Malted Blondies

Ingredients:
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons malted milk powder
14 Tablespoons unsalted butter, softened, cut into 1-inch cubes
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla
1 cup malted milk balls (like whoppers) coarsely chopped in a food processor
1 cup semisweet, milk chocolate or white chocolate chips

Directions:
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-by-13-inch baking pan. In a medium bowl, whisk flour, baking powder, salt, and malted milk powder together. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined. Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, semi sweet, milk chocolate or white chocolate chips and beat until just combined, about 10 seconds. The mixture will be thick.Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly. Bake in the center of the oven for 20-25 minutes, or until a toothpick inserted into the center of the blondie comes out fairly clean. I like mine on the gooier side so I start checking them a bit earlier than 20 minutes and pull them out when there is a little bit of the batter still stuck to the toothpick.Once the blondies are done transfer to a wire wrack and let cool for 20 minutes. Cut them into squares and serve with ice cream.

Chocolate Hazelnut Brownies

Ingredients:

1 1/4 cups hazelnuts (about 6 1/4 ounces)*
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Directions:
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts*. In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

*Here is a secret to skining hazelnuts. Bring to boil 3 cups of water, slowly add 1/4 cup of baking soda and then add 2 cups of hazelnuts. Let it boil for 3 minutes. Drain and rinse. Under running water the pinch off the skins of the hazelnuts. Then dry and toast at 350 degrees for 10 - 15 minutes.

Nutella Buttercream Frosting

Ingredients:
3/4 cup unsalted butter (room temp)
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup very soft nutella
Directions:
Mix all ingredients with a mixer. Spread on your favorite cakes and cupcakes to your heart's desire!

Nutella Caramel Hazelnut Brownies

Ingredients:
½ cups All-purpose Flour
⅓ cups Cocoa Powder
¼ teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
½ sticks Unsalted Butter
2 whole Eggs
1 teaspoon Pure Vanilla Extract
¼ cups Nutella - Melted (more If Desired)
¼ cups Caramel Sauce - Melted
1 bag (8 Oz.) Small Bag Of Hazelnuts, Or More If Desired

Directions:
Preheat your oven to 350 degrees. Into a mixing bowl, add your flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside. Into your stand mixer, add the sugar and butter; cream together. Add in eggs one at a time and mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.

Spray an ovenproof dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to the bottom of the dish. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of the brownie mixture covering the entire layer of brownie. Place the remaining brownie batter on top, smoothing it out. Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer jiggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Butterscotch Brownie Cake

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) butterscotch chips, divided
1 cup chopped nuts

Directions:
Preheat oven to 350° F.

Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels.BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Butterscotch Ganache
6 oz. butterscotch morsels

6 Tbsp heavy whipping cream

3 Tbsp unsalted butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the butterscotch morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies.

For chocolate ganache, just replace butterscotch morsels for semi-sweet chocolate morsels.

After the brownie cakes cool, added some yummy butterscotch ganache. Make sure to put some wax paper or foil underneath your cooling rack so you don’t get ganache all over the place.

In these pictures, Bakerella used two 5" pans for the brownie cake and then made a single 6" round.

Mississippi Mud Brownies

Ingredients:
1 cup butter, melted
2 cups sugar
2 tsp vanilla
4 eggs
2/3 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut
1 1/2 cup pecans, coarsely chopped and divided
1/2 bag miniature mashmallows
Fudge Frosting (recipe below)

Directions:
Cream together the butter and sugar until light. Beat in the vanilla and eggs. Add cocoa, flour, baking powder, salt, coconut, and 1 cup chopped pecans and mix well. Turn into a greased 9" x 13" baking pan and bake for 20-24 minutes at 350 degrees or until toothpick inserted in the center comes out clean.Immediately top with 1/2 bag of miniature marshmallows upon removing brownies from the oven. Let cool 5 minutes. Spread marshmallows gently over the top of the brownies. Top with remaining 1/2 cup chopped pecans and fudge frosting.

Fudge Frosting:
1/4 cup butter, melted
3 Tbsp cocoa powder
1/2 tsp vanilla
3 Tbsp milk
2 cups powdered sugar

Mix all ingredients for fudge frosting together and beat until smooth. Gently spread over the marshmallows and pecans. Allow brownies to cool completely.

Brownie Pudding

Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean

Vanilla ice cream, for serving

Directions:
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Brownie Nutella Cream Pie

Ingredients:
1 9-inch pie crust, unbaked
1 box brownie mix
5 ounces cream cheese, softened (this is slightly more than half of an 8-oz block)
1/2 cup Nutella, plus more for drizzling
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Make brownie batter as directed on the box and pour into a prepared pie crust. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely.Using a mixer, whip the cream, sugar and vanilla until stiff peaks form. Transfer to another bowl and set aside.In the same mixer bowl, mix Nutella and cream cheese until well combined. Spoon in 1/3 of the whipped cream and gently fold in. Repeat with remaining whipped cream- be careful not to stir- it won’t be as light and fluffy. Chill the mousse until the brownie layer is completely cooled.When the pie is cooled, spread the Nutella mousse evenly over the brownie layer. Drizzle with remaining Nutella (either microwave it on low heat for a few seconds or heat it on the stovetop over low heat to thin it out slightly.) If you want, you can use a piping bag with a #3 tip to do this, or use a plastic bag with the tip snipped off.

Brownie Mix Brownies

Ingredients:
1/2 cup sugar
2 Tbsp butter
1 Tbsp oil
2 Tbsp water
1 1/2 cups semi sweet chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp soda
1/2 tsp salt
1/2 cup chopped pecans

Directions:
Bring sugar, butter, oil, and water to a boil. Remove from heat. Add chips and stir till melted. Cool slightly. Add eggs and vanilla and stir till smooth. Stir in dry ingredients and nuts. Pour into a greased 8" pan. Bake at 325 for about 25 minutes.Notes:-I added the 1 Tbsp oil in place of butter because oil will keep the brownies more moist at room temperature.-Make sure the chocolate mixture is cooled before you add the eggs or you will have chocolate covered scrambled eggs.

Rocky Road S'more Bars

Ingredients:
1/2 cup butter, room temperature
1/2 cup firmly-packed brown sugar
1 cup all-purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish.
In a large bowl, cream butter and brown sugar until light and fluffy. Add flour and graham cracker crumbs; stir until well blended. Press mixture onto bottom of the prepared baking dish. Sprinkle over the top with generous amounts of marshmallows, chocolate chips, and walnuts.
Bake 15 to 20 minutes or until golden brown. remove from oven and cool on a wire rack. Cut into bars and remove from the baking dish.
Yields 3 dozen bars.

Butterscotch Marshmallow Blondies

Ingredients:
1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups large marshmallows cut in half (you can also use mini marshmallows...whatever you've got on hand)
2 cups semi-sweet chocolate chips

Directions:
Pre heat your oven to 350 degrees and grease a 13 x 9 baking dish with cooking spray. In a small sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.
Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture, making sure to blend everything together. The batter will be thick. in the chocolate chips and marshmallows.

Nutella Brownies

Ingredients:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 tsp hazelnut extract
1/4-1/3 cup of Nutella

Directions:
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan. In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended. Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined. Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan:)

Cream Cheese Brownies

Ingredients:

1 pkg Duncan Hines Chocolate Lovers' Double Fudge Brownie Mix

2 eggs

1/3 cup water

1/4 cup vegetable oil

Topping:

1 8 oz. pkg cream cheese (softened)

2 eggs

1 lb confectioner's sugar

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.

2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.

3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.

4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.

5. Cool completely and the refrigerate until well chilled.