img_0863Triple-Layer Peanut Butter Brownies
1 pkg. (19 to 20 oz) brownie mix, prepared in 13×9 inch pan
1 cup cold milk
1 pkg. (3.4 oz) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups Cool Whip Topping, thawed
6 squares Semi-sweet baking chocolate
Prepare brownies according to box directions. Whisk milk and pudding mix 2 min. while brownies are cooling. Add peanut butter and sugar, mix well. Cover and refrigerate pudding mixture until brownies are completely cooled. Spread pudding mixture over brownies. Melt chocolate squares and combine with cool whip. Spread over pudding. Refrigerate 1 hour.

Source: PriscillaBakes



Brownie Somoas

1 brownie mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate
Prepare brownie mix according to box directions. Cool. Place the caramels, salt, and milk in a microwave safe bowl and cook on high for 3-5 minutes. Stop occasionaly to stir. Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Cut into bars and drizzle with melted semi-sweet chocolate.
Source: PriscillaBakes


Swirled Chocolate Chip Cookie Brownies

1 brownie mix
1 (8 oz) cream cheese, softened
3 eggs
1/2 cup sugar
1 (17.5 oz) Chocolate Chip Cookie mix
Preheat oven to 350 degrees. Prepare brownie mix according to box directions. Pour batter into prepared baking pan. Beat cream cheese for 1 minute. Add eggs and sugar. Beat well. Dump cookie mix in and mix until blended. Drop spoonfuls of the cookie batter on brownie batter. Swirl lightly with knife. Bake for 35-40 minutes or until ready. Cool. Frost with below frosting recipe.
1/4 cup baking cocoa
1 stick salted butter, cut into pieces
1/2 cup buttermilk
3 3/4 cup powdered sugar
1 tsp. vanilla

Combine cocoa, butter, and buttermilk in a pan. Bring to a boil. Remove from heat and add powdered sugar and vanilla. Pour over brownies and spread. Let sit until hardened. Cut into squares and serve.

Source: PriscillaBakes

“Favorite Frosted Brownies”
1 cup butter or margarine, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/4 cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons baking cocoa
3 cups confectioners’ sugar
Decorating sprinkles, optional

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners’ sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired. Yield: 12-15 servings.

Source: PriscillaBakes

“Reese Lover’s Brownies”
1 brownie mix box (I used Duncan Hines)
1 8-oz. cream cheese
1 egg
1 cup sugar
1-1/2 cup reese cups cut up (you can actually use any kind of candy)
2 – 1/2 cups chocolate chips

Prepare brownies according to the box…do not “bake”, only put the batter into the pan. Beat cream cheese. Add egg and sugar, beat until smooth. Add reese cups. Pour on top of batter, swirl with knife. Bake at 350 degrees for 25-30 mintues. Cool. Microwave chocolate chips (or cook on the stove). Spread over brownies. I add butter when I microwave the chocolate chips, around 2 tbsp. for this recipe.

Source: PriscillaBakes

“Frosted Cookie Dough Brownies”
1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup butter, cubed
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
2 cups miniature marshmallows
6 tablespoons milk
1/4 cup butter, softened
3 cups confectioners’ sugar
2 squares (1 ounce each) unsweetened chocolate

Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large mixing bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners’ sugar until smooth. Frost brownies. Cut into bars. Yield: 15 servings. **Make sure the frosting hardens completley.**

Source: PriscillaBakes

Chocolatey Centered Butterfinger Brownies”

1 brownie mix 9×13 size
1 6oz bar of chocolate broken into 12 pieces
6 fun size Butterfinger Bars or 2 full size, crushed (I used a rolling pin)

1. Prepare brownie batter according to package directions. Use a cookie scoop and fill paper lined muffin tins ½ full of brownie batter. Place 1 chocolate bar square into each cup and top with remaining brownie mix. Top with crushed Butterfinger.
2. Bake at 350 degrees F. for 29-32 minutes or until brownies are cooked through. Make sure they are cooked through completely or the centers will cave in the middle. I took mine out at about 29 minutes and they were great. Let cool for 10 minutes, then dig in!

Source: PriscillaBakes

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