Caramel Topped Frosted Brownies

I have been on kind of a frosted brownie kick lately. I'm not sure if it's because I love giving brownies to people, or if it's because I love eating the brownie batter and the frosting out of the bowl before it goes on top of the brownies. Truth be told, I guess it's the latter. *sigh*
Some of you might even be wondering to yourselves, "why does this crazy girl have chick peas on top of her brownies?" But before you judge, look a little closer. Those are wonderful bites of heaven! Kraft has decided to take their wonderful chewy caramels and package them up in these tiny little balls of joy! Chewy, sweet and oh so creamy! Add that to the wonderful frosting and voila....a sweet slice of heaven. And when I say slice, I mean ...half the pan" lol. These brownies definitely helped motivate high school students to get their work done. By the end of the period, most of them were drooling in anticipation of having one of these. I'm sure their next periods teacher did not appreciate all the requests to leave the room for a drink of water. Yep, you either gotta have some water of some milk, cause these are super rich!

For the brownies: 
1 box Brownie mix,  prepared according to package directions

Make brownie batter according to pkg directions. While the brownies are baking, prepare the frosting.

For the frosting:
6 Tbsp butter
1 can sweetened condensed milk
1 tsp vanilla


1 bag Kraft caramel bits

Melt butter in saucepan on the stovetop. Stir in the sweetened condensed milk and vanilla. Stir until melted and smooth. When brownies come out of the oven, let sit for 5 minutes then pour the frosting evenly onto the top of the brownies. Spread till smooth, if needed. Top with the entire bag of Kraft Caramel bits. Let sit until frosting is firm. You can place this in the refrigerator to firm up the frosting faster, but just note that the caramel will not be as soft if you choose to do it this way.

Frosted Toffee Crunch Brownies

If I'm going to be honest here, I would probably tell you that if I am ever left alone with the ingredients for this frosting, I will probably just make a huge bowl of it and sit with a spoon and work my way through it. Seriously....I want to wallow in this stuff. It's so chocolatey, gooey and rich. The Heath toffee bits, gives it a bit of a crunch, which just makes it that much better. There is really nothing else to say except: Get off your butt and bake these lol. Then ship me some, because I'm seriously afraid to have these frosting ingredients laying around my house. It could be a real danger to my pant size!

For the brownies: 
1 box Brownie mix
1 pkg Heath Toffee baking bits (sold on the baking aisle by the chocolate chips in most stores)

Make brownie batter according to pkg directions. Stir in half of the bag (6 oz) of Heath baking chips.
Bake as directed on the package. While the brownies are baking, prepare the frosting.

For the frosting:
6 Tbsp butter
1 can sweetened condensed milk
6 oz Heath baking chips
1 tsp vanilla

Melt butter in saucepan on stovetop. Stir in Heath baking chips, sweetened condensed milk and vanilla. Stir until melted and smooth. When brownies come out of the oven, let sit for 5 minutes then pour the frosting evenly onto the top of the brownies. Spread till smooth, if needed. Place in the refrigerator until the topping is firm enough to cut through. Enjoy!

Frosted Creme De Menthe Brownies

This is a terrible picture of these brownies, that does not do them any justice at all. They were so much better than they look here. I made these quickly before work this morning and basically ran out of time to let the frosting cool before I had to cut them. This  is why the top looks cracked and "bumpy." But since these are so wonderful tasting, there was none left to take a picture of when I got home. So, unfortunately this is the only picture I have to post on here. It's actually a really good thing that these are no longer in my house, because I'm not sure I could have denied myself the pleasure of enjoying ANY that were left!

For the brownies: 
1 box Brownie mix
1 pkg Andes Creme De Menthe baking  chihps

Make brownie batter according to pkg directions. Stir in half of the bag (6 oz) of Andes Creme De Menthe chips.
Bake as directed on the package. While the brownies are baking, prepare the frosting.

