- 20 ounce brownie mix (to make enough for a 9×13 pan)
- Ingredients for brownie mix (oil, water, egg)
- 1 package cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1/3 cup heavy whipping cream
- 1 can cherry pie filling
- 1/2 bag semisweet chocolate chips
- Bake brownies according to package directions.
- Beat cream cheese, sugar and vanilla together.
- Beat heavy cream until soft peaks form.
- Fold the cream into the cream cheese mixture.
- Spread the cream cheese mixture over the brownies.
- Spread the pie filling on top of the cream cheese mixture.
- Top with chocolate chips.
- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups Peanut Butter Cookie Crumbs
- 2 Tablespoons melted butter
- Peanut Butter Brownies (from a mix)
- Chocolate Syrup (to drizzle)
- Peanut Butter (melted, to drizzle)
- Preheat the oven to 350.
- Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
- Mix the cookie crumbs with the melted butter and press it into a pie pan.
- Bake for 10 minutes.
- Remove and cool.
- Crumble brownies into the bottom of the crust.
- Put the brown sugar, cornstarch, and salt into a large pot.
- Sift together to get the brown sugar mixed through.
- Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
- As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
- The mixture should be thick and coat the back of a wooden spoon.
- Remove from the heat and add peanut butter and vanilla extract.
- Pour the pudding over the brownies in the cookie crust.
- Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
- Remove the plastic wrap.
- Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.
- 1 box of Peanut Butter Brownie Mix
- 1 cup of Creamy Peanut Butter
- 1 cup of Cream Cheese Frosting
- 2 cups of Peanuts
- Chocolate Sauce
- Prepare the brownies according to your box instructions.
- Mix together the peanut butter and the cream cheese frosting.
- Top them with the frosting.
- Now top them with piles of peanuts.
- Drizzle each portion with some chocolate sauce.
serves makes one 8- by 8-inch pan, active time 20 minutes, total time 45 minutes
- 7 tablespoons (3 1/2 ounces) unsalted butter
- 8 ounces 70% bittersweet chocolate, finely chopped
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 cup (1 3/4 ounces) packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (2 1/2 ounces) all purpose flour
- 1/2 cup roasted cashews, chopped
- Adjust rack to middle position and preheat oven to 350°F. Line bottom and two sides of an 8- by 8- inch baking pan with foil, allowing edges to overhang the sides. Grease the pan.
- In a large heatproof bowl set over a pan of barely simmering water, heat butter, chocolate, espresso powder, and salt until melted and smooth.
- Remove from heat and let cool 5 minutes. Whisk in sugars until combined. Add eggs, one by one, whisking well after each addition. Add vanilla and mixture for one minute.
- Add flour to chocolate and whisk until combined and mixture is smooth and glossy (see note). Stir in cashews. Spread into pan and bake until just set and top is crusty, about 25 minutes. Transfer pan to wire rack to cool before cutting into squares.
- For the topping
- 1/4 cup (1/2 stick) butter
- 2 tablespoons brown sugar
- 16 Brownie Bites, or about 16 2-inch fudgy brownies
- For the brownie base
- 1 1/4 cups unsweetened cocoa powder
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) butter, melted
- 3 cups sugar
- 5 eggs
- 2 teaspoons vanilla
- Preheat oven to 350°F.
- Put the butter in the pan and put it in the oven for about 3 minutes, or until melted (you can shift the pan and the residual heat should help it melt completely). Sprinkle the brown sugar on top of the melted butter.
- Place your Brownie Bites in rows on top of the brown sugar and butter mixture. Put the pan to the side for a moment while you prepare your brownie batter.
- Prepare the bottom brownie layer. With an electric mixer, beat the melted butter and sugar together in a separate mixing bowl. Beat in the eggs, one at a time, and continue beating until it has reached a smooth, light yellow color and creamy consistency. Beat in the vanilla. Add the dry mixture, bit by bit, beating on low speed until well blended. Spoon into your prepared pan, pouring gently so as not to upset your careful lineup of brownies which are acting as topping.
- Put the brownies in the oven for 50-60 minutes, or until a toothpick inserted comes out mostly clean.
- Remove from the oven and loosen the sides with a sharp knife.
- Holding a board to the pan, quickly flip it onto the flat surface; leave the pan overturned so that the bits from the bottom of the pan can drip onto the top of the brownie.
- After about 15 minutes, remove the baking pan; if there are any large pieces, you can remove them from the pan and place them on top of the brownie; it is not necessarily an attractive treat, so you’re not going to hurt anything visually.
- To “pretty” it up a bit, scatter chocolate morsels on top, or slice and serve with a big dollop of whipped cream on each piece.
- 1 pkg dark chocolate cake mix (15.25 oz)
- 1 cup all purpose flour
- 1( 3.9 oz) package instant chocolate pudding mix
- 1 Tablespoon baking cocoa
- ½ cup 2% milk
- ⅓ cup canola oil
- ⅓ cup butter, melted
- 2 eggs
- 6 Butterfinger candy bars (2.1 oz size)
- 1½ cups chunky peanut butter
- 1 tsp vanilla extract
- 1½ cups semi sweet chocolate chips, divided
- Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl whisk together milk, oil, butter and eggs. Add to the dry ingredients and stir until moistened.
- Line a 9×13 with aluminum foil. Press half of the dough mixture into the bottom. Bake for 10 minutes.
- While baking chop 2 Butterfinger candy bars. Stir peanut butter, and vanilla into the other half of the uncooked cake mixture. Fold in chopped bars and 1 cup chocolate chips.
- Chop 3 additional candy bars and sprinkle over the top of the warm crust and press down gently. Drop the other half of the mixed cake mixture evenly on top. Press down with a metal spatula. Crush the last remaining candy bar on top and sprinkle with remaining chips all over the top.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars.
2 sticks butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
- Butter a 13-by-9-inch baking pan and line with buttered parchment paper.
- Preheat oven to 350 degrees.
- In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together.
- Cool slightly.
- In a large bowl or mixer, whisk eggs.
- Whisk in salt, sugars and vanilla.
- Whisk in chocolate mixture.
- Fold in flour just until combined.
- Pour batter into prepared pan.
- Bake for 35 to 40 minutes or until shiny and beginning to crack on top.
- Cool in pan on rack.
Yield: 15 large or 24 small brownies.