Sick Brownie Bites

Ingredients

Cooking spray, for coating the baking pan

1 2/3 cups graham cracker crumbs

2/3 cup shredded coconut

2/3 cup chopped walnuts or pecans

One 14-ounce can sweetened condensed milk

6 ounces semisweet or bittersweet chocolate chips

Big pinch kosher salt

Confectioners' sugar, for rolling

Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.

Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Place the confectioners' sugar in a medium bowl. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat.  When cool, roll again.

Recipe from Foodnetwork.com

Enjoy!

Nutella Cheesecake & Oreo Brownies

Ingredients:

1 1/4 C butter, melted & cooled
2 C flour
1/2 C unsweetened cocoa
10 Oreo cookies, crushed
1 C sugar
8 eggs, divided
1 13oz. jar Nutella, divided
2 8 oz. pkgs. cream cheese, room temperature
1/2 C sugar

Preheat oven to 350. Line a 13 x 9 pan with aluminum foil large enough to hang over the sides and spray with nonstick baking spray. Set aside.

Melt the butter and set aside to cool.  In a medium bowl add flour, cocoa & crushed Oreos. Set aside.  In a large bowl of an electric mixer beat sugar, eggs, butter & 1/2 C Nutella on low until well blended.  Add the dry ingredients. Spread evenly in prepared pan.

In a separate bowl beat cream cheese, 1/2 C sugar, 4 eggs & remaining Nutella until smooth. Pour over brownie batter and smooth carefully.

Bake 40-50 minutes or until cream cheese layer is set & firm to the touch.

Cool completely and remove from pan using foil overhang as handles.  Cut into squares.

Chocolate Nutter Butter Brownies

Ingredients:
1/2 C butter, softened
1/2 C firmly packed brown sugar
1/4 C granulated sugar
1 tsp vanilla
1 large egg
1-1/4 C all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C semisweet chocolate morsels
1 16 oz. pkg. Nutter Butter sandwich cookies
1 family size box (for 13x9 pan) brownie mix, prepared according to directions on box. Leave batter in bowl. DO NOT bake. Set aside
Peanut Butter Cream Cheese Swirl (recipe follows)

1. Preheat oven to 350. Line a 13x9 baking dish with aluminum foil, allowing edges overhang sides of pan. These will be used as handles to remove baked brownies from pan.  Spray foil with nonstick cooking spray.

2. In a large bowl, beat butter, sugars and vanilla at medium speed until fluffy. Add egg, beating until combined. In a small bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating until combined. Add chocolate morsels, beating until combined.

3. Using floured hands, press dough into prepared pan. Place cookies in a single layer over dough (3 across), pressing down gently. Spoon Brownie batter over cookies.  Drop Peanut Butter Cream Cheese Swirl by tablespoonfuls over Brown Layer.  Using a knife, swirl batters together.

4. Bake for 30 to 35 minutes or until center is set. Let cool completely in pan on a wire rack. Using the foil handles, lift from pan to cut.

Peanut Butter Cream Cheese Swirl

1 8 oz. pkg. cream cheese, softened
1/4 C sugar
1 large egg
3 T creamy peanut butter

In a medium bowl, beat cream cheese and sugar at medium speed with a mixer until creamy. Add egg, beating until combined. Add peanut butter, beating until smooth.

Yield: 2 dozen

Adapted from recipe in Holiday Baking 2013 magazine.