Today’s recipe for Peanut Butter Brownie Dessert comes from my sister Evie. Evie called me a few months ago and told me she had just made this great peanut butter dessert and took it to our mom and dad’s house. She went on to say how good it was and ask if I wanted her to take a picture of it. Well of course I wanted a picture of it and a recipe to go along with it. Thanks Evie for sharing your peanut butter dessert with us! And will you all please enjoy a piece of this for me because it looks really good!

Who doesn’t like dessert, especially chocolate dessert?  I happen to love chocolate.  I also think that peanut butter and chocolate combinations make some of the absolute best desserts.

When I first came across this recipe, I was thinking I’d try to make a smaller version.  Then I considered how yummy it looked and decided to make the whole thing on the first try.  I compromised by sharing it with some extended family members, because we couldn’t possibly eat it all.  The portion we kept for ourselves was quickly finished off!

This is a great brownie recipe; however I’m sure your favorite 9×13 boxed brownie mix or recipe, baked in three 8 inch pans, would work wonderfully as well.  I have since adapted this recipe to make a smaller version.  I halved the brownie recipe and baked two thinner 8 inch brownies.  I also halved the cream layer and toppings, and then layered like the whole version.

This dessert is a great combination of brownies and peanut butter.  The peanut butter cream cheese has a dense mousse-like texture that combines well with the chocolaty brownie.  This dessert is also great with a tall glass of cold milk!

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Peanut Butter Brownie Dessert is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

I think I have a slight problem with ice cream desserts. In other words I might like them a little too much.

So far on my site I have a recipe for ice cream cake, brownie sundaes, chocolate ice cream sodas, candy bar blizzards, and a few others.

Yes, I think I have an ice cream problem. It really is one of my favorite desserts. And if you add chocolate to ice cream, I think it is even better.

Now that I think about it, maybe it is a chocolate and ice cream problem since all the desserts I listed above not only contain ice cream, they also contain chocolate.

I am hoping that some of you have an ice cream and chocolate problem as well, because I have yet another chocolate ice cream dessert for you.

If you do not like ice cream or chocolate you can skip right by this post, but if you love chocolate and ice cream as much as I do stick with me on this one. It is really good!

Today I have a recipe for a homemade version of a Brownie Blizzard. It could also be called a Braum’s Brownie Mix, or a Sonic Brownie Blast. They have all had various versions over the years and they were all good.

This is one of those make at home treats that I just recently started making. I really do not know what took me so long because it is so easy. It is just ice cream, chocolate sauce, and brownies. And since it is ice cream it is a perfect treat for summer time.

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Homemade Brownie Blizzard is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

Braum’s is one of my favorite places to go for an ice cream treat. My husband and I would often go to Braum’s for a date when we were first married because it was much cheaper than eating a full meal out. And over the years it has also become on of my kid’s favorite places to get a treat.

One of my favorite things to order at Braum’s is their hot fudge brownie sundae. I have loved it since I first tasted it years ago.

I mean how can you go wrong with a fudgy brownie served with ice cream and hot fudge sauce. YUM!

However, with a family full now full of food issues, including a nut and peanut allergy, eating out for ice cream in almost impossible.

But if you know me, then you know I love to recreate our favorites at home. From orange julius and Jamba Juice, to homemade Frappuccino and our favorites at Chipotle, I love to recreate them all. And a Brownie Fudge Sundae was so easy to recreate at home.

After all it is just a brownie, ice cream, and fudge sauce, with a little whipping cream on top. And not only was it easy to recreate it was also much cheaper.

I can probably feed my whole family a brownie fudge sundae at home for the price of one or two at Braum’s. Now I would not discourage you from trying the Braum’s version because they really are good. I am just keeping it real here and it is much cheaper to make them at home.

These brownie sundaes are not really a recipe. There are basically a nice fudgy brownie covered with ice cream and chocolate or fudge sauce. And if you have whipping cream and a cherry it will be even more like the real thing.

These are so good and make a perfect summertime treat.

