Turtle Brownies

From Pioneer Woman

One of my favs! Serves 12

Ingredients:
14 oz weight package Of caramels, unwrapped
⅔ c evaporated milk, divided
1 package (18.25 Oz. Box) German Chocolate cake mix
¾ c butter, melted
1 c Chopped Pecans (or Walnuts)
1 c Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees. Grease and flour a 9”x13” baking pan.

Melt caramels and 1/3 cup evaporated milk in the microwave; set aside.

Mix together cake mix, melted butter, remaining 1/3 cup evaporated milk, and nuts.

Press half of the dough mixture into the bottom of the prepared pan.

Bake for 6 to 7 minutes and remove from the oven.

Immediately sprinkle chocolate chips on the baked layer. Drizzle melted caramel over the chocolate chips and drop remaining dough by small spoonfuls over the caramel. It is okay if there is some caramel showing through—that looks yummy!

Return the pan to the oven and bake for an additional 16 to 18 minutes.

Cool. Cut into squares. Enjoy!

Super-chunk brownies

makes 2 dozen

Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips

Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.

2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.

3. Stir together flour, baking powder and salt in large bowl.

4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.

5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.

6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.

German chocolate Brownie

One word: Yum!

Brownie ingredients:
1 c. unsalted butter
3 1/2 oz. unsweetened chocolate
3 T. unsweetened cocoa
1 1/2 c. flour
1/2 t baking powder
1 ts salt
4 eggs
2 c. sugar
1 t vanilla
1 c. chocolate chips

Directions:
Melt butter and unsweetened chocolate. Sift cocoa, flour, baking powder, and salt together. Beat eggs; add sugar, vanilla, and cooled butter-chocolate mixture. Stir in dry ingredients. Spread batter in greased 9x13-inch pan. Sprinkle chocolate chips on top.

Bake at 350 degrees for about 20 minutes. (Don't overbake). Let cool for about 10 minutes and then put the frosting on.

Frosting ingredients:
1 c. evaporated milk
3 egg yolks
1 c. brown sugar
1/2 c. butter or margarine
1 t vanilla
1-1/2 c. coconut
1 c. chopped pecans (optional)

Directions:
Combine milk, egg yolks and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread onto brownies.

Triple Layer Peanut Butter Brownies

Awesomely yummy!

Ingredients:
1 pkg (19-21 oz) brownie mix (13x9 inch pan size)
1 c cold milk
1 pkg (3.4 oz) vanilla pudding
1 c creamy peanut butter
1/2 c powdered sugar
1 1/2 c cool whip (do not thaw)
3 squares baker's semi-sweet chocolate
1/2 c peanuts, chopped

Directions:
Prepare and bake brownies as directed on the package. Meanwhile, beat milk and pudding mix with whisk 2 mins. Add peanut butter ans sugar; mix well. Refrigerate until brownies are completely cooled. Spread over brownies.
Microwave cool whip and cool whip on high 1 min, stirring every 30 seconds. Spread over pudding; top with nuts. Refrigerate 1 hour.

Double Chocolate Brownies

From Nestle Tollhouse
yields 16 brownies

Ingredients:
3/4 c all-purpose flour
1/4 t baking soda
1/4 teaspoon salt
1/3 c vegetable shortening
3/4 c granulated sugar
2 T water
2 c (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 large eggs

Directions:
PREHEAT oven to 325º F. Grease 9-inch square baking pan.

COMBINE flour, baking soda and salt in small bowl.

HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.

ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.

Butterscotch brownies

1/4 c shortening or veggie oil
1 c brown sugar
1 egg
1 t vanilla
3/4 c flour
1/2 t salt
1 t baking powder
1/2 c chopped nuts

Heat oven to 350. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg, and vanilla. Stir in remaining ingredients, Spread in 8x8 pan. Bake 25 mins.