Brownie Bottoms Recipes

Steps:

• 1. Lightly grease a 4 qt. crockpot with nonstick cooking spray. Mix together in small sauce pan the first 3 ingredients and bring to a boil.
• 2. In a bowl combine remaining ingredients to for a batter. Pour batter into crockpot and spread around to cover bottom. Pour boiling mixture over batter DO NOT STIR! Cover and cook on high for 90 mins. Turn off heat and let stand for 30 mins. Serve warm with whipped cream or ice cream. Enjoy!!

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.
• Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.
• Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.

Steps:

• lightly grease a 4 qt slow cooker with non-stick spray.
• In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
• In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
• Spread into slow cooker
• Pour boiling cocoa mixture over batter.
• Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
• Serve warm topped with whipped cream or ice cream.

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
• Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Steps:

• Heat oven to 350 (325 for glass pie plate).
• Grease bottom and sides of 9 inch pie plate.
• Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
• Stir until chocolate is melted.
• Stir in sugar, eggs, and vanilla.
• Mix in flour, then nuts.
• Spread in pan.
• Bake 25 to 30 minutes.
• Cool.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat well with wire whisk.
• Let stand 2 minutes.
• Spread over brownie pie.
• Top with Cool Whip or whipped cream.
• Garnish with grated Bakers chocolate.
• Refrigerate until ready to serve.