Twix Brownie Bars

Confessions of a Cookbook Queen is one of the funniest and most inventive bloggers out there. I saw these Twix Brownie Bars on her blog, and being a sucker for brownies and Twix, I pretty much knew right then I was going to be making them. I sure wish mine would have turned out looking like hers. I think my caramel was a little too soft and I wish I would have cut them smaller, but I'm pretty sure they tasted just as good as hers. Seriously, they are so delicious and are super fun to eat. Just like eating a candy bar! They really do taste just like a Twix, and the brownies make them all the more delicious. These were a huge hit at school with the pharmacy students! You gotta try them! They were easy to make until it came time to cutting them in bars and dipping them. I ran into some trouble, but like I said earlier, I think it was due to my caramel being too soft. I'm sure it was the deviation from the original recipe, so next time I'll stick to the individual caramels and cream!

Twix Brownie Bars

recipe from Confessions of a Cookbook Queen

*my thoughts are in italics

2 cups flour

1/2 cup sugar

2 sticks salted butter, cut into pieces

14 oz bag of caramels *I used 11oz bag of caramel bits, I would use 14oz next time

3 Tablespoons heavy cream *I used 2T of evaporated milk, but stick with the cream!

Box of your favorite brownie mix (Honeyville Farms) + ingredients to make –any fudgy kind of brownie

Chocolate candy melts or almond bark *I used 1 package almond bark

Preheat oven to 350. Line a 9 x 13 pan with foil and spray with nonstick spray. In a food processor, combine flour, sugar and butter. Process until it comes together to form a dough (you can also use your hands if you don't have a food processor). *I used my hands and it turned out fine, just takes a little more time

Pat the dough in the bottom of the pan. Bake until golden brown, 25 minutes or so. Place the pan in the refrigerator to cool for about 30 minutes and prepare your brownie batter according to instructions. Remove shortbread from refrigerator and spread brownie batter over it evenly. Bake until brownies are set, but still fudgy.

 Place pan in the refrigerator to cool again. Once brownies are firm, place unwrapped caramels and heavy cream in a microwave safe bowl. Microwave on high, stirring every 15 seconds until completely melted and smooth. Pour melted caramel over brownies and spread evenly. Refrigerate again until firm. *very important!

 Grab the ends of the foil and remove from pan. Peel the foil off the sides and bottom and place the brownies on a cutting board and cut into thin bars. Melt candy melts/almond bark according to package directions and dip bars, placing on a wax paper lined baking sheet until chocolate is fully set.

Linked up with 

Peanut Butter Truffle Brownies

My sister found these brownies at Creations by Kara. She knew she was making them right then and there, and she did, and she loved them and everyone else did too! She said they even got better with age. You can never go wrong with peanut butter and chocolate. She said the peanut butter topping tasted like a creamy Reese's Pieces. Um hello?! They are rich and decadent, just like any good dessert should be in my book! I hope you all enjoy them as much as my family did.

Peanut Butter Truffle Brownies
recipe from Creations by Kara


Brownie Layer:

3 cups sugar
3 cups flour
3/4-1 cup cocoa
1 1/2 tsp salt
6 eggs
1 1/2 cups oil
3/4 cup milk

Combine all ingredients in order listed and mix till smooth. Pour into a well greased 15×10″ jelly roll pan. Bake at 350 for about 20-25 minutes. Cool completely.

Truffle Layer:
1/4 cup soft butter
1 cup peanut butter
3 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
5-6 Tbsp milk

Beat butter and peanut butter together. Add powdered sugar, salt, vanilla, and enough milk till mixture is creamy. It will be thicker than regular frosting. You can kind of spread and pat it onto the top of the brownies with the back of a spoon.

Topping:
1 cup semi sweet chocolate chips *3/4 cup would be plenty
2-3 Tbsp vegetable oil *if using 3/4 cup chips, cut back on the oil too!

For the topping, combine 2 Tbsp of the oil and the chips in a small glass bowl. Microwave at 50% power till melted, stirring often. Add more oil if needed. Drizzle over the top of the brownies.


***Best when served chilled!

I linked these up on Mandy's Recipe Box, Tasty Tuesdays!

