my -inch pan with baking paper. batter into prepared panutusfree kindle cookbooks.

Be sure to check out my website and bookmark it. Feel free to leave comments and let me know what you think!

Finally – If you do enjoy this cookbook, I would appreciate it if you could go back to Amazon and leave me a review! I am always looking for input on how to improve my current cookbooks and what people do like, so I can keep that in mind when creating future cookbooks!

Thank You So Much For Downloading This Book!

Pamela Kazmierczak

Black and White Brownie Layers

Ingredients:

Brownie:

½ cup all-purpose flour

1-1/4 cups dark cocoa powder

½ teaspoon kosher salt

4 large eggs

1 cup white sugar

1 cup brown sugar

1 cup butter, melted

2 cups low-fat yogurt

1 tablespoon vanilla extract

½ cup pecans, toasted and chopped

½ cup pistachios, toasted and chopped

Topping:

5 tablespoons reserved brownie mixture

1/3 cup sugar

3 eggs

¼ cup all-purpose flour

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F. Line a 9-inch square pan with baking paper and lightly coat with cooking spray. Set aside.

Brownie:

Sift together flour, baking powder and salt. Set aside.

Whisk eggs on medium speed until thick and frothy. Beat in white and brown sugar until mixture is fluffy. Beat in melted butter, yogurt and vanilla. Gradually sift dry ingredients onto beaten mixture, whisking well after each addition. Reserve 5 tablespoons of batter and set aside. Fold chopped nuts into remaining batter and spread evenly into prepared pan. Set aside.

Topping:

Combine sugar, eggs, flour and vanilla. Beat well until thoroughly blended. Pour over chocolate batter. Carefully spoon reserved chocolate batter on top of light-colored topping and swirl with a knife or skewer, creating a marbled design.

Bake brownie for 40 to 45 minutes or until tester inserted comes out clean. Cool brownie in pan over wire rack. When completely cooled, turn out onto a board and cut into squares.

Makes 12 servings.

Serving Suggestion:

Sprinkle top with more nuts or chocolate chips before baking. You may also dust top with confectioners’ sugar, if desired.

Brownie Sandwiches

Ingredients:

Brownie:

½ cup butter, softened

½ cup cocoa powder

2 large eggs

1 cup sugar

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 teaspoons vanilla

1 cup hazelnuts, finely chopped

Cream Filling:

3 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 teaspoons vanilla

1-1/2 cups confectioners' sugar, sifted

Chocolate Glaze:

¼ cup dark brown sugar, packed

2 tablespoons water

½ cup semisweet chocolate chips

½ cup almonds, toasted and slivered (for topping)

Directions:

Preheat oven to 350°F. Lightly butter a 15x10-inch jellyroll pan and line with foil, allowing foil to extend over the side of pan. Butter foil and dust with flour. Set aside.

Brownie:

Melt butter in a large pan over low heat. Remove from heat and whisk in cocoa powder until smooth. Set aside.

Beat eggs  in a separate bowl until frothy. Beat in sugar until thick and fluffy. Combine flour, baking powder and salt. Whisk into egg mixture and beat until combined. Whisk in cocoa mixture and vanilla. Fold in nuts.

Bake for 13 to 15 minutes. Cool completely in pan.

Cream Filling:

½ cup + 2 tablespoons

Beat cream cheese until fluffy. Beat in butter and vanilla. Gradually beat in confectioners’ sugar, beating continuously until creamy and smooth. Set aside. Chill, if desired.

Chocolate Glaze:

Combine dark brown sugar and water in a pan. Allow to dissolve, stirring constantly. Remove from heat. Whisk in chocolate chips until melted.

Turn brownie out on a board and peel off foil. Cut in half crosswise. Spread all of Cream Filling on one half of brownie and cover with other half. Spread Chocolate Glaze evenly over brownie and Sprinkle with almond slivers. Chill until ready to serve.

Makes 12 sandwiches.

Serving Suggestion:

You may replace Cream Filling with your favorite cake filling recipe or use slightly heated fruit jam or preserve as filling.

Brownie Truffles

Ingredients:

Brownie Balls:

1 package (19.5 ounces) chocolate fudge brownie mix

8 ounces semisweet baking chocolate, broken to small pieces

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon butter

Toppings:

finely chopped nuts

candy sprinkles

white chocolate, melted

cake frosting or royal icing

confectioners' sugar

coconut flakes

Directions:

Preheat oven to 350°F. Prepare and bake brownie mix as per package instructions. Cool slightly. Once cool enough to handle, use a melon baller or spoon to scoop out a portion of the brownie in pan. Shape into 1 to 1-1/2-inch balls. Allow to cool completely.

Combine chocolate pieces and condensed milk in a pan and cook over low heat, stirring constantly until melted. Remove from heat. Whisk in vanilla and butter until smooth.

While melted chocolate is still hot, skewer each brownie ball with a toothpick and dip into melted chocolate mixture. Allow excess to drip off. Arrange coated pieces on dish or cookie sheet line with waxed paper. Coat with your choice of topping and chill until fully set.

Makes about 30 balls.

Serving Suggestion:

Do not remove toothpicks from balls, turning truffles into brownie pops. Or, place truffles into decorative paper and arrange in gift boxes. Give away as gifts.

Caramel-Chocolate Layered Brownies

Ingredients:

Caramel Layer:

¼ cup butter, softened

½ cup caramels, chopped

½ cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

¾ cups all-purpose flour

1/8 teaspoon salt

½ cup hazelnuts, toasted and chopped

Chocolate Layer:

¼ cup butter, softened

1 ounce dark chocolate, chopped

½ cup sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon vanilla extract

1/3 cup all-purpose flour

2 tablespoons powdered baking cocoa

pinch of salt

½ cup walnuts, toasted and finely chopped

Caramel Icing:

3 tablespoons butter

½ cup + 2 tablespoons brown sugar, packed

2 to 3 tablespoons milk, or as needed

1-1/4 to 1-1/2 cups confectioners' sugar

Directions:

Preheat oven to 350°F. Butter a 13x9-inch pan and set aside.

Caramel Layer:

Combine butter and caramels in a heat-proof bowl and set over a pan of simmering water. Be sure not to let the bottom of bowl touch the water. Stir frequently until caramels are melted and mixture is smooth. Remove from heat. Whisk in sugar until completely dissolved. Cool slightly. Whisk in egg and vanilla.

Combine flour and salt. Gradually fold in to caramel mixture. Fold in chopped hazelnuts. Pour batter into prepared pan and set aside.

