Caramel cheesecake Brownies

Makes 48

Ingredients:

       Brownies:

11 Tablespoons butter, cut into small chunks

8 ounces semisweet chocolate, baking bars, chopped or chocolate chips

1/3 cup unsweetened cocoa powder

4 large eggs, room temperature

1 1/3 cups sugar

2 teaspoons vanilla

1 1/3 cups flour

       Caramel Cheesecake:

1 package (8ounces) cream cheese, softened

4 Tablespoons butter, softened

1/3 cup powdered sugar

1/3 cup instant vanilla pudding mix (about half of a 5.1 ounce package)

1/2 cup caramel sauce (ice cream topping)

1/2 teaspoon ground cinnamon

2/3 cup miniature chocolate chips

       Glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

2 Tablespoons butter, softened

Directions:

       Brownies:

Preheat oven to 350 degrees F.  Line a 13 x 9 inch pan with aluminum foil. Make sure the foil hangs over the edge to use for handles. Spray the foil with nonstick cooking spray.

Combine the butter and the chopped chocolate in a large microwave safe bowl and heat in 30 second intervals until melted and mixed together.  Stir after each 30 seconds.  It will not appear melted until you stir it.  Mix in the cocoa powder until well combined.

Add the eggs, one at a time, mixing well after each.  Add the sugar, vanilla, and flour.  Mix together well.  It might be grainy at first.  Continue mixing until it is shiny, smooth and satiny, 2 to 3 minutes by hand.

Pour the batter into the pan and smooth it out into an even layer.  Bake at 350 degrees for 22 to 25 minutes, just until a toothpick inserted in the center comes out with a few crumbs.  Let the brownies cool completely before adding the cheesecake.

       Caramel Cheesecake:

Combine cream cheese and butter in a large mixing bowl.  With your mixer, beat on medium speed until light and fluffy, a couple of minutes.

Add the powdered sugar, vanilla pudding mix, caramel sauce, cinnamon, and vanilla.  Mix on medium speed until well mixed.  Stir in the mini chocolate chips.  Carefully spread cheesecake over brownies.  Try to keep the layer even.  Place in refrigerator for at least 2 hours.

       Glaze:

Place the chopped chocolate in a medium bowl.  Set aside.  Heat the whipping cream in a small saucepan over medium heat just until it starts to simmer.  DO NOT BOIL.  Pour the hot cream over the chocolate in the bowl.  Let sit for 2 minutes to soften the chocolate.  Whisk them together until the chocolate is smooth and melted and the chocolate and cream are well mixed.  Add the butter and mix again until smooth. Pour the glaze over the caramel cheesecake layer while the glaze is still warm.  Smooth it out carefully.

Chill well in the refrigerator, at least 1 hour, until the glaze is set.

Lift the brownies out of the pan using the foil for handles.  Place on cutting board and cut into 48 squares (8 x 6)

Adapted slightly from a Pillsbury recipe.

Peanut Butter Brownie Trifle

This is SERIOUS deliciousness!

Makes 20 servings (1 cup each)

Ingredients:
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups (I've also used Miniature Snickers Peanut Butter Bars.)
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract (YES, that's 4 teaspoons.)
3 cartons (8 ounces each) frozen whipped topping, thawed

Directions:
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° F. for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; then cut into 3/4-in. pieces. (These don't have to be exact.)
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes(mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. (I'll admit I hesitated to add the peanut butter to the pudding, but WOW that stuff was good.)
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.
Repeat layers twice. (You'll have three layers of each ingredient.)
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.

I layered these in clear plastic cups and used as individual servings.  They were a big hit.  Try them for a  shower or other party.  If you like chocolate and you like peanut butter, you can't go wrong with these.

Fudgy Frosted Brownie Cookies

I tried these because I was intrigued by using Bisquick and I thought they would be quick because of that. They are quick and easy. They are also delicious. I only made a couple of small changes which I have include here. They are soft and really satisfy the desire for chocolate. Before I dropped the last 6 onto the cookie sheet, I added a couple handfuls of chocolate chips. You really should try them if you are a chocolate lover.

Makes 18
Cookies:
1 cup Original Bisquick mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting:
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Brownies

These are a very moist brownie. You won't be able to taste the beans.

1 (15 oz) can black beans
19.5 oz box brownie mix

Drain beans and rinse them twice. Put the beans back in the can and fill with water. Put the beans and water in a blender and blend the heck out of them. Totally liquify them. When you think that they are blended enough, blend them some more, to be sure. Mix the beans with the brownie mix. Add a little water if they are too thick. Pour into a 9 by 13 inch pan sprayed with non-fat cooking spray. Bake at 350 degrees for about 20-30 minutes. Let them cool. Cut into 24 pieces (about 1 1/2 inch square).

Makes 24 pieces for 1 point each.