Of all chocolate desserts, brownies are everybody’s favorites. Finger food desserts are great for picnics, buffets, parties and get-togethers– easy to make and easier to eat.
You can add pizzazz to any brownie recipe by adding another flavor.
Here are four easy brownie recipes that are sure to please any crowd you’re serving.
Chocolate Butterscotch Brownies
- 1½ cups flour
- 2 cups sugar
- ½ cup plus 2 tablespoons cocoa
- 1 teaspoon salt
- 1 cup oil
- 4 eggs
- 2 teaspoons vanilla
- ½ cup chocolate chips
- ½ cup butterscotch chips
Combine all ingredients in a large bowl, adding chocolate and butterscotch chips after other ingredients have been mixed well. Pour into a greased 9x13 inch pan. Bake at 350 degrees for 30-35 minutes.
Mint Brownies
- 1 cup sugar
- ½ cup butter
- 4 eggs, beaten
- 1 cup flour
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 can Hershey’s syrup
Mix all ingredients together in a bowl and pour into a greased 9x13 glass baking dish. Bake at 350 degrees for 30 minutes. Cool.
Topping:
- 2 cups powdered sugar
- ½ cup butter
- 6 tablespoons crème de menthe
Mix until light and fluffy. Spread on top of cooled brownies.
Glaze:
- 1 cup chocolate chips
- 6 tablespoons butter
Melt chocolate and butter over low heat. Pour over topping and spread. Chill brownies and cut into small squares.
Raspberry Brownies
- 2 cups sugar
- 1 cup butter
- 4 eggs
- 1 cup plus 1 tablespoon flour
- 2 teaspoons vanilla
- 2 squares Baker’s chocolate, melted
- ¾ teaspoons salt
- ½ jar seedless raspberry jelly
Combine all ingredients except jelly and mix well. Grease a 9x13-inch glass baking dish and pour in half of the brownie mix. Place in freezer for 10-15 minutes. Remove from freezer and spread jelly evenly on top. Top with remaining brownie batter. Bake in a 350 degree oven for 40-45 minutes. Cool and cut into squares.
German Chocolate Caramel Brownies
- 14 ounces caramels
- 1 box German chocolate cake mix
- 1 small can evaporated milk
- ¾ cup butter, melted
- 1 cup chopped walnuts
- 1 cup chocolate chips
Combine half of the evaporate milk with caramels in a saucepan and melt over medium heat, stirring constantly. Set aside, but don’t let it cool too much. Combine cake mix with melted butter and add the remaining half can of evaporated milk. Add nuts. Mix well. Press half the cake batter into an oblong greased and floured cake pan, spreading so that batter reaches and edges and corners. Bake in a 350 degree oven for 6 minutes. Remove from oven and pour caramel over, dripping it in a crisscross pattern. Sprinkle chocolate chips over melted caramel. Take the remaining cake batter and crumble it over the mixtures in the cake pan. Place back in oven and bake for 15-20 more minutes. Cool slightly and then refrigerate for about 30 minutes until caramel sets. Cut into squares.
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