Brownie Batter Dip

This is one of two dips I took to a friends baby shower a few months ago. The food theme was dips, and I brought two sweet ones. They were both a hit!

submitted by Michelle

from crayonsandcravings.com

Brownie Batter Dip

Ingredients

8 ounces cream cheese, room temperature 

18.3 ounces brownie mix 

¼ cup milk 

¼ cup mini chocolate chips 

1 cup whipped topping, thawed

Instructions

Add the dry brownie mix to a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, for a total of 2 minutes. Set aside. 

In a large bowl, use an electric mixer to beat the softened cream cheese on medium-speed until smooth. 

Add the brownie mix and milk; beat until well combined and smooth. 

Gently fold in the whipped topping until completely blended. 

Fold in the chocolate chips. 

Transfer the dip to a serving bowl, and top with additional mini chocolate chips, if desired. 

Serve immediately with your favorite dippers, such as pretzels, graham crackers, cookies, or fruit.

Notes 

It is important to heat treat the brownie mix before beginning so that it will be safe to consume. Please do not skip this step. 

Beating the cream cheese, brownie mix and milk together first minimizes the mixing once the whipped topping is added. This will help prevent the dip from “deflating.” 

It is important to gently fold in the whipped topping so it doesn’t deflate.

Oreo and Peanut Butter Brownie Cakes

These were seriously AMAZING!!! My Hubs and I could not stop eating them! And super easy to make, too. My kids loved helping spread the peanut butter on the Oreo's. All 7 of of us gave it 5 stars!

Oreo and Peanut Butter Brownie Cakes
submitted by Michelle
(recipe from Picky Palate)


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

 1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

 2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Buckeye Brownies

I made these as a FHE treat recently and we all loved them! My husband makes Buckeyes every Christmas that are amazing and he was a bit worried these wouldn't turn out as good as the ones he makes, but they were delicious! Definitely worth making.

Buckeye Brownies
submitted by Michelle
(from Flavors by Four)


Ingredients:
1 box of brownie mix, made according to back of box
1 cup creamy peanut butter
1/2 cup softened butter
4 cups powdered sugar
2 tbsp milk, as needed
1/2 cup heavy cream
6 ounces semisweet chocolate chips


Prepare the brownies according to the directions on the box or according to your own recipe. Allow cooked brownies to cool completely. In the bowl of a stand mixer, beat together the peanut butter, butter and powdered sugar until well combined and smooth. The mixture should be thick, but you can add a tablespoon or two of milk if needed so that you can spread the mixture on top of the brownies. Heat the cream in the microwave for about 30 seconds or until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted and it all comes together and becomes very shiny. Allow to cool for 10 minutes and then pour over the peanut butter and brownie layers. Smooth the chocolate layer and then place the brownies in the refrigerator for at least an hour. Cut into small pieces.

Mint Chip Ice Cream Brownie Squares

This was a yummy Pinterest find! I saw this one shortly after St. Patricks Day last year, and was excited to kake it for our festive dessert for St. Patty's this year. It is very similar to the Grasshopper Pie my family made for many Birthday's. 

Mint Chip Ice Cream Brownie Squares
(submitted by Michelle)
from Our Best Bites

Ingredients 
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon pure peppermint extract (I left this out. The mint chip ice cream is enough Mint flavor IMO)
15-20 oreo cookies
1 8-ounce container whipped topping


Instructions 
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Marshmallow Brownies

First off can I just say it is a pet peeve of mine when people spell Marshmallow "Marshmellow"?? It totally bugs big time. Anyhow....

I totally loved these brownies! My hubs wasn't as crazy about them, he doesn't like frosting on his brownies. I love it. The kids and I happily gobbled them up. I thought they were even better the next day after getting a little crunchy on the top. So good.

Marshmallow Brownies
(from Six Sisters Stuff)
submitted by Michelle


1 c. margarine
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. vanilla
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350. Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy. Cool and frost with chocolate frosting. Chocolate Frosting: 1 stick margarine (1/2 c.), softened 1/4 cup milk 1-2 tsp vanilla (depending on your taste) 3 tablespoons of cocoa 2-3 cups of powdered sugar Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

BYU Mint Brownies

A year and a half ago, we had a trip up to Utah. That is when I was introduced to the BYU Creamery....now, before you get all crazy on me wondering WHY I have never heard of the BYU Creamery, I have a good explanation : ) 1. I never went to BYU 2. Only 2 times growing up did I ever go to Utah, and one of those times I was under a year old. So anyway....back to the Creamery....I got one of these little gems (BYU Mint Brownie) and it did wonders to my heart, soul and tummy!!!!!! I have been searching for a good copycat recipe, but I am always skeptical of copycat recipes, because I had yet to try one that tasted anywhere near like what I had tasted at the restaurant, or wherever, that I had first had that particular recipe at. But, I did alot of research on this one, and tried it....and it was soooooooo good!!!!!! Oh dear yumminess!!!! It's a good thing I don't live anywhere near that Creamery....it would not be good for my waistline.


BYU Mint Brownies
submitted by Camille
(from Family Food)

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 (optional, I didn't add them)

CHOCOLATE PAN FROSTING

8 Tbsp butter (1 stick)
4 Tbsp unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar, sifted


MINT ICING

5 Tbsp. butter
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 butter. 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.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.

Gooey Cookies and Cream Chocolate Cake Bars

I made these for my sons birthday last month. Totally yummy and ooey-gooey! FYI: Have a glass of milk handy when eating though.

