BROWNIES

BYU MINT BROWNIES
I have tried another recipe for BYU mint brownies, but didn't really like it. But these are so good - yummy! The recipe says this is from Sugar-n-Spice, Cougareat Food Court.
Makes one 9x13 pan of brownies. Prep and cook: 90 min. Cool: 1 hour

1 cup margarine
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cups sugar
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts (optional)
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Last thing to put on the brownies:
12 oz. chocolate icing (can make some or used purchased from the store)

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 9x13 pan. Bake at 350 for 25 minutes. Cool.

MINT ICING
5 Tbsp. margarine - softened
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Mix together softened margarine, 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.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

CHOCOLATE DIPPED BROWNIES
Would work well on a plate with other goodies (Christmas). I liked how you made the brownie part - on the stove and it wasn't too sweet. Jaydan really liked these. These are very good from the freezer.

3/4 cup sugar
1/3 cup butter
2 T water
4 cups (24 oz) semisweet chocolate chips, divided
1 tsp vanilla
2 eggs
3/4 cup flour
1/2 tsp salt (didn't add)
1/4 tsp baking soda
2 T shortening
1/2 cup chopped pecans, toasted (I melted butter, coated the pecans then place on cookied sheet on top of tinfoil cooked at 350 - stir occasionally. Toast in the oven not the toaster oven - it burns them)

In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from heat. Stir in 1 cup of choc. chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9-in square baking pan. Bake at 325 for 35 minutes (I cooked for only about 20). Cool completely. Place in freezer for 30-40 minutes (do not freeze completely). Cut into small bars.

In microwave or broiler (I did a bowl inside a pan w/boiling water), melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets; immediately sprinkle with nuts. Allow to harden. Store in a airtight container in a cool place (I put in fridge, but I think they would be better left out).

TRIPLE FUDGE BROWNIES
I think these might be my favorite new brownies. So yummy, moist, fudgy and easy to make!

1 pkg (3.0 oz) Instant chocolage pudding mix (I only had a big box, I made it and only used 2 cups)
1 pkg (18 1/4 oz) chocolate cake mix
2 cups semisweet chocolate chips
Powdered sugar
vanilla ice cream, optional

Preapre pudding mix according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15x10 in pan (I used 9"). Bake at 350 for 30-35 minutes or until the top springs back when lightly touched. Dust with powdered sugar. Serve with ice cream if desired.

ZUCCHINI BROWNIES

These were posted on Facebook by Sarah Sperry. We LOVED them. They were so good warm with a big glass of milk.

2 cups grated (unpeeled) zucchini)

1.5 cups sugar

1 egg (beaten)

2 tsp vanilla

1/2 cup oil (or applesauce)

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2 cups flour

1 tsp salt

1.5 tsp baking soda

1 pinch baking powder

generous 1/3 cup cocoa powder

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1 cup chocolate chips

1/2 cup chopped nuts (optional)

Frosting:

1 cube butter

8 oz. cream cheese

1/2 tsp. vanilla

2 cups powdered sugar

Mix all together.

Mix first 5 ingredients until well blended, then add dry ingredients. If zucchini was dry, you might need to add a little water...Finally, stir in chocolate chips and nuts. Pour into greased 9 x 13 pan. Bake at 350 degrees F for 30 to 35 minutes, until toothpick inserted in center comes out clean. Optional: frost with favorite vanilla frosting.

This brownie recipe has more of a light, cake-like consistency, but don't let that turn you off if you prefer dense brownies. Just think of it as a zucchini cake because it is soooooooo yummy. Also, the egg is optional. The original recipe doesn't have it but I feel weird making a baked good without it so I add it to mine. This recipe is courtesy of my sister-in-law, Joleane. :D

Trick-or-Treat Brownie Cupcakes

1 box fudge brownie mix (I used a Ghirardelli brownie mix that I had on hand and used what that box said for water, oil and eggs.)
1/2 cup vegetable oil
2 T water
2 eggs
1 cup while vanilla baking chips
1 3/4 cups powdered sugar
6 T butter or margarine, softened
3 T milk
6 - 8 drops red food coloing
6 - 8 drops yellow food coloring
24 miniature candy bars

Heat oven to 350.  Spray 24 regular size muffin cups with cooking spray.  In a medium bowl, mix brownie mix, oil, water and eggs.  Divide batter among muffin cups.  Bake 13-18 minutes.  Cool 30 minutes.  Lift brownies out of muffin cup.

In a microwavable bowl, microwave vanilla chips.  Cool slightly.

In a medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy.  Stir in melted chips.  Spoon frosting over cooled cupcakes; top each with a candy bar.