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Brownie Fudge Sundae is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

Just the title of this one makes me hungry. I mean what could be bad about a dessert named Brownie Pie.

This brownie pie is a rich, fudgy, and chocolaty dessert. This is one of those desserts that is so rich you only need a little piece.

I recently made this and sent it to work with my husband and everyone loved it.

The idea for this brownie pie came from an episode of Paula Deen that my daughter and I watched recently. We both loved the idea of brownie pie, so I took the idea, tweaked it a bit, and came up with a dessert that everyone loved.

I also made a gluten free version of this that turned out really well, and I will try to post it later this week in my allergy section.

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Brownie Pie is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

This week I received a comment from one of my readers about my homemade brownie mix. She loved the flavor of the brownies, but was having trouble getting the right texture. She lives at a high altitude and thought that might be the prombelm and she asked if I knew of any tips that might help.

Although I have made my homemade brownies many times, in both the regular and gluten free version, I have never lived at a high altitude, so I was clueless on how to help.

So, I asked my friend Carrie who lives in Colorado, and blogs at  Springs Bargains and  Denver Bargains, if she had any tips that might help. She took on the challenge and offered to share her thoughts with my readers.

Thanks Carrie!

When Lynn told me one of her readers was having trouble adjusting her homemade brownie mix recipe for high-altitude, I jumped at the chance to try it out and see what I could tweak to make it work.

Now, I live in Colorado Springs, which is 6,035 feet above sea level.  It really doesn’t feel like high-altitude to me, as we can see the mountains but aren’t really in them, so the thought of having to adjust recipes for the elevation hadn’t occurred to me until our first Easter in Colorado found me assigned to make two cakes, both of which rose beautifully, and then fell in just as dramatic of a fashion.

When Lynn’s reader said the brownie recipe turned out extremely gooey, I knew exactly what she was talking about.  It’s exactly the same problem I had when making brownies from a box, before I started following the high-altitude directions.

For Duncan Hines brownie mixes, the box says to decrease the egg from 2 to 1, add two tablespoons of flour, and switch the amounts of water and oil (1/3 cup oil becomes 1/3 cup water, and 1/4 cup water because 1/4 cup oil).  I personally like to say that brownies are healthier in Colorado because of the decreased egg and oil!

I was thinking of doing something similar to the boxed directions with Lynn’s recipe, but asked people on my Springs Bargains Facebook page what they would do.  A knowledgeable baker recommended following the guidelines found in the High Altitude Baking, which were:

• Decrease sugar by 1 T per cup
• Decrease baking powder by 1/8 tsp per teaspoon
• Add 1 to 2 T liquid, such as water

So, I followed those recommendations, and also intended to try it with two eggs instead of three; but as I started mixing it up I could tell that the batter was too dry without the third egg, so I went ahead and threw it in.

I baked the brownies at 350º as recommended in the original recipe, and preheated the oven for at least 30 minutes beforehand just to make sure an improperly-heated oven wasn’t going to throw off my results.

After the minimum recommended time of 22 minutes, I checked the brownies.  Knowing that the problem I was trying to prevent was gooeyness, I inserted a toothpick into the middle to see how the inside was doing, as the outside looked quite done.  I’m not sure that using a toothpick is the proper way to test brownies, but I didn’t want to mutilate them with a knife – yet.

The middle was nowhere near done, so I put them back in for another 3 minutes.  And another 3 minutes, and another three minutes.  By now, we were about 10 minutes over the recommended baking time, and I was starting to get worried about the edges being hard (I’ve done that a time or two in an effort to prevent gooey brownies)!  By this point, I had given up the idea of a perfect-looking pan of brownies and was testing with a knife.

Finally, after about 12 minutes over the recommended time of 22 minutes, I thought they looked basically done, but popped them back in for another minute or two just to make sure.

After 35 minutes of baking, they were finally deemed done!  After allowing them to cool, I tested them – I know, such a hard job! – and they were a great texture throughout the pan.   And, my worried about the edges being crusty were unfounded: they were nice and chewy, just like a brownie edge should be.

