Brinley Brownies

DBL     Original Recipe

4          2 eggs

1c        1/2 c oil

2c        1 c sugar

2t        1 t vanilla

1c        1/2c flour

2/3c     1/3c cocoa powder

1/2t      1/4t baking powder

1/2t       1/4 t salt

Mix ingredients pour into Sprayed 8x8 pan 

Bake @ 350 for 20-25min

Double recipe to fit in a 9x13 pan

Cream Cheese Brownie

Food
Brownie
1 (20 ounce) package fudge brownie mix (13x9 size)
1⁄4 cup water (or what mix calls for)
1⁄3 cup oil (or what your mix calls for)
2 eggs (or what your mix calls for)

Cream Cheese Topping
1 (8 ounce) package cream cheese
1⁄3 cup sugar
1 egg
1⁄2 teaspoon vanilla

1. Preheat oven to 350 F degrees.
2. Prepare the brownie mix according to package directions (water, oil, eggs).
3. Pour into a greased 13x9-inch baking pan.
4. Beat cream cheese with electric mixer on medium speed until smooth.
5. Add sugar and mix. Add vanilla and egg; mix until well-blended.
6. Place cheese mixture in dolups over the whole pan, leaving some brownie showing in between.
7. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
8. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

Brownie Mix-Black Bean Brownies

All Recipes
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 package brownie mix
1 cup chocolate chips, divided

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 35 minutes. Cool brownies completely on a wire rack before cutting into squares.

PEANUT BUTTER FUDGE BROWNIES

A bountiful kitchen

• 1 cup butter (2 sticks) unsalted, room temperature
• ⅓ cup cocoa powder
• 2 cups granulated sugar
• 4 eggs
• 1½ cups flour
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1-12 oz package Reese's Peanut Butter Chips
• ½ cup smooth peanut butter, Skippy or Jif, no natural peanut butter
• Frosting:
• ½ cup butter, room temperature
• 3 cups powdered sugar
• ⅓ cup cocoa powder
• dash of salt
• ¼ cup milk or half and half
• 1 teaspoon vanilla
• parchment paper or foil

1. Pre heat oven to 350 degrees. Set rack in center of oven.
2. Line a 9x13 pan with parchment paper or foil, grease lightly.
3. Mix the butter, cocoa and sugar in an electric mixer until smooth. Add eggs, one at a time. beat until smooth.
4. Add the flour, salt, vanilla and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula, just until the flour disappears. Do not beat.
5. Spread the mixture into the prepared lined pan.
6. Bake on center rack in oven for about 25-30 minutes or until top is set and a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached.
7. Remove from oven and let cool for a couple of minutes.
8. Spread ½ cup of peanut butter on the top of the hot brownies with a spoon or butter knife.
9. Place in refrigerator or on counter until the brownies cool completely.
10. Make the frosting:
11. Beat the ½ cup butter, powdered sugar, cocoa powder, salt, milk and vanilla together until smooth.
12. When the brownies are completely cool, spread with frosting.

Black Bean Brownies

Black Bean Brownies

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 Tbsp oil
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 3 tsp vanilla extract
• 1 tsp baking powder (for more cake-like brownies)
• 1/2-3/4 cup sweetener of your choice (honey, sugar, agave, etc)

1. Preheat oven to 350 degrees F. Spray an 8x8 square baking dish with cooking spray.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sweetener, in a blender; blend until smooth.
3. Pour the mixture into the prepared baking dish. 
4. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes.

No-Dye Avocado Frosting

• 1 ripe avocado
• 1 tablespoon butter, softened
• ½ teaspoon vanilla extract
• 2 cups powdered sugar (plus a little more if needed)
• Pinch salt

1. Using the whisk attachment for your mixer, beat avocado and butter until combined and no lumps remain.
2. Beat in vanilla and salt.
3. Add powdered sugar slowly and mix until combined. Add more powdered sugar to reach desired consistency.

Amy's notes- 9/3/2013 Made it and YUMMY! I used lentils instead and 1t of peppermint extract in the brownies and 1/2t in the frosting or do a peanut butter frosting leave out peppermint. The frosting is REALLY green! Turned out great. But, when I waited 24 hours to eat them, they were much better, so wait and put in the fridge.