Twix Mousse Brownies

INGREDIENTS

Brownies

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1⅓ cup flour

Shortbread Truffle Layer

• 1 (10 oz.) box Lorna Doone's Shortbread Cookies
• 6 oz. cream cheese, softened
• ½ cup sugar

Caramel Layer

• 14 oz. bag of caramel cubes, unwrapped
• 2 Tablespoons milk

Chocolate Layer

• 1½ cups milk chocolate chips
• ½ cup semi-sweet milk chocolate chips
• 1 Tablespoon shortening

INSTRUCTIONS

Brownies

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
3. Pour into a greased 9x13 inch pan.
4. Bake at 350 degrees F for 22-25 minutes.

Shortbread Truffle Layer

1. Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
2. Gently press shortbread truffle evenly over cooled brownies.

Caramel Layer

1. Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.
2. Evenly pour over shortbread truffle layer.
3. Place in fridge to let it cool.

Chocolate Layer

1. Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
2. Evenly spread over the top of cooled caramel layer.
3. Let set up in fridge before cutting into.

Milky Way Brownie Bites

Yield: about 48 bites

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

For the Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour
48 miniature Milky Ways; frozen for at least 1 hour

For the Caramel Sauce

15 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray such as Pam.
2. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Milky Way into the center of each well and press it lightly into the batter. Do not worry about covering the Milky Way with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.
5. Remove to cooling rack to cool completely. Carefully remove the brownie bites from the pan (see note below) and prepare the caramel sauce.
6. To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Drizzle caramel onto the center of each brownie brownie bite.

Notes:

- Brownie bites are best served they day they are made, but will keep in an airtight container at room temperature for up to 1 day.
- I easily coaxed the cooled brownie bites out of the pan using a toothpick.

Source: My Baking Addiction

Sea Salt Caramel Brownies

Salted caramel brownies

from Baked Explorations
yield | 12 large brownies

Ingredients

For the caramel filling
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel (sea salt)
1/4 cup sour cream

For the brownie
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces quality dark chocolate (60 to 72%), coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
Directions

For the caramel filling, combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.

For the brownie, preheat the oven to 350 degrees

Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.

In a medium bowl, whisk together the flour, salt and cocoa powder.

Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.

Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible.

To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your  spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.

Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons Fleur de Sel and 1 teaspoon coarse sugar.

Cool the brownies completely before cutting and serving. Store wrapped tightly in plastic wrap for up to 4 days.

Peanut Butter Cup Crunch Brownies

1 batch of your favorite brownie recipe for a 9x13-inch pan

1/2 cup salted peanuts

8 Reese's peanut butter cups, chopped

1 1/2 cups milk chocolate chips

1 1/2 cups creamy peanut butter

1/2 tablespoon unsalted butter

1 1/2 cups Rice Krispies cereal

Prepapre the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

While they finish baking, melt the chocolate chips, peanut butter, and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over the top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Rocky Road Brownie Bites

Brownie batter (your favorite recipe or a boxed mix)
2 cups of mini marshmallows
2 tablespoons butter
3/4 cup chopped peanuts or pecans 
1/2 cup chocolate chips
Chocolate candy melt, almond bark, or more chocolate chips for melting

Preheat oven according to brownie recipe or boxed brownie mix. Spray mini muffin pan with non-stick cooking spray and set aside. 

Prepare brownies according to directions and fill muffin cups about 1/2 full. Bake according to recipe. When done, place on a wire rack and allow to cool completely. 

When cooled, place the brownie cups on a baking sheet or in a jelly roll pan and prepare rocky road mixture. 

In a large bowl, microwave the marshmallows and butter until puffy, about 1 1/2 to 2 minutes. Quickly stir in chopped peanuts or pecans, then gently fold in chocolate chips. This is where it gets messy. Working quickly, use a spoon or your hands to scoop out small tablespoons of the rocky road mixture and place it on top of each brownie cup. Place baking sheet in the freezer for at least fifteen minutes, until hardened enough to dip. It's okay if they don't look perfect... you're going to dip them in chocolate!

Melt almond bark, chocolate melts, or chocolate chips before removing brownies from the freezer. Dip the tops in melted chocolate, then place on a wax-paper lined baking sheet. Refrigerate until set. 

Peanut butter cups and Rice Krispies--who knew?

1 batch brownies boxed mix is fine

1/2 cup salted peanuts 

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Marshmallow Crunch Brownie Bars

Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1 ¼   cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 tsp baking powder
½  tsp salt
4 large eggs, room temperature
2 cups granulated sugar
2 tsp vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 ½  cups milk chocolate chips
1 cup Jif peanut butter
1 TBSP unsalted butter
1 ½  cups Rice Krispies
Preheat oven to 350F.
Grease a 9×13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.

Nutella Chocolate Chip Brownies

Ingredients:

½ Cup Unsalted butter
1¼ Cups 60% Bittersweet Chocolate Chips, plus ½ Cup reserved
¾ Cup Nutella, plus plus 1/3 Cup reserved
¾ Cup Packed Light Brown Sugar
½ Tablespoon Vanilla Extract
2 Large Eggs
¾ Cup All-Purpose Flour
1 Tablespoon Unsweetened Cocoa Powder
¼ Teaspoon Salt
¼ Teaspoon Baking Powder
1 Teaspoon Water

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.

In a heatproof bowl, melt butter and 1¼ cups chocolate chips in the microwave until smooth. Do this in 15-second intervals, stirring in between to ensure that you do not scorch the chocolate. Stir in the ¾ cup Nutella. Cool the chocolate mixture until room temperature. Stir in brown sugar and vanilla. Add eggs 1 at a time, mixing well after each addition, until mixture is glossy and smooth.

Whisk together remaining ingredients and combine with chocolate mixture. Stir in remaining ½ cup chocolate chips. Spread batter evenly in pan. Mix remaining Nutella with 1 teaspoon water in a heatproof bowl. Microwave for 15 seconds to thoroughly incorporate both ingredients and until its smooth. Drizzle Nutella mixture on top of the brownie batter. Using the tip of a pairing knife, create swirls of the Nutella. Do not over mix, as you want to keep the swirls visible.

Bake for 25 to 30 minutes or until a toothpick inserted comes up mostly clean.  Cool in pan for at least 10 minutes and cut into 3 inch squares.

BYU Mint Brownies

1 cup butter

1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cup white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

MINT ICING
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract
1-2 drops green food coloring

1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We liked ours stored cold in the refrigerator or you can store them at room temperature.

Brownie Bites with PB Frosting

Brownie Bites

1 boxed brownie mix (I think chocolate cupcakes would be yummy too)

1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

Make brownie mix according to package directions. Add peanut butter chips if desired. Pour into paper lined mini muffin pans filling each cup about 3/4 full. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost brownie bites with frosting. 

Red Velevet Cheesecake Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies



Almond Joy Bites

INGREDIENTS


Brownie batter (homemade, from a boxed mix, whatever is your favorite. I used Ghirardelli)
4 cups sweetened shredded coconut
14 oz can sweetened condensed milk
About 4 dozen almonds 
Chocolate candy melts or almond bark

Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray. Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
In a medium bowl, combine coconut and sweetened condensed milk. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites. Press an almond into the top of each. Place brownies in the freezer to harden for about 15 minutes.
Melt almond bark or candy melts according to directions. Remove brownies from freezer and dip the tops in the chocolate. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Depending on what brownie recipe you use, you should get about 36-48 brownie bites.

Ultimate Chocolate Chip Oreo Cookie Brownie

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!