Directions

Preheat oven to 350°.

Melt chocolate and mix with melted butter. Add eggs, vanilla and sugar, and beat. Add Pamela's Chocolate Brownie Mix and combine. Add optional nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 20 to 25 minutes, done when a toothpick inserted comes out with crumbs. Do not over bake!

Directions

Brownie (top and bottom layers) - Preheat oven to 350°. Coat two non-stick 9-inch square or round baking dishes with cooking spray. In a large bowl, combine softened cream cheese and butter. Add all the moist ingredients; egg, milk (or water) and crème de menthe and mix with electric mixer till smooth.

Finely chop peppermint candies (I recommend a coffee or spice grinder) and mix into moist ingredients. Add Pamela’s Chocolate Brownie Mix and stir just until combined. Divide evenly into the two baking dishes and cook for 5-7 minutes, or until the surface it slightly firm to the touch.

While baking create the filling.

Crème De' Menthe Filling - Combine softened cream cheese, butter, and sugar and mix till smooth. Add one egg, mix. Add crème de' menthe and mix till combined.

Remove one of the brownie pans and pour the Crème De' Menthe Filling and return it to the oven for the remaining 10-13 minutes, or until the cream cheese filling is firm to the touch with a sponge like appearance. This will be brownie pan #2. Remove brownie pan #1 (the that has been cooking for a total of 15-17 minutes), test for done when a toothpick inserted comes out with crumbs. Let the brownies cool, on a rack, at room temperature for 3-5 minutes then place the pan in the fridge until it is manageable by hand, but still warm (another 2-4 minutes).

Pull brownie pan #2 out of the oven (the brownie pan with the filling on top) and allow to cool only at room temperature. Evenly to each edge. Allow to cool 5-10 minutes more.

Assembling Directions: As soon as brownie pan #1 is able to be handled, carefully flip them out of the pan and on to your hand, then place them gently on the filling of brownies #2. Press them firmly, and flip entire pan onto a serving plate or cookie sheet. While the brownies are still warm, place 12 chopped up Andes mint candies on the top and allow to melt from the heat of the brownies. Take a frosting spatula or butter knife and spread the melted chocolate. Sprinkle with the remaining Andes mint pieces for garnish if desired.

Directions

Yield: 24 bites

Preheat oven to 350°. Grease bottom of 9x13-inch pan.

In a large bowl beat cake mix, 1/2 cup melted butter and one egg. Flatten into the prepared pan to form a crust.

In another large bowl beat cream, cocoa powder, and vanilla extract on medium speed. Add remaining 1/2 cup melted butter and remaining 2 eggs. Add powdered sugar 1 cup at a time. Stir in chocolate chips. Spread over crust. Bake for 45 minutes, until cooked, but slightly gooey, do not over cook. Cool for an hour.

Cut into circles. Shave a chocolate bar over the top if desired.

Directions

Put all ingredients into a bowl. With spoon, mix only enough to incorporate. 1 tablespoon additional water can be added if batter appears too thick. For the fudgiest brownies, do not over mix. Over mixing will yield cake-like brownies. Pour into a greased 8' square pan. Bake at 350° for 20 minutes. Additional bake time may be required. Do not over bake. A toothpick inserted into center of brownies should come out with slight crumbs.

Directions

Yield: 9 large brownie squares
Preheat oven to 350º.

Grease 8x8-inch pan with shortening. Follow 'Oil' instructions for Pamela's Brownies and pour into greased pan.

In a bowl, combine shredded coconut, pecans, brown sugar, salt and melted margarine. Crumble mixture evenly on top of brownies.

Bake brownies in the middle rack of the oven for approximately 25 minutes.

Let the brownies cool on a wire-rack and cut into squares.

Directions

Put all ingredients into a bowl. With spoon, mix only enough to incorporate. 1 tablespoon additional water can be added if batter appears too thick. For the fudgiest brownies, do not over mix. Over mixing will yield cake-like brownies. Pour into a greased 8-inch square pan. Bake at 350° for 20 minutes. Additional bake time may be required. Do not over bake. A toothpick inserted into center of brownies should come out with slight crumbs.

Directions

Put all ingredients into a bowl. With spoon, mix only enough to incorporate. 1 tablespoon additional water can be added if batter appears too thick. For the fudgiest brownies, do not over mix, over mixing will yield cake-like brownies.

Pour into a greased 8-inch square pan. Bake at 350° for 18 to 20 minutes with oil method, or 22-24 minutes with butter method. Do not over bake. A toothpick inserted into brownies should come out with slight crumbs.

