Fudge Brownies with Biscoff Frosting

If you haven't tried Biscoff before, you really should.  Basically it's cookies that have been mashed up and make into a peanut butter consistency sort of spread (great descriptions are not my forte), you can get it in either crunchy or smooth.  I've purchased mine at Target and have seen it available at the other grocery stores I shop.  Trader Joe's also has a product which is very similar called cookie butter that they make with the specaloos cookies, which, to me, is better than Biscoff since it's a little on the ginger snappy side.  Either product you use for the frosting of these brownies is a good choice, peanut butter or nutella would also be amazing.  The brownies are thick and as their name implies very fudgy.  They keep well in the refrigerator but the full flavor is in effect at room temperature.  I found the recipe here.  Enjoy!

1/2 c. butter
3/4 c. semi sweet chocolate chips
3 Tbsp. baking cocoa powder
1 c. sugar
2 eggs
3/4 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 c. flour

3 Tbsp. butter - softened
3 Tbsp. Biscoff
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk

1.  In a medium saucepan over medium heat, melt the butter, chocolate chips and cocoa powder, stirring frequently.  Remove from the heat and stir in the sugar then eggs one at a time, then vanilla.  Add the dry ingredients, stirring just until combined.  Spread into a greased 9X9 inch baking pan.  Bake at 350 for 20-30 minutes.  Remove from oven and allow to cool completely.

2.  For the frosting:  Stir the butter, Biscoff, vanilla, and sugar together until a thick paste forms.  Carefully stir in the milk and then whisk vigorously until you have a smooth frosting consistency.  Spread over cooled brownies.

The King's Brownies

So the name of this recipe implies something major.  They are really, really good and I got the recipe from my new friend Caroline King (see what I did there?).  I love, love, love, love, love brownies.  They are one of my very favorite desserts and this recipe beats out almost all store bought brownie mixes.  The texture is right, the flavor is right, everything is right about these.  How could it not be with 2 cups of sugar and 1 cup or butter? And super-duper easy! I will never buy a box mix for brownies again - Honestly!

1 c. White sugar
1 c. Brown sugar
1 c. flour
3/4 c. baking cocoa powder
1 c. butter, melted
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla

1.  Mix all of the ingredients together; spread into a greased 9X13 pan - bake at 350 for about 20 minutes.

Peanut Butter Brownies

I know, you're completely shocked to see ANOTHER chocolate/peanut butter combination recipe. 
I have had this one sitting in the 'to be made' stack for years.  I had the ingredients, hankering, and time to finally make them and I am so satisfied that I did.  The brownie portion was the perfect consistency: dense, fudgy and moist.  The peanut butter portion was just peanut buttery enough, creamy and had the right amount of tanginess from the cream cheese (if you know me, you know that cream cheese is one of my pantry staples, I could eat the stuff always and never be sad I was doing so).  I was nervous to put them in the refrigerator, afraid that they might dry out as some baked goods do, but my fears were unfounded.  They were perfect even four days later when the pan was finally cleaned out.  These, for sure, have now made it to the 'must make again' stack.

3 eggs
1 c butter or margarine, melted
2 tsp. vanilla extract
2 c. sugar
1 1/4 c. flour
1/2 tsp. baking powder
3/4 c. baking cocoa
1/4 tsp. salt
1 c. milk chocolate chips

2 pkg. (8 oz. each) cream cheese, softened
1/2 c. creamy peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk

1.  In a large mixing bowl, beat the eggs, butter and vanilla.  In a separate bowl, combine together the dry ingredients.  Stir the dry ingredients into the wet ingredients about 1/3 at a time until just combined.  Stir in the chocolate chips. 
2.  Set aside 1 c. for the topping.  Spread the remaining batter into a greased 9X13" baking pan. 
3.  In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth.  Add the egg and milk, beating on low just until combined.
4.  Carefully spread over the batter.  Drop reserved batter by tablespoonfuls over filling.  Drag a knife through the batter to swirl (do not mix) for a marbled effect.
5.  Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6.  Cool on a wire rack before cutting.  Refrigerate until serving.