½ cup + 2 tablespoons5phe">Chocolate Layer:

Combine butter and dark chocolate in a heat-proof bowl and set over a pan of simmering water. Be sure not to let the bottom of bowl touch the water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat. Whisk in sugar until completely dissolved. Cool slightly. Whisk in egg and vanilla.

Combine flour, baking cocoa and salt. Sift over melted chocolate mixture and mix well. Fold in walnuts. Spoon over caramel layer and smoothen top.

Bake brownie for 30 to 35 minutes or until tested inserted comes out clean. Cool completely in pan on a wire rack.

Icing:

Place butter in a saucepan and cook over medium heat until melted. Whisk in sugar and milk, using only 2 tablespoons initially. Remove from heat. Set aside until just warm. Beat in 1 cup confectioner’s sugar until icing reaches spreading consistency. Add more milk or confectioner’s sugar to reach your desired icing consistency.

Spread icing over cold brownie. Allow icing to set before cutting. Chill frosted brownie, if desired.

Makes 12 servings.

Serving Suggestion:

Top a slice of brownie with a scoop of ice cream and serve with fresh berries on the side.

Choco-C in a pan over low heatUec

Ingredients:

¾ cup butter, diced

7 ounces dark chocolate, broken into small pieces

1 cup brown sugar, firmly packed

3 large eggs, beaten

2 teaspoons vanilla extract

1-2/3 cups all-purpose flour

7 ounces Jersey caramels, coarsely chopped

Directions:

Preheat oven to 350°F. Lightly butter an 8x10 baking pan and line with baking paper, allowing a portion of the paper to extend over the long sides. Set aside.

Combine butter and chocolate pieces in a large heat-proof bowl over a pan of simmering water, making sure not to let the bottom of bowl touch the water. Stir until completely melted. Remove from heat and stir in sugar, eggs, vanilla, flour and caramels. Mix until well blended.

Pour batter into prepared pan, spreading it to smoothen. Bake for 25 to 30 minutes or until firm and tester inserted comes out clean. Allow to cool in pan for 10 to 15 minutes, then turn out onto wire rack to cool completely. Cut into squares before serving.

Makes 12 to 16 squares.

Serving Suggestion:

You may sprinkle to of batter with finely chopped nuts before baking. Drizzle with warmed caramel sauce and whipped cream on the side before serving

Chocolate Brownies with Colored Candy Sprinkles">½ cup + 2 tablespoonsCy ">½ cup butter, softened

Ingredients:

½ cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

7 ounces dark chocolate, broken into small pieces

1 cup unsalted butter, softened

1-1/3 cups granulated sugar

3 large eggs

1 egg yolk

1.5 ounces dark chocolate, chopped

½ cup colored candy sprinkles

Directions:

Preheat oven to 350°F. Lightly butter a 9-inch square pan and line with baking paper. Set aside.

Sift together flour, cocoa powder and baking powder. Set aside.

Place 7 ounces dark chocolate in a heat-proof bowl and melt over a pan of simmering water, being careful not to let the bottom of bowl touch the water. Set aside.

Cream together butter and sugar over high speed until very light colored and fluffy. Adjust speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate until blended. Remove bowl from mixer and fold in sifted dry ingredients. Carefully stir in 1.5 ounces chopped chocolate and spread batter into prepared pan.

Bake for 20 minutes or until center is still slightly moist. Sprinkle top with colored candy sprinkles and bake for another 5 to 7 minutes or until tested inserted comes out with a few crumbs clinging to it.

Cool completely in pan. Chill, if desired, before cutting into squares.

Makes 12 squares.

Serving Suggestion:

You may add chopped nuts and mini">

Chocolate Brownies with White Chocolate Morsels

Ingredients:

1-3/4 cups butter

14 ounces dark chocolate, chopped

2 cups brown sugar

½ cup cocoa powder

2 teaspoons vanilla extract

6 large eggs, beaten

1-1/2 cups all-purpose flour

2 cups white chocolate chips

Directions:

Preheat oven to 320°F. Lightly butter a 13x9-inch pan and line with baking paper, allowing portion of paper to extend over the long sides of the pan. Side aside.

Combine butter and dark chocolate in a saucepan and melt over low heat. Set aside.

Place sugar, cocoa powder and vanilla in a bowl. Pour in melted chocolate and whisk until well blended. Whisk in beaten eggs. Gently fold in sifted flour and 1-1/2 cups white chocolate chips. Spread batter into prepared pan and top remaining ½ cup chips.

Bake for 45 to 50 minutes or until tester inserted comes with a few crumbs clinging on it. Cool completely in pan for at least 2 hours. Cut into squares before serving.

Makes 24 bars.

Serving Suggestion:

For a twist on your usual brownie bars, spoon batter into baking paper-lined muffin pans and bake for 35 to 40 minutes. Frost with your favorite cake frosting or icing before serving.

Chocolate Coated Brownies

Ingredients:

Brownie:

½ cup sugar

¼ cup butter, cubed

1-1/2 tablespoons water

¾ cup semisweet chocolate chips

1 teaspoon vanilla extract

2 small eggs

½ cup all-purpose flour

¼ teaspoon salt

1/8 teaspoon baking soda

½ cup dark chocolate chips

¼ cup hazelnuts, toasted and coarsely chopped

Chocolate Coating:

1-1/2 cups semisweet chocolate chips

1-1/2 tablespoons shortening

Directions:

Preheat oven to 325°F. Lightly butter a 9-in baking pan. Line with waxed paper. Set aside.

Brownie:

Combine sugar, butter and water in a saucepan. Allow to boil over medium heat. Remove from heat and transfer to a large bowl. Stir in and White Brownie Layers creamMr semisweet chocolate chips and vanilla and whisk until smooth. Cool for about 5 to 7 minutes. Beat in eggs.

Combine flour, salt and baking soda. Gradually whisk into melted chocolate mixture until moistened. Ford in dark chocolate chips and chopped nuts.

Spread evenly onto prepared pan and bake for 30 to 35 minutes or until tester inserted comes out with a few clinging crumbs. Cool completely in pan on a wire rack. Chill for 35 to 40 minutes or until firm. Turn out onto a board and cut into squares. Set aside.

Chocolate Coating:

Microwave semisweet chocolate chips and shortening in a bowl until melted, about 2 to 3 minutes. Stir until smooth. Skewer sliced brownies with a small fork and dip into melted chocolate until fully coated, allowing excess to drip off. Arrange on wax paper-lined cookie sheet. Sprinkle with candy sprinkles, coconut flakes, finely chopped nuts, or any other topping of your choice. Allow to set on room temperature, or refrigerate, if desired.

