Time 45m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Grease and flour a 9x13-inch baking dish. In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish. Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer. Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares. Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.
Time 50m Yield 24 brownies Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Grease and flour a 9" x 13" pan. In a large saucepan, melt the butter. Remove from heat; stir in sugar, eggs, and vanilla. Beat in cocoa, flour and salt. If desired, add semi-sweet chocolate chips and mix well. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overcook. NOTE: I used semi-sweet chocolate chunks and thought those made the brownies just divine! They’re good right out of the oven and even better the next day.
Time 37m Number Of Ingredients 6 Steps:
Prepare and bake brownies according to instructions on box. Once baked (toothpick should come out clean!) poke holes throughout baked brownies with a knife. While brownies are hot, pour 1/2 a can of sweetened condensed milk over brownies. Use a spatula to spread milk evenly. Sprinkle 1/2 a bag of milk chocolate chips on top.
Time 2h40m Yield 18 brownies Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don’t over-mix). Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares. Gobble ’em up!
Time 40m Yield 1-1/2 dozen. Number Of Ingredients 5 Steps:
In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Time 55m Yield 16 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening. Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat. Whisk flour, cocoa, and salt together in a bowl. Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.
Time 25m Yield 3 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes. , Place confectioners’ sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
Number Of Ingredients 7 Steps:
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.
More about “crack brownies recipes”
Number Of Ingredients 9 Steps:
Bake brownies according to package directions in a 9x9 pan lined with foil. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted. Stir in vanilla and cereal until evenly combined. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours. Cut into squares to serve.
