Buckeye Brownies

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jar creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

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Monster Bars

By request - super easy

Monster Bars

1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 1/2 c. peanut butter
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oatmeal
1 1/2 c. chocolate chips
1 1/2 c. mini M & M’s

Preheat oven to 350º F.
Cream the butter and sugars together.
Add eggs and peanut butter and mix.
Stir in vanilla, baking soda and oatmeal.
Stir in chocolate chips and M & M’s.
Put in lightly greased 10x15 pan.
Bake for 25 minutes. Do NOT over bake!

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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

(Makes 1 dozen brownies)


3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not, then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

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St. Patty’s Day Brownies

St. Patty’s Day Brownies

 

(SHARE for some luck 'o the Irish!)

Ingredients
1 box brownie mix plus ingredients listed on the package, prepared according to box directions
1 (8 oz) pkg cream cheese, softened
½ cup sugar
1 egg
1 Tbsp all-purpose flour
1 Tbsp vanilla
green food coloring (I used 12 drops)

optional: mint flavoring added to brownie mix or frosting!

Instructions
1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray using the Kitchen Spritzer. (or cover dish with parchment paper to easily remove after cooking)
Pour prepared brownie batter into the prepared 9 x 13 inch dish.

2. In a bowl, beat the cream cheese and sugar together until well blended. Beat in the egg, flour, vanilla, and food coloring until well blended and smooth. Drop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.

3. Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour and cut into squares. Store in refrigerator.

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Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (19 1/2 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
2 tablespoons sugar
1/2 cup nuts
strawberry
banana
chocolate syrup

Directions:
 1 Preheat oven to 375.
 2 Prepare brownie mix according to package directions.
 3 Place parchment paper on 15-inch baking stone.
 4 Pour brownie mixture on paper and spread into 14-inch circle.
 5 Do not bake without parchment paper or batter will run off stone while baking.
 6 Bake 15-20 minutes or until set.
 7 Cool completely.
 8 Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
 9 Spread over brownie crust.
10 Slice banana and strawberries using Egg Slicer Plus.
11 Chop nuts using Food Chopper or Manual Food Processor.
12 Arrange fruits and nuts on top of cream cheese mixture.
13 Drizzle with chocolate syrup.
14 Chill.

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TRIPLE LAYER REESE'S PIECES OREO BROWNIES

TRIPLE LAYER REESE'S PIECES OREO BROWNIES

Brownie layer:

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 tsp) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour

OREOS
PILLSBURY REESE'S MINI PIECES COOKIE DOUGH (Big Deluxe Peanut Butter Cookies)

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed. Press Oreos into the batter to line pan.
Bake brownies about 10 minutes. Top with Pillsbury Reese's Pieces cookie dough. Flatten each scored cookie a bit and lay on top of the oreos. Return to the oven for about 20-25 minutes until cooked through.

http://www.hugsandcookiesxoxo.com/2013/10/triple-layer-reeses-pieces-oreo-brownies.html

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Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle 
 (slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

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RED VELVET CREAM CHEESE BROWNIES

RED VELVET CREAM CHEESE BROWNIES
 

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely 

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Chocolate Suicide

**WARNING not a diet recipe*****

Chocolate Suicide

Cookie dough on bottom Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

"This for Me would be an Eat in Moderation or maybe once every 6 months" 

HERE IS THE ACTUAL RECIPE:

"Chocolate Suicide," or "Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar"

http://www.kevinandamanda.com/recipes/dessert/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html





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Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

For the Decoration

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions

For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

http://christineskitchenchronicles.blogspot.com/2013/01/guest-post-peanut-butter-cup-brownie.html#.UeAcfG0pj7N

Source: Slightly modified from Erika at Tasty Kitchen

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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

(Adapted from Bake or Break)

 

Makes 1 dozen brownies

 

3/4 cup granulated sugar

1/4 cup butter, softened

1 tablespoon water

1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing

1 large egg*

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter*

*Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter. 

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. 

To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. 

 

Liz, the official taste tester, and I found that we liked the brownies when they were warm and when they were cooled in the fridge for a little bit. So try both, it’s an excuse to eat two, enjoy!

Bon Eating,

Whitney 

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BROWNIE REFRIGERATOR CAKE

BROWNIE REFRIGERATOR CAKE


Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Caramel Pretzel Crunch Brownies

Top fudgy brownies with a warm gooey caramel layer, chocolate chips, toffee bits and a pretzel surprise.

Ingredients

    1  box Betty Crocker® fudge brownie mix
    Water, vegetable oil and eggs as called for on brownie mix box
    1  cup semisweet chocolate chips
    1  bag (14 oz) caramels, unwrapped
    1/4  cup butter or margarine
    1  tablespoon milk
    1  cup pretzels, coarsely crushed
    1/3  cup toffee bits

Directions

1. Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
3. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.

http://n0m.us/18OJ