Okay, so i've been getting requests to add desserts and I've been putting it off because I don't really have any that are my own. But right now I have two favorites from Pampered Chef that I have been making alot. So here they are.WARM NUTTY CARAMEL BROWNIES
1 pkg semi-sweet chocolate chips (I prefer milk chocolate)
1 pkg brownie mix (with all the ingredients to make cake like brownies)
3/4 c packed brown sugar
1C salted mixed nuts
5 rolls of rolos. I like to buy a small bag. The more caramels the better
Vanilla Ice Cream (optional)
*this recipe calls for a large bar pan. If you don't have one you can order one through me ;) or you can use a regular 13x9 and just bake a bit longer.
preheat oven to 375 and mix brownie mix, eggs, water, oil and 1/4 c. of brown sugar. mix well then stir in 1 1/2 c chopped chocolate chips. Pour in to pan. Chop half the nuts and mix with 1/2 c brown sugar and sprinkle on top of batter. Bake for 20 minutes if you are using a bar pan and 30-35 if you are using a 13x9. While your brownie is in the oven chop 20 caramels into quarters. Put remaining chocolate chips into a large bowl and melt in microwave (stir every 20 seconds to prevent burning). Spoon into ziplock bag and set aside.
Remove pan from oven. Immediately press whole caramels in rows of 6 into brownie. sprinkle chopped caramels and nuts on top then cut tip of ziplock bag and drizzle chocolate evenly over top. Serve warm with ice cream or cold without. If your heart stops call 911 immediately. ha ha
CHOCOLATE TRUFFLE BROWNIE CUPS
1 2/3c semi sweet chocolate chips
2T butter
1/2 C sugar
1 egg
2/3 C all purpose flour
3/4 C heavy cream
*whipped topping and nuts for garnish*
You will need a mini muffin pan for this recipe. Preheat oven to 325. Spray wells with nonstick spray. Place 2/3 C of chocolate chips and butter into a large bowl. Melt in microwave for 60 seconds stirring every 20 seconds to prevent burning. Once smooth add sugar and egg in to bowl. Mix well. add flour til incorporated. Use two teaspoons and fill wells 2/3 full. Bake 10 minutes (do not overbake).
Meanwhile, mix cream and 1C chocolate chips into a large bowl melt in microwave until smooth. Place bowl in freezer for 10-15 minutes stirring every 5. After thickening scoop into ziplock.
Remove pan from oven and press tops of brownies in with tart shaper to make indentations. Cool for 3 minutes and remove from pan to cooking rack. Cut tip of ziplock and squeeze chocolate into brownie cups. top with whipped topping and nuts.
Both these desserts are super rich but VERY yummy.
