Chocolate Mint Brownies

for St. Patrick's Day! adjusted from Betty Crocker (no whipping cream at 11pm on Saturday night..., plus homemade brownies instead of a box mix).

Brownie Base (used Buttermilk Brownie recipe)
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool completely (put in fridge to speed up process).

Filling
3 1/2 cups powdered sugar
1/4 cup + 1 Tablespoon butter, softened
1/4 cup milk
3 ounces cream cheese, softened
1/4 teaspoon mint extract, or more to taste*
6 drops green food coloring**

In large bowl (like a Bosch), beat all ingredients with electric mixer on medium speed until smooth. Scrape bowl frequently to ensure even consistency. Spread over cooled brownies and refrigerate uncovered at least one hour or until set.

Topping
1/2 cup milk
12 ounces semi-sweet chocolate chips
1/2 cup + 2 Tablespoons butter (no need to soften)

In 2-quart saucepan, heat all ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool mixture at least 10 minutes until lukewarm. Pour topping over filling; spread to cover.

Refrigerate uncovered at least two hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Cut into small pieces; these are very rich! Store covered in the refrigerator.

*Can also omit the mint and leave it plain if desired.
**Can use any color to adapt for other holidays.

Buttermilk Brownies

adapted from Prudence Pennywise

4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.

Crownies

adapted from a recipe on Picky Palate and one on Prudence Pennywise (name is a combination of cookies and brownies - Picky Palate called hers brookies, but I didn't want to totally steal her recipe!)

2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1 cup butter
9 ounces semi-sweet chocolate chip
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour

8 ounces caramels, unwrapped
1 1/2 Tablespoons milk


In a Bosch or Kitchen Aid or the like, cream the softened butter and sugar. Add eggs, vanilla and sour cream until well-combined. Add the baking powder, soda and salt, then add one cup of flour at a time, mixing after each addition.

Separate dough into two batches, wrapping each batch in plastic wrap. Chill for at least two hours for best results.

About 30 minutes before dough is chilled, melt butter and chocolate, stirring often. Mix in sugar. Add eggs and mix well until combined. Add vanilla and salt. Stir in flour until completely mixed. Place batter in freezer for about 20 minutes to harden.

Preheat oven to 350F.

Once both sets of dough are hardened, cut each disc of sugar cookie dough into thirds. Roll each section into a 1/8-inch thick rectangle - about 12x5 inches. Spread about 1/2 a cup of brownie batter over the cookie dough. Starting with the long side of the rectangle, roll everything into a log. Using a sharp knife, cut off 1/2-inch slices of dough.

Line mini-muffin tin with liners, then place one slice of dough into each. If your dough isn't firm enough and starts to ooze, place in the fridge for 5-10 minutes to harden. (This is recommended for all the slices that aren't baking, anyway.)

Bake at 350F for 15 minutes, or until brownie batter is baked.

Remove cookies from tins and let cool on a rack. When all cookies are baked and cooled, melt caramels in microwave with milk until smooth - approximately 1 minute. Spoon melted caramel into small ziploc bag or pastry bag without a tip. Cut a small corner off bag and drizzle over cookies. Best served warm.

ETA: although these are a little labor-intensive, they're relatively simple. However, if you'd like to make them even more simple, I suppose you could try buying a roll of Pillsbury sugar cookie dough plus a box of 8x8 brownie mix. Roll out the cookie dough after cutting it in half (or so - I'm totally estimating here), and spread the prepared brownie mix over top, then follow the same instructions as above... don't know how it would turn out, but it seems feasible! NOT as good, though, of course. : )

Brownie Pudding

adapted slightly from a recipe on Tasty Kitchen, which was taken from an old 1950s-era General Foods Kitchen recipe.

½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water

Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.

*optional: add ½ chocolate chips before pouring boiling water over top.

Bake at 350F for thirty to forty minutes, then cool before serving.

Layered Chocolate Brownies

adapted from Nestle.

3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.

Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.

S'mores Brownies

8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
1 cup semi-sweet chocolate chips

Place graham crackers (cut to fit) in a single layer on the bottom of a greased 9x13 pan (line the pan with foil to easily remove the brownies and cut them into squares). Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and cool before cutting into squares.

Peanut Butter Truffle Brownies

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
½ cup butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
¼ cup butter

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.

Easiest Brownies in the World

1 12-ounce bag chocolate chips (whatever kind you prefer)
1 cup butter
1½ cups sugar
4 large eggs at room temperature
1½ cups flour

Preheat oven to 350ºF. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add the eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325ºF and bake for 10 more minutes.

The Best Brownies

12 Tablespoons unsalted butter
1 cup cocoa
2 cups sugar
3 eggs
1 Tablespoon vanilla
1 cup flour
½ teaspoon table salt
2 cups bittersweet chocolate chunks

Preheat oven to 350ºF. Spray an 8" square metal or stoneware pan with Pam. Set aside. (Glass pans are not ideal here. Glass will cause the brownies to bake slower and don't conduct heat evenly.)

Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm but not boiling). Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth. Melting the cocoa makes sure that the full flavor is brought out.

With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Set a small sieve over the top of the mixing bowl and add the flour and salt to the sieve and sift in. Completely stir in the flour until there are no white bits left. Stir in chocolate chunks. Use a rubber or silicone spatula and spread the batter evenly (it will be very thick) into the prepared pan.

Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. The smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator or for a short while in the freezer before cutting.


*Note: this recipe can easily be doubled and baked in a 9"x13" pan. The baking time will probably increase a bit, so note the instructions on how to tell when they're done. Can also quadruple the recipe, with no chocolate chunks, and bake in a half sheet pan (17.5" x 12.5"). Bake at 325ºF for 55 minutes.

Oreo-Chunk Brownies

adapted from Recipe Girl

4 sticks unsalted butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa
7 large eggs
2 Tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tablespoons baking powder
1 teaspoon salt
4 cups broken Oreos (about 40 cookies)

1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan (Texas sheet cake size). Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, cocoa, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.

Dark Chocolate Mascarpone Brownies With Blueberry Ganache

1 cup unsalted butter
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
½ cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows

Preheat the oven to 325ºF. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.

Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter

Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.

Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

1 brownie mix of choice (9x13 size), along with ingredients as directed on back of package
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla

2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle

1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.

2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.

3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!