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Six Layer Brownie Bars

  • 1 box brownie mix, water, vegetable oil and egg called for in mix
  • 1/2 cup flaked coconut
  • 1/2 cup toffee bits
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 2/3 cup(from 14 oz can) sweetened condensed milk (not evaporated)

Heat oven to 350 degrees (325 for dark non-stick pan). Line 8 inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.

Bake 35 to 38 minutes or until toothpick inserted 2 inch from side of pan comes out almost clean.

Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk. Bake 18 to 22 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

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Kneaders Double Chocolate Peppermint Brownies

  • 1 cup butter
  • 4 oz unsweetened chocolate
  • 2 cups sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup all purpose flour
  • 2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly.

Add sugar, eggs and vanilla and mix well with a spatula.

Add the flour and stir to combine.

Stir in chocolate chips.

Spread into a buttered 13 inch by 9 inch by 2 inch baking pan. Bake at 350 for 25 minutes. Do not over cook. Cool.

Ingredients: Filling

  • 1/2 cups softened butter, margarine, or shortening
  • 2 cups confectioners sugar
  • 2 drops mint flavoring or to taste
  • 1 drop pink food coloring

In a small bowl, beat the confectioners sugar, butter and mint flavoring until smooth.

Add food coloring to make a light pink.

Spread evenly over cooled brownies and then chill.

Ingredients: Chocolate Ganache

  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • crushed peppermint (red and white)

Put the chocolate chips and cream into a small bowl.

Microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat.

Immediately pour over brownies.

Decorate with crushed peppermint.

Do not refrigerate. Mixture will set up on brownies in about 15-20 minutes.

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Marble Brownies

1 Cup shortening

2 Cups sugar

4 eggs

2 Cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 Cups chopped nuts

1  1/2 teaspoons vanilla

2 Squares baking chocolate, melted (for marble layer)

Grease and flour 9X13 baking pan and preheat oven to 300 degrees F.

Cream shortening in a large mixing bowl, gradually adding sugar.  Beat in eggs one at a time beating after each addition.  Sift in the flour, baking powder, and salt, then add to batter, mixing constantly.  Stir in nuts and vanilla.

Divide dough into two equal parts.  Pour one portion into baking pan.  To remaining portion, blend in the melted chocolate; then pour over light layer in pan and for marbled effect swirl several times with a spatula.  Bake for 45-55 minutes.

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Thin Mint Brownies

1/2 box crushed Thin Mints Girl Scout Cookies (or Keebler Grasshopper Cookies)

1 box of brownie mix

2 eggs (3 for cake-like brownies)

1/4 Cup water

1/2 Cup vegetable oil

Crush cookies into medium size chunks.  Mix all ingredients into mixing bowl.  Do not use electric mixer – batter will be stiff.  Spread batter evenly into greased baking pan (9X13) Bake at 350 degrees for 30-35 minutes.  Allow to cool before cutting.

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Final Exam Brownies

  • 4 squares unsweetened chocolate
  • 1 cup butter (cut into chunks to heat)
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 1 cup flour
  • 1 teaspoon vanilla
  • 2 cups mini marshmallows
  • 1 cup chopped pecans (or other nut)
  • 1 cup chocolate chips (plus 1/2 cup for topping)                                                                                you can use M&M’s

Melt chocolate and butter.  Put in mixing bowl and mix in sugar.

Beat in eggs.

Add flour and vanilla.

Add marshmallows and nuts and chocolate chips.  Blend and pour into greased 9X13 pan.  Sprinkle chocolate chips on top.

Bake 350 degrees for 40-45 minutes

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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.