Makes about 24 bars.

Serving Suggestion:

Melt some white chocolate and drizzle over coated brownies, or use white chocolate as coating and drizzle with melted bittersweet chocolate.

Chocolate Chip Blondies

Ingredients:

2 cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 cup pecans, toasted and coarsely chopped

2/3 cup butter, melted

2 cups brown sugar, packed

2 large eggs, beaten

2 tablespoons vanilla extract

1-1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350°F. Butter a 13x9-inch baking pan. Set aside.

Sift flour and measure 2 cups. Combine with baking powder, baking soda and salt. Sift again. Sprinkle about ¼ cup sifted flour mixture over pecans, stir to coat. Set aside.

Whisk together hot melted butter and brown sugar until smooth. Cool slightly and whisk in eggs and vanilla. Gradually whisk in sifted dry ingredients, a little at a time, until well-blended. Fold in floured nuts. Spoon batter into prepared pan and spread evenly. Spread chocolate chips over batter, pressing slightly to bury chips into the batter.

Bake for 20 to 25 minutes or until tester inserted comes out clean. Cool completely in pan before cutting.

Makes 24 pieces.

Serving Suggestion:

Omit chocolate chip topping and coat each bar with mint-flavored melted white chocolate. Serve with mint ice cream or fresh berries.

Chocolate Frosted Chocolate Brownies

Ingredients:

Brownie:

½ cup butter, softened

½ cup + 2 tablespoons powdered cocoa

1-1/4 cups brown sugar, firmly packed

2 medium-size eggs, lightly beaten

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour, sifted

½ cup walnuts, toasted and finely chopped

½ cup white chocolate chips

Chocolate Frosting:

7 ounces milk chocolate, broken into small pieces

¼ cup light cream

Directions:

Preheat oven to 350°F. Butter an 8x10-inch baking pan and line with baking paper, extending paper over long sides of pan. Set aside.

Brownie:

Place butter and cocoa powder in a saucepan. Melt over low heat, stirring constantly. Whisk in brown sugar until smooth. Remove from heat and allow to cool slightly, about 2 minutes. Whisk in eggs and vanilla. Gradually whisk in sifted flour until blended. Fold in nuts and chocolate chips.

Spread batter into prepared pan, pressing on sides to even out. Bake for about 30 to 35 minutes or until just set. Cool completely in pan. Chill, if desired.

Chocolate Frosting:

Place milk chocolate chips and cream in a pan over low heat, stirring constantly until fully melted. Pour into a bowl and chill for about 20 minutes or until thick enough to spread.

Spread over top of brownie and chill for 10 to 15 minutes or until set. Cut brownie into bars and serve.

Makes 12 servings.

Serving Suggestion:

Serve with whipped cream and drizzle with warmed fruit preserve.

Chocolate Frosted Rocky Road Brownies

Ingredients:

Brownie:

½ cup butter, softened

1 cup white sugar

2 large eggs, lightly beaten

1 teaspoon vanilla

¾ cup all-purpose flour

3 tablespoons cocoa powder

1/8 teaspoon salt

1 cup pecans, toasted and chopped

2 cups mini marshmallows

Chocolate Icing:

1-1/2 cups confectioners' sugar

2 tablespoons cocoa powder

¼ cup butter, melted

1 tablespoon milk, or as needed

Directions:

Cool in pan on a wire rack.

Preheat oven to 320°F. Grease an 8x10-inch pan and set aside. Line with baking paper, allowing a portion to extend over the long sides of the pan. Set aside.

Brownie:

Cream together butter and sugar until thick and fluffy, scraping sides of bowl as needed. Beat in eggs one by one, beating well after each addition. Beat in vanilla.

Sift together flour, cocoa powder and salt. Gradually stir into creamed mixture until just moistened. Batter would be stiff. Fold in pecans and spoon into prepared pan. Use a wet spoon to evenly spread mixture.

Bake for 30 to 35 minutes or until done. Scatter marshmallows over top of brownie and return to oven for another 5 minutes or until mallows begin to melt.

Remove from oven and set aside.

Chocolate Icing:

Sift together confectioners’ sugar and cocoa powder in a bowl. Beat in melted butter and milk, then beat at medium speed until blended and icing is thin in consistency. Pipe or spread over hot brownie.

Allow brownie to cool completely in pan. Once cold, carefully lift brownie out of the pan using baking paper as “handles.” Place over a cutting board and slice.

Makes 12 to 16 pieces.

Serving Suggestion:

You may omit chocolate icing. Top with a scoop of vanilla ice cream and drizzle top with chocolate sauce or ice cream sauce.

¼ teaspoon baking powder

Chocolate Sprinkled Brownies

Ingredients:

Brownie:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup butter, melted

1 cup cocoa powder

1-1/2 cups white sugar

3 large eggs

2 teaspoons vanilla

1 cup chopped walnuts

Chocolate Icing:

½ cup butter

¼ cup milk

¼ cup cocoa

2-1/2 cups confectioners’ sugar

1 teaspoon vanilla

½ cup chocolate candy sprinkles

Directions:

Preheat oven to 350°F. Butter and flour a 13x9-inch pan and set aside.

Brownie:

Sift together flour, baking powder and salt. Set aside.

Beat together butter, cocoa, sugar, eggs and vanilla in a large bowl until well-blended. Fold in sifted dry ingredients until just moistened. Fold in chopped walnuts. Pour batter into prepared pan and bake for 30 to 35 minutes until brownie starts to pull away from sides of pan and tester inserted comes outand White Brownie Layersmrea

Chocolate Icing:

Combine butter and milk in a saucepan and cook over medium-low heat until butter is completely melted. Remove from heat. Whisk in cocoa powder and confectioners’ sugar until smooth. Whisk in vanilla. Allow to cool until icing thickens.

Spread over cooled brownie in pan and top with candy sprinkles. Chill until icing is set. Cut brownie into squares before serving.

Makes 20 to 24 squares.

Serving Suggestion:

You may also sprinkle top of brownie with finely chopped nuts before baking, if desired. Serve with ice cream or whipped cream.

