Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe

INGREDIENTS:

BROWNIE:

• 1c. butter
• 2c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1/2c. cocoa
• 1/2tsp. salt
• 2 c. flour
• 1c. milk
• 1 c. chopped pecans (optional)

CARAMEL:

• 32 Kraft caramels (unwrapped)
• 1/2c. butter
• 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

• 12oz. semi-sweet chocolate chips
• 12 T. butter (do not substitute margarine here!)

DIRECTIONS:

BROWNIE:

• Preheat oven to 350.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between).
• Spread evenly in greased jelly roll pan.
• Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

CARAMEL:

• Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
• Stir this constantly to prevent scorching (about 6-8 minutes).
• Gently pour over cooled brownies and spread to edges.
• Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

• Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
• Pour over cooled caramel and gently spread evenly over top
• Chill until top layer is hard and cut into bars.

Mounds Brownies Recipe

Mounds Brownies Recipe

INGREDIENTS:

1. 11 Family Size (9x13) pan of brownies, prepared
   
2. 25 1/3 Cups shredded coconut 
   
3. 314oz Can sweetened condensed milk
   
4. 41 ½ Cups powdered sugar
   
5. 51 Can of chocolate frosting
   
   
   
   
   

DIRECTIONS:

1. 1.Prepare brownies and let cool completely.
   
2. 2.In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
   
3. 3.Spread coconut mixture over brownies.
   
4. 4.Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
   
5. 5.Pour frosting over the coconut mixture. Let cool and set up.

Snickers Brownie Recipe

Snickers Brownie Recipe

Brownie Layer:

1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)

Ingredients called for on box

1/4 cup hot fudge topping

Nougat Layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

2 (7-ounce) jars marshmallow creme

1/4 cup peanut butter

1 1/2 cups salted peanuts, roughly chopped

1 teaspoon vanilla

Caramel Layer:

1 (17-ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping:

1 1/4 cups chocolate chips

1/4 cup peanut butter

Prepare brownie mix according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30-second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

White Chocolate Oreo Brownie Pie with Chocolate Chip Topping

White Chocolate Oreo Brownie Pie with Chocolate Chip Topping

6oz. Hershey's Cookies 'n' Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
Melt over med low heat until melted

Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla

Add:
1 cup flour
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth

Pour into greased 9" springform pan
Bake at 350°, 20 minutes

Remove from oven
Immediately pour 7oz. sweetened condensed milk over top of brownies
Layer with ¾ cup mini semi sweet chocolate chips
Let cool

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Peanut Butter Cup Brownie Torte

Peanut Butter Cup Brownie Torte

6 brownie rounds (recipe follows)

peanut butter cream cheese mousse (recipe follows)

lots and lots of peanut butter cup pieces (I chopped up about 15 Reese’s Peanut Butter Cups)

chocolate ganache (recipe follows)

Brownie Rounds

7 TBSP unsalted butter, melted

1 cup granulated sugar

1 egg

1 egg yolk

½ tsp vanilla extract

¼ cup cocoa powder ( I used Green and Blacks)

½ cup all-purpose flour

¼ tsp baking powder

pinch of salt

½ semi-sweet chocolate chips

Preheat oven to 325F.

Butter and flour Six 4 ½ -inch Diameter Spring Form Pans. Set aside.

Using a stand mixer with the paddle attachment, mix together butter and sugar, about 2 minutes.

Add in egg, egg yolk, and vanilla. Beat another minute.

Pour in cocoa, flour, baking powder and salt. Mix on low speed until fully incorporated.

Fold in chocolate chips until completely distributed throughout the brownie batter.

Using measuring cups, pour a heaping 1/3 of a cup into each of the 6 prepared pans. If there is any batter left over, try to as evenly as possible, add to the prepared pans.

Bake for 20-23 minutes.

Remove from oven and let cool.

Peanut Butter Cream Cheese Mousse

½ cup whipping cream, chilled

5 ounces cream cheese, at room temperature

1/3 cup plus 2 TBSP powdered sugar

1/3 cup peanut butter (I used Jif…duh)

Using a stand mixer with the whisk attachment, whisk the whipped cream on high until stiff peaks form.

Place into a bowl and set aside.

Add the cream cheese and peanut butter and whisk on medium speed, until fully incorporated. Add powdered sugar and mix until combined.

Add whipped cream back into bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.

Place into a medium sized bowl and set in fridge while brownies fully cool. At least 30 minutes.

Chocolate Ganache

4 ½ ounces semi-sweet chocolate, chopped finely

½ cup heavy whipping cream

Place chocolate in a medium bowl.

In a small saucepan bring cream to a boil. Once the boil starts, pour over chocolate.

Let sit 5 minutes.

Whisk until mixture is smooth and glossy.

To Assemble the Torte:

Remove brownie from spring form pans. If still too warm, place in freezer for about 10 minutes.

Place one brownie circle on a plate. Add about a 1/8 cup of peanut butter mousse (I added much more to mine and actually doubled the recipe…but for photo reasons only. That much filling would be too much).

Scatter a handful of peanut butter cups.

Place another brownie round on top of the that. Then add another 1/8 cup peanut butter mousse. Then peanut butter cups.

Place third and final brownie round on top of second layer. Add a ¼ cup for the top layer of peanut butter mousse. And more peanut butter cups.

Pour ½ the ganache over the top of the torte. It might take some peanut butter cup pieces with it down the side. Just add more on top, you know you wanted to anyway. 

Repeat and make a second torte. You should have two total. You can share…but why would you? 

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