Peanut Butter Truffle Brownies

Make brownies the way they are called for on the box. Let cool completely.

For the peanut butter center take:
1/2 cup softened butter
1/2 cup peanut butter
2 cups confectioner's sugar
2 tsp milk

Spread over cooled brownies.

In a small bowl melt in the microwave for about 45 seconds:

1/4 cup butter
1 cup chocolate chips

Stir until smooth and then let stand for 10 minutes. Then spread over brownies. Refrigerate for 30 minutes and serve.

Reese's Peanut Butter Cup Blondies

Ingredients
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons coarse salt

1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese's peanut butter cups, removed from their wrappers and corasely chopped

Directions
Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Reese's Peanut Butter Brownies

3/4 cup butter
3/4 cup peanut butter
1 3/4 cup sugar
2 tsp vanilla
4 eggs
1 1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup cocoa

Heat oven to 350. Grease 9 X 13 pan. Melt butter. Add peanut butter and stir until peanut butter us melted. Stir in sugar and vanilla. Add eggs and beat well with a spoon. Add flour, baking powder and salt. Beat well. Remove 1 3/4 cup batter and stir in cocoa. Spread chocolate batter into prepared pan and remaining batter on top. Bake 30 minutes. Cool and cut into bars.


****Update- Right as it came out of the oven, I poured a bag of chocolate chips on top and spread over the pan. YUMMY

Ganache-Topped Brownie Bites

Mix together a box of Brownies like you would regularly. Then put the batter into a mini cupcake pan. Bake 18-20 minutes at 350 degrees.

Let cool at least 10 minutes before removing from pan and then cool completely.

In 1-quart saucepan heat 2/3 cups whipping cream on low heat just to boiling. Then remove the saucepan from heat and stir in 1 cup semisweet chocolate chips. Make sure it melts completely. Then let the ganache stand for about 15 minutes.

Take the ganache and spread it over the brownie bites (I usually dip them in a clean up the drip with a knife cause I'm lazy like that).

Top with a raspberry. I find that cutting the raspberry in half works well...plus you can make the package go further and the raspberry is less prone to try to roll off.

So there you have it folks. Sorry for the long wait on the recipe.

Tuxedo Brownies

1 pkg brownie mix (bake per instructions and cool)
1/c seedless raspberry jam
3 squares (1 oz each) white chocolate melted and cooled
2 pkgs (8oz) cream cheese (cream it)
1/c powdered sugar
1/4 cup milk
1 8oz container cool whip

Spread raspberry jam over brownies. Mix remaining ingredients until creamy. Spread mixture over jam. Keep in fridge.

I love these!!

Blonde Brownies

1/2 cup shortening
2 cups brown sugar
2 tsp almond extract
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp salt

Heat oven to 350. Grease bottom and sides of a 9x13 pan. Melt shortening in a medium pan over low heat. Remove from heat. Stir in brown sugar, vanilla and eggs. Stir in remaining ingredients. Spread in pan. Bake 25-30 minutes. Cool slightly and cut while warm.

Brownie D-light!

Another fairly simple recipe for some dessert goodness. This week's dessert is what I like to call Brownie D-light. Obviously not it's the official name, name it what you will.

To begin:

Make some brownies! You can follow directions on the box right? Do it!



Go ahead...mix it up.

Then spread into a well greased (you know how I feel about well greasing things) cake pan. Then bake just like the box tells ya.
Once the brownies are done let them cool completely. I find it best to find something else to do so that I don't try to jump the gun.


When it is ready, go ahead and open up a can of white frosting (I love that stuff) and spread it liberally all over the brownies. I have an old oven and sometimes it burns the edges a bit on the brownies. The more frosting (and later chocolate topping) you use the least likely someone is to detect the slightly burnt taste of an edge. It's not tricking people...it's for the greater good.


Get out that handy dandy progressive nut chopper again (my goodness I love that thing).

It doesn't matter which way you go. Coarse or fine, it really depends on how you want them on the brownies. I usually start off with coarse and then in desperation turn it towards fine. once they are all crushed up covered the icing with them...you want it to look like so:

Once you've covered that puppy up stick it into the fridge to chill.

While that's going on you want to begin to prepare the topping. You might want to measure the ingredients first, but it really doesn't matter (I'm such a laid back baker no?) You want to melt 2 cups chocolate chips (semi-sweet), with 1 cup peanut butter.


Yum-O (and I don't even eat chocolate)

Then you are going to add about 4 cups rice krispes(sp?) Some brands are called "Puffed Rice" among other things. I'm not a brand name snob (unless it's Cheerios) so take your pick at what exactly it is you're adding.

Once it's mixed up, take the brownies out of the fridge and spread the mixture all over the top. It's going to be thick and come right to the edge of the pan. It's a good thing.

Wa-la! A dessert that looks and tastes like it took more effort! Yea! Now from what I understand these treats are a little on the super sweet side, so when you are cutting them (don't bother with a butter knife get something you'd use to protect yourself in the ghetto to cut these things) cut them into smaller squares and then people can eat as many as they want, but if they are small enough no one is wasting.

Hope you enjoy! Feel free to tell me how they turn out for you!