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Enjoy these all-time favorite mouthwatering Southern Living recipies!

Brownie Recipes

Peanut Brittle Blondies

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Dress up classic blonde brownies with peanut brittle from your local candy shop. Theyre big, rich barseasy to stack and pack for gift giving. Makes 2 dozen; Prep: 10 min., Cook: 25 min.
1 12 cups firmly packed light brown sugar 34 cup butter 2 large eggs 2 12 cups all-purpose flour 2 12 teaspoons baking powder 12 teaspoon salt 3 cups coarsely crushed peanut brittle (about 14 ounces) 2 teaspoons vanilla extract

1. Preheat oven to 350. Combine brown sugar and butter in a saucepan over medium heat; cook until butter is melted. Remove from heat. Cool slightly; add eggs, 1 at a time, beating until blended after each addition. 2. Combine flour, baking powder, and salt; stir into brown sugar mixture. Stir in peanut brittle and vanilla. Press mixture into a greased and floured 13- x 9-inch baking dish. 3. Bake at 350 for 25 minutes or until golden. Cool in pan on a wire rack. Cut into bars.

Chewy Caramel-Nut Bars

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Chewy, crunchy, sweet, and salty line up perfectly in these decadent bars. Theyre for the more advanced baker, as the recipe calls for caramelizing sugar; we tell you step-by-step how to do it. Makes 20 bars; Prep: 20 min., Cook: 42 min., Other: 17 min.
12 cup butter, softened 14 cup powdered sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 14 cups granulated sugar 1 cup heavy whipping cream, divided 1 cup butter, cut into 16 pieces 1 14 cups coarsely chopped assorted nuts, toasted 6 (1-ounce) semisweet chocolate baking squares, finely chopped

1. Preheat oven to 325. Beat 12 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating well. Add vanilla; beat well. Gradually add flour, beating at low speed until blended after each addition. 2. With floured fingertips, press dough into a lightly greased 8-inch square pan. Bake at 325 for 25 minutes or until golden brown. Let cool on a wire rack. 3. Place granulated sugar in a medium-size heavy skillet. Cook, stirring constantly, over medium heat 8 minutes or until sugar is caramel colored. (Sugar will become crumbly before caramelizing.) Reduce heat to low; gradually add 23 cup whipping cream, stirring to combine. (Mixture will sputter.) Add 1 cup butter, 4 pieces at a time, stirring until smooth after each addition (about 7 minutes). Remove caramel from heat; let cool 10 minutes. 4. Sprinkle nuts over baked crust. Pour caramel over nuts. Cool completely. 5. Place remaining 13 cup whipping cream in a microwave-safe glass measuring cup. Microwave at HIGH 1 minute or until hot. Pour hot cream over chopped chocolate in a bowl. Let stand 2 minutes. Whisk until smooth. Pour chocolate over cooled caramel, spreading chocolate to edges. Cover and refrigerate until layers are firm. Keep refrigerated until ready to serve. Let stand 5 minutes at room temperature before cutting and removing bars from pan.

Chocolate-Peppermint Candy Brownies

Makes 3 dozen; Prep: 10 min., Cook: 33 min.

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Who says brownies have to be rectangular? For a fun presentation, cut these ultrarich brownies with a 2-inch round cutter. The scraps make great nibbling.

1 cup butter 4 (1-ounce) unsweetened chocolate baking squares 4 large eggs 2 cups granulated sugar 1 12 cups all-purpose flour 12 teaspoon salt 1 tablespoon vanilla extract 1 teaspoon peppermint extract 12 cup coarsely crushed hard peppermint candies (about 20) 2 teaspoons powdered sugar

1. Preheat oven to 350. Melt butter and chocolate in a heavy saucepan over medium-low heat, stirring until smooth; let cool. 2. Beat eggs at medium speed with an electric mixer 2 minutes; gradually add 2 cups sugar, beating well. Add melted chocolate, flour, and next 3 ingredients; beat well. Stir in peppermint candy. Pour batter into a greased and floured 13- x 9-inch pan. 3. Bake at 350 for 32 to 33 minutes. Cool completely on a wire rack. Cut into squares or desired 2-inch shape; sprinkle with powdered sugar.