Yield: 3 dozen

Super Good Brownies

The name says it all

1 c. shortening
6 Tbsp. butter
¾ c. cocoa
3 c. sugar
1 ½ tsp. vanilla
6 eggs
1 ½ tsp. baking powder
1 ½ tsp. salt
1 7/8 c. flour
½ c. pecan halves
6 oz. chocolate chips

1. Heat oven to 350°. Melt butter and shortening in a large bowl. Mix in cocoa, sugar and vanilla.
2. Add eggs and beat well. Stir in baking powder, salt and flour. Spread mix into a greased 13X9 inch baking pan. Press pecan halves on top. Then sprinkle evenly with chocolate chips.
3. Cook for 35 minutes in lower half of the oven.

Frosting:
4 Tbsp. butter
6 Tbsp. cocoa
1 box powdered sugar
1 tsp. vanilla
Cream

1. Melt butter in a medium bowl. Mix in cocoa and powdered sugar. Add vanilla and mix. Add cream little by little until frosting is smooth and creamy. Coat brownies when cooled.

Cranberry Orange Ricotta Cheese Brownies

These are my very favorite thing that I make for my Christmas goody plate.

1 c. ricotta cheese
6 Tbsp. whole-berry cranberry sauce
¼ c. sugar
1 egg
2 Tbsp. cornstarch
¼ to ½ tsp. grated orange peel

½ c. butter or margarine, melted
¾ c. sugar
1 tsp. vanilla extract
1 tsp. orange extract
2 eggs
¾ c. flour
½ c. cocoa
½ tsp. baking powder
½ tsp. salt


1. Heat oven to 350°. Grease 9” square baking pan. For filling, in small bowl beat ricotta cheese, cranberry sauce, sugar, egg and cornstarch until smooth. Stir in orange peel.
2. For brownie: in small bowl, combine melted butter, sugar, orange extract and vanilla; add eggs, beat well. Stir together the flour, cocoa, baking powder and salt; add to butter mixture, mixing thoroughly.
3. Spread half of the chocolate batter in prepared pan. Spread cheese mixture over top. Drop remaining chocolate batter by ½ tablespoonfuls onto cheese mixture.
4. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Cut into squares. Store leftovers in refrigerator.

Yield: 16 squares

Cheesecake Topped Brownies

If there is anything I like as much as I like brownies, it’s cheesecake; so what better way to have my two favorite substances?

1 (19.5 oz) pkg. fudge brownie mix plus the ingredients as directed on box
2 Tbsp. butter, softened
1 Tbsp. cornstarch
1 egg
2 tsp. vanilla extract
8 oz. package cream cheese, softened
14 oz. can sweetened condensed milk


1. Preheat oven to 350°. Prepared brownie mix according to package directions; spread into a well greased 9X13” baking pan.
2. In a smaller bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in condensed milk, egg then vanilla until smooth. Pour cheesecake mixture evenly over brownie batter.
3. Bake for 45 minutes or until lightly brown. Cool completely
4. Spread with chocolate frosting if desired (I’ve also used cherry pie filling on top which is equally as scrumptious).

Big League Brownies

Chocolate and Peanut Butter were made to be friends

1 (19.5 oz) box Brownie mix plus ingredients for brownies as specified

¾ c. creamy peanut butter
1/3 c. margarine or butter, softened
1/3 c. sugar
2 Tbsp. flour
2 eggs


1. Heat oven to temperature specified on brownie box. Prepare brownie mix as directed on package. Set aside.
2. In small bowl, combine peanut butter and margarine; beat until smooth. Add sugar and flour; mix well. Add 2 eggs; blend well.
3. Spread half of the brownie mixture in prepared pan. Carefully spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture.
4. Bake for 30 to 33 minutes. Cool 1 hour or until completely cooled. Store loosely covered.

Yield: 20 servings