Caramel Brownies

1 chocolate cake mix (I like the fudge or German chocolate the best)
1 cube of Butter
1/3 cup canned milk.

caramel (Use the caramel in a jar for ice cream. Just heat it up in the microwave)

Chocolate chips

Take the first three ingredients and mix them together. (it will be like cookie dough consistency) Take half of batter and spread it out on the bottom of a greased 8x8 pan. Bake at 350 for about 5 minutes. Drizzle caramel over hot mix. Then sprinkle chocolate chips over that. Scoop out the rest of the dough on the top and bake for about 13-15 minutes more.

Butter Fudge Fingers

2/3 C butter
4 squares semisweet chocolate ( 1 oz ea.)
4 eggs
1 tsp salt
2 C sugar
1 1/2 C flour
1 tsp baking powder

Melt butter and chocolate together, cool for 10 min. In bowl beat eggs and salt until foamy, gradually add sugar, mix well. Stir in chocolate mixture. Combine flour and baking powder and gradually add in chocolate mixture. Pour into greased 15×10 pan. Bake at 350 for 20-25 minutes.

Browned Butter Frosting—-this is what makes them!!!!!

1/2 C butter
1/3 C whipping cream
2 tsp vanilla
4 C powdered sugar

Heat butter over medium heat until nice and brown – you want it a nice deep golden brown but not burned. Remove from heat and add cream and vanilla. Beat in sugar until smooth and thick. Frost and drizzle glaze over the top.

Glaze

Chocolate chips and crisco or butter to thin chocolate if necessary. I used both semi sweet and milk chocolate for a two toned effect!

Melt together.

BYU Brownies

1 C butter

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 (opt.)

12 oz. chocolate icing (I used the recipe for the mint icing below but just added about 1/3 C of cocoa and left out the mint extract and green food coloring)

Mint Icing

5 Tbsp butter

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

Melt butter 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 x 13 pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing. Soften butter. Add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

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.

Brownies

12 T. cocoa

1 cube butter

4 eggs

2 c. sugar

1 t. vanilla

1 c. flour

1/4 t. salt

Melt cocoa and butter in saucepan over low heat. Remove. Beat eggs until foamy. Slowly add sugar. Mix well. Stir in vanilla and cocoa mixture. Fold in flour and salt. Pour into greased 9x13 pan. Bake for 30 minutes at 350.