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Brownie Cheesecake

1 pkg brownie mix
4 8-oz pkgs cream cheese
1 c sugar
1 t vanilla
1/2 c sour cream
3 eggs
2 squares (or 2 oz) semisweet baking chocolate

Preheat oven to 350. Line 13x9 inch pan with foil, with ends of foil extending over pan. Spray foil with cooking spray.

Prepare brownies as directed on package, pour into prepared pan. Bake 15 min, or until top of brownie is shiny and center is almost set.

Beat cream cheese, sugar and vanilla. Add sour cream. Add eggs. Pour over partially baked brownies and bake 40 minutes. Runk knife or spatula around edge of pan to loosen cake and let cool. Refrigerate 4 hours or overnight. let stand at room temperature 30 minutes before serving. Lift from pan using foil. Drizzle chocolate on top, let stand until chocolate is firm. Cut into 16 squares.

Praline Brownies

1 pkg brownie mix
2 eggs
1/3 c water
1/3 c oil

3/4 c brown sugar
1/4 c butter
2 T milk
1/2 t vanilla

Preheat oven to 350. Grease bottom of 9-inch square pan.

Combine brownie mix, eggs, water and oil. Stir, pour into pan and bake 35-40 min.

Combine brown sugar, melted butter, milk and vanilla. Stir until well blended. Spread over hot brownies. Bake 15 minutes or until topping is set. Cool completely.

Rich and Creamy Brownie Bars

1 pkg double fudge brownie mix
2 eggs
1 pkg cream cheese
2 eggs
1/3 c water
1/4 c oil
1 lb powdered sugar
1 t vanilla

Preheat oven to 350. Grease bottom of 13x9x2 pan.
Prepare brownie mix as directed, spread evenly in pan.
Beat cream cheese until smooth. Beat in eggs, powdered sugar and vanilla. Spread evenly over brownie mix. Bake 45-50 minutes. Cool completely; refrigerate until well chilled.

Butter Fudge Fingers

1 pkg chewy fudge brownie mix
1 container vanilla frosting
1/4 c chocolate chips
1/2 T shortening

Preheat oven to 350 . Grease bottom of 13x9x2 pan.
Prepare, bake and cool brownies following instruction for chewy brownies. Spread with frosting.
Place chocolate chips and shortening in small ziploc; seal. Microwave on high for 30 seconds. Knead until blended. Snip hole in corner of bag and drizzle chocolate over frosting. Allow chocolate to set before cutting into bars.

Toffee Brownie Bars

Crust:
3/4 c butter
3/4 c brown sugar
1 egg yolk
3/4 t vanilla
1-1/2 c flour

Brownie layer:
1 pkg brownie mix
1 egg
1/3 c water
1/3 c oil

1 12-oz pkg chocolate chips, melted

Preheat oven to 350. Grease 15.5x10.5x1 pan

Combine crust ingredients, adding flour last. Spread in pan and bake 15 minutes, til golden.
Prepare brownie mix following directions. Spread over hot crust. Bake 15 minutes or until surface appears set. Cool 30 minutes.
Spread melted chocolate on top of brownie layer. Cool completely.

Toffee Crunch Fantasy

1 pkg brownie mix
2 eggs
1/3 c water
1/3 c oil
2-1/2 c whipped topping
2/3 c toffee chips (or coarsely chopped candy), with 1/2-c divided out.


Combine brownie mix, eggs, water and oil. Spread in 9-inch round pan with bottom greased. Bake at 350 for 35-40 min. Cool completely.
Combine whipped topping and toffee chips. Spread on top of brownies. Garnish with remaining toffee chips. Refrigerate until ready to serve. Cut into wedges.

Dandy Layered Brownies

1 pkg brownie mix
1 egg
1/3 c water
1/3 c oil

1/3 c sugar
1/3 c light corn syrup
1/3 c creamy peanut butter

1/2 c chocolate chips
2 T butter
1 T light corn syrup

Combine brownie mix, egg, water and oil. Stir, spread in 13x9x2 pan with bottom greased. Bake at 350 for 25-29 minutes. Cool in pan while preparing topping.

Combine sugar and corn syrup in heavy saucepan. Boil over medium heat, stir in peanut butter. Spread over warm brownies. Cool 10-15 minutes.

Combine chocolate chips, butter and corn syrup in pan. Cook on low heat until melted. Spread or peanut butter layer. cool completely, Refrigerate until chocolate is firm (about 15 min.,), cut into bars.

Loaded Brownies

1 pkg brownie mix
4 bars Hershey bars (the mint cookie ones work well for mint brownies.)

Bake brownies. Break candy bars along score marks and place on brownies right out of the oven. Cover pan with foil for 3-5 minutes or until chocolate is shiny and soft. Spread to cover surface of brownies. Cool completely.

**Alternate: Replace Hershey bars with 3/4 c chocolate or white chocolate chips.**

Peanut Butter Brownies

1 c butter
5 oz unsweetened chocolate
2-1/3 c sugar
6 eggs
1 T vanilla
1-3/4 c flour
1/4 t salt
8 oz cream cheese
3/4 c peanut butter

Line 13x9 pan with lightly greased foil.
Combine butter and chocolate, microwave on high for 2 min, stirring at 30-second intervals, til smooth.

Combine 2 c sugar, 5 eggs and vanilla. Add in butter mixture. Add dry ingredients.  Spread into pan, set aside.

Combine cream cheese, peanut butter, 1/3 c sugar and 1 egg. Beat at medium til smooth. Drop by spoonfuls onto chocolate batter and swirl with a knife. Bake 38-40 min., let cool in pan completely.

Chocolate Mint Brownies

1-1/2 c butter
1 c unsweetened cocoa
3 c sugar
4 eggs
2 c flour
1/2 t salt
1 t vanilla
3 4.67-oz boxes Andes mints

Preheat oven to 350. Line 13x9 pan with foil. Grease foil.
Combine melted butter and cocoa, stir well, set aside.
Beat sugar and eggs. Beat in butter mixture. Add flour, salt and vanilla. Sperad half of chocolate mixture into prepared pan. Place mints in an even layer over chocolate mixture, completely covering it. Spread remaining mixture over mints, sealing to edges. Bake 35 minutes, let cool in pan completely.