Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads

Caramel Naked Brownies

First Layer:
1 german chocolate cake mix
1/3 cup evaporated milk
1 stick butter melted
1 cup chopped pecan nuts
Mix together, place 1/2 of this batter into 9*9 greased pan, this will be thick.  Bake 350' degrees (8 minutes).

Second Layer:
Melt together 1 package caramels, with 1/2 cup evaporated milk in double boiler.  After this is melted put onto cake, sprinkle with semi sweet chocolate chips to cover the top.

Third Layer:
Flatten out the remaining cake dough on parchment paper to a 9-inch square and place on top.  Bake 350', 20 minutes.  Sprinkle with powdered sugar when cool. 

Yummy Chocolate Frosting (Gluten/Dairy Free)

1/2 cup butter softened (I used Bestlife)
4 Tbsp cocoa powder
4 cups confectioners' sugar
3 Tbsp milk (I used Smart Balance)
1 Tsp vanilla extract

Cream butter. Gradually beat in cocoa, sugar, milk, and vanilla, & mix well.

This was a hit - and it was delicious on brownies & chocolate cake!!! You can also use this same recipe with regular dairy and it should turn out delicious - I didn't notice a difference with either recipe!!!

Brownie Peppermint Cookies

Brownie Peppermint Cookies
Yields about 3 dozen

Ingredients:
1 (18.3 oz) pkg brownie mix
1 1/4 cups all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
2 Tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
1 recipe vanilla cream frosting, recipe follows
1/2 cup crushed peppermint candy canes


Directions:
Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.


Vanilla Cream Frosting
Ingredients:
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 Tbsp heavy cream
1 tsp vanilla extract
1/4 tsp salt

Directions:
In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

I added Peppermint Extract to the frosting as well as peppermint Hersey Kisses. These cookies turned out sooo cute and were delicious for the holidays!!!

Caramel Brownies

mix:
1 pkg. German chocolate cake mix
1/3 C evaporated milk
3/4 cube butter (melted)

divide mixture in half, put half in greased pan and bake at 350 for 7-8 min.
Melt in saucepan on low heat: 30 caramels and 1/3 cup sweetened condensed milk
Drizzle caramel mixture over baked brownie and top with chocolate chips and other half cake mixture crumbled. Bake at 350 for 16-18 min.

Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.