Fast ; Easy: Dessert with flair, bake in your greased waffle iron until firm to the touch, remove and serve with a scoop of vanilla ice cream and chocolate sauce!

Variations:
Pamela's Mocha Brownies: Replace 1/4 cup water with 1/4 cup prepared espresso.
Pamela's Ultra Rich Brownies: Add 1/2 cup sour cream.
Pamela's Oil-Free Brownies: Replace oil/butter with 1/2 cup applesauce and use 1/4 water. Follow directions for Pamela's Irresistible Chocolate Brownies (above) reduce baking time to 20 minutes. Additional bake time may be required.
Pamela's Egg-Free Brownies: Follow Pamela's Irresistible Chocolate Brownies with oil method (above), replace egg with 1/2 cup applesauce, or prepared egg replacer, or soft tofu. Reduce baking time to 20 minutes. Additional bake time may be required.

Directions

Yield: 24-30 mini brownie cups

Preheat oven to 350º.

Use cooking spray or butter to prepare a mini muffin pan (24 little cups). Combine sugar, butter, and water in a large microwave safe bowl. Cook in microwave until butter is melted, 30 seconds to 1 minute. Stir in 3/4 cups semi-sweet chocolate chips until melted. Let ingredients cool for 5 minutes. Stir in egg and vanilla extract. Add Pamela's Baking ; Pancake Mix and stir just until blended (DO NOT OVER MIX). Allow all to cool to room temperature.

Stir in 1/2 cup each semi-sweet chocolate chips and peanut butter chips. Spoon batter by heaping tablespoons into mini-muffin cups (cups should be about 3/4 full). Bake 10-15 minutes or until top is set and toothpick inserted in brownie cup comes out with a few crumbs.

Let brownies cool in pan. The center of the brownies should fall when cooling, if they don't, just give the center a little tap with spoon back and then you'll have a hollow for your filling. While brownies cool, prepare the filling.

Filling: Place peanut butter in small microwave safe bowl and cook in microwave for 30 seconds, stir. Brownies should still be warm. Spoon 1/2 to 1 tablespoon of the peanut butter into the center of each brownie. Top with remaining semi-sweet chocolate chips and peanut butter chips. Cool completely in pan and then brownies will lift easily out.

Chef's notes: Be sure to check that your ingredients are gluten-free. Read the ingredients, and call the company to ensure that they were gluten-free, and please read ingredients carefully as they may change.

Directions

Pamela's Brownies
Mix and bake as directed on label.

Pamela's Vanilla Cake
Mix and bake as directed on label, using two, 9-inch pans for a shorter cake.

Bake and cool completely before cutting hearts with a small heart-shaped cookie cutter. Prepare a sheet pan with parchment or waxed paper and set the cooling racks over the paper. Carefully remove the brownie ;/or cake and set on the back of the second sheet pan, again lined with paper (this offers an easy and raised surface for working). Using the heart-shaped cookie cutter, carefully press into the cake and pull outer edges away from the heart. A nice clean heart shape is desired. Carefully push the heart out of the cutter and line-up on the cooling rack. Repeat until all hearts are cut. Set aside until Chocolate Ganache is ready.

Pamela's Chocolate Ganache Glaze
Mix all ingredients together over warm water in a double boiler, or in a metal bowl over simmering water, until smooth. If too thick, add additional warm water a little at a time. Desired consistency is achieved when the chocolate pours like a thick ribbon.

Put hearts on a dipping fork or dinner fork, and dip in chocolate. Let excess drip off, then lay on the cooling rack to finish dripping. If dipping is difficult, try using a spoon or wide spreading spatula, and draw chocolate over the top and sides. The entire top and sides should be fully covered. (It will get easier after you do a few.) Once covered drizzle with more chocolate or decorate with Royal Icing.

Pamela's Royal Icing
Mix all ingredients on high until icing thickens and stiff peaks form. Icing will harden when dry. (This icing is great for gingerbread houses.)

Chef's Note: For salmonella concerns, substitute equivalent of 2 eggs with dried egg white powder or meringue powder prepared.

Directions

Put all ingredients into a bowl. With spoon, mix only enough to incorporate. One tablespoon additional water can be added if batter appears too thick. For the fudgiest brownies, do not over mix. Over mixing will yield cake-like brownies. Pour into a greased 8' square pan. Bake at 350° for 18 to 20 minutes with oil method, or 22-24 minutes with butter method. Do not over bake. A toothpick inserted into brownies should come out with slight crumbs.