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Chocolate Chip Cheesecake Brownies

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min
Original Recipe Yield 1 - 9x13 inch pan

Ingredients

1 cup shortening 1 cup brown sugar 1/2 cup white sugar 1 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semisweet chocolate chips 2 (8 ounce) packages cream cheese 1/4 cup white sugar 2 eggs 1 cup chopped pecans

Directions
1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. 2. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. 3. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. 4. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread. 5. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

Michelle's Peanut Butter Marbled Brownies

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr
Original Recipe Yield 1 - 9x13 inch pan

Ingredients

2 (3 ounce) packages cream cheese, softened 1/2 cup peanut butter 1/4 cup white sugar 1 egg 2 tablespoons milk 1 cup butter or margarine, melted 2 cups white sugar 2 teaspoons vanilla extract 3 eggs 3/4 cup unsweetened cocoa powder 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips

Directions
1.

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. 2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. 3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. 4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect. 5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars

S'more Brownies
Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min
Original Recipe Yield 1 - 9x13 inch pan

Ingredients

1 6 1 8

(21.5 ounce) package brownie mix graham crackers 1/2 cups miniature marshmallows (1.5 ounce) bars milk chocolate, coarsely chopped

Directions
1.
Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. 2. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. 3. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.

Chocolate Frosting I
Ingredients

1/4 cup margarine, melted 1/2 cup unsweetened cocoa powder 1/3 cup milk 1 teaspoon vanilla extract 3 1/2 cups confectioners' sugar

Directions
1.
In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Disappearing Marshmallow Brownies

Prep Time:
20 Min

Cook Time:
20 Min
Ready In:

40 Min
Original Recipe Yield 1 - 9x13 inch pan

Ingredients

Directions
1. 2.

1/2 cup butter 1 cup butterscotch chips 2/3 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups miniature marshmallows 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool. 3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan. 4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

Blonde Brownies I
Ingredients

1 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1/3 cup butter 1 cup packed brown sugar 1 egg 1 tablespoon vanilla extract 2/3 cup semisweet chocolate chips

Directions
1. 2.
Preheat oven to 350 degrees F (180 degrees C). Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside. 3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly. 4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. 5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.

Chewy Whole Wheat Peanut Butter Brownies

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min
Original Recipe Yield 16

Ingredients
1/3 cup margarine, softened 2/3 cup white sugar 1/2 cup packed brown sugar 2 eggs 1 cup peanut butter 1/2 teaspoon vanilla extract 2 tablespoons water 3/4 cup whole wheat flour 1/4 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda Directions

1.

Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch

baking pan. 2. In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water. 3. In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan. 4. Bake in preheated oven for 30 to 35 minutes, or until the top springs back when

touched. Cool and cut into 16 squares.

Red velvet Cupcake

2 1/2 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color) 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners. 2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. 4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fillcupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place

muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If itsinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done! 5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

Red Velvet Cupcakes

For The Cupcakes

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter softened 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 1 teaspoon cocoa powder cup butter milk 1 teaspoon white vinegar 1 tablespoon red food coloring 1 ounce unsalted butter softened 3 ounces cream cheese softened 2 cups powdered sugar 1 tablespoon lemon juice 1 ounce toasted shredded coconut

For The Cream Cheese Icing

For The Topping

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour, baking powder and cocoa and mix for a further minute. Mix in butter milk, food coloring and vinegar until just combined.Then spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make cream cheese icing, add softened cream cheese and butter to a bowl, along with powdered sugar and lemon juice and mix with an electric mixer until light and fluffy.Cut a small hole in the center of each cupcake and dig out with a spoon. Spread a small amount of cream cheese icing into the hole and replace the top.Cover cupcakes with cream cheese icing and sprinkle with toasted shredded coconut.

Purple People Eater Cupcakes

For The Cupcakes

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter softened 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 6 ounces unsalted butter softened 8 ounces of sieved powdered sugar 1 teaspoon of Vanilla teaspoon of salt Red and blue food coloring

For The Butter Cream Icing

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins. Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute. Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt. Add purple food coloring (3 parts red to one part blue) and mix with an electric mixer until light and fluffy. Use a spatula or butter knife to ice the tops of the cupcakes, smooth out or use the flat side of the knife blade to create a ridged effect.

Sprinkle with purple sprinkles or editable glitter and serve.

