Food Blog: Brownies Made Better - Three New Chocolate Recipes to Try

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Let’s be honest, we all love brownies. There’s something delicious about that soft, chewy, chocolatey goodness. But after a while, the same recipe gets old. Don’t worry, collegiettes—here are three fabulous recipes for you to experiment with!
 
1. Peanut Butter Cookie Dough Brownies
Oh, gosh, these sound amazing, don’t they? These brownies combine everybody’s favorite foods in one magical dessert. The very best part might just be the M&M’s in the cookie dough. Yum! Note that the recipe calls for a completed batch of brownies—just use a box mix!


 
Ingredients:
9x13” pan of brownies, baked and cooled
1/4 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1/4 cup + 2 tablespoons milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/4 cups pretzel M&M's
 
Directions:
1. With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute. Add the sugars and continue creaming until light and fluffy, about 1 minute more. Add the milk and vanilla and mix until smooth. Add the flour and continue to mix at a low speed until fully combined. Stir in the M&M's.
2. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. Slice into squares and prepare for your life to change.
 
2. Crack Brownies
These things are addicting, hence the funny name. Crack Brownies are decadent; they combine peanuts, marshmallows, peanut butter cups, chocolate, peanut butter, and Rice Krispies. How crazy does that sound? Well, this recipe is just crazy enough to work.


 
Ingredients:
1 package brownie mix (for 9x13” pan)
1⁄2 cup salted peanuts
1 cup Reese’s peanut butter cups, chopped 2 cups miniature marshmallows
1 1⁄2 cups semi-sweet chocolate chips
1 1⁄2 cups cream peanut butter
2 cups Rice Krispies cereal
 
Directions:
1. Coat a 9x13” baking dish with cooking spray. Mix brownies according to the package directions and bake in the prepared dish for 20-25 minutes, or as directed on brownie directions. Remove from oven and top with the peanuts, peanut butter cups, and marshmallows. Return to the oven and bake at 350° for an additional 5 minutes, or until the marshmallows puff and brown and the chocolate begins to melt.
2. In a medium bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute and stir until creamy. Add the Rice Krispies and stir until completely coated. Pour the chocolate and peanut butter mixture evenly over top of the brownies. Refrigerate for a minimum of 2 hours before cutting into squares and serving.
 
3. Salted Caramel Brownies
Caramel is rich. Caramel in a brownie? Even richer. This recipe is a bit more complicated because it doesn’t call for a box mix. That’s right, SCB are made completely from scratch! But trust us, it’s so worth it.

Ingredients:
For brownies…
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray
 
For topping…
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt
 
Directions:
1. Preheat oven to 350°.
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture, stir to combine. Scrape batter into a 9” square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk, cook 2 minutes. Remove from heat. Add vanilla and powdered sugar, stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl, then microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth, then drizzle over caramel. Sprinkle with sea salt and let stand until set. Cut into squares.
 
There you have it, collegiettes. Impress your friends this weekend with a fabulous batch of brownies. Bon appétit!
 
 

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