Chocolate-Butterscotch Layered Brownies

Ingredients:

Chocolate Layer:

1/3 cup butter, melted

2 tablespoons cup powdered cocoa

1 large egg

¾ cup sugar

1/2 cup all-purpose flour

Pinch salt

½ cup walnuts, toasted and finely chopped

Butterscotch Layer:

Serving Suggestion:

1/3 cup butter, softened

1-/1/4 cups light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 cup all-purpose flour

1/8 teaspoon salt

½ cup walnuts, toasted and finely chopped

Frosting:

3 tablespoons butter, diced

1/3 cup brown sugar

2 tablespoons milk

1 to 1-1/4 cups confectioners' sugar

¼ cup semi-sweet chocolate chips

¼ cup butterscotch chips

2 teaspoons shortening

Directions:

Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. Set aside.

Chocolate Layer:

Whisk together butter and cocoa powder until smooth. Set aside.

Cream together egg and sugar in a large bowl until thick and fluffy. Whisk in cocoa and butter mixture.

Combine flour and salt. Gradually sift over creamed mixture and whisk until just combined. Fold in chopped walnuts. Spread into prepared pan, smoothening top as much as possible. Set aside.

Butterscotch Layer:

Cream together butter and light brown sugar until fluffy and light in color. Beat in egg and vanilla.

Combine flour and salt and sift over mixture, stirring until just blended. Fold in chopped nuts. Carefully spoon over chocolate layer in pan and smoothen.

Bake brownie for 30 to 35 minutes or until brownie begins to pull away from sides of pan and tested inserted comes out clean. Cool in pan on a wire rack.

½ cup + 2 tablespoons>

Frosting:

Combine butter, brown sugar and milk in a pan. Cook over medium heat and allow to boil for 2 minutes or until completely dissolved. Remove pan from heat and whisk in confectioners’ sugar, about ½ cup a time to avoid a still frosting. Spread over brownie in pan and allow to set slightly.

Combine chocolate chips, butterscotch chips and shortening in a heat-proof bowl over a pan of simmering water. Be sure not to let the bottom of bowl touch the water. Stir until completely melted. Drizzle over frosting while melted chips are still warm. Chill brownie, if desired.

Makes 12 servings.

Serving Suggestion:

Serve brownies with fresh berries or place in individual plates, pooling your favorite fruit coulis around it.

Chocolate-Cheesecake Swirl Brownies

Ingredients:

Brownie:

2 ounces dark chocolate, broken into small pieces

¼ cup unsalted butterCool in pan on a wire rack. 1/3 cup + 1 tablespoon light brown sugar

1 large egg, lightly beaten

¼ cup all-purpose flour

Cheesecake:

1 medium-size egg

½ cup cream cheese

2 tablespoons fine sugar

1 teaspoon vanilla extract

Directions:

Preheat oven to 325°F. Line an 8-inch pan with baking paper. Set aside.

Brownie:

Combine dark chocolate and butter in a pan over low heat. Stir until completely melted. Whisk in sugar until smooth. Remove from heat. Gradually whisk in beaten egg. Whisk in flour, little by little, until just combined.

Spread 2/3 of batter into prepared pan. Set aside.

Cheesecake:

Beat egg in a bowl until pale and thick. Beat in cream cheese, sugar and vanilla. Spread over batter. Spoon remaining 1/3 of chocolate batter over cheesecake layer in heaps and swirl using a knife or skewer.

Bake for 30 to 35 minutes or until center is just set. Allow to cool completely in pan before cutting into squares.

Makes 8 servings.

Serving Suggestion:

Drizzle with warmed fruit preserve before serving, or  serve in individual plates with fruit coulis pooled around brownie slice.

Cocoa Brownies

Ingredients:

½ cup butter

1 cup white sugar

1 teaspoon vanilla extract

1 large egg

¼ cup cocoa powder

1 cup all-purpose flour

Directions:

Preheat oven to 350°F. Butter a 9-inch pan and line with baking paper. Set aside.

Cream together and sugar on medium speed until fluffy and light. Use a spoon to mix in vanilla and egg until smooth. Stir in cocoa powder and flour. Mix until just moistened. Do not over mix.

Spread batter evenly into prepared pan. Bake for 30 to 35 minutes or until brownie springs back when lightly touched. Brownie would be thin.

Makes 8 servings.

Serving Suggestion:

Add finely chopped nuts or dried berries to batter before baking.

Cream-Frosted Ripple Brownies

Ingredients:

Brownie:

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 ounce unsweetened chocolate, melted

2 teaspoons vanilla extract

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup walnuts, toasted and chopped

Frosting:

5 tablespoons butter

1-1/2 cups confectioners' sugar

1 teaspoon vanilla extract

2 to 3 tablespoons heavy cream

Topping:

1 tablespoon butter

1 ounce unsweetened chocolate

1 tablespoon confectioners' sugar

Directions:

Preheat oven to 350°F. Butter and light flour a 9x10-inch pan and set aside.

Brownie:

Cream together butter and sugar until fluffy and ">½ cup + 2 tablespoons2Jy ">½ cup butter, softened Beat in eggs, one at a time, beating well after adding each. Beat in melted chocolate and vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture, blending well. Fold in chopped nuts.

Transfer batter into prepared pan and bake for 20 to 25 minutes or until tester inserted in the center comes out clean. Cool in pan on a wire rack.

Frosting:

Melt butter in a pan over low heat for 5 minutes or until golden brown. Pour into a bowl. Beat in confectioners’ sugar, vanilla and 2 tablespoons cream. Beat well until creamy. Add more cream, as needed. Spread over cooled brownie in pan. Chill, if desired, about 30 minutes to one hour, or until frosting is just set.

Topping:

Combine butter and chocolate in a heat-proof bowl and melt over a pan of simmering water. Stir until smooth. Stir in confectioners’ sugar until blended. Drizzle over frosting. Chill again, if desired.

Cut brownie into bars before serving.

Makes 24 servings.

Serving Suggestion:

Serve with fruit coulis on individual plates or top with a scoop of ice cream.

½ cup + 2 tablespoonssemisweet chocolateMMr ">Dark Chocolate Brownies

Ingredients:

2 ounces dark chocolate bars, broken into small pieces (preferably Toblerone Dark chocolate)

4 ounces unsalted butter, softened

2 tablespoons cocoa powder

2 medium-size eggs

½ cup sugar

½ teaspoon salt

2 teaspoons vanilla extract

½ cup all purpose

Directions:

Preheat oven to 350°F. Lightly grease an 8-inch baking pan and line with baking paper. Butter baking paper and top with foil, allowing a portion to extend out of the pan’s rim. Set aside.