For the frosting:
6 Tbsp butter
1 can sweetened condensed milk
6 oz Andes Creme De Menthe baking chips
1 tsp vanilla

Melt butter in saucepan on stovetop. Stir in Andes baking chips, sweetened condensed milk and vanilla. Stir until melted and smooth. When brownies come out of the oven, let sit for 5 minutes then pour the frosting evenly onto the top of the brownies. Spread till smooth, if needed. Place in the refrigerator until the topping is firm enough to cut through. Enjoy!

Snickers Brownies

It truly is a good thing that I am still on a natural eating plan and can't consume any of these brownies,  because I know for sure that I would not stop at one! Let me tell you though, it was certainly tough not to taste this recipe! Just the fact that brownies, caramel and peanut butter are all together in this recipe just about makes my head swirl with delight.

Just so you know I am not posting an untasted recipe.....the family gave them a "thumbs up" but they also commented that they were so rich that I needed to cut them much smaller. So be forewarned, they are yummy but rich.

And in the words of Dr. Suess.....well...mostly his words, I added a few ;)

Would you eat them here or there? I would eat these ANYWHERE!
Would you, could you in a house?  Yes as long as I hide them from my spouse!
I will eat them in the rain. In the dark. On a train.
In a car. In a tree. They are SO GOOD, SO GOOD you see!
 Would you? Could you? In a car?
Eat them! Eat them! Here they are!

Original recipe can be found at: http://www.jaseyscrazydaisy.com/2012/02/snickers-brownies.html
*Check out her blog, it's got some great recipes on it!

For the brownie layer
1 box of brownie mix
1/4 cup hot fudge topping

For the nougat layer
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1//2 jars marshmallow creme
1/4 cup peanut butter
1 1/2 cups salted peanuts, lightly chopped
1 tsp vanilla

For the caramel layer
  one 17 oz jar of caramel ice cream topping

For the chocolate topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.

For the brownie layer:
Prepare brownie batter according to package directions, but also add the 1/4 cup hot fudge topping, to the batter. Bake in a 9X13 pan at the temperature stated on the box and then cool the brownies completely.

For the nougat layer:
Melt butter in a saucepan over medium heat. Add sugar and evaporated milk, stirring until all the sugar is dissolved. Bring it to a slow boil. Stir in the marshmallow creme, peanut butter, vanilla and peanuts. Stir until smooth. Pour the mixture evenly over cooled brownies. Let the brownies cool again. You can place them in the refrigerator for a while or place them for a few minutes in the freezer to speed up this process.


For the caramel layer: 
If your caramel is thin enough straight out of the jar, you can pour it directly onto the nougat layer on the brownies. If it is too thick, then heat it slightly on the stovetop until it is pourable. Pour it as evenly as you can onto the nougat layer and use a spatula to even it out the rest of the way. Let it cool down again. (You can put them in the fridge or freezer again)

For the chocolate topping:
Melt chocolate chips and peanut butter together in a saucepan over low heat, or in the microwave, stirring occasionally, until smooth. (If you use the microwave, do NOT overcook and make sure to stir frequently and only cook it for a few seconds at a time until  it's melted together.) Pour the chocolate layer over the caramel layer. Place the brownies into the refrigerator to allow the chocolate to set completely. (The original recipe states that these are better served out of the fridge, allowing just a few minutes to set them out at room temp. The chocolate begins to soften too much if they are left out of the fridge like most brownies)

Salted Cinnamon Cream Cheese Brownies

I know that some people can't imagine chocolate and spice together, but oddly enough it's a really complimentary pairing. Quite awhile ago I had an idea and made some wonderful Mayan chili chocolate brownies. I remembered how much I enjoyed them and decided today to try to make a play on those again. I had to play around with the spices to get it just right, but in the end it really came together well. That will teach me not to write down the amounts I use as I make up the recipe ;)
I decided to add a fraction of a spicy flavor to these cream cheese brownies. I was really happy with the result. Trust me, these are not spicy. They just have a background of cinnamon flavor and a tiny background of spice to them. Be brave...try out spice and chocolate together. You just might like the result!

