Chocolatemudbrowniebars Recipes

CANDY BAR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
• Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

BROADWAY BROWNIE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside. , In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended. , Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. , Bake until almost set, about 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer. , For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.

BROADWAY BROWNIE BARS

Steps:

• Beat (6 ounces) 3/4 cup cream cheese at medium speed with an electric mixer until smooth.
• Add 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg, and 1/2 teaspoon vanilla; beat until blended.
• Set cream cheese batter aside.
• Microwave 1/2 cup butter and 1 square unsweetened chocolate in a 1-quart microwave-safe bowl at HIGH 1 minute or until melted, stirring once.
• In another bowl, beat 2 eggs at medium speed, and gradually add remaining 1 cup sugar, beating well.
• Add 1 teaspoon vanilla extract to the egg/sugar mixture, and beat until blended.
• Add 1 cup flour and baking powder to the egg/sugar/vanilla mixture, beating well.
• Add melted chocolate to the egg/sugar/vanilla/flour mixture, and beat until chocolate batter is blended.
• Stir in 1 cup chopped walnuts.
• Pour chocolate batter into a greased 13- x 9-inch pan.
• Top with cream cheese batter.
• Sprinkle with remaining 1/4 cup chopped walnuts and the one cup of chocolate chips.
• Bake at 350° for 24-28 minutes.
• Sprinkle with marshmallows, and bake 2 more minutes.
• Combine remaining 1/4 cup butter, remaining 1/4 cup cream cheese, remaining 1 square unsweetened chocolate, and milk in a saucepan.
• Cook over medium heat, stirring constantly, until butter and chocolate melt.
• Stir in powdered sugar and remaining 1 teaspoon vanilla. (If frosting is too thick, add a tad more milk until desired spreading consistency).
• Drizzle or spread over brownies.
• Chill; cut into squares.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

BROWNIE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine sugar, butter, eggs, and vanilla extract in a bowl. Beat in flour, cocoa powder, salt, baking powder, cinnamon, and allspice. Spread batter into the prepared pan; it will just barely reach the corners.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Sprinkle confectioners' sugar on top and cut into squares.

TO-DIE-FOR BROWNIE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
• Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
• Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
• Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
• Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
• Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.

CHOCOLATE MUD BROWNIE BARS

Steps:

• Set oven to 350 degrees.
• Prepare an 8 x 8-inch foil-lined baking dish, then grease the foil.
• In a bowl mix the flour, baking powder, salt, sugar and sifted cocoa powder until combined.
• Using a pastry blender or a fork cut in the shortening until crumbled.
• Add/stir in egg, 1/2 cup water and vanilla until combined.
• Spread the mixture into prepared baking dish.
• Bake for about 35 minutes or until the center is set.
• Remove from oven then spread with caramel sauce.
• Sprinkle with marshmallows and then chopped nuts.
• Return to oven and bake for another 6-8 minutes more.
• In the microwave melt the mini baking chips with butter until melted and smooth stirring once; drizzle over warm bars.
• Cool and cut into small squares.