Place chocolate and butter in a heat-proof bowl over a pan with simmering water. Do not let the bottom of pan touch the water. Stir every now and then until chocolate is melted. Whisk in cocoa until smooth.

Whisk together eggs, sugar, salt and vanilla until smooth. Whisk in melted chocolate until smooth. Fold in flour gradually. Do not over mix.

Spread batter into prepared pan and bake for 30 to 35 minutes or until tested inserted comes out clean. Cool completely in pan over wire rack before cutting.

Makes 12 servings.

Serving Suggestion:

Dust with confectioners’ sugar before serving, if desired.

½ cup + 2 tablespoons">

Double Chocolate and Mallow Brownies

Ingredients:

2 large eggs, slightly beaten

1 cup sugar

2/3 cup butter, melted

2 teaspoons vanilla

¾ cup all-purpose flour

3 tablespoons cocoa powder

¼ teaspoon baking powder

1/8 teaspoon salt

2 large Snickers bars, coarsely chopped

2 milk chocolate bars, finely chopped

Directions:

Preheat oven to 350°F. Butter a 9-inch pan and set aside.

Combine eggs, sugar, melted butter and vanilla in a bowl. Beat over medium  speed until smooth and creamy.

Combine flour, cocoa powder, baking powder and salt. Sift once. Gradually sift over creamed mixture until just combined. Fold in chopped Snickers.

Spread batter into prepared pan. Sprinkle top with milk chocolate pieces. Bake for 30 to 35 minutes or until tester inserted comes out clean. Cool completely in pan over wire rack before cutting into squares.

Makes 8 servings.

Serving Suggestion:

Drizzle top with melted white chocolate or frost with your favorite cream frosting before serving.

½ cup + 2 tablespoonsinto prepared panMMr >

English Brownies

Ingredients:

14 ounces dark chocolate, broken into small pieces

1-1/2 cups unsalted butter, softened

6 large eggs

2 large egg yolks

1-1/3 cups caster sugar

½ cup dark cocoa powder

¾ all-purpose flour

Directions:

Preheat oven to 350°F. Butter a 10-inch pan and line with baking paper. Set aside.

Combine dark chocolate and butter in a heat-proof bowl over a pan of simmering water. Do not let the bottom of bowl touch the water. Stir until smooth. Allow to cool until just warm.

Beat together whole eggs, egg yolks and sugar until light and creamy. Fold in the melted chocolate. Sift together cocoa and flour. Gradually sift over creamed mixture and fold in until just combined.

Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes or until sides begin to pull away from the sides of the pan. Cool completely in pan before cutting.

Makes 12 servings.

Serving Suggestion:

Serve with dollops of whipped cream or slightly softened ice cream. You may add fresh berries on the side.

½ cup + 2 tablespoonssmooth. y ">½ cup butter, softened

Frosted Peanut Butter Brownies

Ingredients:

Brownie:

1/3 cup butter

1/3 cup peanut butter

1/3 cup sugar

1/3 cup brown sugar

1 medium-sized egg

1/3 teaspoon vanilla

2/3 cup plain flour

1/3 teaspoon baking soda

a dash of salt

Frosting:

3 tablespoons butter

3 tablespoons milk

1-1/3 cups confectioners’ sugar

3 tablespoons peanut butter

1 teaspoon vanilla

Directions:

Preheat oven to 325°F. Butter a 9-inch pan. Set aside.

Brownie:

Cream together butter, peanut butter, sugar and brown sugar. Beat in eggs and vanilla until creamy. Combine flour, baking soda and salt. Sift over creamed mixture a little at a time. Stir until just combined.

½ cup + 2 tablespoons. MMr ">

Spread batter into prepared pan. Bake for 15 to 17 minutes or until brownie rises in pan. Spread frosting over hot brownie. Cool completely in pan before cutting into squares or bars.

Makes 8 to 10 servings.

Frosting:

Combine butter and milk in a pan. Allow to boil. Transfer into a bowl and beat with confectioners’ sugar until creamy. Beat in peanut butter and vanilla until smooth. Spread over brownie while still hot.

Chill brownie before cutting, if desired.

Serving Suggestion:

Serve brownie with scoops of ice cream on individual plates and drizzle with warm fruit coulis or caramel sauce.

Glazed Brownies with Cookie Dough Topping

Ingredients:

Brownie:

½ cup unsalted butter, softened

1.5 ounces unsweetened chocolate, broken into pieces

1 cup sugar

2 large eggs

1 teaspoon vanilla

1-1/4 cups flour

¼ teaspoon salt

1 teaspoon baking powder

½ cup + 2 tablespoonsciy ">½ cup butter, softened

Cookie Dough:

¼ cup unsalted butter, softened

¼ cup brown sugar, packed

2 tablespoons white sugar

1 tablespoon milk

1 teaspoon vanilla

½ cup all-purpose flour

Glaze:

1 cup dark chocolate chips

1 tablespoon unsalted butter

2 tablespoons confectioners' sugar

Directions:

Preheat oven to 350°F. Butter a 9x10-inch pan and set aside.

Cookie Dough:

Cream together butter, brown sugar and white sugar until fluffy. Beat in milk and vanilla until blended. Gradually fold in flour and mix until just combined. Cover bowl with plastic wrap or foil to prevent from drying out. Set aside.

Brownie:

Combine butter and chocolate in a large heat-proof bowl over a pan of simmering water. Remove from heat and whisk in sugar, eggs, and vanilla, mixing well after each added ingredient. Whisk in flour, salt and baking powder. Mix well until blended.

Spread batter into prepared pan and bake for 15 to 20 minutes. Remove from oven. Spread top with mixed cookie dough and bake for another 10 to 12 minutes or until cookie topping is golden. Place brownie pan over wire rack and cool completely.

Glaze:

Combine chocolate chips and butter in a heatproof bowl and melt ">½ cup + 2 tablespoons ounces dark chocolate, broken into small pieces

Makes 8 to 10 servings

Serving Suggestion:

Sprinkle glazed top with finely chopped nuts or candy sprinkles.

Layered Brownies

Ingredients:

Brownie:

2 ounces unsweetened chocolate, chopped

1/3 cup butter, softened

1 cups sugar

2 medium-sized eggs

1 teaspoon vanilla

½ cup all-purpose flour

½ cup walnuts, toasted and coarsely chopped

Peanut Butter Layer:

½ cup peanut butter

1-1/2 tablespoons butter, softened

1 teaspoon vanilla

¼ cup confectioners’ sugar

2 tablespoons milk

Frosting:

2 ounces semisweet chocolate

3 tablespoons butter

½ cup + 2 tablespoonssMMr >

Directions:

Preheat oven to 350°F. Butter a 9x9-inch pan and set aside.

