Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies

Makes one 8x8 pan.

Okay, these were amazing.  I will use this blondie recipe as my base for future blondies, changing up the mix-ins as desired.  Don't get me wrong, the mini eggs were wonderful, but I don't want to limit myself in the future.  :)
Source: Chef in Training

2 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs (I used one bag of Cadbury mini eggs and it seemed less than 2 cups, but it was plenty)

In a medium sizes mixing bowl sift flour, baking soda and salt together.

Cream together butter and sugars.  Add in vanilla and eggs mix until creamy.  Slowly add in flour mixture until it is incorporated.  Fold in Mini Eggs.

Spread batter into a greased 8×8, 9×9, or 11×7 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 
***I baked mine in an 8x8 pan, at 350 for 30 minutes.

Let the bars cool for 30 minutes before slicing.

Peanut Butter Toffee Cheesecake Brownies

Peanut Butter Toffee Cheesecake Brownies

Makes a 13x9 pan of brownies.

Sinfully delicious.
Source: Tina

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Pure Vegetable Oil 1/4 cup water 2 Eggs 1 package (8 oz) cream cheese, softened 1 can (14 oz) Sweetened Condensed Milk 1/2 cup Creamy Peanut Butter 1 bag (8 oz) Heath® milk chocolate toffee bits 1 cup milk chocolate baking chips 3 tablespoons whipping cream 

Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-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 and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Store covered in refrigerator.

Snickerdoodle Blondies

Snickerdoodle Blondies

Serves 20-24.

A great twist on a classic.  YUM!
Slightly adapted from: Lovin' From the Oven

2-2/3 c. AP flour
2 t. baking powder
1 t. cinnamon
1/4 t. ground nutmeg
1 t. salt
2 c. brown sugar
1 c. softened butter
2 eggs, at room temperature
1 T. vanilla extract
1 T. white sugar
1 t. cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan.  Combine flour, baking powder, 1 t. cinnamon, 1/4 t. nutmeg, and salt.  Set aside.

In a large bowl, beat together butter and brown sugar for 3-5 minutes.  Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in flour mixture until well blended.  Spread evenly in prepared pan.  Batter will be thick.  Combine the 1 T. white sugar and 1 t. cinnamon in a small bowl, evenly sprinkle over the top of the batter.

Bake 25-30 minutes.  Cool before cutting.

Chocolate Chunk Blondies

Chocolate Chunk Blondies

Makes about 20 bars.

Delicious and gooey and rich and dense.  It's hard to stop eating these!  The original recipe calls for 100% chocolate chunks, but I opted to use white chocolate chips for half.
Slightly adapted from: Ina Garten

2 stick unsalted butter, at room temperature
1 c. light brown sugar, lightly packed
1/2 c. granulated sugar
2 t. pure vanilla extract
2 extra-large eggs, at room temperature (I used 2 large eggs plus 1 large egg white)
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 c. chopped walnuts, optional
1-1/4 lbs. semisweet chocolate chunks (or a combo of white and dark)

Preheat oven to 350 degrees.  Grease and flour a 13x9 baking pan.

In the bowl of an electric mixer, cream butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy.  With the mixer on low, add the vanilla.  Then the eggs, one at a time, mixing well.

In a small bowl, sift together the flour, baking soda, and salt.  With the mixer still on low, slowly add the flour mixture.  Do not beat.  Fold in walnuts and chocolate.

Bake for 30 minutes.  Do not overbake!  A toothpick may not come out clean; that's okay.  Cool completely in the pan and then cut into bars.

Blondies

Blondies

Makes one 8"x8" pan.

The suggested additions at the bottom are also from Smitten Kitchen.  I chose to add semi-sweet chocolate chips... yum!  I love brownies, but I also love me a gooey Blondie.
Source: Smitten Kitchen

8 tablespoons (1 stick) butter, melted
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour

Butter an 8×8 pan

Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in flour. Mix in any additions (below).

Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

• 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
• 1/2 to 1 cup chocolate chips
• 1/2 teaspoon mint extract in addition to or in place of the vanilla
• 1/2 cup mashed bananas
• 1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
• 2 tablespoons of espresso powder with the vanilla
• Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
• Top with a vanilla butter cream or chocolate peanut butter cream frosting

Cake Batter Blondies

Cake Batter Blondies

Makes 12-16.