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Mint Brownies

I have had this recipe bookmarked for a long time. I'm so mad at myself for not trying them before now, because I have really been missing out. These are sharing the top spot with my favorite brownies ever. I will not wait long to make these again. They were unbelievable, and if you chill them, they taste like your own chocolate mint ice cream bar. Mmmm, please try them right now! They were such a huge hit with my husband's study group, they were taking pictures of them and calling their friends to come try them. So you can trust me when I say they're good!!! Mel's Kitchen Cafe has a "lighter" version of these brownies that I am super tempted to try out next time. I did use her chocolate ganache layer and it was perfect!

Mint Brownies

Brownie layer
adapted from Make It Do

1 c. melted butter

½ c. cocoa powder 

2 c. sugar
4 eggs beaten
1 tsp. vanilla
½ tsp. salt 

1 ½ c. flour sifted 

Whisk together melted butter and cocoa powder. Then add sugar, eggs, vanilla and salt. Mix well and add flour. Stir in by hand, do not over mix. Pour into 9×13 pan sprayed with cooking spray. Bake at 350 degrees for 25-27 minutes.  Cool for a few minutes and then place in freezer for 20 minutes. While brownies are in the freezer make mint frosting.

Mint Frosting layer

adapted from Very Hungry Caterpillar, BYU Brownie

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

Beat margarine until softened. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until a smooth consistency. Spread onto brownie layer. Place brownies back in freezer for another 20 minutes then make chocolate ganache layer after the 20 minutes.

Chocolate Ganache Layer

adapted from Mel’s Kitchen Café

3 T butter

¾ c semi-sweet chocolate chips

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.  Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. 

Triple Layer Peanut Butter Brownies

I'm just going to be honest with you now. You'll probably be seeing a lot of brownie recipes on this blog, and I'm not apologizing! Why? Because brownies, in all shapes and sizes, are my absolute favorite dessert ever, and I love it when someone comes up with a brilliant recipe idea that includes brownies. Just like this one from one of my favorite food bloggers, One Crazy Cookie. It knocked my socks off and I enjoyed every single bite....all by myself thank you. Okay I might have shared one or two with the family, but that's it! Thank goodness they were sick in bed, or I might have had to share more. :) They really were so yummy, and I kinda miss them. This is probably my favorite brownie recipe so far. Please try them, you'll be glad you did. 

Start with the ultimate brownie mix...

Bake em up according to box directions and let cool. (the recipe calls for a full box, but I was using a bag mix and didn't have enough to make a full pan, so I halved the recipe)

 Make up the second layer. Mix peanut butter, powdered sugar, rice cripies, and butter.

 Spread on top of the cooled brownies. 

 Make the third and final layer. Mix cocoa powder, powdered sugar, milk, vanilla and butter. 

 Pour over peanut butter layer and spread evenly.

 I refrigerated mine to help it set up and stored them in the fridge. They aged very well. They were like fudgy Reese's peanut butter cups! Delicious? I think so. 

Triple Layer Peanut Butter Brownies

from One Crazy Cookie

Brownie Layer:

1 box brownie mix

Peanut Butter Layer:

1/2 cup butter, melted

2 cups powdered sugar

3/4 cup peanut butter

1 cup crusted crispy rice cereal

Frosting Layer:

1/2 cup butter, softened

3 cups powdered sugar

1/4 cup cocoa

1/3 cup milk

1 teaspoon vanilla

Prepare brownie mix according to directions. Bake and let cool. When brownies are cool make your peanut butter layer. Mix ingredients together until smooth and well blended. Spread over top of brownie layer. Then make your frosting layer. Mix all the ingredients until smooth. It may be a but runny but will firm up in the fridge.  Spread over top of peanut butter layer. Yum!

Brownies Overload

I am a sucker for all things brownie, and oh my, these brownies are just silly. They should come with a warning sign. They are triple layered, gooey, RICH, sweet and delicious, definitely not for the faint of heart. I do however think you will be in love with all this brownie has to offer. I tried a small bite, and it was almost more than I could handle. Ugh, so good, but very rich, but so good. Did I mention so good? I knew I could not keep these around me for fear I would eat them all by myself! I divided them up and sent them with my husband to school to give them away to the pharmacy students. Boy were they happy! They have told my husband more than once since then, "Hey bring back some more brownies!"

