Red Velvet Oreo Truffle Brownies

red velvet brownies KnA

Red Velvet Oreo Truffle Brownies

Yield:  9″x 13″


1 box (18.25 oz) red velvet cake mix

1.5 cups butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream

red velvet brownies KnA2

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

red velvet brownies KnA3

2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

red velvet brownies KnA4

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Makes: One 9×13 pan.
Notes:  Can be stored at room temperature or in the refrigerator.

source:  kevinandamanda


Starbucks Double Chocolate Brownie


Starbucks Double Chocolate Brownie

A classic brownie made with premium chocolate and cocoa.


enriched flour (wheat four, malted barley flour, niacin, iron, thiamine momonitrate, riboflavin, folic acid)

eggs, sugar, canola oil, cocoa. chocolate

butter (milk)

chocolate (sugar, unsweetened chocolate, cocoa butter, milkfat, soy leithin, vanilla)

cream, vanilla, salt,

baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn startch, monocalcium phosphate).


source: starbucks

Starbucks Double Chocolate Brownie Copycat


Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans



1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar




Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.


source:  adashofsanity

Nutella Cheesecake Mousse Brownie Bite


Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites


For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour


For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream



Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

Fudgy Brownies: Whole Wheat with Pumpkin



Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″


4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided



Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

Paleo Gluten Free Brownies


Paleo Gluten Free Brownies


125g (1 cup) blanched almond flour (also called almond powder in international supermarkets)

¼ teaspoon salt

¼ teaspoon baking soda (called natron in Norwegian)

115g (4 ounces) baking chocolate (70+% cacao), roughly chopped or in disks

7 Medjool dates, pits removed

3 large eggs

125ml (½ cup) coconut oil, melted

Seeds from 1 vanilla pod

½ teaspoon vanilla stevia

  1. Spray your baking pan with non-stick spray and set aside. Preheat your oven to 175C/350F.
  2. Add the almond flour, salt and baking soda to the bowl of food processor and pulse together. Add in the chocolate pieces and pulse again until the mixture resembles sand, before adding in the dates. Pulse the mix again until the dates are finely chopped and well incorporated into the mixture. Be sure to pulse in the ingredients in the right order as this helps them incorporate better into the mixture.
  3. Next, add your eggs into the mix all at once, and pulse the machine until they are fully incorporated. Finally, add in the coconut oil, vanilla seeds, and stevia then pulse until the mixture is smooth. It should look like dark brown silly putty, and be very pliable.
  4. Add the mixture to the baking pan and smooth the top with a spoon, rubber or offset spatula. Bake for 20 minutes, then remove from the oven and allow to cool for 2 hours, before serving.

source: thanksforthefood

Coffee Cheesecake Oreo Brownies


Coffee Cheesecake Oreo Brownies

Coffee Cheesecake Oreo Brownies

 Yields:  24 pcs


your favorite brownie recipe  ( see brownie recipes)

1 – 8 ounce package cream cheese, softened

2 Tablespoons butter, softened

1 – 14 ounce can sweetened condensed milk

1 Tablespoon cornstarch

1 egg

4 teaspoons coffee extract

2 Tablespoons flour

1 cup miniature chocolate chips

24 Halloween Oreo cookies

1 – 8 ounce container Cool Whip


  1. Mix the brownies according to the directions on the box. Spread 1/2 of the batter in a greased 9×13 pan. Place the Oreo cookies side by side on the brownie batter. Cover the Oreo cookies with the rest of the brownie batter. Set aside.
  2. In another mixing bowl, beat the cream cheese, butter and cornstarch until fluffy. Beat in sweetened condensed milk, flour, egg, and coffee extract until smooth.
  3. Spoon the cheesecake batter on top of the brownie batter carefully. Sprinkle with the mini chocolate chips. Bake at 350 degrees for 40 minutes. Cool completely. Refrigerate until chilled.
  4. Top with Cool Whip before serving. Mini chocolate chips can be used for eyes, if desired. Store in a sealed container in the refrigerator.

source:  insidebrucrewlife

Raspberry Truffle Brownie

RAspberry Truffle Brownie mcCormick

Raspberry Truffle Brownie

Yields:  8″ x 8″

Prep time: 15 mins
Baking time: 35 min


8 ounces semi-sweet chocolate, divided

1/4 cup (1/2 stick) butter

3/4 cup sugar, divided

3 eggs, divided

3/4 cup flour

2/3 cup heavy cream

1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon

1 teaspoon McCormick® Raspberry Extract



  • Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan
  • Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and raspberry flavor; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan
  • Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares


Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares

source:  mccormick

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake BrowniesRed Velvet Cheesecake Brownies

Yields:  16 pcs (8″X8″)
Baking temp: 350 degrees fahrenheit
Baking time: 35-40 mins


1 stick unsalted butter, softened

2 oz. bittersweet chocolate, chopped

1 c. sugar

2 lg. eggs

1 t. vanilla

2 t. red food coloring

⅔ c. all-purpose flour

¼ t. salt

8 oz. cream cheese, softened

⅓ c. sugar

1 lg. egg

½ t. vanilla


  1. Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  2. In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
  3. Pour into prepared pan and smooth top with spatula.
  4. In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
  5. Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.

source: foodtasticmom