Brownie Recipes

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Brownie Recipes

Post by Xena on Wed 22 Feb 2017, 12:23 pm

Killer Caramel Brownies

1 pkg. German Chocolate Cake Mix
2/3 Cup evaporated milk
1 stick of butter, melted
1 bag of caramels, unwrapped
1 Cup chocolate chips
1/2 to 1 Cup chopped nuts (optional)

Mix cake mix, butter, and 1/3 cup evaporated milk. Smoosh half of batter in 13 x 9 inch cake pan and bake at 350 degrees for 7 to 8 min. Meanwhile, melt caramels with 1/3 cup evaporated milk. Pour over brownie after the initial baking, add chocolate chips and nuts, then top with remaining half of brownie dough. Return to oven and bake an additional 16 to 18 minutes.

From Xena via Kraft Caramels Bag Recipe
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Creme de Menthe Bars

Post by Xena on Wed 22 Feb 2017, 8:49 pm

Creme de Menthe Bars

1. Prepare brownie mix for a 9x13 pan, adding 1/2 C nuts to mix (I
don't
always use nuts). Bake at 350 for 30 minutes.

2. Green layer: mix together:
1/2 cup margarine
2 cups powdered sugar
2 Tbsp. creme de menthe
few drops of milk
Spread over cooled brownies

3. Chocolate glaze:
6 oz. chocolate chips
6 Tbsp margarine
Melt and spread over mint layer.
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Cheesecake Brownies

Post by Xena on Wed 22 Feb 2017, 8:51 pm

Cheesecake Brownies
This recipe fits a 9x9 pan. I double it for a 13 x 9 inch pan.

Brownie Mixture:
1/2 c flour
1/2 tsp baking powder
1/4 tsp salt
4 oz semisweet chocolate
3 Tbsp unsalted butter or margarine
2 eggs
3/4 c sugar
1 tsp vanilla
3/4 c nuts

Butter a 9x9 pan. Sift together the flour, baking powder and salt. Set aside. Melt the chocolate with the butter. Remove from heat and let cool slightly.
Beat the eggs until foamy. And the sugar and vanilla. Continue beating until light lemon-colored. Beat in the chocolate mixture and then the dry ingredients. Mix well. Set aside 3/4 cup of the
mixture. To the remainder, stir in 1/2 cup of the nuts. Spread this mixture into the prepared pan.

Cream Cheese Mixture:
4 oz cream cheese (light works fine)
2 Tbsp unsalted butter or margarine
1/2 tsp vanilla
1/4 c sugar
1 egg

Preheat the oven to 350 degrees. Beat the cream cheese with the butter until smooth. Add the vanilla and sugar and beat until fluffy. Beat in the egg. Spread the cheese mixture over the chocolate layer.

Place heaping tablespoons of the reserved 3/4 cup chocolate mixture over the cheese, forming 8 or 9 mounds. With a small spatula or knife, cut through the mounds in a zigzag layer, going almost but not
quite through to the bottom. Sprinkle with the remaining 1/4 cup nuts. Bake for 35 minutes. Let stand at room temperature for a few hours before cutting.

* Short cut method: buy a brownie mix for a 13 x 9 inch pan and double the cream cheese mixture. I usually reserve 1 cup to 1 1/2 cups for the swirly part.

From Xena via her cousin Jami
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