Recipe Friday: Brownie BusinessRecipe Friday: Brownie Business

Add water and brownie mix to mixer bowl fitted with paddle attachment; combine on low speed 30 seconds.

Add walnuts and cranberries; mix an additional one minute 30 seconds.

Deposit batter into greased full sheet pan and bake as directed below.

Cool brownies completely then cut into small squares (approx. 1.2 oz each).

Whisk cream, milk, eggs, cinnamon and vanilla together in mixing bowl until combined.

Place three pieces (approx. 3.6 oz total) into coffee cup; ladle five oz of custard and place cups on a sheet pan.

Bake as directed below until knife inserted into center comes out clean; allow to cool slightly and serve warm.

Heat unsweetened chocolate and butter in microwave until melted; stir to blend together. Set aside.

Beat eggs thoroughly with whisk in medium mixing bowl.

Gradually add two cups sugar to eggs, whisking continually.

Add melted chocolate mixture and stir until well combined.

Add brownie mix, salt and vanilla extract; stir just until fully incorporated.

Deposit mixture onto greased half sheet pan; bake as directed below (brownies will be slightly underdone and very moist) and allow to cool.

Cut brownies into 1x1-inch squares.

Roll each square in your hands to form into approx. one-inch balls.

Heat chocolate chips in microwave until melted.

Dip each brownie ball into chocolate and place on screen or cooling rack to set.

Pour water into mixing bowl. Add beer, pecans and brownie mix.

Mix on low speed for 30 seconds. Stop mixer scrape bowl and paddle.

Add two oz chopped bacon. Mix on low speed for an additional 30 seconds. Do not over mix.

Place batter, using a #30 scoop, into greased standard size muffin pans.

Bake as directed below and allow to cool.

Frost each brownie with 0.5 oz (2 tsp) chocolate icing and sprinkle with 1 oz (1 tsp) chopped bacon.

Mix brownies according to full batch package directions.

Pour into greased or paper-lined full sheet pan.

Bake as directed below and allow to cool.

Combine sweetened condensed milk, shredded coconut and vanilla in a mixer bowl with a paddle attachment on medium speed for 30 seconds.

Add full sheet pan of completely cooled brownies; blend on medium speed for one minute until mixture is well combined.

Deposit mixture using #40 scoop onto a parchment-lined full sheet pan.

Insert a lollipop stick into each piece; freeze until firm approx. one to two hours or overnight.

Heat chocolate icing in microwave until melted. Do not overheat.

Dip each cake pop into icing; rolling to coat well and allow excess icing to drip off.

Sprinkle one tsp of shredded coconut on top before the chocolate sets.

Place sticks into Styrofoam board to allow icing to set.

Pour water, whiskey, melted butter and eggs into a large mixing bowl; whisk until combined.

Add pancake mix, demi-glace, cocoa powder, salt and ginger; whisk until no lumps remain.

Add chopped bacon to bowl; stir until well combined.

Deposit 4.5 oz (#10 scoop) onto well-oiled waffle iron preheated to 375°F and griddle three to five minutes until baked through. Serve warm.

Prepare fudge brownie recipe according to package directions.

Deposit batter into greased full-size sheet pan.

Invert cooled brownie and spread chocolate icing evenly on top; cut into 128 portions.

Place one piece of popcorn, 1 T bacon, oe chip and one cheese puff onto icing and serve.