Decadent Brownie Trio

Vintage Style 1 qt Ceramic Milk Bottle
This Ceramic Bottle will keep your milk cold and fresh to enjoy with warm brownies!

Decadent Brownie Trio

Brownies are a quick and simple way to fulfill that craving for decadent chocolate goodness. They’re always a huge hit at social gatherings and we like to keep some in the freezer for unexpected company. Here is a trio of gooey richness sure to satisfy your brownie indulgence.

Caramel Brownies

Ingredients:

Caramel Brownies

1 (18.25 ounce) package German chocolate cake mix with pudding
3/4 cup melted butter
1/2 tsp. Watkins Original DS Vanilla Extract
1/2 tsp. Watkins Butter Extract
1/3 cup evaporated milk
1 cup chopped pecans
13 ounces individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray one 9×13 inch pan with Watkins Baking Spray .

Combine the cake mix, butter, extracts and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.

Press pecans into batter and bake for 8 to 10 minutes.

In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.

Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

Adapted From allrecipes.com

Cheesecake Brownies

Ingredients:

Cheesecake Brownies

1 (19.8 ounce) package brownie mix
1/2 tsp. Watkins Original DS Vanilla
1 (8 ounce) package cream cheese
1/2 tsp. Watkins Almond Extract
1 egg
1/3 cup white sugar

Directions:

Prepare the brownie mix as directed by manufacturer. Stirring in vanilla extract. Preheat oven to temperature indicated on box. Grease a 9×13 inch pan.

Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg, almond extract and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

Bake according to manufacturer’s instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Adapted from allrecipes.com

Peanut Butter Brownie Bites

Ingredients:

3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1/2 cup unsalted butter
Watkins Baking SprayPeanut Butter Brownie Bites
2 cups granulated sugar
2 large eggs
1 teaspoon Watkins Original DS Vanilla
Extract
1/2 teaspoon Watkins Butter Extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup creamy peanut butter
1 tsp Watkins Peanut Butter Extract
1 large egg
1/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, chopped

Bittersweet Chocolate Glaze:

1/2 cup whipping cream
1/2 teaspoon Watkins Original DS Vanilla
Extract
1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips

Directions:

In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.

Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with cooking spray; set aside.

Stir the 1 cup sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a spatula or wooden spoon just until combined. Stir in extracts.

In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan. Bake for 10 minutes.

In a large bowl, combine peanut butter, peanut butter extract, the 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Spread mixture evenly over slightly baked brownies using a tablespoon. Bake for 35 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.

Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.

Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Bittersweet Chocolate Glaze: In a medium saucepan, bring whipping cream and vanilla just to a boil over medium high heat. Remove from heat. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; do not stir. Let stand for 5 minutes; stir until smooth.

Adapted from allrecipes.com

Leave a comment below letting us know what your favorite type of brownie your family enjoys most.

Here are a few kitchen tools you may find useful:

Adjustable Batter Dispenser from Norpro
Adjustable Batter Dispenser
Stainless Steel Cake Pan from Norpro
Stainless Steel Cake Pan.
Nut Chopper from Progressive
Nut Chopper from Progressive
Visit The Kozy Nook
View our complete line of culinary tools.
Non-stick Brownie Pan
Non-stick Brownie Pan
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