Fudgy, cakey or crunchy, brownies are an American favorite. Here’s how to make some delicious—and easy—variations.
Note: For the Molten Cakes, I used Betty Crocker Dark Chocolate Premium Brownie Mix. The other brownies can be made with any brownie mix.
Preheat oven to 400 °F. Grease a 12-cup muffin pan. Place the chocolate chips and butter in a microwave-safe bowl, and microwave on high for 45 seconds. Remove and stir.
Whisk the eggs and egg yolks together until light and fluffy. Slowly beat in brownie mix until blended. (Don’t use the chocolate syrup packet that comes with the mix.) Gently stir in the chocolate-and—butter mixture. Spoon into muffin cups, about three-quarters filled. Bake for 12 minutes. Centers will be soft. Let cool three to four minutes. Loosen each one with a knife, turn pan upside down on a board. Remove each cake, and place on a dessert plate. Sprinkle with sugar.
Grease an 8-by-8-inch-square baking pan. Prepare the batter from the brownie mix according to the directions on the box. Stir in peppermint patties and chocolate chips. Bake according to package instructions.
While the brownies are cooling, mix the cream cheese and butter together. Add the confectioners’ sugar, and mix to a smooth frosting. Mix in the mint extract. Spread the frosting on top of the cooled brownies.
Heat the caramels and condensed milk in a saucepan. Stir constantly until the caramels melt. Mix in the pecans and chocolate chips until the chips melt. Spread over cooled brownies. Refrigerate for 30 minutes.
