HOMEMADE BROWNIE MIX

https://iambaker.net/homemade-brownie-mix/

HOMEMADE BROWNIE MIX
These are really easy and yummy!  Very chocolatey! 

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 1/2 cup butter melted, then cooled
• 2 eggs
• 1 teaspoon McCormick vanilla

see notes below - added about 1/2 cup chocolate chips

Sift together all dry ingredients. Place into a jar or airtight container.  

On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

NOTES:

To make this brownie I used the same recipe above then added chocolate chips to the recipe as well as a couple on top after I took them out of the oven.

Here is my BIG SECRET DON’T TELL ANYONE TIP: Remove them 5-10 before they are done. This is not recommended if you are opposed to eating brownie batter!! But if you love ooey gooey chocolate brownie amazingness then it is worth trying. 

BEST FUDGY COCOA BROWNIES

https://cafedelites.com/best-fudgy-cocoa-brownies/

BEST FUDGY COCOA BROWNIES
This came from Pintrest.  We loved, loved it!  They were so gooey good.  When I got back from Visiting Teaching they had eaten all of it but a little tiny piece.  Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense???  Abagail said next time we need to double the recipe.  I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes.  They baked for about 25 minutes.

• 1/2 cup unsalted butter , melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar (caster sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Recipe Notes

*Regular white, granulated, sugar can be used if you can't find caster sugar 
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES

http://www.thirtyhandmadedays.com/peanutbutter-marshmallow-brownies/

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES
I had a hard time staying out of these.  So delish!   I think next time I might like to try real marshmallows and put them on as soon as the brownies come out.  Might work and it might not, but would be fun to try.  I did a 9x13 pan but a smaller pan would work too if you want them bigger.  I had only a little bit of milk chocolate chips on hand but had some Hershey bars so I did that.

INGREDIENTS

• 1 Brownie Mix as well as the ingredients it calls for on the box. If you are not a fan of brownie mixes you can also make them from scratch.
• 1 jar of marshmallow creme
• 1 bag milk chocolate chips
• 1 cup peanut butter
• 3 cups Rice Krispy cereal

INSTRUCTIONS

1. Make brownies according to the instruction on the back of the brownie mix box.
2. Let the brownies cool. Then spread the marshmallow creme on top of the brownies.
3. Place chocolate chips and peanut butter in a saucepan on low heat and stir until the mixture is thoroughly combined and has a smooth consistency. Stir in the Rice Krispy's until they are incorporated to the peanut butter chocolate mixture.
4. Spread the chocolate peanut butter mixture over the marshmallow creme. Make sure to cover the whole thing!
5. Let the dessert set in the fridge for 20 to 30 minutes.

CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.

PERFECT CHOCOLATE BROWNIES

PERFECT CHOCOLATE BROWNIES
http://www.ourbestbites.com/2013/04/perfect-chocolate-brownies/
These are so rich and so, so yummy!  We had them as an FHE treat with ice cream and a glass of milk (really good since they are so rich) and homemade fudge sauce. Then I thought it would be fun to do different toppings.  Just found stuff we had on hand (nuts, mini m&m's, crushed graham crackers etc.)  I think next time I would like it better with just strawberry sauce.  It was pretty rich!  But Scott loved that :-)

1 1/4 cups all purpose flour

1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350 degrees.  Butter a 9×13 inch baking dish and set aside.

In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using).  Stir until melted and smooth.  You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.

Remove glass bowl from the double boiler and add granulated and brown sugars.  Whisk until smooth.  As you whisk, the mixture should  cool off, eventually coming close to room temp.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated.  Don’t overmix at this stage.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated.  You can even stop stirring when you still see just a few visible bits of flour are showing.

Pour batter into prepared pan and smooth out evenly.  Bake for 25-30 minutes, rotating the pan halfway through baking time.  Remove from oven when a toothpick comes out of center with a few crumbs still attached.  Cool completely (the hard part!) and then cut into squares and serve.

GERMAN CHOCOLATE BROWNIES

OVER THE TOP GERMAN CHOCOLATE BROWNIES
http://nancycreative.com/2012/05/29/over-the-top-german-chocolate-brownies/

These are beyond tasty. Next time I would like them with ice cream to help balance out the sweetness.  I froze half of the pan (cut them into pieces and wrapped individually).  Did the parchment paper idea (see bottom).  Liked how it turned out.

UPDATE: Made these for Scott's bday 2016.  He wanted German Chocolate cake but these are so much easier and taste just as good.  I got chocolate chip ice cream to go with it.  With my serving I would mix the two together.  Yum!  Tasted almost like the germanchocolate ice cream I use to get at Cold Stone that was my favorite.  Probably would have tasted more like it if it was with chocolate ice cream...too much???

