Pumpkin Brownies

This month the recipe I'm sharing on Reality Daydream is a pumpkin brownie recipe. Its soft and the flavors pop. You can taste the rich chocolate and it doesn't overpower the pumpkin. Its a delicious dessert perfect for the fall. Go get the recipe and lets make us some Pumpkin Brownies!

Chocolate Mousse Brownies

I posted over at Sawdust and Embryos today! Its a brownie thats oh so chocolatey and has a light fluffy whipped cream frosting. Its a little on the rich side so it goes perfectly with some vanilla ice cream. Go over and try this delicious recipe!

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!
 

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!

Cookies and Cream Brownies

I love brownies. I love cookies and cream. Together its delicious. This brownie is rich, has cookies and cream bits in the brownie an its topped with rich, creamy cookies and cream frosting. Watch out cause you wont be able to stop eating them!

Cookies and Cream Brownies
Recipe Source: BlueBonnetsandBrownies.com

Brownie Batter, use your favorite or a mix
1 large Cookies and Cream Bar
15 Oreos
1/4 cup Salted Butter, softened
4 oz Cream Cheese, softened
1-2 Tablespoons Heavy Cream
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar

1. Preheat oven according to brownie directions. Line an 8×8 pan with foil and spray with nonstick cooking spray.

2. Roughly chop the cookies and cream bar and 10 of the Oreos. Fold into the brownie batter and pour into prepared pan. Bake until brownies are set. Let cool completely.

3. In the bowl of a stand mixer beat butter, cream cheese and vanilla on medium until smooth. Add powdered sugar and beat on low until just mixed. Add one tablespoon of heavy cream and beat on high for one minute. Until light and fluffy.

4. Crush remaining 5 Oreos and fold into frosting. If frosting is too thick, add another tablespoon of cream. Spread cooled frosting on brownies.

Mint Chocolate Brownies

I love mint and chocolate so there was no stopping me when I saw this recipe. The brownie is rich and chocolatey, the mint is light and creamy, and the glaze on top adds a little crunch. Definitely a brownie you might not share!

Mint Chocolate Brownies

Recipe Source: MyBakingAddiction.com

for the Brownie
1/2 cup Unsalted Butter, cut into pieces
4 oz Unsweetened Chocolate, coarsely chopped
1 1/4 cups Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 large Eggs
1/2 cup All-Purpose Flour
1/4 teaspoon Salt

for the Mint Layer
2 Tablespoons Unsalted Butter, at room temperature
1 cup Powdered Sugar, sifted

1 1/2 Tablespoons Heavy Cream
1/2 teaspoon Pure Peppermint Extract

Green Food Coloring

for the Chocolate Glaze
3 oz Semisweet Chocolate, chopped
1 Tablespoon Unsalted Butter

Preheat oven to 325 degrees. Prepare a 9x9 inch baking dish by lining it with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

for the Brownie 

In a stainless steel bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, using a wooden spoon beat well after each addition. Stir in the flour and salt and beat until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Pour the brownie batter evenly into the prepared pan.

Bake about 25 minutes or until the brownies start to pull away from the sides of the pan. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

for the Mint Layer
In the bowl of your electric mixer beat all the ingredients until smooth. Add a few drops of green food coloring. If the frosting is too thick, add a little extra cream. Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 10 minutes or until firm.

for the Chocolate Glaze
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes.

Remove the brownies from the pan by lifting the ends of the foil and transfer to a cutting board. Cut into squares using a sharp knife.

Baked Brownie

I found my new favorite brownie! Its is so rich and chocolatey I almost don't know what to do. We had it with some peppermint ice cream and it was the perfect holiday treat!

Baked Brownie

Recipe Source: BrownEyedBaker.com

1 1/4 cups Flour
1 teaspoon Salt
2 Tablespoons Dark Unsweetened Cocoa Powder
11oz Dark Chocolate, coarsely chopped
1 cup Unsalted Butter, cut into 1-inch pieces
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar, packed
5 Eggs, at room temperature
2 teaspoons Pure Vanilla Extract

1. Preheat the oven to 350 degrees. Grease and flour a 9×13 baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder.

2. Put the chocolate, butter in a large glass or metal bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the granulated and brown sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature now.

3. Add 3 of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir. Do not overmix the batter or your brownies will be cakey.

4. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just combined.

5. Pour the batter into the prepared pan and spread evenly. Bake on the center rack of the oven for 30 minutes. Rotate the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Let the brownies cool completely. Cut into squares and serve.

Krispie Peanut Butter Brownies

The topping on the brownie is crispy and creamy, and I will be making these again. They are really good, were gone in 15 minutes... and I only got 1!

Krispie Peanut Butter Brownies

Recipe Source: HowSweetEats.com

1 Box Brownies
1 cup Reese’s Peanut Butter Cups, chopped
1 1/2 cup Milk Chocolate Chips
1 1/2 cup Creamy Peanut Butter
1/2 Tablespoon Butter
2 cups Rice Krispies Cereal

1. Prepare brownies following the directions on the box. Bake for 25 minutes in a 9 x 13 dish. Remove from oven and top with chopped peanut butter cups, and bake for 5 more minutes.

2. While the brownies finish baking, melt chocolate chips, peanut butter and butter in 30 second increments stirring inbetween until chips are melted. Stir in the Rice Krispies. 

3. Remove the brownies from oven and pour the chocolate mixture over the top. Refrigerate for 2 hours before serving.

I shared this at
Totally Tasty Tuesdays
Sweets for a Saturday
Sweet Indulgences Sunday

Chocolate Brownie Trifle

I found some really cute mini trifle bowls and had to fill them, and what better to fill them with than chocolate. Chocolate brownies and chocolate pudding. This recipe fills a large trifle bowl, I adjusted it to fill 4 mini bowls which is about a 1/3 of this recipe.

Chocolate Brownie Trifle

Recipe Source: Cooks.com

1 Brownie Mix
16 oz Cool Whip
2 boxes instant Chocolate Pudding
3 Skor Bars

Bake brownies in a 9x13 pan. Let cool and cut into small cubes. Prepare the pudding according to the package directions.

In trifle bowl, layer 1/3 of the cake cubes, pudding, Cool Whip and 1 candy bar, chopped. Repeat layers ending with Cool Whip and candy bar. Refrigerate.

Cookie Dough Frosted Brownies

These are my new favorite brownies. I dont know what I will do when the pan is empty, they are that good. The brownie is rich, gooey and oh so chocolaty. The chocolate chip cookie dough is the perfect frosting for this delicious brownie. You need to make these, they are so good.

Cookie Dough Brownies

Recipe Source: melskitchencafe.com

Brownie Layer:
1-12 oz bag Semi-Sweet Chocolate Chips
1 cup Butter
1 1/2 cups Granulated Sugar
1/2 teaspoon Salt
4 large Eggs, room temperature
1 1/2 cups Flour

1. Preheat oven to 350 degrees.

2. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.

3. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup Butter, softened
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
3 Tablespoons Milk
1 teaspoon Vanilla Extract
3/4 cup All-Purpose Flour
1/8 tsp Salt
1 cup Semi-Sweet Chocolate Chips

1. In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips.

2. Drop by tablespoonfuls over cooled brownies; carefully spread over top (if you use your fingers and wet them a little it helps a lot). Cut into squares. Store in the refrigerator.