Chocolate Mud Cupcakes

For The Cupcakes

4 ounces cake flour 4 ounces super fine sugar 8 ounces unsalted butter 8 ounces dark semisweet chocolate 4 large lightly beaten eggs teaspoon baking powder 1 tablespoon rum (optional) 12 ounces semisweet dark chocolate cup heavy cream edible gold leaf or glitter

For The Chocolate Ganache Icing

Method: Preheat your oven to 325 F (160 C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside. In another bowl, beat the eggs and sugar with an electric mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven. Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.

Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake. Refrigerate cupcakes until the ganache has set, and then sprinkle edible gold glitter or gold leaf over the cupcake.

Maple Syrup Cupcakes

For The Cupcakes

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter softened 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 1 tablespoon maple flavored syrup 1 ounce unsalted butter softened 3 ounces cream cheese softened 2 cups powdered sugar 1 tablespoon lemon juice Maple sugar to sprinkle

For The Cream Cheese Icing

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins. Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute, then mix in maple flavored syrup.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make cream cheese icing, add softened cream cheese and butter to a bowl, along with powdered sugar, maple flavored syrup and mix with an electric mixer until light and fluffy. Spread icing onto cool cupcakes and sprinkle with maple sugar granules.

Custard & Almond Cupcakes

For The Cupcakes

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute. Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make custard filling, whisk the egg yolks together and then fold in corn starch until you have a paste, then in a saucepan bring the cream &

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 1 ounce super fine sugar cup heavy cream 3 egg yolks 1 teaspoon corn starch 6 ounces vegetable shortening 8 ounces of powdered sugar 1 teaspoon vanilla teaspoon salt 1 teaspoon butter flavoring toasted almond flakes

softened

For The Custard Filling

For The Butter Cream Icing softened

For The Topping

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins.

sugar to the boil, and pour in a third of the cream mixture into the egg yolks while whisking. Return the cream back to the stove, and then

gradually pour the now warm egg yolk and cream mixture into the rest of the cream while constantly stirring. Add vanilla and continue stirring over heat until custard thickens to a point where it will coat a spoon, then remove from the heat, place into a clean bowl and refrigerate to cool slightly. Cut a small hole in the center of each cupcake and dig out with a spoon.

Discard the center and fill hole with the custard filling. To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt and mix with an electric mixer until light and fluffy. The spread the butter cream icing over the top of the custard filled cupcake and sprinkle almond flakes over the top.

Marshmallow Topped Cupcakes

For The Cupcakes

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter softened 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 8 ounces super fine sugar cup water 2 large egg whites 2 tablespoons superfine sugar 2 drops of food coloring (of your choice)

For The Marshmallow Frosting

For The Colored Sugar

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make the marshmallow icing add the sugar and water into a small saucepan and stir over low heat until the sugar has dissolved. Then turn up the heat, and bring it to a boil

without stirring and let it thicken to a soft ball stage (temp)*. Remove from the stove and let it cool for a few minutes, while you beat the egg whites in a separate bowl with an electric mixer. Beat until the egg whites form soft peaks, and then while still beating, slowly pour the sugar syrup into the egg whites in a thin stream. Continue beating on high for about 5 or 6 minutes, or until the icing is thick and cool.To finish the cupcakes, you can use a knife to cover the cupcakes with the icing, (top picture) or you can simply dip them unto the icing (bottom picture). To make colored sugar, simple place a few table spoons of sugar into a plastic bag along with a few drops of food coloring, and rub the sugar together until it changes colour, then sprinkle on top of each cupcake.

Lemon Meringue Cupcakes

For The Cupcakes

5 ounces cake flour 5 ounces super fine sugar 6 ounces unsalted butter softened 3 large lightly beaten eggs teaspoon vanilla essence 1 teaspoon baking powder 14 ounce tin sweetened condensed milk 3 tablespoons lemon juice 3 egg whites 3 ounces caster sugar teaspoon cream of tartar

For The Lemon Filling

For The Meringue Topping

Method: Preheat your oven to 350 F (180 C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.To make the filling, mix the condensed milk

with the lemon juice in a small bowl, then cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with the condensed milk and lemon juice mixture. (the lemon juice flavors the filling as well as helps set the condensed milk)Using an electric mixer, beat the egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. (add sugar is 3 or 4 movements beating thoroughly between each one)Load the meringue into a piping bag fitted with a star tip and then pipe the tops of the cupcakes making sure to seal around the hole you made for the filling. Place the cupcakes back into the oven set to 450 F (250 C) and bake for an additional 3 or 4 minutes, or until the meringue is golden brown. (keep an eye on it) Then let them cool for a few minutes before serving.