Makes a 9×13″ pan 

• 3 (4-ounce) bars of Baker’s® German’s® Sweet Chocolate (a total of 12 ounces; use 2 bars for melting and stirring into batter; coarsely chop the third bar to mix into the batter–or you can omit this chopped chocolate bar if you want)
• 3/4 cup (1 1/2 sticks) butter
• 1 1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour (regular or unbleached)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped pecans
• Coconut Pecan Frosting (see recipe below)

1. Preheat oven to 350 degrees. Grease and flour a 9×13″ baking pan, or line pan and sides with parchment paper (leave a little extra parchment paper sticking out so you can grab edges to lift brownies out of pan after they’re frosted and cooled; the brownies are really easy to cut when they’re out of the pan).
2. Coarsely chop 1 of the 4-ounce bars of chocolate, if using, and also chop enough pecans to equal 1 cup; set these ingredients aside. Note: the chocolate bar will be easier to chop if it’s been chilled in the refrigerator.
3. Microwave 2 of the 4-ounce chocolate bars and butter in a large microwaveable bowl for 1 to 2 minutes or until butter is melted. Remove from microwave and stir chocolate and butter together until chocolate is completely melted.  Add sugar to chocolate-butter mixture, blending well; then add eggs and vanilla, blending well. Add flour, baking powder, and salt, mixing until blended. Then fold in the chopped chocolate, if using, and pecans from Step #2. The batter will be fairly thick.
4. Spread your batter evenly into the prepared 9×13″ pan and bake for 35-38 minutes, or until top middle of brownies is set and toothpick inserted in center comes out almost clean–it won’t come out completely clean because of the chopped chocolate in the batter. If you decide to omit the chopped chocolate in the batter, your baking time may be a little less, like 32-36 minutes. Cool brownies completely before adding the frosting…

COCONUT PECAN FROSTING

• 3 egg yolks
• 1 1/4 cups sugar
• 1/2 cup butter (1 stick)
• 1 teaspoon vanilla
• 1 (12-ounce) can evaporated milk
• 2 1/2 to 3 cups sweetened flaked coconut
• 1 1/2 cups chopped pecans
• added 1/2 cup chocolate chips.  Was good but don't think it is necessary.  Or maybe cocoa would be better and not so rich?

In a medium saucepan, stir together the egg yolks, sugar, butter, vanilla,  and evaporated milk until well blended. Cook this mixture over medium heat for about 15 minutes, stirring constantly, until thick and bubbly. Remove from heat and stir in the flaked coconut and chopped pecans, blending well. Let mixture cool for about 30 minutes, then give it a final stirring and spread evenly over the completely cooled brownies.

Slicing these brownies will be easier and less gooey if you put them in the refrigerator (while still in the pan) for 10-15 minutes, or longer if you want. If you used parchment paper, you can just lift the brownies right out of the pan and slice them on a flat surface…it’s so easy to slice brownies and cookie bars using parchment paper that way!

By the way, I learned something interesting about German Chocolate…I thought it was a type of chocolate originating from Germany, but according to Joy of Baking, it actually is a baking chocolate that was created in 1852 by Samuel German, an employee of Walter Baker & Company. He added sugar to this baking bar so it would be more convenient for bakers to use (as opposed to unsweetened chocolate baking bars). So, the correct name of this chocolate isGerman’s® Sweet Chocolate, and it is still sold by Baker’s®.

If you don’t happen to have German’s® Chocolate on hand for a recipe and you’re in a pinch, you can substitute 1 ounce (30 grams) of bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar for 1 ounce of German’s® Chocolate.

HOT CHOCOLATE BROWNIES

HOT CHOCOLATE BROWNIES
These are really, really good and very rich!!

1/2 cup unsalted butter
2/3 cup half & half or heavy cream (heated in microwave for 30 seconds)
2T hot chocolate mix
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or 11x7) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in half and half and hot chocolate mix.  Stir until well combined.  Remove from heat. 

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. 

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies

BROWNIE ICE CREAM SQUARES

Did this for St. Patrick's Day 2012. This took a little time to prepare, but so worth it. Everyone liked it. The brownie was really hard on the bottom. Next time I might try cake brownies or brownies that has on the box for a 9x13. I also didn't add the oreos (not going to pay $4+ for them). Instead I added the whole 1/2 gallon of ice cream and doubled the genache (did it Candace's way). I also forgot to get the Cool Whip so used Dreamwhip. Worked fine. Any kind of ice cream would be good (strawberry, peppermint or eggnog are ones we want to try). Next time I am going to take all of it out of the 9x13 and cut the whole thing up and then any left over wrap in individual squares and put in freezer.

http://www.ourbestbites.com/2012/03/mint-chip-ice-cream-brownie-squares/

Mint-Chip Brownie Ice Cream Squares

Recipe by ourbestbites.com

Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles

Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.

KNOCK YOU NAKED BROWNIES

KNOCK YOU NAKED BROWNIES

These are so yummy! Came from The Pioneer Woman (http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/). They were easier to do than I thought they would be. Jackson said we need to make these every time we make brownies because he could not stop eating them. I will definitely make them again. If you click on the link for pioneer woman and read about the brownies, I would someday love to order the real ones.

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

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)
----
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)

---

2 cups flour

1 tsp salt

1.5 tsp baking soda

1 pinch baking powder

generous 1/3 cup cocoa powder

---

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.