*Preheat oven to 350 °

12 Tbsp cocoa
4 Tbsp shortening
1/2 cup butter

Melt the first 3 ingredients over low heat. Stir to mix together.

1 1/3 cups sugar
1 tsp vanilla

Stir in the sugar and the vanilla. Let this mixture sit for about 20 minutes to cool down. 

3 eggs
 3/4 cup flour
 1 tsp cinnamon
1/4 tsp cayenne pepper
1/8 tsp ancho chili powder
Mix in the eggs, flour, cinnamon, cayenne pepper and chili powder. Stir until thoroughly mixed together. This will be your chocolate brownie batter.


1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
4 tsp flour
1 egg
1/2 tsp vanilla

In a mixing bowl, mix together the cream cheese, 1/3 cup sugar, 4 tsp flour, 1 egg and 1/2 tsp vanilla.This will be your cream cheese layer.

Spray a 8x8x2" baking dish with Pam. Spread 2/3 of the chocolate batter into the the pan. Spoon the cream cheese layer over the top of this. You shouldn't have to worry about spreading it. You should have enough to cover it by spooning it in small amounts over the top of the brownie batter. Dollop the remaining chocolate batter over the top of the cream cheese layer. Bake at 350° for 20 minutes. 

3 Tbsp mini chocolate chips
Cinnamon for dusting the brownies
Sea Salt * For dusting VERY lightly across the top

As soon as you take it out of the oven after the 20 minutes, sprinkle the top with the 3 Tbsp mini chocolate chips, dust it lightly with cinnamon and dust VERY lightly with coarse sea salt. Place back in the oven for 12 more minutes. Cool completely and serve.

Peanut Butter Brownie Cups

I'm headed over to a friends house in just a bit to help her with some projects around her house. I baked these to take along with me. Funny thing is....this  is my walking partner we are talking about. She's probably gonna roll her eyes and say "ok, give me just one." Then we will have to plan an extra mile (ok an extra 10) to work off just that one brownie. It will be worth it though...trust me on this one! 

It seems I have been on a kick lately of posting my sweets and snacks more so than my meals. I promise I'll get back to posting my meals soon.
 

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 3/4 cup semi-sweet chocolate chips separated as follows: 3/4 cup (to melt), 1/2 cup (to stir in) and 1/2 cup reserved for garnish
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup creamy peanut butter
• 1 cup peanut butter chips (I used Reese’s PB chips) separated as follows: 1/2 cup to stir in and 1/2 cup reserved for garnish

Preheat oven to 350
Grease 12 cup muffin pan. Combine sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute or until butter is melted. Add 3/4 cup semi-sweet chips; stir until melted. Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature. Stir in 1/2 cup each of PB chips and semi-sweet chips. Spoon a heaping tablespoon batter into each prepared muffin cup. Bake for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet. Place muffin pan on wire rack.
Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole.
Place peanut butter in small, microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. After brownies have cooled for approx 10 min. top with reserved 1/2 c. PB chips and 1/2 c. semi-sweet chips. Cool completely in pan on wire rack. Loosen around edges of brownies with a knife and carefully remove from pan.

 *Recipe from: Cookiesandcups.com

Oreo and Peanut Butter Brownie Cups

This morning started off with the hubby having to remind me that it was Valentine's Day. Am I that unromantic? No....I just feel like this day is so over rated and commercial. We love each other everyday and show each other as often as we can by doing special things for each other. Gotta love  that after almost 29 years of marriage. So what did I make for him? I made him these brownies filled with Oreos and peanut butter. Hopefully that will not result in a heart attack as that would not be a very special Valentine gift. So maybe you can make them for  your special someone, or maybe just for your kiddos or your friends. If they like brownies, oreos and/or peanut butter, trust me they will love these!

