Brownies Plus!
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 1 Box of your favorite Brownie Mix, prepared according to the directions on the bow. (I always use Ghirardelli.)
  • 1/2 C Chopped Roasted Peanuts
  • 12 Reese's Mini Peanut Butter Cups, chopped.
  • 2 C Dark Chocolate Chips
  • 1 TBS Butter
  • 1 1/4 C Creamy Peanut Butter
  • 2 C Rice Krispies Cereal
  • 1 tsp Vanilla
  • 1 tsp Salt
  • 1 C Butter
  • 1/2 C Cocoa
  • 2 C Flour
  • 2 C Sugar
  • 4 Large Eggs
  • 4 tsp Vanilla
  • 1 C Chopped Pecans
  • Mix all ingredients in a Mixing Bowl until well combined.
  • Spoon into the Pan and smooth the top with a Spatula.
  • Bake for 20 - 25 minutes.
  • Remove the Pan to a Rack to cool completely while making the Frosting.
  •  
  • In a Medium Mixing Bowl
  • 1/4 C Butter, room temperature
  • 1/4 C Whole Milk
  • 3 C Confectioner's Sugar
  • 1/8 tsp Salt
  • Mix well until creamy smooth.
  • 16 TBS Butter, melted
  • 2 C Granulated Sugar
  • 3/4 C Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
  • 4 Eggs
  • 2 tsp Vanilla
  • 1 C Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 tsp Medaglia d'Oro Espresso Coffee Powder
  • 1 C Chocolate Chips (regular size) I use Hershey's Special Dark or Ghirardelli.
  • 1 1/2 C Chopped Pecans, divided
  • 3/4 C Caramel Sauce, divided (The kind you buy in a jar for Hot Fudge Sundaes)
  • 1/2 C Mini Semi Sweet Chocolate Chips
  • 6 TBS Butter, room temperature
  • 1/4 C + 2 TBS Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
  • 2 TBS Lyle's Golden Syrup
  • 1 tsp Vanilla
  • 1 1/2 C Confectioner's Sugar, sifted.
  • 2 - 3 TBS Whole Milk
  •  
  • Add
  • 1 C Chocolate Chips
  • 1 C Pecans
  • Mix just to combine.
  • Spoon batter into the pan.
  • Bake 30 - 35 minutes.
  •  
  • Layer #2
  • 8 TBS Butter, room temperature
  • 1 C Creamy Peanut Butter
  • 2 1/2 C Confectioner's Sugar
  • 1 tsp Vanilla (the best you can afford)
  • 2 TBS Heavy Cream, divided
  • A Pinch of Salt
  •  
  • Top Layer
  • 1 C Dark Chocolate Chips
  • 1/4 C Creamy Peanut Butter
  •  
  • Frosting
  • 1/2 C Butter
  • 2 C Confectioner's Sugar
  • 1/2 tsp Pumpkin Pie Spice
  • 1 C Butter, softened
  • 2 C Granulated Sugar
  • 4 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 C Unsweetened Cocoa Powder
  • 1 1/3 C Flour
  • 1 (10oz.) box of Lorna Doone Shortbread Cookies
  • 6 oz Cream Cheese, room temperature
  • 1/2 C Granulated Sugar
  • 1 - (14oz.) bag of Caramel Candies, unwrapped.
  • 2 TBS Heavy Cream
  • 1 1/2 C Milk Chocolate Chips
  • 1/2 C Semi Sweet Chocolate Chips
  • 1 TBS Crisco Shortening
  • Pour the batter into the pan and bake for 22 - 25 minutes.
  • Transfer the pan to a rack and cool completely.
  • 1 1/4 C all-purpose Flour
  • 2 TBS dark unsweetened Cocoa Powder (such as Valrhona)
  • 1 TBS Ancho Chile Powder
  • 2 tsp freshly grated Cinnamon
  • 1 tsp Salt
  • 1/2 tsp ground Ginger
  • 9 oz of good quality Dark Chocolate (60% to 72%) coarsely chopped
  • 2 oz good quality Milk Chocolate, coarsely chopped
  • 8 oz (2 sticks) unsalted Butter, cut into 1 inch cubes
  • 1 1/2 C granulated Sugar
  • 1/2 C firmly packed Light Brown Sugar
  • 5 large Eggs, room temperature
  • 4 oz cream cheese, softened
  • 1 TBS butter, softened
  • 1/2 C sugar
  • 1 egg
  • 1 C pumpkin ( you know!, not Pumpkin Pie Filling)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 TBS flour
  • 1 1/4 C flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 8 oz unsweetened chocolate, chopped
  • 3/4 C butter, cut into pieces
  • 2 1/4 C sugar
  • 4 eggs
  • 1/4 C whole milk
  • 2 tsp vanilla
  • 3/4 C coarsely chopped pecans
  • 350 degree oven
  • Bake these for 47 minutes, not 46 or 48!
  • 9 "X 9" aluminum baking pan, or whatever you have that's 9"X 9"
  • 1/2 C Biscoff Spread
  • 1/2 C minus 1 TBS of Confectioner's Sugar. (Powdered Sugar)

Instructions

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