THEE Brownies


Mint or Orange? What's your poison?

I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.

It is probably because of my secret that I will be sharing if I post it.


But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)

I use a box brownie.

Not just ANY box, mind you.

They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.


Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.


Phew, I feel so much better having that out of the closet.


Now that is off my chest, here is the rest of the good stuff ~


Mix together:
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.


I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.


I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.


Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.


Anyways


Frosting; mix and spread on cooled brownies (double for cookie sheet)

1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)


FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.


Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.


These are the most easy things in the world to make especially compared to how much people love them!


Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.

Mint Brownies

from AmyLou

1 1/2 c butter

3/4 c cocoa

6 eggs

2 1/2 c sugar

1/4 c flour

1 c chopped nuts (optional)

In a saucepan, melt butter and mix in cocoa. Transfer to a mixing bowl and beat in sugar, add eggs one at a time. Add flour, salt and nuts. Spread evenly on a greased, rimmed cookie sheet. Bake for 25 minutes at 350 F. Cool.

Mint Frosting:

1 stick butter

4 c powdered sugar

5-6 Tbsp light cream or milk

1 1/4 tsp mint extract

2 drops of green or red food coloring

Beat ingredients together until creamy. Spread on cooled brownies. Place in freezer while you prepare chocolate frosting.

Chocolate Frosting:

1 stick butter

1/2 c cocoa

3 c powdered sugar

1 tsp vanilla

4 - 5 Tbsp milk

Melt butter. Add cocoa. Mix in powdered sugar and vanilla. Add milk until smooth. Frosting is thin but gets thicker when it sets. Spread over mint frosting.

Stuck Up Brownies

from Amy

1 cup butter

2 cups sugar

2 tsp. Vanilla

4 eggs

¾ cup cocoa

1 cup flour

½ tsp. Baking powder

¼ tsp. Salt

Mix, spread into a 9x13 pan. Bake 350 for 25-30 min.

Cool

Chocolate Frosting

¾ cube butter (soft)

¼ to 1/3 cup cocoa

2 cups powdered sugar

1 egg (wash and dry the egg before using)

1 tsp. Vanilla

Stuck up Brownies

1. Using a 1 –1 ½ cookie scoop, scoop out a level scoop of frosted brownies.
2. Place on parchment covered cookies sheet. (Very close together)
3. Insert sucker stick or wooden skewer into the brownie ball.
4. Place into freezer for 1-3 hours.
5. Melt milk chocolate in a deep glass bowl.
6. Remove brownies from freezer, dip one at a time and place back on cookie sheet.
7. When all are dipped, melt and drizzle dark chocolate or color of your choice.

Tie colored ribbon around stick.

Triple Chocolate Brownies

from D'dree

1 1/4 c flour

1/4 c sugar

1/2 c cold margarine or butter

14 oz sweetened condensed milk

1/4 c cocoa

1 egg

1 tsp vanilla

1/2 tsp baking powder

8 oz milk chocolate chips

Preheat oven to 350. Line 9 x 13 pan with foil. Combine 1 c flour and sugar in a medium size bowl. Cut in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In medium size bowl beat together milk, cocoa, egg, remaining flour, vanilla & baking powder. Mix in chocolate chunks. Spread over crust and bake for 20 minutes. Cool completely. Use foil to lift out of pan. Cut into bars or shapes with cutters. Store tightly covered.

Peanut Butter Caramel Popcorn Brownies

I found this recipe from one of my favorite foody blogs, Picky Palate. Jenny revised a recipe she found. She cut hers before they were cooled and they looked even yummier and gooeyer! I had to make them.

Thank goodness it was Emi's birthday and I had an excuse - plus people to share it with. I doubled the brownies and put them in a cookie sheet/jelly roll pan. I didn't double anything else and it all fit on top of the larger pan of brownies.

Peanut Butter Caramel Popcorn Brownies
1 box brownie mix 9x13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
½ Cup semi sweet chocolate chips

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. (I lined the baking dish with foil that I sprayed with cooking spray first)

2. During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.

3. In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares!!