Lemon-Coconut Bars

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Coconut is a welcome complement to the classic lemon bar. Makes 16 squares or circles or 32 triangles; Prep: 20 min.; Cook: 1 hr., 3 min.; Other: 15 min.
1 12 cups all-purpose flour 12 cup powdered sugar 18 teaspoon salt 34 cup butter, chilled and cut into pieces 2 large eggs 1 cup granulated sugar 2 tablespoons all-purpose flour 14 teaspoon baking powder 1 tablespoon grated lemon rind 3 tablespoons fresh lemon juice 34 teaspoon vanilla extract 14 teaspoon coconut extract 1 (3.5-ounce) can flaked coconut, coarsely chopped 3 tablespoons chilled butter, cut into pieces 2 tablespoons all-purpose flour Powdered sugar

1. Preheat oven to 325. Coat an 8-inch square pan with cooking spray; line with heavy-duty aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends of foil under rim of pan. Coat foil with cooking spray. 2. Combine 1 12 cups flour, 12 cup powdered sugar, and salt in a bowl. Cut in 34 cup butter with a pastry blender or fork until crumbly. Press mixture into bottom of pan. Bake at 325 for 25 to 28 minutes or until crust is lightly browned. Cool 15 minutes. 3. Whisk together eggs, 1 cup granulated sugar, 2 tablespoons flour, and next 5 ingredients in a medium bowl. Pour lemon filling over crust. 4. Combine coconut, 3 tablespoons butter, and 2 tablespoons flour with a pastry blender until crumbly. Sprinkle evenly over filling. Bake at 325 for 35 minutes or until set. Cool completely in pan on a wire rack. Lift uncut bars from pan, using aluminum foil as handles. Cut into squares or triangles, or cut out circles, using a 1 1/2-inch round cutter. Dust with powdered sugar.

Eggnog Cheesecake Swirl Brownies

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Cheesecake brownies get a splash of rum flavor. Cut them into large bars for a special-occasion splurge. Makes 1 dozen; Prep: 26 min., Cook: 41 min., Other: 1 hr.
55 vanilla wafers, crushed (2 cups) 6 tablespoons butter, melted 12 cup finely chopped pecans, toasted 2 (8-ounce) packages cream cheese, softened 12 cup sugar 1 12 teaspoons rum extract 2 large eggs 14 cup refrigerated eggnog 12 cup white chocolate morsels, melted 12 cup double chocolate or regular semisweet morsels, melted

1. Preheat oven to 350. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8 or 9-inch square pan. Bake at 350 for 8 minutes. Cool. 2. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Pour 1 12 cups cream cheese batter over baked crust. 3. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon over batter in crust. Stir melted double chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife. 4. Bake at 350 for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into squares.

Double Chocolate-Espresso Brownies

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Savor the combination of coffee and chocolate in these luscious brownies. Makes 4 dozen; Prep: 40 min., Cook: 50 min., Other: 2 hrs.
1 14 cups all-purpose flour 14 teaspoon baking soda 18 teaspoon baking powder 18 teaspoon salt 14 (1-ounce) semisweet chocolate baking squares, finely chopped 1 cup sugar 12 cup butter 14 cup light corn syrup 14 cup brewed espresso or French roast coffee 3 large eggs 1 tablespoon vanilla extract 1 cup coarsely chopped walnuts 6 ounces premium Swiss dark chocolate or milk chocolate, coarsely chopped 1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside. 2. Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set bowls aside. 3. Cook sugar and next 3 ingredients in a saucepan over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir). 4. Beat chocolate mixture at low speed with an electric mixer until chocolate melts and mixture is smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate. 5. Spoon batter into prepared pan, spreading evenly. 6. Bake at 325 for 38 to 40 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours. 7. Lift uncut brownies from pan, using aluminum foil as handles. Cut into squares or circles. (We used a 2 12-inch round cutter. Therell be some fudgy scraps left for nibbling or topping with ice cream.)

Chewy Almond-Fudge Candy Bar Brownies

Coconut candy bars and toasted almonds give these brownies their personality. If you like firm bars, chill them before serving. Makes 2 dozen; Prep: 10 min., Cook: 38 min.

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1 (19.8-ounce) package dark chocolate fudge brownie mix 3 tablespoons vegetable oil 1 cup sweetened condensed milk 14 miniature dark chocolate coconut candy bars, chopped (1 14 cups) 34 cup chopped natural almonds, toasted

1. Preheat oven to 350. Prepare brownie mix according to package directions, reducing vegetable oil to 3 tablespoons; pour into a lightly greased 13- x 9-inch pan. Pour sweetened condensed milk over batter; sprinkle with chopped candy bars and almonds. 2. Bake at 350 for 36 to 38 minutes. Let cool completely in pan on a wire rack. Cut into bars. Note: For testing purposes only, we used Duncan Hines Dark Chocolate Fudge Brownie Mix. For |miniature dark chocolate coconut candy bars, we used Mounds.