Brownie:

Melt unsweetened chocolate and butter in a pan over low heat. Whisk until smooth, then pour into a heat-proof bowl. Beat in sugar until creamy. Beat in eggs, one at a time, mixing well after each addition. Beat in vanilla. Gradually mix in flour until just combined. Gently fold in chopped nuts. Pour batter into prepared pan and spread evenly.

Bake for 30 to 35 minutes or until set. Cool completely in pan over a wire rack.

Peanut Butter Layer:

Cream together peanut butter, butter, and vanilla until fluffy. Beat in confectioners’ sugar and milk until mixture is thick. Spread over brownie in pan. Chill, if desired.

Glaze:

Place chocolate and butter in a microwave-resistant bowl. Melt over high (100%) for 1 to 2 minutes until slightly melted. Stir and microwave for 30-second intervals until completely melted. Drizzle over Peanut Butter Layer in swirly designs, or spread like frosting. C

Cut brownie into bars or squares before serving.

Makes 12 servings.

Serving Suggestion:

None. This brownie is perfect to be eaten by itelf.

½ cup + 2 tablespoons pan and set aside.

Macadamia and Walnut Brownies

Ingredients:

½ cup butter, softened

3 ounces semisweet dark chocolate squares, coarsely chopped

3 ounces milk chocolate, coarsely chopped

½ cup dark brown sugar, firmly packed

2 tablespoons honey

2 large eggs, lightly beaten

1 cup all-purpose flour

1/3 cup macadamia nuts, toasted and chopped

1/3 cup walnuts, toasted and chopped

Directions:

Preheat oven to 350°F. Butter an 8-inch square pan and line with baking paper.

Place butter, semisweet chocolate and milk chocolate in pan over low heat. Stir until melted. Remove from heat. Transfer to a bowl and whisk in sugar and honey. Whisk in eggs until mixture is creamy. Sift flour and sprinkle a tablespoon or two over nuts. Stir the rest into chocolate mixture. Fold in floured nuts and spread batter into prepared pan.

Bake for 25 to 30 minutes or until brownie is firm and tester inserted comes out clean. Cool brownie in pan over a wire rack. Cut into squares before serving.

Makes 12 servings.

Serving Suggestion:

½ cup + 2 tablespoons33y ">½ cup butter, softened

Serve brownie with whipped cream or ice cream drizzled with chocolate sauce.

Mango-Cheesecake Brownies

Ingredients:

Brownie:

1 package (19.5 oz.) fudge brownie mix

½ cup corn oil

¼ cup water

2 large eggs

¾ cup walnuts, chopped

Cheesecake:

2 packages (8 ounces each) packages cream cheese, softened

1 can (14 oz.) sweetened condensed milk

2 large eggs

2 tablespoons fresh or canned mango juice

1 teaspoon vanilla extract

Topping:

2/3 cup mango preserve or jam, warmed, then cooled to room temperature

Directions:

">½ cup + 2 tablespoonse at a timeMMr

Preheat oven to 350°F. Butter a 13x9-inch pan. Set aside.

Brownie:

Combine fudge brownie mix, corn oil, water and eggs in a large bowl. Stir gently until just combined. Fold in chopped walnuts. Spread into prepared pan and bake for 20 minutes.

Cheesecake:

Beat cream cheese over medium speed until fluffy. Beat in condensed milk, eggs and mango juice until blended. Beat in vanilla.

Pour cheesecake mixture over half-baked brownie and spread evenly. Spoon mango preserve over cheesecake in heaps. Create swirls using a thin knife or a skewer.

Return pan to oven and bake for another 35 to 40 minutes or until cheesecake is set and top is slightly golden brown.

Cool completed in pan over wire rack before cutting.

Makes 16 to 18 servings.

Serving Suggestion:

Serve with vanilla ice cream drizzled with more warmed mango preserve or jam.

Mint-Topped Brownies

½ cup + 2 tablespoons dark cocoa powderIngredients:

Brownie:

1 cup unsalted butter, softened

4 ounces unsweetened chocolate, broken into small pieces

4 large eggs

2 cups sugar

1 cup all-purpose flour

1 teaspoon peppermint extract

1 tablespoon vanilla extract

½ teaspoon salt

¾ cup pecans, toasted and chopped

Mint Topping:

1 cup confectioners’ sugar, sifted

2 tablespoons unsalted butter, room temperature

1 tablespoon milk

¼ teaspoon peppermint extract

Chocolate Topping:

2 tablespoons unsalted butter, room temperature

4 ounces semisweet chocolate, chopped

Directions:

Preheat oven to 350°F. Butter a 10x12-inch pan. Set aside.

Brownies:

Combine butter and unsweetened chocolate in a saucepan. Place over low heat and stir until melted. Allow to cool slightly.

Beat eggs and sugar until light and fluffy. Beat in melted chocolate. Using a spoon, stir in flour, peppermint extract, vanilla and salt. Fold in chopped pecans.

Spread batter into prepared pan. Bake for 20 to 25 minutes or until tester inserted comes out with a few moist crumbs. Cool slightly in pan.

½ cup + 2 tablespoons">Place

Mint Topping:

Place confectioners’ sugar, butter, milk and peppermint extract in a bowl. Beat on medium speed until creamy and fluffy. Spread over warm brownie in pan. Chill for an hour.

Chocolate Topping:

Melt butter and chocolate in a bowl over simmering water. Allow to cool slightly. Drizzle over mint topping and spread throughout.

Cover brownie pan with foil or plastic wrap and chill until set, at least an hour, before slicing into squares.

Makes 12 servings.

Serving Suggestion:

Make chocolate topping ahead and cool to room temperature until thickened. Spoon over mint topping in heaps and use a thin skewer to swirl both toppings for effect. Chill until set.

Nuts and White Chocolate Brownies

Ingredients:

1-1/4 cups all-purpose flour

2/3 cup dark cocoa powder

2/3 cup unsalted butter

4 large eggs

1-1/3 cups caster sugar

½ cup macadamia nuts, coarsely chopped

½ cup pecans, coarsely½ cup + 2 tablespoons candy sprinklesMMr p>

½ cup white chocolate squares, broken into small pieces

Directions:

Preheat oven to 325°F. Grease a 9-inch pan and line with foil, allowing a portion to extend over the rims of the pan. Grease foil lining the sides and base of the pan. Set pan aside.