I’d like to try making these again without the sugar, baking powder, and liquid adjustments.  I’m not convinced adjusting those items actually did much – I think the key is just to be prepared to bake them much longer than the sea-level recipe states.

I’ll test them out again sometime without the adjustments and let you know how they turn out!  For now, I would say you can totally use Lynn’s brownie mix recipe – just be prepared to bake them anywhere from 10 to 15 minutes longer than the recipe states!

Carrie Isaac shares savings information for high-altitude bargain hunters living in Colorado at Colorado Spring Springs Bargains and Denver Bargains.  She frequently gets brownie mixes for 50¢ or less using coupons, but might just start making Lynn’s recipe – they were much tastier!

I would love to hear your thoughts on baking at high altitudes? Do you have any other tips to add?

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Adjusting Homemade Brownies For High Altitude is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

If you like chocolate then you will love this recipe.

I call these brownie bites because they are made in a mini muffin pan and are the perfect size for just a bite or two. Sometimes you just need a little bit of chocolate and these are just the right size to give you a chocolate fix without having to eat a whole cookie or brownie.

I recently made a batch of these in both this version and the gluten free version and froze them. They froze really well and now I have an easy dessert (or chocolate fix) ready when I need it.

Do any of you ever need just a little chocolate to satisfy you?

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Brownie Bites is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

It is so easy to take a basic brownie and make it special by stirring in a few flavored chips.

You can do this with a box mix, but one of my favorite way to make flavored brownies is to take my homemade brownie mix (or my gluten free brownie mix) and stir in butterscotch chips. (If you are gf make sure the chips are also gf, some are and some are not.)

It is so simple and so good!

What is your favorite thing to stir into brownies?

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Butterscotch Brownies is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

I made these brownies for our last staff meeting and everyone loved them, including my kids. I have heard many times how good this type of mint brownie was, but I had never made them myself until last month. I do not know what took me so long to try them.

These were very easy to make and quick to put together. They seemed like a much fancier recipe than they were. I love recipes like that. It is so nice when something so simple end up being so nice.

This was one of those desserts that I was so tempted to try, but was good and didn’t. I made these when I was just starting back on my gluten free diet, so I did not get to taste them. But my family all thought they were really good. And since York Peppermint Patties are gluten free, I ate a few of those instead. Have I mentioned I love mint and chocolate together?

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Mint Chocolate Brownies is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

I made some of my favorite brownies yesterday. It has been a long time since I made these, but I needed a dessert and thought this would be a perfect recipe.

My husband’s office was closed yesterday, so we spent the day working around the building and on the flower beds. A couple of friends helped with the work, so I fed everyone lunch. I made some of these brownies to serve for dessert. Everyone seemed to like them. In fact I only have one left.

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Very Good and Very Easy Brownies is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.

One of the challenges of trying to cook healthier has been making desserts. Yes, you can make desserts from scratch thus avoiding the packaged and processed part, but most desserts are still very unhealthy.

I am slowly trying to adapt some of my recipes to make them healthier. The main way I am doing this is to add whole wheat flour to things. I will be honest here, whole wheat does not always work. Certain things just don’t turn out right with all or part whole wheat. But I am having success with some things.

One of the recipes that I have adapted is one of my favorite brownie recipes. I was not sure how these would turn out, but I thought it was worth a try. These turned out really well. I was actually surprised at how good these are. You can hardly tell that they have whole wheat in them.

In fact my husband did not notice at all. He usually will comment when I put whole wheat in things. This time I told him after he had two brownies and had said how good they were. He was very surprised to find out that they had whole wheat in them.

These were one of the best recipes that I have adapted for whole wheat. Next time I am going to try all whole wheat. I will let you know how that goes, but for now try these.

Now, these are not healthy brownies, but they are healthier brownies.

For more great recipes and tips see Tammy’s Recipes and Tempt My Tummy Tuesday.

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Whole Wheat Brownies is a post from: Lynn's Kitchen Adventures ©2011 LynnsKitchenAdventures - All rights reserved.