Peanut Butter Brownie cups

 *1 (21 ½ oz) fudge brownie mix  

15-18 miniature peanut butter cups

Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups 2/3 full. Remove wrappers from peanut butter cups; setting one in each muffin cup and pressing down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes.  Yield: about 1 ½ dozen

*Betty Crocker’s Fudge Brownie mix bakes best for this recipe.

*1 pkg (19.8 oz) brownie mix  

2 (1 oz) squares unsweetened chocolate  

16 oz powdered sugar, sifted

1 C chopped pecans  

1/3 C milk  

½ tsp vanilla

3 C miniature marshmallows  

½ C butter or margarine

Prepare brownie mix according to package directions; *or use your favorite brownie recipe, stir in pecans. Spoon batter into a greased 9 X 13-inch baking pan. Bake at 350° for 25 minutes. Remove from oven and sprinkle marshmallows over hot brownies. Combine chocolate, milk and butter in heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often. Remove from heat. Transfer to a medium bowl. Add powdered sugar and vanilla; beat at low speed with an electric mixer until smooth. (If frosting is too stiff for spreading, add milk, 1 tablespoon at a time, stirring until smooth.) Spread over brownies. Yield: 1 dozen

BROWNIES:

½ C butter, cubed  

½ C sugar  

½ tsp baking powder

4 oz German sweet chocolate, coarsely chopped  

1 tsp vanilla   

1/4 tsp salt

2 eggs, lightly beaten  

1 C all-purpose flour

TOPPING:

2 tablespoons butter, melted  

1 C flaked coconut   

2 Tbs corn syrup

½ C packed brown sugar  

½ C chopped pecans   

2 Tbs milk

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean (do not overbake). For topping, combine butter and brown sugar in a large bowl. Add the coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly. Broil 6 in. from the heat for 2-4 minutes or until top is browned and bubbly. Cool. Cut into bars. Yield: 16 brownies

2 eggs 

½ tsp salt

½ C butter, melted  

½ C cocoa

1 C sugar  

1 tsp vanilla 

3/4 C flour  

1 C nuts, chopped

In a small bowl, beat eggs, sugar, salt, and vanilla with a mixer on medium speed, about 1 minute. Add melted butter; beating until thoroughly blended. Mix in flour and cocoa on low speed. Stir in nuts. Spread evenly in greased 8-inch square microwavable dish. Microwave on high 5-7 minutes.

BROWNIE:

2 oz unsweetened chocolate  

2 eggs  

½ C all-purpose flour

½ C butter, cubed  

1 C sugar

FILLING:

1-1/2 C confectioners' sugar  

1/4 C butter, softened

½ C creamy peanut butter  

2 to 3 Tbs half-and-half cream or milk

GLAZE:

1oz unsweetened chocolate 1 Tbs butter

In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.   Yield: about 5 dozen

BROWNIES:

½ C butter, softened  

4 eggs  

1 tsp vanilla extract   

½ tsp salt

1 C sugar  

1 can (16 oz) chocolate syrup  

1 C all-purpose flour

FILLING:

½ C butter, softened  

1 Tbs water  

3 drops green food coloring

2 C confectioners' sugar  

½ tsp mint extract

TOPPING:

*1 pkg (10 ounces) mint chocolate chips  

½ C plus 1Tbs butter, cubed

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack. For filling, in a small bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.  Yield: 5-6 dozen

*If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.

1 C butter or margarine, softened 

1 C flour  

1 C creamy peanut butter

2 C sugar 

2 tsp vanilla  

2 C (12 oz) semisweet chocolate chips

4 eggs ½ tsp salt  

3 C crispy rice cereal (rice krispies)

6 Tbs baking cocoa 

1 7 oz jar marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen

BROWNIES  

1 4 oz pkg German sweet chocolate  

3/4 C sugar 

1/4 tsp salt  

½ C chopped nuts

3 Tbs butter or margarine  

½ C flour 

1 tsp vanilla 

2 eggs  

½ tsp baking powder 

1/4 tsp almond extract

FILLING:

2 Tbs butter or margarine 

1/4 C sugar 

1 Tbs flour

1 pkg (3 oz) cream cheese 

1 egg 

½ tsp vanilla

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in nuts. Pour half of the batter into a greased 8-in. square baking dish; set aside. For filling, in a small bowl, beat the cream cheese, sugar, egg, butter, flour and vanilla until blended. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter with a knife to swirl the chocolate. Bake for at 325° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: about 2 dozen

3/4 cup baking cocoa  

2 C sugar  

 1/4 tsp salt

½ tsp baking soda   

2 eggs  

½ C coarsely chopped pecans 

2/3 C butter, melted, divided   

1-1/3 C all-purpose flour  

2 C (12 oz) semisweet chocolate chunks

½ C boiling water   

1 tsp vanilla extract  

In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended.. Add sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13-in. x 9-in. pan. Bake at 350° for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen

1 C water  

2 C sugar 

½ C sour cream  

½ C butter  

1 tsp baking soda 

½ tsp vanilla extract 

1-1/2 oz unsweetened chocolate  

½ tsp salt 

1 C chopped walnuts 

2 C all-purpose flour  

2 eggs, lightly beaten

ICING:

