Ingredients: |
Ingredients: Basic Directions: Heat oven to 350. Line a 13 x 9 inch baking pan with foil; spray with no-stick cooking spray. Make up a package of fudge brownie mix, following directions for either cakelike or fudge brownies, making our additions or changes. Bake as package or recipe directs.
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Directions: |
Directions:1. Brownie Cupcakes: Line 12 regular-size muffin cups with foil baking cups. Spoon about 1/4 cup batter into each cup. Leave plain or gently press a bite-size peanut-butter cup into center of each. Bake 30-35 minutes until springy to the touch.
2. M & M Brownies: Sprinkle 3/4 cup M & M candies evenly over batter about 10 minutes before end of baking time.
3. Caramel Coconut Pecan Brownies: Bake and cool brownies; do not cut. Stir 20 caramels and 3 T. milk in a saucepan over medium-low heat until melted and smooth. Spread evenly over uncut brownies. Before caramel sets, sprinkle with 1 cup coarsely chopped pecans and 1/2 cup toasted coconut.
4. Triple Chocolate Brownies: Prepare in 9 inch square baking pan. Stir 1/2 cup white chocolate chips into batter; spread in pan, then sprinkle evenly with another 1/2 cup white chocolate chips. Bake, cool; then drizzle with 1/4 cup melted semisweet chocolate chips.
5. Gingersnap Macadamia Nut Brownies: Stir 18 crumbled gingersnaps 1 1/2 cups into batter. Spread in prepared pan; sprinkle with 1 cup coarsely chopped macadamia nuts.
6. Raspberry-Almond Viennese Brownies: Spread batter in prepared pan. Beat in 3 ounces room-temperature cream cheese, 2 T. each granulated sugar and butter or margarine, 1 large egg, 1 tsp. all-purpose flour and 1/2 tsp. almond extract until smooth. Pour evenly over unbaked brownie batter. Drop small dollops of seedless red raspberry jam, about 1/3 cup, over top. Bake 35 to 40 minutes.
7. Creme-De-Menthe Brownies: Bake and cool brownies; do not cut. Creme-De-Menthe layer: Beat 1/2 cup room-temperature butter, 2 cups confectioners sugar, and 3 T. green creme de menthe in a large bowl with electric mixer until smooth. Spread over brownies. Chocolate glaze: Stir 1 cup semi sweet chocolate chips and 6 T. butter in a saucepan over low heat until melted and smooth. Cool; pour over creme de menthe layer and spread evenly. Before glaze sets, sprinkle with coarsely chopped mint candies (like Andes).
8. Coffee Brownies with Mocha Icing: Dissolve 1 T. instant coffee granules in the water used for the batter. Bake brownies and cool. Dissolve 1 T instant coffee granules in 3 T water. Put in large bowl with 1/2 cup room temperature butter, 2 1/2 cups confectioners sugar and 1 T. vanilla extract. Beat with electric mixer until smooth. Spread over uncut brownies.
9. Rocky Road Brownies: Spread batter in prepared pan, sprinkle with 1 cup miniature marshmallows and 1/2 cup semisweet chocolate chips. Bake and cool. Drizzle with chocolate syrup.
10. Peanut Butter Brownies: 3 c. powdered sugar,
1/2 c. peanut butter, 1/4 c. softened butter, 3 oz. pkg. softened cream cheese, 3 tbsp. milk
Glaze:
1/4 c. semi-sweet choc. chips, 1 tbsp. shortening
In large bowl, combine powdered sugar, peanut butter, butter, cream cheese and milk; beat until light and fluffy. Spread evenly over brownies. In small saucepan, combine chocolate chips and shortening. Cook over low heat to melt. Drizzle over frosting. |
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