Peanut Butter-Filled Brownie Cups with White Chocolate Icing

I don't recall where I got this recipe. I actually found this as a draft in my posts, and decided to publish it. Sounds good, though. 

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3 oz. unsweetened chocolate
1/2 cup butter
3 eggs, lightly beaten
1  1/2 cups sugar
1 teaspoon vanilla
2 tablespoons hot water
1  1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Prepare the filling (see the recipe below).

Preheat the oven to 350 degrees. Melt the chocolate and butter together in a small saucepan over very low heat. Let cool. In a large bowl, beat the eggs and butter until light. Add the eggs, water and vanilla and beat until well blended. Add the cooled chocolate mixture, beating until well blended. In a small bowl, stir together the flour, baking powder, and salt  and stir into the chocolate mixture until just blended.

Line 20 mini muffin cups with paper liners and spoon enough batter into each muffin cup to fill one-fourth full. Evenly divide the filling between all the muffin cups. Fill with the remaining brownie batter. Bake 350 degrees for about 18 minutes, or until brownies are just set when pressed with your finger tip. Cool. Frost the tops of the brownie cups (see the recipe below).

Filling
6 tablespoons peanut butter
3 tablespoons brown sugar
1 tablespoon flour

Mix together until smooth.

White Chocolate Icing
4 oz white chocolate
2 tablespoons butter
1  1/4 cups powdered sugar
1 teaspoon vanilla
hot water, enough to reach desired spreading consistency

Melt together the white chocolate and butter in a saucepan over very low heat. Stir in the powdered sugar, vanilla and hot water, stirring until smooth. Spread icing over cooled brownie cups. Let set.

Gourmet Mint Brownies

These bars are a little fancier than the other mint brownie recipe that I have on the blog. They are more of a dense brownie, since there is no leavening in them and they have a nice mint flavor. They are very good. Original recipe can be found here on the Pillsbury website.

Photo courtesy of the Pillsbury website

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Brownies

1 cup butter, softened to room temperature
4 ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar
2 tsp vanilla extract
1 cup flour

Filling

1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp mint extract
4 drops of green food coloring

Frosting

2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 ounces unsweetened chocolate
1 tsp vanilla
1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan and set aside. 

To Prepare the Filling: In a small bowl, combine the cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, the mint extract and food coloring. Mix well and set aside.

To Prepare the Brownies: In a large saucepan, melt 1 cup butter and 4 ounces unsweetened chocolate over very low heat, stirring constantly until the butter and chocolate have melted. Remove from heat and cool for 15 minutes, or until slightly cooled. Stir in the 2 cups sugar and 2 tsp vanilla. Add the 4 eggs, one egg at a time, beating well after each addition. Stir in the flour, and mix well. 

Spread in the prepared pan and carefully spoon the Filling over the brownie mixture. Lightly swirl the filling into the brownie mixture. Bake 350 degrees for 45-50 minutes, or until set. Let cool completely before frosting. 

To Prepare the Frosting: In a medium saucepan, combine the 2 tbsp butter, corn syrup, and water; bring to a boil. Remove from heat and add the 2 ounces of chocolate, stirring until melted. Stir in the 1 tsp vanilla and powdered sugar; and beat until smooth. Frost the cooled brownies and once the frosting has set, cut into bars.

NOTE: Because of the cream cheese mixture, these brownies should be stored in the refrigerator. 

Fudgy Chocolate Brownies

I've decided that I am just going to post a bunch of old family favorites, most of which I have not made in many years. This first one is a brownie recipe that was a favorite of my oldest son, and one that he requested often. Sorry, there will not be any photos. 

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Bars:

1/2 cup butter
1 (12-oz) package semi sweet chocolate chips, divided
1 1/2 cups granulated sugar
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla

Directions:

1. Heat oven to 350 degrees. Grease a 9 x 13" pan and set aside.

2. In a 3-quart saucepan, melt the butter. Turn off the heat and add 1 cup of the chocolate chips and stir constantly until the chips are melted. If you need to turn the burner back on, keep it on low heat. 