I didn't like the original names for these brownies, much too long. I shortened it to Brownies Overload because that is exactly what they are. Just see for yourself!

First make your brownies, using a box mix. I'm not afraid to voice my opinion here in saying that these are the best brownies you'll ever find in a box. I eat these...a lot.

As soon as the brownies are done, sprinkle the mallows on top and cook for another 5 min.


They'll look like this...Now let cool.

Now combine the butter, chocolate chips, and peanut butter in saucepan on low heat, stirring frequently until melted.

Take off heat and add rice krispies. Stir until combined. Then pour over cooled marshmallow/brownies.

Spread chocolate mixture evenly and let set up in fridge.

       The real question is how do they taste?

Hmmm, they sure are gooey...

Taking my first bite...

Wow these are good!

Can I have some more?!

Enjoy!!!

Brownies Overload

adapted from The Cooking Photographer

1 package fudge brownie mix
1 package mini marshmallows
1 ½ cups semi sweet chocolate chips*
1 cup creamy peanut butter*
1 Tablespoon butter
1 ½ cups Rice Krispies Cereal

Line a 9x13 inch pan with foil and brush lightly with oil. (I did not use foil. I just sprayed the 9x13 with cooking spray and it worked out great.) Pre-heat the oven to 350 degrees or to brownie box directions. Prepare brownie mix for chewy brownies. Bake according to box directions.

Remove from oven and sprinkle with the marshmallows. Bake for another 5 minutes. Remove from the oven and cool completely, or until marshmallows have solidified.

Melt chocolate chips*, peanut butter*, and butter in a saucepan over medium low heat stirring frequently. (*Next time I may try and half these 2 ingredients, the top layer was too thick for my liking. I like to be able to taste more brownie than chocolate/peanut butter! I think a nice thin layer of the chocolate/pnt butter mixture on top of the mallows would be delicious!)Turn off the heat and stir in the cereal. Pour over the brownies and smooth out the mixture. Refrigerate until the topping is set. Carefully remove the brownies from the pan by lifting the foil. If they are too soft to be removed, freeze for 30 minutes and try again. To cut, brush a chef’s knife with oil and cut into strips, then into squares. Repeat with the oil as needed. *I found this tip to be very useful!

Black Bottom Coconut Bars

I love coconut but for some reason I never seem to bake with it that much. I don't know why, because every time I do make a dessert using coconut, like this one, it ends up being a favorite. I guess I'll just have to make these delicious bars again. :) Not a problem! They are chewy, chocolatey, and rich, especially when you top it with caramel sauce. Mmmm! Leave it to me to make something sweet into something decadent!

The recipe is two parts. This first part is making the chocolate base. 

First line a 9 inch square pan with aluminon foil, leaving a slight over hang, and butter or spray with cooking spray like me!

Then melt a stick of butter in the microwave. 

Add the sugar and salt...

Whisk in egg and add the cocoa, flour...

Spread batter in the foiled pan, bake for 10 or so minutes...

Until the edges pull away like this...

Now while that is cooling slightly, begin the coconut topping.

Whisk the eggs, sugar and add vanilla...

Gradually add the flour and coconut, (leave 1/2 cup coconut to sprinkle on top.)

Spread it on top of the cooling chocolate base, and top with the reserved 1/2 cup of coconut!

Bake for 25-30 minutes. Let cool completely!

Then divide and conquer!!! 

Black Bottom Coconut Bars

adapted from Martha Stewart

FOR CHOCOLATE BASE:

1/2 cup (1 stick) unsalted butter, plus more for pan

1/2 cup sugar

1/4 teaspoon salt

1 large egg

1/4 cup unsweetened cocoa powder

1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING

2 large eggs

3/4 cup sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour (spooned and leveled)

1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (I just used butter flavored cooking spray). Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake, mine cooked for about 12-13 min.). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling). Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

***Most importantly, drizzle with caramel sauce!!! Maybe even sprinkle some toasted pecans too!