PB cup brownie smores

 

1 19.8 box dark chocolate brownie mix

1 c marshmallow cream

8 chocolate covered PB cups

 

prepare brownie mix, let cool and cut into 16 squares

spread cream over 8 brownies, top with butter cups, top each with remaining brownies.  wrap each with tin foil and grill for 4 minutes.  turn once, unwrap and serve immediately

Cookie Dough Brownies

1 box brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container chocolate frosting

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows. *Cut them super small...they are so rich. You can use any brownie and cookie mix you want.

meringue coconut brownies

Ingredients

• 1/3 cup butter, softened
• 1/3 cup plus 3/4 cup packed brown sugar, divided
• 1/3 cup sugar
• 1 teaspoon Vanilla Extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup fat-free milk
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup flaked coconut
• 1/2 cup chopped walnuts
• 3 egg whites
• 1/4 teaspoon cream of tartar

Directions

• In a small bowl, cream the butter, 1/3 cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with chocolate chips, coconut and walnuts.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
• Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

Kaluha Brownies

Cook brownie mix as directed on box in 9x13 pan

poke hole in top with wooden spoon.  pour kaluha over top. let cool and break into pieces

Mix large milk chocolate pudding mix and let set up in fridge. 

large cool whip container

4-5 skor bars crushed

in a large parfait bowl layer each step and enjoy!

Heavenly white brownies

1 white cake mix

1/2 c melted butter

1 egg

3/4 c chopped pecans

3/4 c coconut

8 ounces cream cheese softened

1/2 t vanilla

2 eggs

 1 pound powdered sugar

preheat oven to 350.  with spoon mix cake, butter and egg together.  press into lightly greased 9x13 pan.  sprinkle pecans and coconut evenly on top.

in separate bowl gradually beat cream cheese, vanilla and eggs.  slowly beat cream cheese, vanilla and eggs together with an electric mixer.  slowly beat in powdered sugar.  spread cream cheese mixture evenly over top. bake 30-35 minutes or until brown.  store in fridge.

PB Brownies

 

1 yellow or white cake mix

1/3 c oil

2 eggs

2/3 c chunky peanut butter

Glaze-1 ½ t milk

1 c powdered sugar

Preheat to 350

Mix cake, oil and eggs.  Should be stiff and all powder should ne mixed.  Stir in PB.  Bake 14-16 minutes until golden brown on top. 

Mix glaze and drizzle over top while still warm

Chocolate Bars

 

1 chocolate cake mix

2 eggs

1/3 c oil

Preheat to 350

Mix ingredients and spread evenly into a greased 9x13 pan.  Bake 13-16 minutes, until the brownies reach the desired consistency

Chewy Brownies

 

1 chocolate cake mix

½ c margarine

3 eggs

¾ c chocolate chips

½ c chopped nuts

Pre heat 350

Mix ingredients.  Press the stiff dough evenly into greased 9x13 pan.

Bake 26-30 minutes.  When cooled cut into squares and serve

Cream cheese brownies

1 pkg german chocolate cake

1 pkg cream cheese

1 egg

1/2 c sugar

1/2 c milk chocolate chips

grease and flour pan.  prepare mix as directed on box.  pour batter into pan.  mix in remaining ingredients.  drop by spoonfuls into batter for marbled effect.  sprinkle with chips

bake 20-30 minutes at 350

Brownie Berry Trifle

 Ingredients

• One box brownie mix, prepared (I am partial to the Hershey or Ghiradelli triple chunk versions so you get big chunks of chocolate surprises in your trifle)
• Two small boxes of chocolate pudding mix, prepared (You need 8 oz total, so the larger 6 oz box isn't quite enough.  I have even used the sugar free, fat free mix before and it was still delic!)
• 8 oz container of cool whip (I use light and you can't tell the difference)
• Frozen or fresh berries (I love the mixed bag of frozen blueberries, blackberries, and raspberries with a few fresh strawberries mixed in.)

Directions

Cut the entire pan of brownies into little bite sized squares and layer in the bottom of your bowl.  Top with pudding, then cool whip, then berries.  Start over with the brownies again and repeat three times.  Voila!  Easy as pie (actually way easier). 

A few notes:

• If you use frozen berries, they tend to bleed all over the cool whip on top and ruin the presentation.  Rinse the ones for the top layer in a colander first.  They will still bleed, but not nearly as much.  I don't rinse the inside ones because the berry juice soaking into the brownies is what makes it so, so good. :)  
• Sometimes I do a smaller version of just two layers.  The 6 oz pudding box is perfect for this.

Lemon Brownies

1 Dry Lemon Cake Mix
1 Cube Melted Butter
4 Eggs
1 8oz. Package of Cream Cheese
1 Lb. Powdered Sugar

Directions: Beat cake mix, butter and 2 eggs together.
Put in bottom of 9X13 pan. Mix the cream cheese, the
powdered sugar, and the remaining 2 eggs. Put this mixture
on top of the first (do not mix) and bake at 350 for about 40 minutes.
Do not under cook it. "The secret (which is no longer a secret)
is to cook it long enough so that the edges are a crisp brown and the soft
part in the middle is just cracking."

Mint Brownies

First Layer:

2 Cups Sugar
1 1/2 Cups Flour
1 tsp. Salt
2/3 Cup Baking Cocoa
1 Cup Oil
4 Eggs
2 tsp. Vanilla

Mix all ingredients and pour into greased 9x13 pan. Bake for 25 to 30 minutes at 350 degrees.

Second Layer:
3 cups Powered Sugar
3 Tbsp. Milk
6 Tbsp. Butter
1 tsp. mint flavoring extract

couple of drops of green food coloring (I use red and also orange for different holidays)

Blend all ingredients together and then spread on cooled brownies. Place into freezer for 30 to 60 minutes to set.

Third Layer:
4-5 Tbsp. Butter
1 Cup Semi-Sweet Chocolate Chips

Melt in microwave oven and stir until melted. Pour over top of mint frosting. Chill in refrigerator until ready to serve.

Caramel Pecan Brownies

4 squares BAKER'S Unsweetened Chocolate
3/4 cup Butter or margarine
2 cups Sugar
4 Eggs
1 cup Flour
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup Whipping cream
2 cups PLANTERS Pecan Halves, divided


HEAT oven to 350°F.

1. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.

2. BAKE 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

3. SPREAD caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.