Some Day I Will Learn to Say "NO!"

Brownies anyone?  Anyone??  Really...like 150 brownies..homemade..no box stuff from me.  When someone tells me "Oh we will just buy them." I just can't keep my mouth shut.  Oh no, I have to pipe up and say, "Oh please let me make them."  LUCKILY, I LOVE to bake.  So be it..just for the Springville High School Orchestra Reception and Concert...

Brownies Galore...

Easy Double Chocolate Chip Brownies (and variations)

Yields - 2 dozen bars

Ingredients:

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided (can sub other flavors for the 1 cup  mix in)

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 cup chopped nuts

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Variations I did.....

Ooey Gooey Messy Brownies

Sprinkle 2 cups mini marshmallows over hot brownies.  Let cool for about 15 minutes.  Sprinkle with chocolate chips - milk chocolate, white chocolate...whatever.  Drizzled some of buttermilk syrup (which really is caramel) over cooled brownies. In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir over medium-low heat until melted. Drizzle over brownies. Let stand for 2 hours before serving. Refrigerate.

Cherry Swirl Brownies

8 oz cream cheese, softened

1/4 cup sugar

1/4 cup chopped well-drained maraschino cherries

1 teaspoon maraschino cherry juice

1 egg

I did substitute 1 cup of the chips for white chips in the final addition.  Thought it would be better with the cherry.  And I was correct!

In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.

Spread half of the brownie batter in pan. Spread cream cheese mixture over batter. Carefully spoon remaining batter on top; spread gently to cover as much as you can.

Bake 43 to 47 minutes (51 to 55 minutes for dark pan) or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours, before cutting. Store covered in refrigerator.  

For you..here are some more variations of the original recipe....

Peanut Butter Cream Cheese Swirl

4 oz cream cheese, softened

1/2 cup peanut butter

1/8 cup white sugar

1 eggs

In small bowl, beat filling ingredients with electric mixer on low speed until smooth. 

Make brownie batter. Spread 3/4 of brownie batter in pan. Spoon cream cheese mixture by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. Store covered in refrigerator.

For a variation - top with chocolate frosting

Bring to simmer:

               1/2  stick butter

               3 TB  milk

               2 TB cocoa powder

Add and stir until smooth:

               2  cups powdered sugar

               1/2 tsp vanilla

Pour over hot brownies.   Top with chopped peanuts immediately.

And yet there is more...

Peanut Butter

Replace half the butter (1/4 cup) with 1/4 cup peanut butter.  Add 1/2 cup chopped peanuts to the batter.  For a topping - after brownies are cooled - In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup peanut butter. Cook and stir over medium-low heat until melted. Drizzle over brownies. Top with additional chopped peanuts.

Turtle Brownies

In a small saucepan, melt and stir 20 caramels and 1 TB milk over medium-low heat until smooth. Drizzle over cooled brownies. (I use my buttermilk syrup instead). Sprinkle with 1/2 cup pecans.  In a small saucepan, melt 1/4 cup semi sweet chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.

I don't know what to tell ya if you are not brownied out by now.  I have more but I don't want to overload your senses...so try one of these out and get back to me.  I PROMISE you will not be disappointed.  If you are...you must have done something wrong with the recipe.