Peanut Butter Ripple Brownies

Peanut Butter Ripple Brownies

These are from Betty crocker and are YUM! You of course can use another brand of brownies and frosting to make :)


Prep: 20 Min
Total: 2 Hr 30 Min
Makes: 30
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Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!
Ingredients

1/2 cup sugar
1/3 cup peanut butter
2 tablespoons Gold Medal® all-purpose flour
1 egg
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie box
Chopped peanuts, if desired
2/3 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/4 cup peanut butter
1 to 2 teaspoons milk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside.
Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 6 rows by 5 rows.

Babe's Ultimate Brownies

I'm not sure where this recipe came from, but I'm thinking Babe's Bakery in Idaho Falls... Maybe if anyone has had these you can let me know! These brownies are delicious and extremely rich.

Babe's Ultimate Brownies

Melt in a sauce pan:
1 cup butter
2 oz. unsweetened or semi-sweet chocolate (I used a little more)

Then add:
2 cups flour
2 Tbsp baking powder
4 eggs
2 cups sugar
2 tsp. vanilla
1 cup lightly chopped pecans

Spread into greased 10x16" pan

Next make the cream cheese layer to spread over top:
1 cup sugar
12 oz. softened cream cheese
1/2 cup butter
4 Tbs flour
2 eggs, beaten
1 tsp vanilla

Spread on top of chocolate layer. Bake at 350* F for 35 minutes or until done. spread 1/2 package of mini marshmallows on top of brownies and put back in the oven until puffed and olden brown.

Icing

Melt:
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened or semi-sweet chocolate together in a pan

Mix in with hand mixer until smooth:
2 tsp vanilla
4 ounces softened cream cheese and
7 cups powdered sugar

Spread on top of brownies. Refrigerate overnight so brownies set up, or let cool completely :) otherwise you'll have a slippery sloppery mess in your pan! :) Yum!

Brownie Bombe!

According to Answers.com, Bombe means: A dessert consisting of two or more layers of variously flavored ice cream frozen in a round or melon-shaped mold. That perfectly describes this dessert... well sorta :) Depends on if you want two or more layers of variously flavored ice cream :) hehe

Delish!
Ingredients

1 box brownies, prepared as directed in very well greased pans
*I cook in one 8"round pan and 8x8" square pan; it seems to work well for molding.
1 carton favorite ice cream (or more)
1 tub whipped cream (I like fat free, but who cares? With this you might as well go all out!)
1 candy bar that will go well with ice cream flavor (crushed)

Directions

Make sure you cook the brownies in a well greased pan. Have your ice cream out to soften, or you can put it in the microwave for a few seconds to soften it. Get a medium sized bowl and cover it with tin foil. I like to use the round pan of brownies for this part. If you can get the brownie out of the pan as a whole and press into the bowl that is great. If not, just take piece by piece and press it into the bowl. Try to make the top edge even or else when you finish it will be lopsided. Next, put the softened ice cream into the brownie shell until you reach where the brownie stops. Or if you are using multiple flavors you can layer the ice cream.



Take the left over brownie and make a thin layer over the top of the ice cream. Put in freezer to let harden. After it is hardened. Place your serving plate on top of the bowl and then turn it upside down so the brownie bombe comes out of the bowl. Gently peel the aluminum foil away from the brownie. Frost with the whip cream and then sprinkle crushed candy bar on top. You can either eat it at this point, or store it to be served later!

BYU Mint Brownies

For all of you who might miss the BYU Brownies.... I found THE recipe :)

BYU Mint Brownies

Sugar-n-Spice, Cougareat Food Court

MAKES ONE 9-BY-13 PAN OF BROWNIES. PREP AND COOK: 90 min. COOL: 1 hr.

Ingredients

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. 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 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add 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.

3. 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.