Better Than Sex Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
• Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
• Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
• While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
• Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
• When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
• It'll work. Guarantee it.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Steps:

• Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1 1/4 cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix 1/2 cup flour into the mixture; set aside.
• Beat 1/2 cup butter, 3/4 cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1 1/4 teaspoon vanilla extract into the creamed butter. Mix 1 1/4 cup flour, 1/2 teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.
• Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Steps:

• spread cookie dough on bottom of pan place oreos on top prepare brownie mix and pour over oreos bake 30 min @ 350*

Steps:

• Preheat oven 350.
• Mix flour, pecans, and butter well.
• Press flour mixture into bottom of 13X9 pan. (It helps to wet hands repeatedly during this process).
• Bake flour mixture for 10 minutes. Let cool.
• Mix cream cheese, cool whip, and 2 T milk to smooth. Set aside.
• Mix chocolate pudding with 2 C cold milk. Set aside.
• Mix butterscotch pudding with 2 C cold milk.
• Layer butterscotch pudding, 1/2 cream cheese mixture, and chocolate pudding on top of cooled flour/pecan crust.
• Top with remaining 1/2 cream cheese mixture.
• Last, add chopped pecans and chocolate bar shavings.
• Refrigerate for 2 hours.
• Cut into squares to serve.

Steps:

• 1. Prepare brownie mix as indicated on the box.
• 2. Once you take the brownies out of the oven, using a wooden spoon handle, poke holes in the brownies every couple of inches.
• 3. Pour caramel over the hot brownies, ensuring that you spread it so that caramel goes down all of the holes you have poked. Let pan cool completely on stove top.
• 4. In a bowl, combine cool whip and half the bag of Heath Bar pieces. Spread over the top of the cooled brownies.
• 5. Sprinkle remaining Heath Bar pieces over the top of the brownies.
• 6. Enjoy!