Choose a Yummy But Different Brownie Recipe The Next Time You Bake

Brownies are always a good choice for a casual dessert whether at home, a picnic, pitch-in meal, etc. If you are tired of baking the same old brownies time after time, dress things up with these delicious but different brownie recipes!

TRUFFLE BROWNIES WITH ALMONDS
1 box family-size fudge brownie mix
1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 tsp almond extract

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large bowl combine the all the ingredients listed above. Pour into the prepared baking pan and bake at 350 degrees for 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Never overbake brownies! Place pan on a wire rack to cool.

FILLING:
1 cup semisweet chocolate chips
1 block (8-oz) cream cheese, softened
1/4 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Melt the chocolate chips in a bowl in the microwave, stirring until smooth. Cook in 15 to 20 second intervals, stir after each to smooth so you can see if the chips are fully melted.

In a large mixing bowl, beat the cream cheese and powdered sugar together. Add the milk, almond extract, and the melted chocolate chip; mix together well. Spread mixture over the cooled brownies. Chill for about an hour or until firm.

TOPPING:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/2 cup sliced almonds, toasted

In a small saucepan melt the chocolate chips with the cream over low heat, stirring often. Allow to cool slightly and spread over the cream cheese filling. Sprinkle the almonds over the top. Refrigerate at least an hour before cutting to serve.

BROWNIES WITH HAZELNUTS
1 cup butter, melted
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup hazelnuts, chopped

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan; set aside.

Combine the butter and sugar in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg.

In a small bowl combine the two flours, cocoa powder, baking powder, and salt. Add the flour mixture to the egg mixture, mixing until well combined. Fold in the chopped nuts. Spread the mixture into the prepared baking pan.

Bake brownies at 350 degrees 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Never overbake brownies! Cool completely on a wire rack then frost with the following frosting.

Brownie Frosting:
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter
1/2 cup hazelnuts that have been coarsely chopped

In a microwave-safe bowl, heat the chocolate chips and whipping cream in the microwave until the chips are melted and mixture is smooth. Stir in the butter until completely melted. Cover bowl and refrigerate about a half hour or until the frosting is set enough to spread. Stir about every 5 to 10 minutes during the chilling process.

Frost the cooled brownies and sprinkle with the chopped hazelnuts. Cut into 24 squares.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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