Decadent Brownies

from Eagle Brand


These brownies are amazing (Lisa- they're like your mom's). I needed to use some sweetened condensed milk and came across this recipe. I love these! I think they're best warm, so not straight out of the oven, but still warm. And I like to reheat them in the microwave for about 15 seconds. I thought I'd prefer them w/o nuts so I only put the nuts on half. But I do actually like the brownies better w/the nuts. So now I just add them right before eating.

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
2 cups caramels, unwrapped
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup butter
2 cups (12 oz. pkg.) semi-sweet chocolate chips (I used milk choc)
1 1/2 cups pecan halves


HEAT oven to 350°F. Spray a 13x 9-inch baking pan.

Prepare brownie mix according to package directions.
Spread 1 1/2 cups prepared batter in prepared pan. Bake 10 to 15 minutes or until center is set.

Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth.

Gently spread caramel mixture over partially baked brownie.
Sprinkle caramel with chocolate chips.
Spread remaining unbaked brownie batter evenly over chocolate chips.
Sprinkle with pecan halves.

Bake an additional 20 to 25 minutes.

BYU Mint Brownies

I just had these at a friend's and asked her for the recipe. They are delicious and making them is nostalgic for me!


From: Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder (or optionally, use only 1 tsp.)
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting)

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

1. Melt margarine 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 margarine. 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. Remove from the freezer and carefully add a layer of chocolate icing.

Marshmallow Crunch Brownie Bars

from Buttercup Bakes at Home

I was really surprised at the attention these brownies received when I brought them to church yesterday for the youth. I think 7 people who saw or tried them asked for the recipe. So here it is.

*you could make these with a brownie mix and skip to the part where you bake them, making it much easier, and I think just as good (what can I say? I love brownie mixes!)

Brownie:4 oz unsweetend chocolate
1 1/3 sticks plus 1 Tbsp unsalted butter
¾ c semisweet chocolate chips
1 1/3 c flour
1 tsp baking powder
½ tsp salt
4 lg eggs at room temperature (leave at room temp ~30 min before baking, or if in a hurry I fill a bowl with warm water and let them sit in it while I get the other ingredients ready)
2 c sugar
2 tsp vanilla extract

Topping:1 (10 ½ oz) package mini marshmallows
1 ½ c semi sweet chocolate chips
1 c smooth peanut butter
1 Tbsp unsalted butter
1 ½ c crispy rice cereal

Preheat to 350
Grease 9x13

In med saucepan, melt chocolate, butter, and ¾ c of chocolate chips on medium heat.
Stir occasionally while melting. Set aside and cool for 5 minutes.

In a medium bowl, sift flour, baking powder, and salt. Set aside.

In large bowl, whisk eggs thoroughly. Add sugar and vanilla. Stir in melted ingredients, mix well. Stir in the sifted dry ingredients, mix well.

Pour batter into pan and even with spatula. Bake 25-30 mins or until a tester inserted in center of pan comes out with moist crumbs.
Remove from oven and immediately sprinkle marshmallows on top. Return pan to oven for 3 more minutes.

While baking, place chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add cereal and mix well. Allow to cool 3 mins or so. Spread the mixture evenly over marshmallow layer. Refrigerate until chilled before cutting (we didn’t -we ate them right away and liked them better warm, than refrigerated. We like them best warmed in the microwave.)

sub by: dalyce