All you need to make these  are:
1 box brownie mix, (make the batter according to package directions)
1 bag Oreo cookies
Peanut Butter

First put about 1/2- 1 tsp of peanut butter on top of 2 separate Oreos.( I tended to use the higher ratio of peanut butter because I think it helps cut the sweetness of the brownie...and oh yeah because I'm a peanut butter junkie) Then place them together like this: ( Do this with the remaining Oreos until the package is gone.)

 Then place the peanut butter covered Oreos into a cupcake liner and place into a muffin tin.

Next place 2 Tbsp of prepared brownie mix over the top of each cookie stack.

Bake at 350 for approx 18-20 min. Take out and let cool in pan.
This is what they looked like before I cut one open.

Here is the inside of the final product.

Yes I did eat this directly after this picture was taken. I am hanging my  head in shame now as I type this ;)


*Original recipe from: http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/

Peanut Butter Cup and Rice Krispy Brownies

Have you ever made a recipe that you knew was going to be so delicious, that you could start drooling just thinking about it? This was one of those recipes. I started by making the brownie batter and as I was pouring it into the pan, I was thinking, "what if I just left a HUGE spoonful of this in the bowl by mistake and had to lick it clean?" Come on....you can't honestly say you have never thought or done this yourself! Well, I fought the brownie batter demon and I put all of it in the pan. Now I had to figure out how to stop myself from licking the bowl clean. Hence the chant to myself " just put it in the sink and run water in it quickly, just put it in the sink and run water in it quickly" over and over and over! Once again...mission accomplished. I ran water into the bowl of precious scraps of brownie batter and watched it wash it all away. Boo Hoo! Later when these brownies were done and I had managed to eat 2 of them, I realized that with all the calories I had consumed, that little bit of brownie batter probably wouldn't have mattered. So next time, and oh trust me there WILL be a next time for this recipe....I will not run water in that bowl so quickly.

1 box brownie mix 

1/2 cup salted peanut, chopped

1 1/4 cups  Reese’s peanut butter cups, chopped

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownie batter according to directions on box, and pour into a 9 x 13 baking dish. Bake for 20-25 minutes. Remove and sprinkle the top with chopped peanuts and peanut butter cups, and bake for 5-6 minutes more. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from the oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

*original recipe from: www.howsweeteats.com

Samoa Brownie Cookie Bars

What do you get when you mix, brownies, shortbread cookies and yummy caramel and coconut? You get a mouthful of yummy goodness! This just might be one of my new favorite ways to eat brownies. Of course, it doesn't take much convincing for me to enjoy a brownie. If you eat a few of these, you could definitely conserve energy. By that I mean, you will no longer need to run your heater because you can create your own warmth from your thighs rubbing together. See...there are plenty of reasons to eat lots of them ;)

* This link is where the original recipe is from:jaseyscrazydaisy.com

Shortbread Crust

3/4 cup butter, cold and cut into cubes

3/4 cups powdered sugar

1 1/2 cups all-purpose flour

Brownie Layer:

1 package brownie mix, 

Water, oil, and eggs called for in the directions on the brownie box

1/4 cup hot fudge ice cream topping, straight from the jar, unheated

Coconut Caramel Layer:

3 cups toasted coconut,

1 (17 oz.) jar caramel topping

Chocolate Drizzle:

1/2 cup chocolate chips

Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.

Preheat oven to 350. Combine all crust ingredients and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned.

Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.

When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.

Pour coconut caramel mixture over brownies and gently spread evenly over the top. 

Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. Cool. 

Mayan Chili Chocolate Brownies

For those of you who like chocolate and spicy chili together, you would love these brownies. I was making brownies for dessert tonight, (from scratch of course) and I decided I wanted to try something a little different. So I baked half the mix plain for my husband and the other half I baked by adding some hot mexican chili powder, some cayenne pepper and some cinnamon. They really came out great!