1) Whopper brownies:Ingredients:
Brownies:
1 egg
1/4 cup water
1/3 cup vegetable oil
18 oz Ghiradelli Double Chocolate Brownie mix
1/4 cup malted milk powder (it's easier than you think to find. Your grocery store will probably have it it would be near the chocolate milk powder or the evaporated/condensed milk area)
1/2 cup coarsely chopped Whoppers
frosting:
1 cup heavy cream
3 TBSP malted milk powder
11.5-12 oz milk chocolate chips
1/2 cup coarsely chopped Whoppers
Directions:
Preheat oven to 325 and grease an 8x8 baking pan.
Stir together the egg, water, and oil. Add in the brownie mix and malted milk powder and stir until combined. Pour the batter into the baking pan and scatter the chopped Whoppers on top. Lightly press into the batter. Bake for 39-45 minutes, or until done.
Cool completely before frosting.
Meanwhile, make the frosting. In a saucepan, heat the cream until simmering. Remove from heat and whisk in the malted milk powder.
Place the chocolate chips in a bowl and pour the hot cream over the top. Let sit undisturbed for 5 minutes, then stir gently until smooth.
Place this bowl in an ice water bath and stir occasionally while the frosting thickens and cools. You can put this in the fridge without the water bath, stirring occasionally, it will just take longer. Once the frosting is totally cooled and thickened, place in the bowl of an electric mixer and beat for 1-2 minutes. The frosting will become lighter in color.
Spread onto the cooled brownies.
Strawberry cheesecake swirl bars:Ingredients:
For Crust:
1 1/2 cups crushed chocolate wafer cookies
Pinch kosher salt
1 stick (1/2 cup) salted butter, melted
For Filling:
2 packages (8 ounces) cream cheese, room temperature
3/4 cup sugar (extra fine if possible)
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup raspberry preserves
1/2 teaspoon fresh lemon juice
Directions
Preheat oven to 350°F. Lightly grease an 11 x 7 inch pan.
Stir together crushed cookies, salt and melted butter. Press into prepared pan. Bake for 10 minutes. Remove from oven and cool on a wire rack.
Beat cream cheese for 2-3 minutes until softened and fluffy. Add in sugar and beat until well combined. Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary.
Pour batter into pan. Use an offset spatula to spread evenly.
In a small bowl, stir preserves and lemon juice together until preserves have loosened. Place into a piping bag or freezer zip top bag. Snip corner pipe lines onto batter. Use a knife or offset spatula to swirl preserves lightly.
Bake the bars for 22-26 minutes, or until set. The bars will still jiggle a bit when pan is shaken, but should not be wet.
Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.
Lemon bars:
Ingredients:
Crust:2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Directions:
Preheat
oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the
crust by combining the flour, confectioners' sugar, and salt in a large bowl.
Cut in the butter to make a crumbly mixture. Press the mixture into the
prepared pan. You may need to dip your fingers into a little flour or
confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile,
to make the filling, mix the eggs, granulated sugar, flour, and lemon juice.
Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with
confectioners' sugar, if desired, when the bars are done.
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