Fudge Ripple Turtle Brownies

Makes: 16 brownies / Prep: 30 minutes / Bake: 30 minutes / Stand: 2 hours

Ingredients:

• 1/2 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup chopped pecans, toasted
• 3/4 cup semisweet chocolate pieces
• 20 vanilla caramels, unwrapped
• 1 tablespoon milk

Directions:

1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
3. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
4. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
5. Bake in the preheated oven for 30 minutes. Cool in pan on wire rack.
6. Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.
7. In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.
8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.

Fudgy Chocolate Brownies with Green Sprinkles

Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the “Martha Stewart Baking Handbook.”

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
• 12 ounces bittersweet chocolate, coarsely chopped
• 2 1/4 cups sugar
• 6 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• Green sprinkles, for topping

Directions:

1. Preheat oven to 350 degrees F. Butter a 13-by-19-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Mint Chocolate Brownies

Ingredients:

• 12 tablespoons unsalted butter
• 1 1/2 cups granulated sugar
• 2/3 cup dark cocoa powder {I used Hershey’s Special Dark}
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup dark chocolate mint chips; divided use

Method:

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
2. Set a medium sized saucepan over medium heat and warm the butter melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat in eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely. 

Holiday Tree Brownies

Cut up brownies to cream a fun holiday treat. Decorating is child’s play.

Prep Time: 30 minutes / Total Time: 2 hr 40 mins / Makes: 15 brownies

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 2 or 3 drops green food color
• 2/3 cup Betty Crocker Rich & Creamy vanilla frosting (from 16 oz container)
• Betty Crocker Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
• Miniature candy canes (2 inch), unwrapped

Instructions:

1. Heat oven to 350 degrees F (325 degrees F for dark nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box. Cool completely, about 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles, see diagram. Save smaller pieces for snacking.
3. Stir food color into frosting. Spoon frosting into small resealable food-storage package bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownie. Sprinkle with decors.
4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Success: Use a plastic knife to make cutting brownie trees easier.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 230
  • (Calories from Fat 70),

• Total Fat 7g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 140mg;
• Total Carbohydrate 40g
  • (Dietary Fiber 1g,
  • Sugars 30g),
• Protein 1g;

Peppermint Truffle Brownies

Ingredients:

• Nonstick cooking spray
• 12 ounces semisweet chocolate chips, divided
• 1/2 cup plus 3 tablespoons unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 cup flour
• 3/4 cup heavy whipping cream
• 1/3 cup crushed peppermint candies

Directions:

1. Preheat oven to 350 degrees. Line a 9x9-inch baking pan with foil, leaving overhang. Spray foil with nonstick cooking spray. Combine 6 ounces chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Alternately, melt the chocolate and butter in a glass bowl in the microwave at 50% power, stirring every minute until melted and smooth. Cool chocolate mixture until lukewatm, 5 to 10 minutes.
2. Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl to blend. Stir in chocolate mixture, then flour. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let ganache topping cool slightly before sprinkling with crushed peppermint candies. Let stand at cool room temperature until topping is set, about 4 hours. Using foil as air, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each vut. Arrange brownies on platter and serve.

Creme de Menthe Brownies

Cook Time: 35 min / Yield: 24 brownies

Ingredients:

• 1 cups (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 (10-ounce) package Creme de Menthe baking chips (recommended Andes)
• Shaved Creme de Menthe thins (recommended Andes)
• Chocolate Frosting

Frosting:

• 1/2 cup (1 stick) butter, melted
• 1/3 cup cocoa
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners’ sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. 

“Healthified” Chocolate Lovers’ Brownies

75% less fat -No sat fat- 27% fewer calories than the original recipe. Treat yourself to rich chocolate taste in every fudgy bite of this healthified brownie.

Prep Time: 15 minutes / Total Time: 1 hr 45 mins / Makes: 16 brownies

Ingredients:

• 1 cup granulated sugar
• 1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt
• 2 tablespoons canola or vegetable oil
• 2 teaspoon vanilla
• 2 egg whites or 1/4 cup fat-free egg product
• 3/4 cup Gold Medal all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1/2 teaspoon salt
• Powered sugar, if desired

Directions:

1. Heat oven to 350 degrees F. Spray 8- or 9-inch square pan with cooking spray.
2. In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

What is “Healthified”?

We’ve replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 110
  • (Calories from Fat 20),

• Total Fat 2g
  • (Saturated Fat 0g,
  • Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 85mg;
• Total Carbohydrate 21g
  • (Dietary Fiber 1g,
  • Sugars 14g),
• Protein 2g;

Triple-Chocolate Fudge Brownies

ingredients:

• 6 oz bittersweet chocolate (fine quality bittersweet chocolate chopped)
• 2 oz unsweetened chocolate (chopped)
• 3/4 cup unsalted butter
• 1 1/2 cup sugar
• 2 tsp vanilla
• 4 large eggs
• 1 tsp salt
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips

Method: 

1. In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm.
2. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition.
3. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
4. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350 degrees F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it.
5. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Jamaican Coffee Brownies with Pecans

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

Makes 15

ingredients:

• nonstick vegetable oil spray
• 2 cups sugar
• 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons finely ground Jamaican Blue Mountain coffee beans
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 cup pecan pieces

-

• 1 cup bittersweet or semisweet chocolate chips (6 ounces)
• 6 tablespoons freshly brewed Jamaican Blue Mountain coffee

-

• 30 thin strips crystallized ginger

Preparation:

1. Preheat oven to 350 degrees F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if nexessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
2. Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
3. Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. DO AHEAD can be made 1 day ahead. cover; let stand at room temperature.
4. Cut brownies into 15 squares. Top each with 2 ginger strips.