Mint Brownies

Brownies:

4 oz. baker's chocolate

1 c butter

4 eggs

2 c sugar

1 tsp vanilla

1 1/4 c flour

1/2 tsp baking powder

Frosting:

1-2 Tbs milk

2 c powdered sugar

1/4 c butter, softened

1/2 Tbs peppermint extract

green food coloring

Chocolate Glaze:

6 oz. (about 1 cup) semisweet chocolate chips

6 Tbs butter

Preheat oven to 350°F.  Line a 9 X 13 pan with foil, leaving an inch to hang over the sides.  Lightly spray with nonstick oil.

Chop both the baker's chocolate and butter into chunks and place together in a bowl, microwave in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With a stand mixer, beat eggs, sugar and vanilla for two minutes.  While the egg mixture is being beaten, measure out the flour and combine it with baking powder.  With the mixer running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix until just combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all ingredients, starting with 1 1/2 Tbs milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread the frosting over the brownies and then chill in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes, and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  

From Our Best Bites Cookbook

Brownie Peppermint Bark Pudding Trifle

Brownie Layer:

1 9 x 13 pan of brownies, cooled and chilled (this will make them easier to cut)

White Chocolate Pudding Layer:

4 c prepared white chocolate pudding (either store bought or homemade), chilled

Peppermint Cheesecake Layer:

12 oz. cream cheese, softened

3/4 c granulated sugar

1 1/4 c heavy whipping cream

1/4 to 1/3 c crushed mint candy canes or peppermints

1 tsp peppermint extract

Whipped Cream Layer:

1 1/2  c heavy whipping cream

1/4 c powdered sugar

1/4 to 1/3 c crushed mint candy canes or peppermints

Hot fudge sauce (optional)

Make sure the brownies and pudding have been prepared and chilled.

For the peppermint Cheesecake layer: in the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese and sugar together until smooth, 1 to 2 minutes.  Add the heavy cream, crushed peppermints, and peppermint extract.  Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed).  Scrape down the sides of the bowl as needed.

Cut the brownies into 1/2-inch cubes.

To assemble, spread half of the brownie cubes in a trifle dish or a 9x13 pan.  Spoon half the pudding over the brownies and spread into a somewhat even layer (this doesn't have to be perfect).  Spoon half of the peppermint Cheesecake layer over the pudding and spread evenly.  Repeat all those layers again: brownies, pudding, peppermint Cheesecake.

For the sweetened whipped cream, in the same bowl as the peppermint cheesecake (no need to wash!!!), mix the cream, powdered sugar on medium speed until soft peaks form, 3 to 4 minutes.  Scrape down the sides of the bowl as needed.  Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes.  

Refrigerate for at least one hour or up to 8 hours.  Served chilled with lightly warmed hot fudge sauce drizzled over the top.

From Mel's Kitchen Cafe

Nutella Brownies

1/2 c butter, melted

1/2 c vegetable oil

1 3/4 c powdered sugar

1 c minus 2 Tbs light brown sugar

1/2 c cocoa

4 large eggs

1 tsp vanilla

1 tsp salt

1 C minus 2 Tbs flour

1- 1.5 c Nutella (divided)

chopped hazelnuts (optional) (or mini semisweet chocolate chips)

Preheat oven to 350.  Line the bottom and sides of a 9x13 cake pan with parchment paper.  Mix fats, sugars, and cocoa.  Add eggs, vanilla, salt, and flour and mix until combined.  Pour into prepared pan.  

Melt 1/2 c Nutella and dollop it around the brownie dough and then use a chopstick to swirl it into the batter.  Bake 17-25 minutes, just until the edges are set.  

Once it's cooled, spread a nice layer of Nutella all along the top, then sprinkle with chopped hazelnuts or mini semisweet chocolate chips.

From Missy's Taste Before Beauty

Oreo Brownies

1 1/4 c flour
1 c unsweetened cocoa powder
1 tsp kosher salt
2 sticks butter, melted and hot to the touch
1/4 c vegetable oil
1 1/2 c granulated sugar
1 c packed brown sugar
4 large eggs
1 tbs vanilla extract
8 + 4 whole Oreo cookies, smashed and broken (double stuff is recommended)
1 c chocolate chips


Preheat oven to 350 degrees and line a 9 X 13 baking dish with parchment paper.

