White Chocolate Brownies w/Dark Chocolate Chunks

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

White Chocolate Brownies
w/Dark Chocolate Chunks

7 tbs. unsalted butter
8 oz. white chocolate, finely chopped
2 eggs
Pinch salt
½ cup sugar
1 to 1 ½ tsp vanilla extract
1 cup flour
4 oz. bittersweet chocolate chunked.

Preheat oven to 350 degrees.
Lightly grease an 8 inch baking pan.
In small saucepan over low heat, place butter.
When melted, remove from heat and add half of white chocolate; do not stir.
Let mix sit until needed.In large mixing bowl, combine the eggs with the salt.
Beat mix until frothy.
Gradually add sugar and continue beating 2-3 minutes until light in color.
Add white chocolate/butter mix, vanilla and flour.
Beat just until smooth.
Stir in remaining white chocolate and bittersweet chocolate chunks.
Scrape batter into prepared pan, smooth top with a spatula.
Bake for 30- 35 minutes.
Leave brownies in a pan and cool for 4 hours. Cut.

Turkish Apricot Cream Blondies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Turkish Apricot Cream Blondies

Apricot Cream Cheese:

1/4 c. butter, softened
6 oz. cream cheese, softened
1/2 c. sugar
2 eggs
2 T. flour
2 t. vanilla
2 c. diced dried Turkish apricots

Blondie Base:
2/3 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
2 c. flour
1 t. baking powder
1 t. salt
1/4 t. baking soda
1 c. toasted shredded coconut

Preheat oven to 350.

Cream Cheese mixture:
Butter 9 X 13 panIn a small bowl, beat together 1/4 c. softened butter and cream cheese until fluffy.
Add 1/2 c. sugar, 2 eggs, 2 T. flour and 2 t. vanilla; beat well.
Fold in diced apricots; set aside.

Blondie Base:
In a large saucepan, melt 2/3 c. butter.
Remove from heat and stir in brown sugar.
Beat in 2 eggs and 2 teaspoons vanilla.
Stir in 2 cups of flour, baking powder, salt and baking soda; blend well.
Fold in coconut.

To Assemble:
Spread 1/2 of coconut batter evenly in pan.
Spread cream cheese mixture over top, covering batter completely.
Spoon dollops of remaining coconut batter over cream cheese layer, covering as much as possible.
Lightly swirl top batters with a knife.
Bake about 50 minutes, or until golden, and toothpick inserted in the center comes out clean.
Cool completely in pan. Chill, and then cut into bars.

Thai Tea Brownies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Thai Tea Brownies
adapted by
Nestle

Preheat oven to 350º F.
Lightly coat 13 x 9-inch baking pan with nonstick cooking spray.

Prepare brownie mix according to package directions for fudgy brownies. Spread into prepared pan.

For Thai Tea mixture, beat cream cheese, granulated sugar and 3 tablespoons of instant Thai Tea mix in small mixer bowl until smooth.
Beat in egg and 1 teaspoon of vanilla extract.
Spread cream cheese mixture on top of brownie layer.
Using a knife, swirl brownie batter and Thai Tea cream cheese batter.
Bake for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny.
Cool completely in pan on wire rack.

S’mores Brownies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

S’mores Brownies

1 21.5 oz package brownie mix
6 graham crackers
1 1/2 c. miniature marshmallows
8 1.5 oz milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees.
Prepare brownie mix according to package directions.
Spread half of the batter into a 9×13 pan.
In a medium bowl, break graham crackers into 1 inch pieces & toss with miniature marshmallows & milk chocolate. Set s’mores mixture aside.
Bake brownies for 15 minutes in preheated oven.
Remove brownies from oven and sprinkle the s’mores goodies over the top.
Bake for an additional 15-20 min or until brownies begin to pull away from the sides of the pan.

Peppermint Patty Brownies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Peppermint Patty Brownies

1 21.5 oz package brownie mix
24 Peppermint Patties candies

Preheat oven to 350 degrees.
Prepare brownie mix according to package directions.
Spread half of the batter into a 9×13 pan.
Press the peppermint patties into the first layer of batter.
Cover the peppermint patties with remaining batter.
Bake for 30 min or until brownies begin to pull away from the sides of the pan.

Peanut Butter Blondies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Peanut Butter Blondies
(I doubled this recipe and baked it in a 9×13 pan.)

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour
1 cup peanut butter & jelly (Goober brand)

Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth.
Beat in egg and then vanilla.
Add salt, stir in flour. Mix in peanut butter & jelly.
Pour into prepared pan.
Bake at 350 20-25 minutes, or until set in the middle.

Cream Cheese Brownies

This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Cream Cheese Brownies
from How to Cook Everything by Mark Bittman

4 ounces German sweet chocolate or semisweet chocolate
5 tbsp. unsalted butter, softened
4 ounces cream cheese
1 cup sugar
3 eggs
1 cup plus 1 tbsp. all purpose flour
½ tsp. freshly squeezed lemon juice
1 ½ tsp. vanilla extract
½ tsp. baking powder
pinch salt
½ cup walnuts (optional)
½ tsp. almond extract

— Preheat oven to 350 and grease a 9 inch baking pan
— Combine chocolate and 3 tbsp. butter in small saucepan over low heat, stirring occasionally. When the chocolate is just about melted, remove from heat and continue to mix until smooth.
— Cream the remaining butter with the cream cheese and ¼ cup of sugar. Beat in one of the eggs. Stir in 1 tbsp. of flour, ½ tsp. vanilla, and the lemon juice.
— In a separate bowl. Use an electric mixer to beat the remaining eggs until thick; gradually add the remaining sugar and beat until quite thick (when you remove the mixer from the eggs, a ribbon of egg will fall from the beaters).
— In a separate bowl, mix together the baking powder, salt, and remaining flour. Add the chocolate mixture, nuts if using, almond extract and remaining vanilla.
— Spread half of the chocolate mixture on the bottom of the baking pan; top with the cream cheese mixture, then the remaining chocolate mixture. Swirl through all with a rubber spatula to create a marbled effect.
— Bake 25-30 minutes or until just barely set in the middle. Cool on a baking rack before cutting. Store, covered and refrigerated, for no more than one day.