Sift together flour and cocoa powder. Set aside.

Melt butter over low heat and allow to cool.

Cream together eggs and sugar until light and creamy. Whisk in melted butter. Gradually whisk sifted mixture into creamed mixture until just combined. Fold in macadamia nuts, pecans and chocolate pieces into batter.

Spread dough into prepared pan and bake for 30 to 35 minutes or until tester inserted comes out clean. Allow brownie to cool in pan for 5 minutes, then lift out using extended portions of the foil.

Transfer brownie onto wire rack, peel off foil and allow to cool completely. Cut into squares.

Makes 12 to 16 squares.

Serving Suggestion:

Drizzle each brownie square with melted white chocolate for effect.

Peanut Butter and Nuts Brownies">½ cup + 2 tablespoonsayMMr

Ingredients:

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

½ cup butter, diced

3 ounces semisweet chocolate, chopped

1.5 ounces unsweetened chocolate, chopped

¾ cups granulated sugar

3 tablespoons dark brown sugar, packed

2 teaspoons vanilla

2 large eggs

¾ cup peanuts, dry-roasted and chopped

Peanut Butter Frosting:

1/3 cup creamy peanut butter

2 tablespoons butter, softened

2 cups confectioners' sugar

2 to 3 tablespoons milk

Glaze:

1 cup whipping cream

8 ounces semisweet chocolate, chopped

Directions:

Preheat oven to 325°. Line an 8x10-inch pan with foil, allowing foil to extend over rims of pan. Generously butter foil. Set pan aside.

Brownie:

Sift together flour, salt and baking soda. Set aside.

Combine butter, semisweet chocolate and unsweetened chocolate in a pan. Place over low heat and stir until melted and smooth. Remove from heat and pour into a mixing bowl. Whisk in granulated sugar, dark brown sugar and vanilla. Mix until smooth. Whisk in eggs one by one, mixing well after each addition. Stir in sifted dry ingredients until just combined. Fold in roasted peanuts.

½ cup + 2 tablespoons Set pan aside.

Spread batter into prepared pan and bake for 20 to 25 minutes or until tester inserted comes out with a few clinging moist crumbs. Cool in pan on a wire rack.

Peanut Butter Frosting:

Cream together peanut butter and butter on high speed in a bowl. Adjust speed to low and add 1 cup confectioners’ sugar. Beat until smooth. Beat in 1 tablespoon milk and add remaining 1 cup confectioners’ sugar. Beat in just enough milk, by increments of 1 teaspoon, until spreading consistency is achieved. Spread over cooled brownies. Chill pan of brownie for 15 to 20 minutes.

Glaze:

Heat whipping cream until boiling. Remove from heat and add chopped semi-sweet chocolate. Set aside for 5 to 7 minutes, do not stir. Once chocolate pieces are completely melted, whisk until smooth and shiny. Allow the glaze to cool for half an hour, then drizzle over peanut butter frosting. Tilt pan to spread the glaze all over. Allow glaze to set.

Lift brownie from pan using foil extended over its rims. Transfer to a cutting board and carefully slice brownies into squares.

Makes 16 to 20 servings.

Serving Suggestion:

Serve brownies with vanilla ice cream on individual plates. Sprinkle top with finely chopped dried berries, if desired.

½ cup + 2 tablespoons>

Peanut Butter Candy Brownies

Ingredients:

2 cups all-purpose flour

½ teaspoon baking powder

1/8 teaspoons salt

½ cup butter, softened

2 cups brown sugar, packed

2 large eggs

2 teaspoons vanilla

4 Butterfinger chocolate bars, crushed

Directions:

Preheat oven to 350°F. Lightly butter a 13x9-inch baking dish and set aside.

Sift together flour, baking powder and salt. Set aside.

Cream together butter and brown sugar on medium speed until fluffy. Beat in eggs one at a time, until well blended. Beat in vanilla. Gently fold in sifted dry ingredients. Measure 1 cup of crushed Butterfinger bars and add to batter. Mix until blended.

Pour batter into prepared pan and spread evenly. Sprinkle remaining crushed Butterfingers on top. Bake for 30 to 35 minutes or until tester comes out clean. Cool completely in pan, at least 2 hours. Cut into squares or bars before serving.

Makes 12 to 16 squares.

Serving Suggestion:

Replace Butterfingers with your own choice of chocolate or caramel or peanut butter-chocolate bars. You may also use peanut butter, chocolate or caramel chips.

½ cup + 2 tablespoonsBake for MMr ">

Peanut Butter-Oat Brownie Bites

Ingredients:

½ cup cream

½ cup butter

2 cups sugar

¼ cup dark cocoa powder

3 cups no-cook oats

1 teaspoon vanilla

½ cup creamy peanut butter

Directions:

Place cream, butter, sugar and cocoa powder in a pan. Cook over medium-low heat. Allow to boil for 2 minutes. Remove from heat and stir in oats, vanilla and peanut butter. Mix until smooth. Drop by teaspoons on a foil-lined cookie sheet. Allow to cool until set.

Makes about 36 pieces.

Serving Suggestion:

Add more oats as needed to make a stiff mixture. Press into a foil-line and greased 8-inch pan and chill until set. Lift out brownie using foil as “handles” and cut into small squares.

½ cup + 2 tablespoonsn y ">½ cup butter, softened

Pecan and Chocolate-Chip Brownies

Ingredients:

1 cup unsalted butter

2 cups caster sugar

4 large eggs

1 cup cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

1 cup pecans, toasted and chopped

½ cup bittersweet chocolate chips

Directions:

Preheat oven to 320°F. Line a 13x9-inch pan with baking paper. Lightly coat paper with cooking spray. Set aside.

Melt butter in a pan over low heat and set aside to cool. Whisk in sugar and then eggs, one at a time, blending well after each addition.  Sift together cocoa powder, flour and baking powder. Gradually mix in to the butter mixture until just combined. Do not over mix. Fold in pecans and chocolate chips.

Pour batter into prepared pan and bake for 40 to 45 minutes or until firm to the touch and tester inserted comes out clean. Cool completely in pan, turn out on a board and cut into squares.

Makes 16 to 20 servings.

Serving Suggestion:

Dust brownie with confectioners’ sugar before serving. Place individual slices on plates and pool with fruit coulis.

