Dulce de Leche Cream Cheese Brownies

That's right.  These have yummy, caramel-y dulce de leche AND cream cheese.  Oh, and chocolate.  Hello!  What's not to love, right?  Very easy to throw together.  In fact, I just made this recipe up with things I had on hand and it turned out sooo good!  The dulce de leche comes in a can the size of sweetened condensed milk.  I use LA LECHERA® Dulce de Leche.  I find it in the ethnic Mexican foods section at Wal-Mart.

Dulce de Leche Cream Cheese Brownies

1 (9x13 size) brownine mix (and the eggs & oil needed for mix)
1 cup chocolate chips, optional
1 (8 oz. package) cream cheese, room temp
1 (13.4 oz.) can dulce de leche
1 egg
1/4 tsp. salt

Mix brownie batter according to package directions.  Add chocolate chips if desired.  Set aside.  In a separate mixing bowl, mix cream cheese, dulce de leche, egg, and salt.  Mix until smooth and creamy.  Grease bottom only of a 9x13 baking dish.  Spread about two-thirds of the brownie batter in pan.  Drop cream cheese mixture by spoonfuls onto brownie batter.  Spread remaining one-third of brownie batter on top.  Run a butter knife through mixture to slightly swirl.  Not too much.  Bake according to brownie box directions.  Mine was 350 degrees for 20 minutes.  Do not overbake.  Let cool and cut with plastic knife.  (Makes it soooo much easier to get nice looking pieces with a plastic knife.)  Enjoy!

BYU Brownies

If you've ever been to BYU you've probably had one of their famous brownies.  If not, well these are simply brownies topped with a creamy mint layer and then topped again with chocolate frosting.  I found this recipe on BYU's site so it must be legit...right?  I think the only thing that could really change the taste is the chocolate frosting you decide to use.  I just used the chocolate frosting recipe from my sheet cake recipe but you can use any other recipe (or store bought) that you like.  Click HERE for original recipe and HERE for the frosting recipe I used.

BYU Mint Brownies

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Marshmallow Krispie Brownies

Just another delicious brownie recipe to add to the files. I've also seen these made with white frosting between the brownie and chocolate layers instead of marshmallows. This recipe makes a square pan but you could easily use a brownie mix or recipe for a 9x13 and then just double the ingredients for the toppings. But unless you're feeding a very large crowd, an 8x8 pan is plenty! These guys are very rich!


Marshmallow Krispie Brownies

1 brownie mix (8x8 pan size) or recipe from scratch

• Mix brownies and bake as directed on package. When brownies are done remove from oven and add:

2 cups miniature marshmallows

• Sprinkle marshmallows evenly over hot brownies. Place back in hot oven for 2 minutes. Remove from oven and let brownies cool completely. When cool mix up the following topping:

1/2 cup chunky peanut butter
1 cup semi-sweet chocolate chips

• Stir in saucepan until melted. Stir in 1 1/2 cups dry Rice Krispie cereal. Spread mixture over cooled marshmallow brownies. Cool completely before cutting, about 1 hour. Store tightly covered at room temperature (unless you live in a hot place like TX and then you should store them in the fridge or else the chocolate is always half melted.)
  

Peanut Butter Cup Brownies

I think the only thing missing from these brownies is caramel! These brownies are loaded! You might want to have plenty of people around to help you eat these! Sooo yummy!



Peanut Butter Cup Brownies

1 (9x13) box brownie mix

**Make as directed on box-eggs, oil, water. Pour into a greased 9x13. Set aside.

1 (8 oz.) cream cheese, softened
1 egg
1/4 c. peanut butter
1/2 c. sugar

**Mix until smooth. Drop by tablespoonfuls onto the brownie batter in 9x13. Run a knife through it and marble it. Bake as directed on box. About 2 minutes from being done...put the following mixture on top and bake 2 minutes more or until marshmallows are puffy. (I found that the brownies needed the entire time to bake before adding the marshmallows, chocolate chips, and peanut butter cups.)

2 c. miniature marshmallows
1 c. milk chocolate chips
12 Reese's peanut butter cups (I used 18 miniature size ones. I did a row of 3, then 2, then 3, then 2, etc. until I covered the top. You could probably chop them up and sprinkle them on top, too.)

**When marshmallows are puffy, remove from oven and drizzle 1/4 cup melted peanut butter over the top. It looks to die for...and it is!

Best Brownies Ever

These are hands-down my most favorite brownies ever. Not too heavy on the cocoa, a gooey center, and creamy chocolate frosting on top! What's not to love? This is actually one of the items listed in an article all about "Bests" from one of the Reader's Digest issues last year. I wish I could remember which one. It was listed as "The Best Brownie Recipe". I have to agree!

Best Brownies Ever

2 sticks butter

2 c. sugar

1/3 c. cocoa

1/2 tsp. salt

2 tsp. vanilla

4 eggs

1 1/2 c. flour

Beat butter and sugar til smooth. Add rest of the ingredients and mix well. Put in greased 9x13 cake pan. Bake at 350 degrees for 20-25 min., or til done. When done, sprinkle 1 package miniature marshmallows evenly over top. Put back in 350 degree oven for about 3 min. Let cool completely and then frost with following frosting:

Frosting

1/3 c. cocoa

1/3 c. evaporated milk

1 stick butter

1 2/3 c. powdered sugar

Mix until smooth and creamy!