½ C butter  

3 C confectioners' sugar, divided  

1 tsp vanilla extract

1-1/2 oz unsweetened chocolate  

5 Tbs milk

In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies. Yield: about 3 dozen

3/4 C flour  

1/3 C butter or margarine  

1 tsp vanilla 

1/4 tsp baking soda  

2 Tbs water  2

 large eggs 

3/4 C sugar  

1 pkg (12 oz) semisweet chocolate morsels  

½ C chopped pecans

Preheat oven to 325°. Grease a 9-inch baking pan. In a small bowl, mix together flour and baking soda. In a small saucepan, combine sugar, butter and water. Bring to a boil over medium heat; remove immediately from heat. Stir in 1 cup of chocolate morsels and vanilla until chocolate is melted and mixture is smooth. Transfer mixture to a medium bowl. Cool completely. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth. Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares. Yield: about 16 brownies

2 (2 oz bars) white baking chocolate 

1/4 tsp vanilla   

1 C finely chopped dried apricots

1/3 C butter or margarine 

3/4 C flour  

1/4 C sliced almonds 

½ C packed brown sugar  

½ tsp baking powder   

1/4 C flaked coconut

2 eggs, beaten 

1/4 tsp salt

In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine the flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconuts; stir half into the batter. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into bars.  Yield: about 2 dozen

1 ½ C packed brown sugar  

2 eggs 

1 C chopped walnuts 

½ C butter or margarine, melted  

1 ½ C flour  powdered sugar, optional

1 ½ tsp imitation maple flavoring  

1 tsp baking powder

In a large bowl, cream the brown sugar, butter and maple flavoring until light and fluffy. Add the eggs, one at a time, beating well after each one. Combine flour and baking powder; add to egg mixture. Stir in nuts. Pour into a greased 9-in. square pan. Bake at 350° for 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool. Dust with powdered sugar if desired. Cut into bars.   Yield: 16 brownies

3/4 C baking cocoa  

2 C sugar 

1-1/2 to 2 tsp cinnamon

½  tsp baking soda  

2 eggs, beaten 

1/4 tsp salt

2/3 C butter, melted, divided  

1 tsp vanilla  

1 C (6 oz) semisweet chocolate chips

½ C boiling water  

1-1/3 C flour

FROSTING:

6 Tbs butter, softened  

2-2/3 C powdered sugar  

1/3 C evaporated milk

½ C baking cocoa  

1 to 1-1/2 tsp cinnamon  

1 tsp vanilla 

In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13-in. x 9-in. pan. Bake at 350° for 40 minutes or until brownies test done. Cool. Frosting:cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.  Yield: 3 dozen

1 1/3 C flour 

4 eggs, beaten 

1 C chopped maraschino cherries

1 tsp baking powder 

2 C sugar 

½ C chopped nuts

½ tsp salt 

1 ½ tsp vanilla

1 C baking cocoa 

1 tsp almond extract

ICING:

1/4 C butter or margarine, softened 

6 Tbs baking cocoa

1 tsp vanilla 

1/4 C milk

2 C powdered sugar 

1/4 C chopped nuts

In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs & sugar. Stir in extracts & chocolate mixture. Combine the flour, baking powder & salt; gradually add to chocolate mixture. Stir in cherries & nuts. Pour into a greased 13-in. x 9-in. pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Icing: in a large bowl, combine the butter, powdered sugar, cocoa, milk & vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool. Cut into bars. Yield: 3 dozen

½ C butter or margarine 

3/4 C packed brown sugar 

3/4 C flour

1 1/4 C semisweet chocolate chips 

2 Tbs water

2 eggs 

½ tsp baking powder

FILLING:

1 C semisweet chocolate chips 

1/4 C powdered sugar

1 pkg. (8 oz) cream cheese, softened 

1/3 C seedless red raspberry jam

GLAZE:

1/4 C semisweet chocolate chips 

1 tsp shortening

In a microwave, melt butter & chocolate chips; stir until smooth. Cool. In a large bowl, beat eggs, brown sugar & water until blended. Add chocolate, beat until blended. Combine flour & baking powder; stir into chocolate mixture just until blended. Spread in a greased 9-in. square pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool. Filling:in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese & powdered sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. Glaze: in microwave, melt chocolate chips & shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen

1 cube butter 

1 1/4 baking powder 

2 Tbs water

½ C white sugar 

½ tsp salt 

1 C shredded coconut

½ C brown sugar 

1 egg 

16 oz pkg. chocolate chips

1 C flour 

1 tsp vanilla

Melt butter in a small saucepan. Mix in the white and brown sugars. Stir in the flour, baking powder, salt . Add egg, vanilla and water and mix well. Let it cool completely then add the coconut and chocolate chips. Spread in a greased and floured 13 X 9 inch pan. Bake for 30 minutes at 350°.

3 eggs 

½ C butter or margarine, melted 

3/4 C cocoa powder

2 C sugar 

1/4 C shortening, melted 

1 1/4 tsp salt

1 ½ tsp vanilla 

1 ½ C flour 

1 C chopped nuts, optional

In a large bowl, beat the eggs, sugar and vanilla until blended. Beat in butter and shortening until smooth. Combine the flour, cocoa and salt; gradually add to egg mixture. Stir in nuts if desired.

Line a 13x9-in. baking pan with foil and grease the foil; pour batter into pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Using foil, lift brownies out of pan. Discard foil. Cut brownies with a 3-in. star-shaped cookie cutter or into bars. Yield: 1 dozen