Peanut Butter Chocolate Bars

This recipe is from The-girl-who-ate-everything.com.

Combine:

1 pkg. plain yellow cake mix

1 stick melted butter

1 c. creamy peanut butter

2 eggs

Press this into a 9x13 pan reserving 1 1/2 c. of the mixture to crumble on top.

Melt:

1 (12 oz) pkg. chocolate chips

1 can sweetened condensed milk

2 T. butter

Melt on low heat in a small pot. Remove from heat and add:

2 tsp. vanilla

1 c. coconut (optional...my sister did not like the texture of it in there)

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees. Cool completely before cutting into bars.

BYU Mint Brownies

This recipe is from the BYU Almuni Association.

BYU Brownies1 cup butter or margarine
½ cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
½ tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla
1 cup chopped walnuts (optional)

Directions: Melt butter.  Add cocoa and mix well.  Add remaining ingredients and mix well.
Pour batter into a greased 9X13 baking pan and bake at 350 degrees for 25 minutes.
Let cool then ice with mint icing.  Place into freezer for 5-10 minutes to stiffen the icing.
Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing
12 oz. powdered sugar
2 ½ oz. Crisco shortening
Dash of salt
2 oz. cold water
½ tsp. mint extract
1-2 drops green food coloring

Directions:  Combine all ingredients except shortening.  Mix until smooth.  Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing
12 oz. powdered sugar
1.5 oz. hot water
1.5 oz butter or margarine
1.5 oz. melted chocolate chips
1 tablespoon corn syrup
¼ teaspoon vanilla

Directions: Mix the hot water, margarine, and powdered sugar until smooth and margarine is fully melted.  Add the fudge base, corn syrup, and vanilla.  Mix until smooth.

Microwave Mug Brownies

Oh....this could be bad.....real bad.  But it would be nice to be able to just make one brownie and not a whole pan!  Got this recipe from thepioneerwoman.com actually I was on this site first and she directed me there.  I love finding new recipe sites!

4 Tbsp Flour
4 Tbsp Sugar
2 Tbsp Cocoa
2 Tbsp Vegetable Oil or melted butter
3 Tbsp Water

In a small bowl, whisk together dry ingredients until the cocoa clumps are gone; you can use your hands! Stir in the oil and water. Scrape into a mug with a spatula. Microwave for 1-2 minutes, but check on it once in a while. VOILA! A brownie in a mug. Feel free to double if you want.

BYU Famous Mint Brownies

Another recipe from Good Things Utah
by: Jenny Stanger- Brigham Young University Cougars Cookbook

• 1 (20 oz) box brownie mix
• 1 cup chopped walnuts
• 12 oz chocolate frosting
• mint frosting
  

Mint Frosting

• 5 tbsp butter, softened
• dash of salt
• 1 tbsp light corn syrup
• 2 1/3 cups powdered sugar
• ½ tsp mint extract
• blue food coloring
• 3 tbsp milk

Preheat the oven to 350 degrees.

In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.

To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Add the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.