½ cup + 2 tablespoonscompletelyMMr ">

Peppermint Brownies

Ingredients:

Brownie:

½ cup unsalted butter

2 ounces unsweetened chocolate, chopped

2 large eggs

1 cup sugar

2 teaspoons vanilla

½ cup all-purpose flour

½ teaspoon salt

¼ cup pecans, toasted and chopped

¼ cup walnuts, toasted and chopped

Frosting:

¼ cup unsalted butter, softened

2 cups confectioners' sugar, sifted

1 teaspoon peppermint extract

3-4 tablespoons whipping cream

Topping:

1 ounce semisweet chocolate, broken into pieces

1 tablespoon unsalted butter

Directions:

Preheat oven to 350°F. Butter a 13x9-inch pan. Set aside.

Brownie:

Melt butter and unsalted chocolate in a heat-proof bowl set ">½ cup + 2 tablespoonsonMMr over a pan of simmering water. Stir until smooth. Remove from heat and allow to cool slightly.

Beat together the eggs, sugar and vanilla until thoroughly blended. Add in melted chocolate, mixing well. Combine flour and salt and gradually sift into the beaten mixture, blending just until moistened. Fold in pecans and walnuts.

Spread batter into prepared pan and bake for 16 to 20 minutes or until tester inserted comes out clean. Cool in pan on a wire rack.

Frosting:

Cream together butter, sugar and peppermint extract. Add enough cream by the teaspoon, until spreading consistency is achieved. Spread over cooled brownie. If desired, chill until frosting is set.

Topping:

Place semisweet chocolate and butter in a microwave-proof bowl and set to high (100%) until melted. Stir until smooth. Drizzle over frosting and allow to set slightly.

Lift brownie out of the pan and cut into bars.

Makes about 24 servings (2 bars per serving).

Serving Suggestion:

Drizzle chocolate topping while frosting is still moist and swirl slightly with the tip of a knife or a skewer. Serve with vanilla ice cream.

Rocky Road Brownies

Ingredients:

36 pieces chocolate wafer cookies

½ cup butter, melted

1 package (114 ounces) vanilla caramels, unwrapped and chopped

1/3 cup whipping cream

2 cups mini marshmallows

½ cup cashews, toasted and chopped

½ cup cocktail peanuts, dry-roasted and coarsely chopped

½ cup hazelnuts, toasted and chopped

1 cup semisweet chocolate chips

Directions:

Preheat oven to 325°F. Line a 9x13-inch pan with foil, allowing the foil to extend over the rims of the pan. Lightly coat foil with cooking spray. Set pan aside.

Place chocolate wafer cookies in a food processor and pulse until finely crushed. This should yield about 2 cups of fine wafer crumbs. Mix crumbs together with melted butter until blended. Press firmly into the bottom of the prepared pan. Bake for 15 minutes. Transfer pan into a wire rack. Allow to cool for 5 to 7 minutes. Meanwhile, prepare the brownie.

Place caramels and whipping cream in a heavy-bottomed saucepan. Stir until melted and smooth. Pour caramel over baked crust and spread evenly.

Combine mini marshmallows, cashews, peanuts, hazelnuts and semisweet chocolate chips. Spread over caramel. Bake for about 10 to 12 minutes or until marshmallows being to brown. Cool completely in pan on a wire rack.

Using the foil as handle, lift out brownie from pan and transfer to a cutting board. Cut into squares or bars.

Makes about 24 bars.

Serving Suggestion:

Serve by itself. This brownie recipe has all the goodness of rocky road, brownie and caramels. There’s no need to alter this heavenly combination.

½ cup + 2 tablespoonsse

Sugar Frosted Blondies

Ingredients:

Brownie:

½ cup granulated sugar

¼ cup brown sugar, firmly packed

¼ cup butter, softened

1 teaspoon vanilla extract

1 large egg

¾ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Frosting

1/3 cup butter

2/3 cup brown sugar, packed

3 tablespoons milk

2 cups powdered sugar

1 teaspoon vanilla

½ cup pecans, toasted and coarsely chopped

Directions:

Preheat oven to 350°F. Lightly coat a 9-inch pan with cooking spray. Set aside.

Brownie:

Combine granulated sugar, brown sugar, butter, vanilla extract and egg in a large bowl. Beat over medium speed until light and fluffy. Stir in flour, baking powder and salt. Mix until smooth.

Bake for 15 to 20 minutes or until golden brown and tester inserted comes out clean. Allow to cool in pan for 45 to 50 minutes">½ cup + 2 tablespoons

Frosting:

Melt butter over low heat. Whisk in brown sugar. Continue cooking over low heat for 2 more minutes with constant stirring. Whisk in milk. Allow mixture to boil, then remove from heat. Stir in vanilla. Gradually mix in confectioners’ sugar, a little at a time, mixing well after each addition, until spreading consistency is achieved.  Add more milk as needed, in increments of a few drops at a time. Spread frosting over brownies and immediately sprinkle with pecans.

Chill, if desired, before cutting into squares.

Makes about 16 to 18 pieces.

Serving Suggestion:

Serve with whipped cream or ice cream.

Author Page

If you enjoyed this book – please do not forget to review it on amazon!

Please check out my author page and bookmark it to find out what other books I have available as well as keeping up with when I release new recipe books!½ cup + 2 tablespoonstext-decoration:none;text-underline:none" data-AmznRemoved="mobi7" aid="MMr p>

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Table of Contents

Copyright

Introduction

Black and White Brownie Layers

Brownie Sandwiches

Brownie Truffles

Caramel-Chocolate Layered Brownies

Choco-Caramel Brownies

Chocolate Brownies with Colored Candy Sprinkles

Chocolate Brownies with White Chocolate Morsels

Chocolate Coated Brownies

Chocolate Chip Blondies

Chocolate Frosted Chocolate Brownies

Chocolate Frosted Rocky Road Brownies

Chocolate Sprinkled Brownies

Chocolate-Butterscotch Layered Brownies

Chocolate-Cheesecake Swirl Brownies

Cocoa Brownies

Cream-Frosted Ripple Brownies

Dark Chocolate Brownies

Double Chocolate and Mallow Brownies

English Brownies

Frosted Peanut Butter Brownies

Glazed Brownies with Cookie Dough Topping

Layered Brownies

Macadamia and Walnut Brownies

Mango-Cheesecake Brownies

Mint-Topped Brownies

Nuts and White Chocolate Brownies

Peanut Butter and Nuts Brownies

Peanut Butter Candy Brownies

Peanut Butter-Oat Brownie Bites

Pecan and Chocolate-Chip Brownies

Peppermint Brownies

Rocky Road Brownies

Sugar Frosted Blondies

Author Page

One Last Thing: