BROWNIES, BROWNIES & MORE BROWNIES!!!

I have made all of these brownie recipes and they are to die for...If you love BROWNIES, then these recipes are for you!!!

PEANUT BUTTER TRUFFLE BROWNIES

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

INGREDIENTS:
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

DIRECTIONS:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator

PEANUT BUTTER RIPPLE BROWNIES

Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!

INGREDIENTS:
Brownies
3/4 cup sugar
1/2 cup peanut butter
1/4 cup all-purpose flour
2 eggs
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/4 cup vegetable oil
1/4 cup water
2 eggs
Chopped peanuts, if desired

Peanut Butter Frosting
1 cup vanilla frosting (from 1-lb container)
1/3 cup peanut butter
2 to 3 teaspoons milk

DIRECTIONS:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.

Bake 40 minutes. Cool completely, about 1 hour.

In medium bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 8 rows by 6 rows

ULTIMATE TURTLE BROWNIES

Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.

INGREDIENTS:
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

DIRECTIONS:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.

Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.

Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
Recipes from Betty Crocker

CHOCOLATE MOUSSE TORTE, EASY BERRY FRUIT TART & PEPPERMINT CANDY TARTS!!

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CHOCOLATE MOUSSE TORTE

At 16 servings, this easy-to-make torte is a great choice to serve the crowd at your next gathering!

INGREDIENTS
37 vanilla wafers, divided
4 squares Baker's semi-sweet chocolate, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) cool whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

DIRECTIONS
Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.

Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining cool whip,berries and chocolate curls.

How to Make Chocolate Curls!
Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

How to Soften Cream Cheese!
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese
Recipe from Kraft

EASY BERRY FRUIT TART

INGREDIENTS:
CRUST
1 refrigerated pie crust (from 15-oz box), softened as directed on box
1/4 cup slivered almonds
1 tablespoon granulated sugar

FILLING
1 container (7 oz) crème fraîche
1 container (4 oz) refrigerated vanilla pudding

TOPPING
2/3 cup fresh raspberries
2/3 cup fresh blueberries
2/3 cup fresh blackberries
1 teaspoon powdered sugar

DIRECTIONS:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.

In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.

Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.

Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
Recipe from Pillsbury

PEPPERMINT CANDY TARTS

Treat your family & friends to these cute Christmas confections!

INGREDIENTS:
TART SHELLS
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 teaspoon peppermint extract
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

FILLING & GARNISH
2 cups powdered sugar
3 tablespoons butter or margarine, softened
2 or 3 drops red food color
2 to 3 tablespoons milk
1/2 cup crushed hard peppermint candies (about 18 candies)

DIRECTIONS:
Heat oven to 350°F. Grease bottoms only of 32 mini muffin cups with shortening or cooking spray. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt.

Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of muffin cup.

Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute; remove from muffin cups to cooling racks. Cool completely, about 15 minutes.

In small bowl, beat filling ingredients except crushed candies with electric mixture on medium speed until smooth and creamy. Stir in 1/4 cup of the candies. Spoon or pipe 1 rounded measuring teaspoon filling into center of each tart shell. Sprinkle with remaining crushed candies.
Recipe from Betty Crocker

"BARS, BARS & MORE BARS" JUST IN TIME FOR YOUR CHRISTMAS BAKING!!!

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CHOCOLATE & CARAMEL OATMEAL BARS

Transform yellow cake mix into irresistible bars brimming with crunchy nuts and oats as well as creamy chocolate and caramel

1 package yellow cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking oats
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 jar (12.25 ounces) caramel topping (1 cup)
1 tablespoon all-purpose flour

DIRECTIONS:
Heat oven to 350°. Line bottom and sides of rectangular pan, 13x9x2 inches, with aluminum foil. Spray foil with cooking spray.

Beat cake mix, butter and egg in large bowl with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14 to 18 minutes or until light golden brown.

Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips and walnuts. Sprinkle reserved oat mixture over top.

Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

*Hint*
Be sure to check your oats to see if they are the quick-cooking kind. Don't use instant oatmeal, which will become mushy when it's baked in dough. It’s best to bake bars in the exact pan size called for in a recipe. Bars baked in a pan that is too large will overbake and be hard. Those baked in a pan that’s too small can be doughy in the center and hard on the edges

Not a nut lover? Go ahead and leave them out. The bars will be just as gooey and delicious.

PECAN PIE BROWNIES

The best brownies I've ever made or eaten! Moist, chewy, decadent; a very special desert treat. Cut them in smaller squares than your usual brownies as they are so rich.

INGREDIENTS:
Pecan Topping
1/2 cup butter or margarine
1/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
2 eggs
1 teaspoon vanilla
3 cups coarsely chopped pecans

Brownies
1 box Betty Crocker's Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
2 tablespoons water
2 eggs


DIRECTIONS:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Spoon pecan topping evenly over batter.

Bake 35 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

BUTTERSCOTCH BARS

Four ingredients are all you need for these delicious bars.

INGREDIENTS:
1 package butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping

DIRECTIONS.
Heat oven to 350°F. In large bowl, stir together cake mix, butter and egg, using fork. Press half of the mixture in bottom of ungreased 13x9-inch pan; reserve remaining cake mixture. Bake 10 minutes.

Pour caramel topping over baked layer. Sprinkle with remaining cake mixture.

Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered.

FRUIT & NUT SQUARES

Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar.

INGREDIENTS:
Crust
2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened

Filling
1 can (about 9 oz) salted mixed nuts (1 1/2 cups)
1 cup quartered dried apricots
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut
2 tablespoons all-purpose flour
1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.

In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.

Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows
Recipes from Betty Crocker.

CAPPUCCINO NOG, MINT HOT CHOCOLATE & CREAMY CHOCOLATE ALMOND COFFEE

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Tired of serving the same old drinks at your get togethers? Then try these. Your family & friends will love them.

CAPPUCCINO NOG

INGREDIENTS:
6 eggs, slightly beaten
2/3 cup granulated sugar
1/8 teaspoon salt
5 cups milk
2 teaspoons vanilla
2 cups hot espresso coffee
1 cup coffee liqueur or brandy
2 cups whipping (heavy) cream
2 tablespoons packed brown sugar
Ground cinnamon


DIRECTIONS:
Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog

The sugar in this recipe helps keep the eggs from setting up in the first step. But you'll still need to stir constantly over low heat to provide the gentlest heating possible.

Make espresso coffee from instant espresso powder, or use any strong (regular or decaf) coffee.

ALPINE MINT HOT CHOCOLATE

INGREDIENTS:
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 teaspoon peppermint extract
6 cups milk
3 cups white vanilla baking chips
1/2 teaspoon peppermint extract
*Candy cane or crushed hard peppermint candy, if desired


DIRECTIONS:
In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.

Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies.

Melt white vanilla baking chips carefully. They burn easily, so be sure to cook over low heat, and stir constantly.

Use 1/3 cup peppermint schnapps for the 1/2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink

CREAMY CHOCOLATE ALMOND COFFEE

Like a desert in a mug!

INGREDIENTS:
1/2 cup whipping (heavy) cream
2 teaspoons powdered sugar
1/8 teaspoon almond extract
4 scoops (about 1/4 cup each) chocolate ice cream
4 cups strong hot coffee, Chocolate shavings or toasted sliced almonds, if desired

DIRECTIONS:
In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.

Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

Serve this indulgent coffee with chocolate-covered spoons. Look for them at gourmet stores. Or make your own by dipping silver or plastic spoons into melted candy coating; refrigerate until firm.
Recipes from Betty Crocker.