Chocolate Bliss Peanut Butter Brownies

1 package (8 squares) semisweet baking chocolate
3/4 cup firmly packed brown sugar
1/2 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
1 1/2 cups semisweet chocolate chunks
2 cups peanuts, chopped

Preheat oven to 350 degrees F.

Microwave chocolate squares in large microwavable bowl on HIGH for two minutes, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. Stir in sugar, peanut butter, butter eggs and vanilla extract with wooden spoons until blended. Stir in flour and baking powder. Stir in chopped chocolate and peanuts. Drop by scant 1/4 cupsful onto ungreased cookie sheets.

Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheets one minute. Remove to wire racks and cool completely. Makes about 18 large cookies.

If omitting peanuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.

Double Frosted Bourbon Brownies

These can easily be made ahead and frozen.

Brownie Layer
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable shortening
2 tablespoons water
2 eggs
1 (6 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon

White Frosting Layer
1/2 cup butter or margarine
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Chocolate Glaze Layer
1 (6 ounce) package semisweet chocolate chips
1 tablespoon vegetable shortening

Brownie Layer: Sift dry ingredients. Combine sugar, shortening and water in pan. Heat, stirring constantly until sugar melts and mixture boils. Remove from heat. Stir in chocolate chips and vanilla extract until smooth. Beat in eggs 1 at a time. Stir in dry mixture and nuts. Spread evenly in 9-inch square pan. Bake at 325 degrees F for 30 minutes or until shiny and firm on top. Remove from oven and sprinkle bourbon on top while still hot. Cool completely.

White Frosting Layer: Beat butter and vanilla extract until creamy. Add sugar gradually until smooth and spreadable. Spread evenly on top of brownie layer. Chill until firm.

Chocolate Glaze Layer: Melt in double boiler (or in microwave with very low power). Spread glaze on top. Chill. Cut into squares. Chill until served.

Double Chocolate Potato Brownies

3/4 cup butter (1 1/2 sticks)
3 (1 ounce) squares unsweetened chocolate
1 1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup mashed white potatoes (unseasoned) at
    room temperature (about 2 medium potatoes)
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
3/4 cup walnuts, chopped

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Melt butter and chocolate in medium saucepan over low heat until smooth. Let cool 15 minutes. Stir in sugar, eggs, vanilla extract and salt. Stir in potatoes until smooth. Add flour and stir to combine. Pour into prepared baking pan. Sprinkle with chocolate chips and walnuts. Bake until brownies are firm when lightly touched, 25 to 30 minutes. Cool on rack. Cut into squares to serve.

Makes 24 brownies.

NOTE: To cook potatoes, peel and cut into chunks. Cover with boiling water and cook until tender. Drain well and mash with fork until smooth.

Double Chocolate Chip Caramel Brownies

2 cups (12 ounce package) semisweet chocolate chips, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels
1 tablespoon evaporated milk

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

Melt 1 cup of the chocolate chips and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Add eggs; stir well. Add flour, sugar, vanilla extract and baking soda; stir well. Stir in remaining chocolate chips and nuts. Spread into prepared pan. Bake for 18 to 22 minutes or until wooden pick inserted in center comes out still slightly sticky. Remove from oven.

Chocolate Raspberry Truffle Brownies

Brownies
1 1/2 cups semisweet chocolate chips
1/2 cup butter
3/4 cup brown sugar
2 large eggs
1 teaspoon instant coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

Preheat oven to 350 degrees F. Grease a 9-inch square pan.

In saucepan over low heat, melt morsels and margarine; cool slightly.

In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in prepared pan. Bake for 30 to 35 minutes or until a wooden pick tests clean.

Raspberry Truffle Filling
1 cup semisweet chocolate chips
1/4 teaspoon instant coffee crystals
8 ounces cream cheese
1/4 cup confectioners’ sugar
1/3 cup seedless red raspberry preserves

Melt chocolate with coffee in saucepan over low heat. Set aside.

In small mixing bowl, beat softened cream cheese until fluffy; add confectioners’ sugar and preserves.  Beat until fluffy.  Beat in melted chocolate mixture until well blended.  Spread over cooled brownie layer.

Glaze
1/4 cup semisweet chocolate chips
1 teaspoon vegetable shortening

In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill for 1 to 2 hours. Cut into bars.

Frangelico Nut Brownies

3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
6 tablespoons Frangelico liqueur, divided
2/3 cup flour
Dash of salt
2/3 cup semisweet chocolate chips 1/2 cup chopped nuts of choice

Melt unsweetened chocolate with butter in microwave and mix well. Cool.

Beat sugar and eggs together in mixing bowl. Add 3 tablespoons Frangelico and cooled chocolate mixture. Mix well. Stir in flour, salt, chocolate chips and nuts. Pour into greased and floured 8-inch square baking pan. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).

Pierce brownies with a wooden pick randomly. Drizzle remaining 3 tablespoons Frangelico liqueur over brownies, then frost.

Frosting
3 tablespoons softened butter
4 tablespoons Frangelico
3 cups confectioners’ sugar

In mixing bowl, combine liqueur and butter. Mix well. Gradually add confectioners’ sugar and beat until spreading consistency. Frost cooled brownies.

Drunken Brownies

1/4 cup bourbon
Hot brownies
3/4 cup (1 1/2 sticks) margarine
3 cups confectioners’ sugar, sifted
Cr?me de Menthe
2 tablespoons margarine
2 squares unsweetened chocolate
1 1/2 tablespoons hot water
1 cup or more confectioners’ sugar

Pour bourbon immediately over hot brownies. Chill.

Cream margarine and the 3 cups confectioners’ sugar. Add Cr?me de Menthe to spreading consistency. Spread on chilled brownies. Chill.

Over hot water melt 2 tablespoons margarine and unsweetened chocolate. Blend in hot water. Beat in 1 cup or more confectioners’ sugar until smooth and spreadable. Spread on top of green layer. Chill.