Place flour, cocoa powder, and salt in a large mixing bowl, stir to combine.  Place hot melted butter, oil, and sugars into a large mixing bowl (kitchen-aid).  Whisk until well combined, at least one minute.  Stir in eggs and vanilla, whisking another 2 minutes.  Slowly stir wet ingredients into the dry ingredients, gently stirring just until batter forms.  Fold in 8 smashed Oreo cookies and chocolate chips, then transfer to baking dish.  Spread evenly and top with 4 more broken Oreo cookies.

Bake 25 or more minutes.  (In my oven, 45 minutes.)


From Picky-Palate

Magical Layered Brownies

Brownies:
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract

Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract

Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped


Preheat oven to 300 degrees.  Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan.  Lightly grease the parchment paper.  Set the pan aside.

For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth.  Set aside to cool slightly.  In a large bowl, combine the sugar, eggs, and salt.  Mix for 3-4 minutes, until the mixture has lightened in color and is very thick.  Fold in the warm (not hot!) chocolate/butter mixture.  Stir in the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan, smoothing evenly.

Bake for 25-30 minutes until the sides pull away from the pan just slightly.  Remove from oven and cool completely on a wire rack (about 1.5 hours).


For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat.  It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is.  Let it melt over low heat and turn a caramel brown color, about 15 minutes.  Watch carefully and stir constantly.  Once it has browned, remove from heat.  Pour into a medium bowl.  Immediately add the powdered sugar, heavy cream, and vanilla.  Mix well with an electric mixer until frosting is smooth and thick.

Spread frosting over the cooled brownies.


For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth.  Pour the warm glaze over the frosted brownies.  Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula).  Chill the brownies until the glaze is set, 1-2 hours.  The brownies taste best cold.


From Mel's Kitchen Cafe

Brownie Cheesecake Ball

8 oz. cream cheese, softened
1/4 c butter, softened
1/4 c powdered sugar
1/2 tsp vanilla
2 c coarsely crumbled bite-sized brownies, divided
1/4 c finely chopped pecans, toasted

Shortbread cookies or Nilla wafers for serving


Beat cream cheese, butter, sugar, vanilla and 1 1/2 crumbled brownies with mixer until blended.  Refrigerate 45 minutes or until firm.  Combine nuts and remaining brownie crumbs in a shallow baking dish.  Shape cream cheese mixture into a ball; roll in nut mixture until evenly coated.  Refrigerate 2 hours.  Serve with shortbread cookies, Nilla wafers, pretzels, and/or strawberries.


From Laura Benson

Killer Crunch Brownies

Brownies:
   12 oz. chocolate chips
   1 c butter
   1 1/2 c sugar
   1 tsp vanilla
   4 large eggs
   1 1/2 c flour
   1/2 tsp salt

Topping:
   7 oz. jar marshmallow creme
   1 c peanut butter
   1 c semi-sweet chocolate chips
   3 c rice krispie cereal


Preheat oven to 350.  Line a 9X13 baking pan with aluminum foil and grease with cooking spray.  In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips.  Stir constantly and remove from heat when the chips are fully melted.  Whisk in the sugar and vanilla.  Add the eggs, blending fully, one at a time.  Add the flour and salt, and mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.

While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer.  In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly.  When fully melted and smooth, remove from the heat and stir in the rice krispies.  Scoop spoonfuls over the marshmallow layer and gently spread into an even layer.  Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours.  Serve chilled.


From Mel's Kitchen Cafe

Red Velvet S'More Brownies

1 brownie mix
7 full sheets of graham crackers
1 c semi-sweet chocolate chips
2 c mini marshmallows
7 oz sweetened condensed milk (1/2 can)

Red Velvet Layer:
1 box red velvet cake mix
1 stick melted butter
1 large egg
3 tbs canola oil


Preheat oven to 350 and line a 9 X 13 baking dish with parchment paper

Prepare brownie mix according to package directions, and pour into bottom of prepared baking dish.  Layer with sheets of graham crackers, chocolate chips, marshmallows, and drizzle evenly with sweetened condensed milk. 

In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms.  Flatten chunks of dough with your hands and lay over the marshmallow layer (it's okay if there are some cracks).  Bake 40-45 minutes, until baked through.  Let cool completely, a few hours.  When cool, cut into squares and serve.


From Picky-Palate

Cookie Dough Brownies

Make a brownie mix, following directions.  Allow to cool.

Then mix:
1/2 c packed brown sugar
1/4 c white sugar
1/2 c butter
2 tbs milk
1 tsp vanilla
1 c flour

Mix everything except flour, then add flour last.  Spread over cooled brownies.

Melt together:
1 c chocolate chips
1 tbs vegetable oil

Spread on top.


From Sarah Cramer