Brownie Heart Cutouts

Just About Baked




This is as simple as it gets, but those are the best recipes sometimes!

A lot of people make adorable sugar cookies iced beautifully for holidays, but I prefer a brownie to a cookie. So why not do these cutouts instead? Plus, you can eat all the brownie scraps that are leftover from the heart cutouts. It's a perfect snack!


Ingredients

Brownies

1 cup unsalted butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup all-purpose flour
1/2 tablespoon salt

Frosting

one container store-bought vanilla frosting
red gel food coloring
pink sugar sprinkles

Read the whole recipe on Just About Baked 

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Coffee Cream Brownies

Ingredients

• 3 1-oz. sqs. unsweetened baking chocolate, chopped
• ½ c. plus 2 T. butter, softened and divided
• 2 eggs, beaten
• 1 c. sugar
• 1 t. vanilla extract
• ⅔ c. all-purpose flour
• ¼ t. baking soda
• 1 t. instant coffee granules
• ⅓ c. plus 1 T. whipping cream, divided
• 1 c. powdered sugar
• 1 c. semi-sweet chocolate chips

Instructions

1. In a saucepan over low heat, melt baking chocolate and ½ cup butter; let cool. In a bowl, beat eggs, sugar and vanilla.
2. Stir in chocolate mixture.
3. Combine flour and baking soda and add to the chocolate mixture.
4. Spread in a greased 8” x 8” baking pan. Bake at 350 degrees for 25 to 30 minutes.
5. Let cool. In a bowl, stir coffee granules into one tablespoon cream until dissolved.
6. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
7. In a saucepan over low heat, stir and melt chocolate chips and remaining cream until thickened.
8. Spread over cream layer.
9. Let set and cut into squares.

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Pumpkin Bars

Ingredients:

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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Pumpkin Fudge

Ingredients:

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Directions:

Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil.
Stir in marshmallow creme and butter.
Bring to a rolling boil.
Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla.
Stir until creamy and all chips are melted.
Pour into prepared pan.
Cool, remove from pan, and cut into squares.
Store in a cool, dry place.

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Turtle Cheesecake Bars

Turtle Cheesecake
Crust

• 3 cups finely chopped pecans
• 1 stick unsalted butter, melted
• 1/3 cup sugar
• 1/4 teaspoon salt

Cheesecake Filling

• 24 oz cream cheese, softened
• 1/4 cup full-fat Greek yogurt or sour cream
• 3/4 cup sugar
• 1 tablespoon vanilla
• 3 large eggs
• 1 cup semi-sweet chocolate chips

Toppings

• 1 cup coarsely chopped pecans, toasted
• 1 11-oz bag caramel candy, unwrapped
• 1 cup semi-sweet chocolate chips
• 6 tablespoons milk, divided

Directions:

• Preheat oven to 300 degrees.
• Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
• In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
• Bake crust for 20 minutes; while crust bakes, prepare filling.
• Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
• Beat in eggs, one at a time.
• After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
• Pour filling over chocolate chips and return to oven; bake for 50 minutes.
• Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
• When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
• Toast pecans in oven for 10 minutes at 350 degrees.
• Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
• Microwave in 30 second intervals until caramels have melted and sauce is smooth.
• Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
• Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
• Stir until smooth and drizzle over caramel-pecan topping.
• Allow chocolate to set before serving.

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Cake Batter Fudge

Ingredients:

2 C white or yellow cake mix

2 C powdered sugar

1/2 C (1 stick) butter, cut into 4 pieces

1/4 C milk

1/2 cup white chocolate chips

1/4-1/2 cup sprinkles (who really measures sprinkles?)

Instructions:

In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8x8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.

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Katharine Hepburn's Brownie Recipe

Ingredients

½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans

Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.

These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

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Candy Bar Brownies

Ingredients

18-1/ 4 oz. pkg. German chocolate cake mix
3/ 4 c. butter, melted
2/ 3 c. sweetened condensed milk
5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced


Directions

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13" x9" baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.






Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 41-42). Perseus Books Group. Kindle Edition.

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Apple Brownies

Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 21-24). Perseus Books Group. Kindle Edition. 

Ingredients:

• 1/ 2 c. butter, softened 
• 1 c. sugar 
• 1 t. vanilla extract 
• 1 egg, beaten 
• 1-1/ 2 c. all-purpose flour
• 1/ 2 t. baking soda
• 1/ 2 t. baking powder 
• 1/ 2 t. nutmeg 
• 1 c. apples, peeled, cored and chopped 
• 1/ 2 c. chopped nuts 

In a large bowl, beat together butter and sugar until fluffy; stir in vanilla and egg. In a small bowl, combine flour, baking soda, baking baking powder and nutmeg. Add flour mixture to butter mixture; mix thoroughly. Fold in apples and nuts. Spread batter in a greased 9" x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares. Makes one dozen.

This is a free download on Kindle

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Mississippi Mud Brownies

Ingredients

• 1 1/2 cups coarsely chopped pecans
• 1 (4-oz.) unsweetened chocolate baking bar, chopped
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 3 cups miniature marshmallows

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.


FROSTING



Ingredients

• 1/2 cup butter
• 1/3 cup milk 
• 6 tablespoons unsweetened cocoa
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract

Preparation

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.




http://www.myrecipes.com/recipe/mississippi-mud-brownies-50400000111522/

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