Carmel Brownies

1 German Chocolate cake mix
3/4 cup margarine, softened
1/3 cup canned milk
1 bag Carmel's
1/2 cup canned milk
1 bag chocolate chips
.
In a medium sized bowl, mix together cake mix, margarine and 1/3 cup milk.
Spoon out 1/2 of brownie mixture into a greased 9X13 baking dish.
Spread as evenly as possible.
Bake at 350 for 9 minutes.
.
In a heavy sauce pan, melt caramels and mix with 1/2 cup canned milk.
Set aside.
.
When brownies are done, sprinkle chocolate chips on top then pour Carmel sauce over the top.
Next, Pat out little patches of the remaining brownie mixture and place on top of the chocolate chips.
Sprinkle the rest of the chocolate chips on top.
Bake at 350 for 20 minutes.
Let cool 10 minutes before serving.
{NOTE: You can substitute the bag of Carmel's and 1/2 cup canned milk for a jar of Carmel topping!}

"Layers of Love" Chocolate Brownies.

3/4 cup flour

3/4 cup cocoa

1/4 tsp. salt

1/2 cup butter, room temp.

1/2 cup sugar

1/2 cup brown sugar

3 large eggs

2 tsp. vanilla

1 cup chopped pecans

3/4 cup white chocolate chips

1/2 cup caramel topping

3/4 cup chocolate chips

.

Preheat oven to 350.

.

In a large bowl, beat butter and sugars until creamy.

Add 2 eggs, one at a time and mix each one until well mixed.

Add vanilla.

Gradually mix in dry ingredients.

Reserve 3/4 cup batter.

Spread remaining batter into a greased 9X9 baking dish.

Sprinkle with pecans and white chocolate chips.

Drizzle with caramel.

.

Beat the remaining egg into the reserved batter.

Stir in chocolate chips.

Spread evenly over the caramel.

.

Bake for 30-35 minutes.

Cool completely before serving.

Mint Chocolate Brownies

1 1/2 cups + 6 Tablespoons butter, divided

2 cups sugar

2 tsp. vanilla

4 eggs

3/4 cup Cocoa

1 cup flour

1/2 tsp. Baking Powder

2 2/3 cups powdered sugar

1 Tbsp. + 1 tsp. water

1 tsp. mint extract

4 drops green food coloring {optional}

1 cup chocolate chips

.

Heat oven to 350.

Grease 13X9 baking pan.

.

Place 1 cup melted butter in a large bowl.

Stir in sugar and vanilla.

Add eggs and beat well.

Add cocoa, flour and BP.

Beat until well blended.

Pour batter into prepared baking pan.

.

Bake 30-35 minutes or until toothpick comes out clean.

Cool completely on top of wire rack.

.

Mint Cream

Combine powdered sugar, 1/2 cup butter, water, mint and food coloring if using.

Beat until smooth.

Spread evenly on brownies.

Cover and refrigerate until cold.

.

Chocolate Glaze

Place 6 Tbsp. butter and chocolate chips in a med. saucepan.

Melt on medium and stir until smooth.

Be very careful not to burn.

Cool slightly and pour over chilled brownies.

Cover and refrigerate for at least 1 hour before serving.

Cheesecake Brownies

Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
.
Preheat oven to 325 degrees.
Coat a 9-by-13-inch baking dish with cooking spray.
Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
.
Sift flour, cocoa powder, baking soda, and salt into a large bowl.
In another bowl, cream butter and granulated sugar with a mixer until smooth.
Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl.

Reduce speed to low; add flour mixture.
Increase speed to medium; beat until incorporated.
.
Reserve 1 cup of dough; cover, and refrigerate.
Press remaining dough into bottom of prepared dish.
Refrigerate for 30 minutes.
Bake until base is set and edges are puffed, 22-25 minutes {don’t overbake or this brownie layer will be too hard and crumbly.}
Let cool in dish on a wire rack.
.
Mix cream cheese, confectioners’ sugar, and remaining flour, egg and 1/2 teaspoon vanilla in a medium bowl.
Spread over cooled base; crumble reserved dough on top.
Bake until filling is set, 25 to 30 minutes.
Let cool in dish on wire rack, then lift out using overhang.
Cut into squares.
{Squares will keep, covered and refrigerated, for up to 3 days.}

Yummy Texas Sheet Cake

{Stir in mixing bowl:}
2 c. sugar
2 c. flour
½ t. salt

{Boil and pour over dry ingredients:}
2 cubes margarine
1 c. water
4 T. cocoa

{Add and beat well:}
½ c. sour cream
2 eggs
1 t. soda
1 t. vanilla
1 t. cinnamon (optional)

Bake in greased jelly roll pan.
Bake at 375 degrees
20-25 minutes.

Frosting:

{Boil in med. sauce pan:}
6 T. canned milk
1 cube margarine
4 T. cocoa

{Add:}
1 lb. powdered sugar
2 t. vanilla
1 c. chopped nuts

Pour directly over warm cake.

Marshmallow Brownies

1 1/2 c. flour
2 c. sugar
1 c. butter
1/3 c. cocoa
2 tsp. vanilla
4 eggs

mix and pour into 9x13 pan
Bake 350 for 30 min.
Pour 1/2 package mini marshmallows over brownies and bake an additional 2-3 min.
Let cool and frost.

Frosting
1/2 c. butter
1 2/3 c powdered sugar
1 tsp. vanilla
1/4 c milk
1/3 c cocoa

Mix all ingredients with an electric mixer.