Fudgy Peppermint Pattie Brownies

Makes 2 1/2 dozen; Prep: 20 min., Cook: 45 1/2 min.

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These dense brownies are for the true chocolate-mint lover. The crunchy crumb crust is topped with a fudgy mint brownie and frosted with melted chocolate-peppermint candies.

1 12 cups chocolate wafer crumbs 13 cup finely chopped pecans, toasted 13 cup butter, melted 10 chocolate-covered peppermint patties, chopped 12 cup butter 3 (1-ounce) unsweetened chocolate baking squares 1 cup sugar 2 large eggs, lightly beaten 12 teaspoon vanilla extract 12 teaspoon peppermint extract (not flavoring) 12 cup all-purpose flour 18 teaspoon salt 14 chocolate-covered peppermint patties, halved 1. Preheat oven to 350. Coat a 9-inch square pan with cooking spray. Line pan with foil, allowing foil to extend over edges of pan; coat foil with cooking spray. Stir together first 3 ingredients; press into prepared pan. Bake at 350 for 10 minutes. Sprinkle chopped peppermint patties over warm crust. 2. Combine 12 cup butter and chocolate squares in a microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts; stir until chocolate melts and mixture is smooth. Stir in sugar, eggs, vanilla, and peppermint extract. Add flour and salt; stir well. Pour over crust. 3. Bake at 350 for 33 minutes. Remove from oven, and immediately sprinkle with halved peppermint patties. 4. Bake 2 12 more minutes. Remove from oven, and let cool 1 minute. Spread and swirl softened patties over brownies. (Dont wait too long before swirling, or candy may be too firm to spread.) Cool completely in pan on a wire rack. Lift uncut brownies out of pan using aluminum foil as handles; cut in squares. Note: For testing purposes only, we used York Peppermint Patties.

Triple Chocolate-Cream Cheese Brownies

Makes 2 1/2 dozen; Prep: 20 min., Cook: 45 min.

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With subtle coffee flavor, these dark-swirled brownies will please even non-coffee drinkers.

4 (1-ounce) unsweetened chocolate baking squares 4 (1-ounce) semisweet chocolate baking squares 13 cup butter 1 12 tablespoons instant coffee granules 2 (3-ounce) packages cream cheese, softened 14 cup butter, softened 2 cups sugar, divided 6 large eggs 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 1 12 cups semisweet chocolate morsels, divided 2 teaspoons vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides. Tuck overlapping ends under rim on short sides. 2. Melt first 3 ingredients in a small saucepan over medium-low heat, stirring occasionally. Cool. 3. Stir coffee granules into hot water until dissolved. Cool. 4. Beat cream cheese and 14 cup butter at medium speed with an electric mixer until creamy; gradually add 12 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition. Stir in coffee and 1 teaspoon vanilla. Fold in 2 tablespoons flour and 12 cup chocolate morsels; set batter aside. 5. Beat remaining 4 eggs in a large bowl at medium speed; gradually add remaining 1 12 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla; beat well. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter. Stir in remaining 1 cup chocolate morsels. 6. Spread half of chocolate batter into prepared pan. Pour cream cheese batter over chocolate batter. Top with remaining chocolate batter; swirl with a knife. 7. Bake at 325 for 45 minutes (wooden pick will not come out clean). Cool completely in pan on a wire rack. Lift uncut brownies from pan, using aluminum foil as handles. Cut in squares.

Kitchen Sink Brownies

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Decadence abounds in each bite of these chunky, candy-studded brownies full of good things youve probably got in the pantry. Makes 2 dozen; Prep: 22 min., Cook: 58 min., Other: 2 hr..
1 12 cups all-purpose flour 1 cup unsweetened cocoa 12 teaspoon baking powder 14 teaspoon baking soda 14 teaspoon salt 1 12 cups butter, melted 1 12 cups granulated sugar 1 12 cups firmly packed light brown sugar 4 large eggs 14 cup brewed espresso or French roast coffee 2 teaspoon vanilla extract 1 cup chopped cream-filled chocolate sandwich cookies (10 cookies) 4 (1.45-oz.) milk chocolate candy bars with almonds, chopped 12 cup dark chocolate morsels 12 cup white chocolate morsels 1 cup pecan pieces, toasted 1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside. 2. Combine first 5 ingredients in a small bowl. 3. Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients. 4. Spoon batter into prepared pan, spreading evenly. 5. Bake at 325 for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours. 6. Lift uncut brownies from pan, using overlapping foil as handles. Cut into squares.