At church, each child received a gift box before Christmas to help them celebrate Jesus's birthday.  Even though it didn't mean much to a 5-month-old, I decided to take advantage of the opportunity and use the Funfetti cake mix and frosting to make a cake on Christmas Day.  Next year, she may even be able to help out, because I WILL be making this recipe again... maybe annually on Christmas.  It was delicious!
Source: Six Sisters' Stuff blog

1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips
Sprinkles for the top
Frosting (see recipe below)

Preheat oven to 350 degrees.
Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.

Spray 9"x9" pan with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 28-32 minutes. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.)

Frost when cooled (I used a container of Funfetti frosting, but feel free to use the original poster's homemade recipe below).

1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Add more sprinkles if you'd like:

Mmm-Mmm Better Brownies

Mmm-Mmm Better Brownies

Serves about 8, generously.

I'm usually a sucker for box mixes when it comes to cakes and brownies.  I just haven't been able to find a from-scratch recipe that I thought was better than the mix, but this brownie recipe is the closest I've come.  These had the dense, fudgey taste of box-mix brownies, and topped with a good frosting?  YUM.
Source: AllRecipes

1/2 c. vegetable oil

1 c. white sugar

1 t. vanilla extract

2 eggs

1/2 c. all-purpose flour

1/3 c. unsweetened cocoa powder

1/4 t. baking powder

1/4 t. salt

1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan, or if you're using a smaller, deeper pan similar to mine, your baking time will be increased, 45-50 minutes.

Christmas Blondies

Christmas Blondies

Makes about 24 bars.

Deliciously dense, chewy, and fragrant. What a great new addition to my holiday collection!

Find the candied cherries with the fruitcake supplies, usually in your grocer's produce section.

Source: Better Homes and Gardens magazine, December 2009

2/3 c. butter, softened

2 c. packed brown sugar

2 large eggs

1 T. cherry brandy or cherry juice

1-1/2 t. baking powder

2 t. vanilla

1/4 t. salt

2-1/4 c. all-purpose flour

1 c. chopped toasted walnuts, optional (I omitted)

3/4 c. chopped white or dark sweet chocolate (I used white chips)

1/2 c. coarsely chopped candied cherries

Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan.

In a large mixing bowl, beat butter on medium for 30 seconds. Add brown sugar; beat until well-combined. Beat in eggs, brandy, baking powder, vanilla, and salt. Add flour; beat until just blended. Stir in nuts, chocolate, and cherries. Spread in prepared pan (batter will be thick and sticky).

Bake 30 minutes or until golden. Cool completely in pan on wire rack. Cut into bars.

A Note From The Little Lady: If you are including the toasted walnuts, spread nuts in a baking pan. Toast in 350 degree oven for 5 minutes.

Hot Fudge Brownie Dessert

Hot Fudge Brownie Dessert

Serves 20.

A decadently rich, chocolate dessert that begs to be served with vanilla ice cream. I adapted the recipe slightly, changing the preparation and ingredients. See the original recipe, linked below, if you are interested in adding coffee and/or nuts.

Adapted From: Pillsbury

2 boxes (19.5 oz. each) chocolate fudge brownie mix

1 c. butter, melted

4 eggs

1 can sweetened condensed milk

1 jar (11.75 oz.) hot fudge chocolate ice cream topping, room temperature

1 container vanilla ice cream

Preheat oven to 350 degrees.

Coat a 13x9 baking pan with nonstick spray.

In a large bowl, stir together brownie mixes, butter, eggs, and sweetened condensed milk. Pour into pan.

Bake 40-50 minutes, or until a toothpick inserted 2" from the side comes out almost clean.

Cool brownies for approximately 5 minutes.

With a long-tined fork or a skewer, poke several holes in the brownies. Pour hot fudge topping evenly over brownies. Cool 35 minutes. Serve warm with vanilla ice cream.

