Almond Joy Fudge Brownie Recipe

Ingredients:

• 
  1 (19 7/8 ounce) box Duncan Hines chewy fudge brownie mix
• 3 tablespoons vegetable oil
• 1 cup Eagle Brand Condensed Milk
• 1 (14 ounce) package miniature Almond Joy bars, coarsely chopped
• 1/2 cup toasted almond

Directions:

1. 1
   Prepare mix according to brownie package directions, except only use 3 tablespoons
2. 2
   of vegetable oil.
3. 3
   Pour into a greased 9 x 13" pan.
4. 4
   Pour and spread 1 cup of condensed milk.
5. 5
   Sprinkle with chopped candy bars and toasted almonds.
6. 6
   Bake at 350 for 35-38 minutes.
7. 7
   Let cool completely before cutting into 2 dozen bars.

Almond Joy Brownies Recipe

Ingredients:

• 
  4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars)
• 1/2 cup butter (I prefer butter, but original recipe called for shortening) or 1/2 cup shortening (I prefer butter, but original recipe called for shortening)
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped almonds

• Directions:

  1. 1
     Heat oven to 350°F.
  2. 2
     Grease 9-inch square pan.
  3. 3
     In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
  4. 4
     Add sugar and vanilla; blend well.
  5. 5
     Add eggs 1 at a time, beating well after each addition.
  6. 6
     Stir in flour, salt and chopped almonds; mix well.
  7. 7
     Spread in greased pan.
  8. 8
     Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
  9. 9
     Cool completely; cut into bars.

Chocolate-Covered Strawberry Brownies Recipe!

What you'll need

• Brownies:
• 1 stick (1/2 cup) salted butter, melted
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup all purpose flour
• 
  
• Strawberry Buttercream:
• 1 stick salted butter, slightly softened
• 1/2 cup pureed strawberries (about a heaping cup of frozen strawberries, thawed and blended smooth)
• 3 cups powdered sugar
• 
  
• Chocolate Ganache:
• 1/4 cup semi sweet chocolate chips
• 1/4 cup heavy whipping cream
• 2 TBS light corn syrup

Helpful Tip:

Make sure your brownies are good and chilled before cutting and serving -- they will cut a lot neater that way!!

Notes:

Makes about a dozen three inch brownies.

Variations:

Is your sweetie a fan of raspberries or blackberries? Feel free to sub any pureed berries in place of strawberries.

How to make it

1. Preheat oven to 350.  Line a 7x10 or 8x8 pan with foil and spray with nonstick cooking spray.  Set aside.
2. In a large bowl, whisk together melted butter and cocoa powder until smooth.  Add sugar and whisk until blended.  Whisk in eggs, one at a time, then whisk in vanilla and flour just until no flour streaks remain in batter.  Spread evenly in prepared pan and bake for about 20 minutes or until brownies are puffy and a knife inserted in the center comes out clean.  Remove brownies from oven and let cool completely before frosting.
3. Prepare frosting:  In the bowl of your mixer, beat butter and pureed strawberries until blended.  Mixture may look a little curdled -- this is okay.  With the mixer on low, slowly add the powdered sugar, mixing on low until just blended.  Increase mixer speed to high and beat for one minute.  Frosting should be smooth and fluffy.  Spread frosting evenly over prepared brownies and chill for about 30 minutes.
4. Prepare ganache:  In a small microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about two minutes, stopping every 30 seconds to stir.  Repeat process until melted and smooth.  Stir in corn syrup and let ganache sit for a bit until it's cooled and thickened.  Pour ganache over chilled brownies and let brownies chill several more hours until firm.  Cut and serve.
5. Source: http://spoonful.com/recipes/chocolate-covered-strawberry-brownies

Butterfinger Brownies Recipe!

 

Makes 12

 

Ingredients:

2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
2 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
4 butterfinger candy bars, crushed

Directions:

1 In a small bowl, combine flour, baking powder and salt; set aside.
 

2 In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
 

3 Beat in eggs and vanilla until smooth.
 

4 Stir in flour mixture and 1 cup of crushed butterfingers bars.
 

5 Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter.
 

6 Bake at 350ºF for 30-35 minutes or until done.
 

7 Cool and then cut into bars.

Source: http://www.food.com/recipe/butterfinger-brownies-130564