CHOCOLATE SYRUP BROWNIES WITH ICING

1 cup sugar

1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

the file photo

OH-SO-NUTTY BROWNIE SUNDAES

2 squares (1-oz each) unsweetened chocolate

1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

The file photo.

EASY NO BAKE BROWNIES

2 pkgs (6-oz each) chocolate chips

1 1/8 cups evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped pecans
1 cup sifted confectioners' sugar
1/2 tsp salt

Place the chocolate chips and 1 cup of the evaporated milk into a heavy 1-quart saucepan and cook, stirring, over low heat until the chocolate is melted; remove from heat.  Remove 1 cup and reserve for glaze.

In a mixing bowl combine vanilla wafer crumbs, marshmallows, pecans, confectioners' sugar, and salt until well blended.

Stir the chocolate mixture still in the saucepan into the marshmallow mixture and mix well.  Press the well mixed mixture into a buttered 9-inch square pan.

Stir the remaining 1/8 cup of evaporated milk into the reserved chocolate until smooth; spread over the mixture in the pan.  Chill until the glaze is set.

 

I've had this recipe so long I have no idea where I got it.

This is the photo that I saved with the recipe. 

CARAMEL PECAN BROWNIES (BLONDIES)

12 vanilla caramels (from a package of wrapped caramels)

1/3 cup butter
2 tbsp milk
3/4 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan and set aside.

In a 2-qt saucepan, combine the caramels, butter, and milk. Heat over low heat, stirring constantly, just until the caramels melt. Remove from the heat. Stir in the sugar; add the eggs and vanilla stirring well until blended. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt. Add to the mixture in the saucepan, stirring until blended. Stir in the pecans. Pour batter into the prepared baking pan. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool before cutting into bars.

file photo

FRUIT AND NUT BROWNIES

1 cup granulated sugar
1 stick butter, softened
2 large eggs
2 squares (1-oz each) unsweetened chocolate, melted
1 tsp vanilla extract
1/2 cup all purpose flour
1 cup chopped dried mixed fruit
1 cup chopped pecans, divided
1 cup semisweet chocolate chips, divided

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

Combine sugar and butter in a large mixing bowl; beat with electric mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each. Beat in the melted chocolate and vanilla extract.

Stir in the flour, fruit, 1/2 cup pecans and 1/2 cup chocolate chips. Spread batter in the pan and top with the remaining pecans and chocolate chips.

Bake at 350 degrees for 25 to 30 minutes or just until center feels firm. Cool completely before cutting into 16 squares.

 File photo - not this exact recipe.

MOUNDS BROWNIES

1 family-size brownie mix

5 cups of shredded coconut
1 can of sweetened condensed milk
1 container of chocolate frosting

Make the brownies according to the package directions and bake it in a 9×13 pan according to package directions.
While brownies bake, mix together the coconut and milk in a bowl; set aside.

Remove brownies from the oven; spread coconut mixture over the top.

Microwave the chocolate frosting to make it pourable and pour it over the brownies.

Note: File Photo

PEANUT BUTTER AND BACON BLONDIES

Blondies:

2 cups packed brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Dash of salt
8 strips bacon, cooked, drained, crumbled

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with parchment paper allowing paper to extend slightly over the ends; grease the paper. Set pan aside.

In a large mixing bowl, beat the brown sugar and butter until blended. Beat in the eggs and vanilla extract.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together; gradually beat into the sugar mixture. Fold in the bacon.

Spread batter into the prepared pan and bake at 350 degrees 25-30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies/blondies!)

Cool blondies completely in the pan set on a wire rack. Remove from pan by lifting with the parchment paper.

Frosting:
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk or cream
6 bacon strips, cooked and crumbled

In a large bowl, beat the peanut butter and butter until blended. Gradually beat in the powdered sugar, vanilla extract and enough milk to reach spreading consistency.

Frost the blondies and sprinkle the crumbled bacon over the top.

Cut into bars and keep refrigerated.

file photo

BROWNIE MIX

 This was suggested by a friend. I have not yet tried it.

1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Mix and place in a baggie or a glass jar.

Instructions for baking:
Preheat oven to 350 degrees.
Lightly grease an 8 or 9-inch square pan (or use the Pampered Chef brownie pan).

Pour mix in bowl and add:
2 large eggs
1/2 cup vegetable (canola, olive, or coconut) oil
1 tsp vanilla extract

Mix well and pour into prepared pan.

Bake at 350 degrees for 20-25 minutes but check after 12 to 15 minutes. Remove from oven as soon as brownies are done. Baking time will depend on your pan and your oven.

file photo

BUTTERSCOTCH-CHOCOLATE BROWNIES

2 cups all-purpose flour

2 tsp baking powder
3/4 cup butter
1 pkg (1 lb) light brown sugar
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips

In a small bowl, combine the flour and baking powder; set aside.

In a 10-inch ovenproof skillet, melt the butter over low heat. Stir in the brown sugar until dissolved. Remove from heat.

Add the flour mixture to the skillet, stirring until smooth. Stir in the eggs, salt, and vanilla extract until blended. Add the pecans and chocolate chips, stirring until the chocolate melts.

Bake brownies in the skillet for 30 minutes at 350 degrees.

Delicious served with a scoop of vanilla ice cream.

Note: If desired, brownies can be baked in a lightly greased 9 x 13-inch pan.

Note: File photo

COOKIES AND CREAM BROWNIES

 

1 box family-size brownie mix

1/2 cup white chocolate chips
1/2 cup broken Oreo cookies
1 cup crushed Oreo cookies

Preheat oven to temperature stated on brownie mix instructions.
Lightly grease a 9 x 13-inch baking pan.

Mix the brownie mix using the ingredients and instructions on the back of the box.  Mix the white chocolate chips and broken cookies into the batter.

Spread the batter into the prepared pan.  Sprinkle the crushed cookies evenly over the top.  Bake according to the box instructions or until done.

BROWNIE BUTTON BITES

A refrigerated roll of brownie dough makes this recipe quick and easy!

1 roll (16.5-oz) refrigerated roll of triple chocolate chunk brownie batter
1 bag of miniature peanut butter cups

Spray or line with paper baking liners 20 mini muffin cups.
Preheat oven to 350 degrees.

Fill each cup almost full with the brownie batter.

Bake at 350 degrees for 19 to 20 minutes.

Remove from oven and cool in pans for 3 to 4 minutes; gently press 1 mini peanut butter cup into each brownie until the top of the candy is level with the top of the brownie.

Cool for 10 minutes in pans.  Remove from pans and cool completely on wire rack.

Yield: 20 brownie bites

Note:  This is a recipe I got from Southern Living several years ago.