Oreo Brownies

Oreo Brownies

Two people in particular love these brownies. Taylor, my brother, who was the very first taste-tester, and Patrick, a friend from college, who always requested these. The fun thing about baking, and then figuring out what people like best, is the satisfaction you get when you present preference-specific treats to your friends and family. They appreciate the fact that you know and act upon what they like, and you appreciate the fact that they applaud your creation. And when you love to cook and bake, you remember when someone raves about something you've made in the kitchen. Because it makes you feel good. And knowing it makes them feel good makes you want to make it for them again and again.

1 brownie mix, prepared to pkg. directions

egg(s), oil, and water, according to pkg. directions

1 can vanilla frosting (or one batch homemade frosting)

1 row of Oreos, from traditional packaging* (see note)

Prepare brownie mix in a 13x9 pan according to pkg. directions. Let cool completely.

Prepare Oreo topping by crushing cookies in a gallon size Ziploc bag. Use a flat meat tenderizer or the back of a skillet to help you.

Frost brownies with vanilla frosting and immediately sprinkle with Oreo chunks.

Cut and serve.

A Note From The Little Lady: If you are going to buy a package of Oreos specifically for this recipe, considering purchasing a bag of miniature Oreos instead. Although you're not left with any leftover cookies to enjoy, it is an easier, cleaner option because you can crush the cookies (which are smaller to begin with) in the bag you buy them in. The bag is thicker than a traditional Ziploc, as well, which offers more resistance against a tear in the bag while going at it with a meat mallet.

Heavenly Brownies

Heavenly Brownies

Yum.

Source: 101 Things To Do With A Cake Mix

Bottom Layer:

1 chocolate cake mix

1/2 c. butter, melted

1 egg

Vegetable oil, if needed

Top Layer:

1 lb. powdered sugar

8 oz. cream cheese, softened

2 eggs

Preheat oven to 350 degrees.

Mix dry cake mix, butter, and 1 egg. Add a few tablespoons of vegetable oil if the mixture seems too dry. Spread into a greased 13x9 baking pan.

Beat powdered sugar, cream cheese, and remaining 2 eggs together; spread oven bottom layer.

Bake for 40-50 minutes, or until golden brown.

A Note From The Little Lady: I have also tried this with a brownie mix, preparing to box instructions and substituting it for the cake mix bottom layer. It worked alright, and tasted delicious, but was more of a messy, gooey bar-type dessert. I'd recommend preparing as directed above.

Andes Mint Brownies

Andes Mint Brownies

Makes about 36 pieces.

"Cookie" #11 in The Little Lady's "12 Days of Christmas Cookies."
Source

1 package fudge brownie mix
egg(s), according to brownie mix directions
water, according to brownie mix directions
vegetable oil, according to brownie mix directions
approximately 24 Andes mints

Preheat oven to 350 degrees. Grease the bottom of a 9 x 13-inch baking pan. Combine brownie mix, egg, water, and oil in a large mixing bowl, following directions on the back of the box. Stir until well blended. Spread in prepared pan. Bake for amount of time suggested on box, or until set.

PlaceAndes mints over the hot brownies. Let stand for 1 minute or until mints are thoroughly melted. With a knife or small spatula, spread the melted mints evenly over the top of the brownies, to frost them.

Cool completely. Cut into bars.

Chocolate Syrup Brownies

Chocolate Syrup Brownies

I adapted this recipe for size only, from Gooseberry Patch's 5 Ingredients or Less cookbook. The brownies it made were... different than your standard box mix. They were extremely fudgy in texture, but didn't have the rich chocolately taste I expected. I'd make these again as an easy dessert, but I wasn't overly wild about the taste. I could see it being one of those recipes that go over with average reviews, with someone here and there absolutely loving them. They were quick and easy, though, and for that, I'm appreciative. Next time, I'll mix in chocolate chips and/or try to find a dark chocolate syrup.

12 oz. chocolate syrup
6 oz. (3/4 stick) butter, softened
3/4 c. all-purpose flour
3/4 c. sugar
3 eggs
*I'd recommend adding 3/4 c. chocolate chips

Preheat oven to 350 degrees. Mix chocolate syrup, butter, flour, and sugar together. Add eggs, one at a time, mixing well after each addition. (Stir in chocolate chips). Pour into a greased 9x9 pan and bake for 25 minutes. Frost, if desired, or dust with powdered sugar.