Gooey Cookies and Cream Chocolate Cake Bars

submitted by Michelle

(recipe from Picky Palate)

14 Oreo Cookies, broken into bite size pieces
14 ounce can sweetened condensed milk
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips

1 Devils Food Cake Mix

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker  Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Brownie Goodie Bars

I cant believe I haven't posted this recipe yet. I found it on the back of a Betty Crocker brownie box about 5 years ago and have been making it ever since. So, so GOOD! I have made it for family functions, and all wanted the recipe, too. Such a hit. My picture doesn't do it justice. We had eating most of it so I had to grab the best looking piece quickly (before someone ate it) to snap a pic. Now go out and buy the ingredients for it right now. You know you want too.

submitted by Michelle
(from Betty Crocker)


1 box of Brownie mix
Water, vegetable oil and eggs called for on brownie mix
Container of Vanilla frosting (I like the whipped kind)
3/4 cup salted peanuts, coarsely chopped
3 cups crispy rice cereal
1 cup peanut Butter
1 bag (12oz) semisweet chocolate chips

Heat oven to 350 degrees. Make brownies as directed for 9 x 13-inch pan. Cool completely.
Frost brownies with frosting. Sprinkle with peanuts; refrigerate. Meanwhile, in large bowl, measure cereal; set aside. In 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
Refrigerate about 30 minutes or until set before cutting.
Store covered in fridge.

Brownies for a Crowd

I have been using this recipe for over a year now. We love it. We like them even better the next day. Weird how some foods are like that. I also love that it makes a big sheet full, a great recipe for parties or family gatherings. The chocolate icing on top is SO GOOD! I have used it on other desserts, because we like it so much. Also, this is for a cookie sheet (with edges of course). Do not make it in a cake pan.

Brownies for a Crowd

(submitted by Michelle)

from Sisters Cafe

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2 cup butter

3 1/2 tsp cocoa

6 TBsp milk

1 tsp vanilla

Powdered Sugar--just add until you get the consistency you want. If it gets too thick just add more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you like.

(please excuse the yellow picture. My settings were off without me knowing).

Candy-Cane Oreo Mint Brownies

Oh wow!!! Were these ever good!!! I found these baking chips at Wal-Mart, and they were so much easier then trying to chop up candy-canes!!! My husband LOVED them, and he isn't too crazy about the whole mint/chocolate mix thing. So so GOOD!!!!!





Candy-Cane Oreo Mint Brownies
submitted by Camille
(from I heart Naptime w/ Chocolate Sundaes)

~ One box of your favorite brownies
~ 1 pkg Oreo's (I used their festive Christmas ones, but regular can work fine too)
~ 1 Package Andes Peppermint Crunch Baking Chips

Directions:
Preheat oven to 325. Make brownie batter according to package directions. Then you will put about a spoonful of brownie batter into each cupcake holder. Next lay an Oreo on top. After that cover the entire Oreo with batter. The batter should be almost hitting the top. Then you will bake them for about 25-30 min (whenever a tooth pick comes clean). Just make sure not to brown them! Allow brownies to cool.

After the brownies cooled, I then melted about a half cup of the baking chips in the microwave and and then drizzled it over each brownie cup. Then I sprinkled some more baking chips on top of each one. Then let the drizzle cool before eating.

Chocolate Chip Cookie Brownies

These were brownie cookies bars were so super easy and fast to make, yet tasted like I spent all afternoon on them. LOVE that! I found the recipe on Tidymom.net.

 All you need is your favorite brownie mix and a pouch of Chocolate Chip Cookie Mix. Make sure you get the brownie mix box that is for a 9 x 13 pan size.
Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.
Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.
Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

Chocolate Ganache
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting

Delicious I tell ya.

Death by Chocolate

I made this dessert for Mothers Day. It. Was. Amazing. My whole fam loved it. Then we had some the next night for FHE, and it tasted even better! I didn't think it was possible, but it really did! If you are a lover of chocolate like me, then you have to try this out.
Death by Chocolate
submitted by Michelle
(from allrecipes.com)


Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk.

Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Ooey Gooey Peanut Butter Fudge Brownies

I found this on Sisters Cafe. I read it off to my hubby and he said "You HAVE to make that!". I wholeheartedly agreed! After making it it wasn't as grand as I thought it would be. But then after sitting in the fridge over night, both Josh and I agreed that it tasted better the next day! And having it with a scoop of vanilla ice cream made it even better! Sorry it isn't a better picture. I didn't think to get one until eating this last piece. :)

Ooey Gooey Peanut Butter Fudge Brownies

submitted by Michelle

(from Sisters Cafe)

Batter Ingredients:

1 ½ c. sugar

½ c. butter (1 stick) softened

½ c. oil

1 T. vanilla

3 eggs

1 ¼ c. flour

¾ c. cocoa powder

¾ tsp baking powder

½ tsp salt

1 c. peanut butter chips (or choc chips)

Filling Ingredients:

1 c. creamy peanut butter

¼ c. vegetable oil

¼ c. sugar

2 T. flour

2 eggs

½ tsp vanilla

Frosting:

2 (1-oz) bars unsweetened or semi-sweet chocolate

3 T. creamy peanut butter

1 ½ c. powdered sugar

¼ c. water

½ tsp vanilla

¼ tsp salt

Directions:

Batter:

Preheat oven to 350 and spray 9x13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt - blend well. While beating, gradually add flour mixture to creamed mixture – mix well. Fold in chips. Evenly spread ½ batter into pan.

Filling: In a small bowl cream together peanut butter and oil. Add sugar and flour – blend well. Add eggs and vanilla – beat until smooth. Carefully spread filling evenly over batter in pan. Top filling with remaining ½ batter and spread evenly. Gently cut through layers to create marble effect throughout brownies. Bake for 30 minutes – do NOT over bake.

Frosting: While baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients – mix until smooth. If frosting is too thick, add 1-3 T. water. Spread frosting over brownies immediately after baking. Cool in pan 2-3 hours before serving.