Walnut Brownie Pie

Just imagine the delight on their faces once you tell them you're having brownies and pie, all-in-one! This yummy treat is special enough for a holiday, and easy enough to make year-round.

Ingredients:

1 refrigerated rolled pie crust (from a 15-ounce package)

1 (18.3-ounce) package brownie mix

1 cup coarsely chopped walnuts, divided

1/2 teaspoon almond extract

 

Directions:

Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep pie plate, flute edges, and set aside.
 

In a large bowl, prepare brownie mix according to package directions; stir in 3/4 cup walnuts and almond extract.
      

Pour batter into pie crust and sprinkle remaining walnuts on top. Bake 55 to 60 minutes, or until toothpick inserted in center comes out dry. Serve warm. 

 

Source:  mrfood.com

Brownie Pie

Ingredients:

• 1 cup granulate sugar
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cake flour
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate (about 2 ounces) finely chopped

Directions:

1. Heat oven to 350 degrees and prepare an 8-inch round cake pan.
2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.
3. Sift flours, cocoa and salt in medium bowl. Gradually add the flour mixture to butter mixture with mixer on low speed and blend until ingredients are fully combined. (no more than 1 minute)
4. Remove bowl from mixer and fold in finely chopped chocolate by hand using a spatula.
5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let brownies cool to room temperature in pan.
7. Cover in whipped cream and strawberries.

Source: howtoinstructions.us

Marshmallow Brownie Recipe

Ingredients:

Cooking Time: 45 minutes
 
1 box brownie mix
2 cups mini marshmallows
1/2 cup semi sweet chocolate chips


Directions:

Make brownies according to package instructions. Remove from oven and sprinkle top first with marshmallows and then chocolate chips. Return to oven for 2 to 5 minutes or until marshmallows just start to melt and brown. Let cool completely before cutting into squares. Be sure to check out cutting tips above.

Source: foodiestv

Almond Joy Brownie Bites

Ingredients:

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Source: Cheryle Pestana

Hershey's Special Dark Truffle Brownie Cheesecake

Ingredients:

Ingredients for Brownie Layer:

6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions:

1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Chocolate Chip Cookie Dough Brownie Bombs

Ingredients:

3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 tsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark

Directions:

1. Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.

2. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.

3. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.

4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.

5. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store in the fridge or freezer, in an airtight container.

Oreo and Peanut Butter Brownie Cake

Ingredients:

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Directions: 

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings