One Bowl Homemade Chocolate Chip & Toffee Chip Brownies

** Recipe from Picky Palate **


* 1 stick/8 Tbl. unsalted softened butter
* 1 1/2 c. semi-sweet chocolate chips
* 1 c. all-purpose flour
* 1/4 tsp. kosher salt
* 1/2 c. granulated sugar
* 1/2 c. packed light brown sugar
* 2 large eggs plus 1 egg yolk
* 2 Tbl. vegetable oil
* 2 c. chocolate chunks
* 8 oz. bag milk chocolate toffee chips

Heat oven to 350.  Line an 8×8" baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 sec. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add chocolate chunks and toffee chips.  Transfer batter to prepared baking dish, spreading evenly. Bake 35-40 min, until cooked through.

Lemon Brownies

** Recipe from Rita's Recipes **

* 3/4 c. flour
* 3/4 c. sugar
* 1/4 tsp. salt
* 1 stick of butter, softened
* 2 eggs
* juice from 1/2 lemon (about 1 Tbl.)
* zest from 1/2 lemon (about 1 tsp.)

Glaze:

* 1/2 c. powdered sugar
* 1 Tbl. lemon juice
* additional lemon zest

Heat oven to 350.  Combine flour, sugar and salt in a large bowl.  Mix in butter.  In another bowl, whisk eggs with lemon juice & zest.  Add egg mixture to flour mixture & mix well.  Pour into prepared 8x8" pan.  Bake 25 min.  You can double recipe & bake in a 9x13" pan for 30 min.  Remove from oven and let cool.  Combine all glaze ingredients & pour over top of cooled brownies.

Red Velvet Cheesecake Brownies

** Recipe from Sweet Pea's Kitchen **

* 1/2 c. butter
* 2 oz. dark chocolate, coarsely chopped
* 1 c. sugar
* 2 large eggs
* 1 tsp. vanilla extract
* 1 1/2 tsp. red food coloring
* 2/3 c. all purpose flour
* 1/4 tsp. salt
* 8 oz. cream cheese, room temperature
* 1/3 c. sugar
* 1 large egg
* 1/2 tsp. vanilla extract


Heat oven to 350. Butter the bottom and sides of an 8" metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.  In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.  In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.  Pour into prepared pan and spread into an even layer.  To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.  Bake for 35-40 min, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.  Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Knock You Naked Brownies

** Recipe from The Pioneer Woman **

* 1 box (18.5 oz.) German chocolate cake mix
* 1 c. finely chopped pecans
* 1/3 c. evaporated milk + additional 1/2 c.
* 1/2 c. butter, melted
* 60 whole caramels, unwrapped
* 1/3 c. semi-sweet chocolate chips
* 1/4 c. powdered sugar

Heat oven to 350. In a lg. bowl, mix together cake mix, nuts, 1/3 c. evap. milk, & butter. Stir together until totally combined. Mixture will be very thick. Press half of mixture into a well-greased 9x9" baking pan. Bake 8-10 min. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 c. evap. milk. When melted & combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.  Bake 20-25 min. Remove from pan & allow to cool to room temp, then cover & refrigerate several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Fudgy Graveyard Brownies

** Recipe from Picky Palate **

* 1 brownie mix, 8×8 size

* 6 Milano Cookies (for grave)

* 5 Oreo Cookies, crushed

* 6 pumpkin candy corns and 6 normal candy corns

* 1 c. melted chocolate for frosting and piping

Preheat oven to 350. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles. Frost with melted chocolate reserving 2 Tbl. for piping the cookies. Pipe "RIP" onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.”

Marble Brownies

**Recipe from Kraft **

* 1 pkg. (19 to 21 oz.) brownie mix (13x9" pan size)

* 1 pkg. (8 oz.) cream cheese, softened

* 1/3 c. sugar

* 1 egg

* 1/2 tsp. vanilla

Preheat oven to 350ºF. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 - 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

** Note: For best results, do not use brownie mix with a syrup pouch.

Special Extra : Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.

S'mores Stuffed Brownies

** Recipe from Picky Palate **

* 1 box brownie mix
* 4 1/2 full graham crackers
* 3 1/2 full size chocolate bars
* 16 large marshmallows

Preheat oven to 350. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following chocolate bars & marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 min or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Peanut Butter-Toffee Cheesecake Brownies

**Recipe from Pillsbury**

* 1 box (19.5 oz) Chocolate Fudge Brownie Mix
* 1/2 c. oil
* 1/4 c. water
* 2 eggs
* 1 pkg. (8 oz) cream cheese, softened
* 1 can (14 oz) sweetened condensed milk
* 1/2
* c. creamy peanut butter
* 1 bag (8 oz) milk chocolate toffee bits
* 1 c. milk chocolate chips
* 2-3 Tbl. whipping cream

Heat oven to 350. Lightly spray 13x9" pan with non-stick cooking spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk & peanut butter; beat until smooth. Stir in 1 c. of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min. In small microwavable bowl, microwave chocolate chips & cream uncovered on High 40-60 seconds or until chips are melted; stir until smooth. Cool 15 min. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.