February 19, 2021 at 8:48 a.m.
1 pkg. fudge brownie mix (9x13 inch size)
2 pkg. (3 oz. each) cream cheese, softened
6 T. butter, softened
1/2 c. sugar
2 T. flour
1 t. vanilla
2 eggs, lightly beaten
1 can (16 oz) chocolate frosting
Prepare brownie mix according to package directions. Spread two cups into a greased 9x13 inch baking pan, set aside. In a small bowl, combine next five ingredients, beat until smooth. Add eggs; beat on low speed just until combined. Carefully spread evenly over brownie batter. Cut through batter with a knife to swirl.
Bake at 350 degrees 28-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on wire rack. Makes three dozen. The brownies are so rich you can cut the pieces smaller.
MAPLE BUTTERSCOTCH BROWNIES
1-1/2 c. packed brown sugar
1/2 c. butter or margarine, softened
1-1/2 c. imitation maple flavoring
1 t. baking powder
1-1/2 c. flour
1 c. chopped walnuts
Powdered sugar, to garnish
In a bowl, cream together brown sugar, butter and flavoring. Beat in eggs, one at a time. Combine flour and baking powder, add to egg mixture. Mix well. Stir in nuts. Pour into a greased nine-inch square baking pan. Bake at 350 degrees for 30 minutes or until tests done. Cool completely. Dust with powdered sugar. Makes 16 brownies.
3 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar
1 pkg. fudge brownie mix (9x13 size)
3/4 c. semi sweet chocolate chips
1/2 c. creamy peanut butter
Combine pretzels, butter and sugar in a small bowl. Press into an ungreased 9x13 in baking pan. Bake at 400 degrees for eight minutes. Cool on wire rack. Reduce heat to 350 degrees. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until toothpick inserted near center comes out with moist crumbs. Do not over bake. Cool completely on wire rack. Melt chips and peanut butter in a micro on high for one minutes, stir until smooth. (If not all melted, zap it in the micro for 15 more seconds.) Spread over top. Refrigerate 30 minutes or until set. Store in an airtight container. Makes two dozen bars.
Thought for the Day: An open mind leads to an open heart.