Thin Mint Fudge Brownies

St. Patrick's Day is this weekend so I decided to whip something up to share at the office. Of course, my chocoholic husband snuck a few too! This recipe combines my love of brownies and girl scout cookies into one dessert. Enjoy!

 

Thin Mint Fudge Brownies

From Inside BruCrew Life

Ingredients:
1 box brownie mix
3 1/4 cups white chocolate
2 tbsp. unsalted butter
1 14 oz. can sweetened condensed milk
1 7 oz. container marshmallow fluff
2 packet Duncan Hines Mint Chocolate Frosting Creations
1 cup Thin Mints (or mint chocolate cookies), coarsely chopped

Bake the brownies according to the directions on the box (use the 2 egg recipe) in a 9x13 glass dish. Add white chocolate chips, butter and sweetened condensed milk to a large saucepan and heat over medium-low heat until smooth. Stir in the mint chocolate flavoring packets and marshmallow fluff, stirring until smooth. Pour the fudge mixture over the cooled brownies. Evenly sprinkle cookie crumbs on top. Refrigerate for at least 4 hours then cut into small squares.

 

Red Velvet Cheesecake Brownies

From Sweet Pea's Kitchen

Ingredients:

For brownies:
1/2 cup unsalted butter
2 oz. dark chocolate, chopped
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 tsp. red food coloring
2/3 cup flour
1/4 tsp. salt

For cheesecake:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease the bottom of an 8x8 baking pan with butter. Line the pan with parchment paper, letting the paper extend up two sides of the pan. Butter the parchment paper. For the brownies, melt butter and chocolate in microwave. Stir until smooth and let cool slightly. In a large mixing bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt. Pour into pan and spread evenly. For cheesecake, beat cream cheese, sugar, egg and vanilla extract until smooth. Spoon mixture into pan in about 8 dollops. Use a knife to swirl the cheesecake mixture around the pan. Bake for 40 minutes. Let cool completely then lift the parchment paper out and cut into squares.

Tip: Use a heart shaped cookie cutter...perfect for Valentine's Day!

 

Baked Apples with Oatmeal Streusel

These baked apples are perfect for fall!

From Cooking Outside the Box

Ingredients:

2 large apples

4 ½ tbsp. butter, melted

½ cup oats

½ cup flour

½ cup brown sugar

a pinch of salt

Slice apples in half and scoop out the seeds and stem with a melon baller. Mix together all remaining ingredients. Spoon mixture over apples.

Bake at 350 for about 30 minutes or until tops are golden brown. Serve warm with a scoop of ice cream. Makes 4 baked apples.

Tip: You can cut the recipe in half or double it. Try adding walnuts to the mix!