Deals and Meals...: Keep Calm and Love Brownies...

Samoa Brownies

These Brownies are nothing short of fabulous.

The Salted Buttercream on top of these Rich and Fudgey Brownies, topped with Crisp Toasted Coconut, Chocolate and Gooey Caramel all combine to perfection.

The End…

INGREDIENTS…BROWNIES

1 cup butter softened
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1/2 cup cocoa
1 1/3 cups flour
1/2 tsp. salt

SALTED CARAMEL BUTTERCREAM

1/2 cup butter softened
3 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1/4 cup caramel ice cream topping
2-3 Tbsp. milk

ADDITIONAL TOPPINGS

1 cup toasted coconut
4 oz. chocolate candy coating (can use chocolate chips)
1/2 cup Kraft Caramel Bits
1 Tbsp. water

INSTRUCTIONS

1. BROWNIES: Cream butter and sugar together.

2. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t over-beat.

3. Pour into a greased 9 X 13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.

1. CARAMEL BUTTERCREAM: Cream butter in stand mixer.

2. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined.

3. Add more milk and/or powdered sugar as needed to reach desired consistency.

4. Frost the tops of completely cooled brownies.

5. Sprinkle toasted coconut evenly over the top of butter-cream.

6. Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted.

7. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.

8. Drizzle melted chocolate candy coating and caramel over toasted coconut.

TO DIE for Thin Mint Brownies

These are a Chocolate lover’s Favorite!

Seriously you have got to try these Mint Brownies.

They’re perfect for a get together because… you DO NOT want a whole pan of these sitting around. Trust me!

Ingredients

1 brownie mix…prepare according to package directions
15 chopped thin mint cookies
1 stick of butter softened
2 TB evaporated milk could use milk for substitute
2 cups powdered sugar
1/2 tsp. peppermint extract
couple drops green food coloring
1 cup semi-sweet chocolate chips
1 tsp vanilla
1/2 cup chopped Andes mints

Instructions

1. Make brownie mix according to package.

2. Fold in thin mints and pour into a greased 9 x 9 pan.

3. Bake according to package directions. Once your brownies are done let them cool for about an hour.

4. In a medium sized bowl mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract and green food coloring until fluffy.

5. Spread mint frosting over brownies.

6. Refrigerate 1 hour. For chocolate glaze, combine 4 TB butter, chocolate chips and melt for 1 minute in the microwave.

7. Once chocolate chips are melted, stir in vanilla.

8. Pour over green frosting and spread by tipping pan. Sprinkle Andes mints on top. Refrigerate for 1 hour before cutting.

recipe source... iheartnaptime...

ROCHER-STUFFED BROWNIES

Truly… in my world there’s hardly a better
combination than chocolate and hazel nuts!

May I introduce you to heaven in a brownie form… the Tartine Bakery Brownie.

This recipe is deep, dark, fudgy…it’s all chocolate and very little flour!

Enter my favorite Chocolatey-Hazelnutty candy…

Ferrero Rocher. I’m sure you’re all familiar with these little

crunchy & creamy balls of goodness, right?

I can seriously eat these by the dozen. It’s a problem.

There is only one thing better than a deliciously rich brownie or a handful of yummy Rocher…

it is the two of them together.

Alas, I give you the Rocher-Stuffed-Brownie.

So good. Trust me.

Tartine Bakery Brownies

You will need...

· ¾ cup butter

· 1 lb. bitter sweet chocolate, coarsely chopped

· ¾ + 2 tbs. all-purpose flour

· 5 large eggs

· 2 cups brown sugar

· ½ tsp. salt

· 1 tsp. vanilla paste

Make These...

1. Preheat oven to 350. Butter a 9 x 13 baking dish.

2. In a small saucepan melt butter over low heat. Remove from the heat and add the chocolate. If the heat from the butter does not melt the chocolate… put pan back on the heat for 10 seconds and stir until melted. Set aside to cool.

3. Sift flour into small mixing bowl. Set aside.

4. In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla.

5. Using a mixer fitted with the whisk attachment, beat on high speed until mixture thickens and becomes pale in color and fall from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface… about 4-5 minutes. Using a rubber spatula, fold the cooled chocolate into the egg mixture.

6. Add the flour and fold it in quickly but gently with the rubber spatula so you don’t deflate the air that’s been incorporated into the eggs.

7. Pour the batter into the prepared dish and smooth the top with a spatula.

8. If you are using Rocher… simply dunk 16 unwrapped Rocher into the batter before baking. Make sure you cover each Rocher with a bit of brownie batter so their tops don’t get burned while baking.

9. If you are using nuts… evenly distribute over the top of batter. Bake until tops look slightly cracked and feel soft to the touch… about 25 minutes. Let cool completely on a wire rack. Use a sharp knife to cut into squares.

These Brownies will keep up to 1 week in an air-tight container.

Snickerdoodle Blondies

Do Try This at Home!!

These thick, chewy, Cinnamon-topped Snickerdoodle Brownies are soft and delicious! What more could you ask for?

Another one… Please.

What you need…

· 2 2/3 cups all-purpose flour

· 2 teaspoons baking powder

· 1 teaspoon salt

· 2 cups packed brown sugar

· 1 cup butter, at room temperature

· 2 eggs, at room temperature

· 1 Tablespoon vanilla

· 2 Tablespoons white sugar

· 2 teaspoons ground cinnamon

Make Them…

1. Preheat oven to 350. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.
In a small bowl, combine the white sugar and cinnamon.
Sprinkle the mixture evenly over the batter in the baking pan.

5. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...

TRIPLE BYPASS

BROWNIES

We have a layer of a great Chocolate Brownie, care of Martha Stewart, then we have a layer of Cream Cheese Cake, and then if that is not enough, we have a layer of Rice Krispies smothered in Chocolate, Peanut Butter and Nutella.

So… the Triple Bypass Brownie was born.

But why, you ask? Because we can!

INGREDIENTS

6 tbsp. butter
6 oz. semisweet chocolate chips
¼ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1 cup sugar
2 eggs
2 tsp. vanilla extract

Cheesecake Layer

(16 oz.) cream cheese (2 packages)
2 eggs
¼ cup sugar
2 tbsp. flour
2 tbsp. milk
1 tsp. vanilla extract

Rice Krispies Layer

3 cups rice krispies
1 cup peanut butter
1 cup semisweet chocolate chips
½ cup Nutella

INSTRUCTIONS

Brownie Layer

1. Line parchment paper in a 9" x 13" pan allowing 2 inches to hang over sides and spray it with cooking spray.

2. Preheat oven to 350 F degrees.

3. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

4. Whisk together flour, baking powder, and salt in a separate bowl; set aside.

5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

6. Pour batter into prepared pan; smooth top with a rubber spatula. Bake for 15 minutes, we do not want to bake the brownie completely as it will continue to bake with the cream cheese layer.

Cheesecake Layer

1. Add all the cheesecake layer ingredients in the bowl of your mixer and mix for about 3 to 5 minutes until cream cheese is smooth.

2. Pour cream cheese mixture over the semi baked brownie and smooth the top with a rubber spatula.

3. Bake for another 15 to 20 minutes.

4. Let cool completely.

Rice Krispies Layer

1. In a large pan add the chocolate chips, peanut butter and Nutella and cook over low heat, stirring occasionally. Cook until the peanut butter and chocolate chips are completely melted. Stir in the rice krispies and make sure all the cereal is fully coated.

2. Spread the rice krispies mixture on top of the cream cheese layer and refrigerate for a couple hours.

3. Cut into pieces and serve.

Martha Stewart's Brownie… recipe source Jo