3. Stir in the sugar, flour, baking powder, and salt.

4. Stir in the eggs one and a time, and then the vanilla.

5. Stir in the remaining chocolate chips, then spread the batter in the prepared pan. 

6. Bake 350 degrees for 25-30 minutes, or until the center is set. Cool completely, then cut into bars. Store tightly covered.  

Chocolate Mousse Brownies (Moonies)

I just found this recipe on Pinterest. The recipe can be found on Imperial Sugar. The recipe originated on Dinners and Desserts cooking blog. They look delicious! Go and check out the post on the Dinners and Desserts blog.


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Brownies
2 oz. unsweetened chocolate, melted
1/3 cup vegetable oil
1 cup extra fine granulated sugar
2 eggs
3/4 cup all purpose flour*
1/2 tsp salt
1/2 tsp baking powder

Mousse
3/4 cup mini marshmallows
4 oz semi sweet chocolate chips
1/4 cup milk
1 cup heavy whipping cream

*Spoon & Sweep method: Use a spoon to fill the measuring cup with flour until required amount is obtained. Scooping measuring cup directly into the flour will firmly pack the flour, resulting in too much flour required for the recipe.


1. Preheat oven to 350 degrees. Grease and flour an 8" square baking pan.

2. In a bowl, combine the melted chocolate with vegetable oil. Add the sugar and eggs. Mix until well combined. Stir in the flour, salt, and baking powder.

3. Pour batter into the prepared pan. Bake 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Removed from oven and cool completely on a wire rack.

4. To prepare the chocolate mousse, heat the marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from the heat and cool completely.

5. Once the chocolate has cooled, whip the heavy whipping cream until stiff peaks form. Slowly add in the cooled chocolate mixture until well combined and stiff peaks form.

6. Spread chocolate mousse over the cooled brownies. Store in the refrigerator for 2 hours before serving. Store remaining brownies in the refrigerator.

Fudgy Chocolate Brownies

I used to make this frequently when my oldest son was young. He loved them and requested them frequently. It comes from an old Betty Crocker cookbook, so old that I can't find it online, anywhere.

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1/2 cup butter
1 (12-oz) package semisweet chocolate chips, divided
1 1/2 cups granulated sugar
1 1/4 cups all-purpose flour
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
3 eggs

Preheat oven to 350 degrees. Grease a 9x13" pan. In a large saucepan, melt the butter. Add 1 cup of the chocolate chips and melt over low heat, stirring constantly. Turn off the burner and stir in the sugar, flour, vanilla, baking powder, and salt. Stir until well blended. Add the eggs, one at a time, beating until smooth. Stir in the remaining chocolate chips and then spread batter in the prepared pan.

Bake 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely and then cut into bars. Store in a tightly-covered container.

Rocky Road Fudge Bars

I've never made these, but they sound fantastic. The recipe can be found here on the Pillsbury.com website.

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BROWNIE BASE
1/2 cup butter
1 oz. unsweetened chocolate, cut up
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract
2 eggs
3/4 cup chopped nuts, optional

FILLING
1 (8-oz.) package cream cheese, softened and reserving 2 oz. for the frosting
1/4 cup butter, softened
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp vanilla extract
1 egg
1/4 cup chopped nuts, optional
1 cup semi-sweet chocolate chips
2 cups mini marshmallows

FROSTING
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
Reserved cream cheese
3 cups powdered sugar
1 tsp vanilla extract

1. Heat oven to 350 degrees. Grease and flour a 9x13" pan.

2. To make the brownies, in a large saucepan, melt the butter and unsweetened chocolate over low heat, stirring until melted and smooth. Remove from heat and stir in the flour, sugar, baking powder, vanilla, eggs, and nuts. Mix well until smooth and spread in the prepared baking pan. Set aside.

3. To make the filling, in a small bowl, combine 6 oz. of the cream cheese, butter, sugar, flour, vanilla, and egg. Using an electric mixer, beat for 1 minute at medium speed until smooth and fluffy. Stir in nuts and spread over brownie base. Sprinkle evenly with the chocolate chips.

4. Bake 350 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle over the mini marshmallows. Return to the oven for 2 minutes. Remove from the oven.

5. Meanwhile, to make the frosting,  in a large saucepan, combine the butter, milk, unsweetened chocolate, and reserved cream cheese. Cook over low heat stirring until well blended. Remove from heat, and stir in the powdered sugar and vanilla, beating until smooth.

6. Pour the frosting over the marshmallow layer immediately after removing pan from the oven, and lightly swirl with a knife to marbelize. Refrigerate for 1 hour or until firm. Cut into bars. Store in the refrigerator.

Peppermint Pattie Brownies

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I found this recipe on How Sweet It Is.  The pictures on Jessica's site are gorgeous, and I knew mine would pale by comparison, but I was pretty sure that they would taste almost as good as hers looked ... and I was right.  The filling is downright velvety, smooth and just melts in your mouth and the ganache is scrumptious, too.

I probably over baked the brownies somewhat, so next time, I will take them out of the oven just as soon as they are set.  Otherwise, you can't really go wrong with this recipe.  Thank you Jessica, because of you, I have found a new family favorite!

This recipe is made in an 8 x 8" baking pan, but I doubled the recipe, making it in a 9 x 13" pan.

Brownie Layer
 1/2 cup butter, melted
1 cup sugar
2 eggs
2 tsp vanilla extract
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
2/3 cup chocolate chips (I used semi sweet)

Peppermint Pattie Layer
2 cups powdered sugar
1 1/2 tbsp butter, softened
3 tbsp evaporated milk
1/4 tsp vegetable oil
1/4 tsp vanilla extract
1/4 tsp peppermint extract

Ganache Layer
 3 1/2 oz dark chocolate, finely chpd (since I doubled the recipe, and I used a 4 oz bar of dark chocolate, I also used 3 oz of semi sweet mini chocolate chips)
2 1/2 tbsp heavy cream


To make the brownies
 Preheat the oven to 350 degrees.  Grease an 8 x 8" baking pan. (Next time I will line the pan with parchment paper, as well.)

In a large bowl, combine the melted butter, sugar, and vanilla extract and using a whisk, combine until almost smooth.  Whisk in the eggs, one at a time, and whisk until completely smooth.

In a separate bowl, combine the flour, cocoa powder salt and baking soda.  I would suggest sifting it all together first.  Stir into the batter with the whisk, just until combined.  Using a rubber spatula, stir in the chocolate chips.  Spread into the prepared pan and bake 350 degrees, 25 - 30 minutes until set.  Let cool.

To make the peppermint pattie filling
Combine the powdered sugar, butter, milk, vegetable oil, vanilla extract and peppermint extract and beat with an electric mixer until smooth.  Add more evaporated milk if desired. Spread evenly over the brownies.  Chill in pan in the refrigerator until set, about 30 minutes.

To make the Ganache
Place the chopped chocolate in a glass bowl.  Heat the heavy cream and pour over the chocolate, stirring for a few minutes until smooth.  Spread evenly over the peppermint pattie layer.  Refrigerate until the chocolate is set.  I stored these in the refrigerator.  These were gone in just a couple of days!

Gourmet Mint Brownies

Printable Recipe

It has been far too hot lately, to do a much baking. Plus, I'm in the middle of moving, and I'm busy packing, packing, packing! That's why I haven't been posting any new recipes. So for the time being, if I post anything at all, there won't be any photos along with them until I can get back into the kitchen and get baking again. (I am so looking forward to fall!)

These bars come from the Pillsbury Best Cookies cookbook. They are oh so good!

Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1 tsp mint extract (I don't see why you wouldn't be able to use peppermint extract, if you desire)
4 drops green food color

Brownies
1 cup butter
4 oz unsweetened chocolate, coarsely chpd
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour

Frosting
2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 oz unsweetened chocolate
1 tsp vanilla
1 cup pwd sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract, and food color; mix well and set aside.

In a large saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 tsp vanilla. Add 4 eggs, one at a time, beating well after each addition. Stir in flour ; mix well. Spread in prepared pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.

Bake 350 degrees for 45-50 minutes or until set. Let cool completely.

In a medium saucepan, combine 2 tbsp butter, corn syrup and water; bring to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted. Stir in 1 tsp vanilla and pwd sugar; beat until smooth. Frost cooled brownies. Cut into bars. Store in the refrigerator.

Blonde Brownies

 

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2/3 cup butter

2 cups brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1/4 tsp baking soda

1 tsp baking pwd

1 tsp salt

1 cup semi sweet chocolate chips

In a large saucepan, melt the butter. Add the brown sugar, stir well and let cool. Add the eggs and vanilla and mix well. Add the flour, soda, baking pwd and salt and stir just until combined. Spread in a greased 9 x 13" pan and sprinkle the chocolate chips on top, pressing down slightly. Bake 350 degrees for 25 - 30 minutes, or until set and golden brown. Cool and cut into bars.

Brownies Deluxe

Printable Recipe


I suppose no one can really have too many brownie recipes. This is the one that happens to be a family favorite at the moment. They are not too fudgey, and not too cakey, but right in between. They're just right! This recipe does get half of its chocolate flavor in the brownies themselves, from semi sweet chocolate chips. If you would prefer not to use the chocolate chips, double the amount of unsweetened chocolate.

2 (1-oz) squares unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
2 tsp vanilla
1  1/3 cups flour
3 tsp baking powder
1 tsp salt
2-3 cups semi sweet chocolate chips

Melt together the chocolate and shortening in a saucepan over low heat. Remove from heat and cool slightly. Stir in the sugar. Stir in the eggs, one at a time, then add the vanilla. Add the flour, baking powder and salt. Stir in the chocolate chips. pour into a greased 9x13" pan. Bake 350 degrees for 30-35 minutes.

Chocolate Frosting

2 tbsp butter
2 (1-oz) squares unsweetened chocolate
3 cups pwd sugar
5 tbsp milk
2 tsp vanilla

Melt the butter and chocolate together. Beat in the pwd sugar, milk and vanilla until smooth. Spread on brownies.

German Chocolate Bars

Printable Recipe


These are rich, but very good!

Bars
1 pkg German Chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk

Mix together the dry cake mix, butter and evaporated milk. Press half of the mixture into a lightly greased 9 x 13" pan. Bake 350 degrees for about 6 minutes. Remove from the oven and sprinkle on:

Additional ingredients
1 cup milk chocolate chips

Spread when melted. Set aside.

Filling
1 (14-oz) pkg caramels (Kraft), unwrapped
1/3 cup evaporated milk

Melt together the caramels, and evaporated milk over low heat in a saucepan until smooth. Pour caramel mixture over partially baked crust. Drop remaining dough on top of caramel. (There will be gaps, but as it bakes, it will cover the caramel, for the most part.) Bake another 15 - 20 minutes. Cool and cut into small bars.

Old Fashioned Brownies with choice of 3 Different Frostings

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You don't have to frost these brownies, but the there are three different frostings you can use, if you'd like. Each one is very good.

Brownies
2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking pwd (not soda)
1 tsp salt

Melt together the butter and chocolate in a saucepan, and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking pwd and salt just until combined. Spread in a greased 9 x 13" pan at 350 degrees for 25-35 minutes, or until set in the middle and browned around the edges. Cool completely on a wire rack . Serve either plain, or with one of the frostings that follows.

White Fudge Frosting

Chocolate Satin Frosting

Creme De Menthe Frosting with Chocolate Topping