Crack Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
• Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
• Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
• Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
• Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
• Gobble 'em up!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Whisk flour, cocoa, and salt together in a bowl.
• Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large saucepan, melt the butter.
• Remove from heat; stir in sugar, eggs, and vanilla.
• Beat in cocoa, flour and salt.
• If desired, add semi-sweet chocolate chips and mix well.
• Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overcook.
• NOTE: I used semi-sweet chocolate chunks and thought those made the brownies just divine! They're good right out of the oven and even better the next day.

Steps:

• Preheat oven to 350 degrees.
• In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
• Grease and flour a 9x13-inch baking dish.
• In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish.
• Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust.
• Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer.
• Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares.
• Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.

Steps:

• Combine brownie mix, water, oil, and eggs until moistened. Bake for 20-25 minutes in a 9x13 baking dish.
• Remove brownies from oven, top with peanuts and peanut butter cups. Bake for 4-6 minutes more.
• Melt chocolate chips, peanut butter, and butter. Stir in cereal. Remove brownies from oven and pour chocolate-peanut butter mixture over hot brownies.
• Refrigerate for two hours, then serve.

Steps:

• Combine all ingredients and bake in a greased 8 x 8-inch pan at 350° for 22-25 minutes.
• Cut as soon as removed from oven.
• Remove from pan when cool.

Steps:

• Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
• Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
• Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat(or parchment paper). Spread the batter very thin and evenly. Don't worry about it being pretty, even is what you want.
• Bake at 375*F for about 20 minutes watching so it doesn't burn. You want it completely baked and almost completely dry to the touch.