Banana Split Brownie Pie

     This picture definitely cannot do justice for how delicious this pie really was.  I won't say it was the easiest thing to make, but it was definitely worth the work.  This was yet another thing I made while back at home visiting family.  I mean, I surely couldn't have made this here in Dallas or I would have eaten the entire thing myself!  We were headed to my brothers house for a cookout and to see baby Luke, so I thought it would be nice to bring something for dessert.  What I didn't know was that his wife was making these awesome "popsicles" from a cookbook my mom had just given each of us (see picture below)!  So between both of these and the huge burgers my brother made, I am pretty sure none of us went hungry!

Crust Ingredients
2 cups crushed waffle cones (about 12 cones)
6 tbsp. melted butter

Pie Ingredients
1 brownie mix
¼ cup oil
2 tbsp. water
1 egg

Cheesecake Ingredients
8 oz. cream cheese, at room temperature
¼ cup sugar
1 tsp. vanilla
2 tbsp. flour
1 egg
1 banana, smashed

Topping Ingredients
1 container strawberries, cut in half
¼ cup hot fudge

     Preheat the oven to 350°.  Crush the waffle cones.  I highly recommend using a food processor if you have one. Combine with melted butter and press into a pie pan.
   Mix together the brownie mix, oil, water, and egg.  Carefully spoon brownie mixture over crust.  Do not spread too much or it will mess up the crust.  Bake for 30 minutes.
     While the brownie is in the oven, mix together the cream cheese, sugar, vanilla, flour, and egg.  Stir in the banana.  Spread on the baked brownie, again being careful not to push into the warm brownie.  Bake for another 20 minutes.  Let cool, then refrigerate.
     Just before serving, top with halved strawberries.  Microwave hot fudge until warm, then pour over strawberries.

Nutritional information per serving; 499 calories, 22 grams of fat, 73 carbohydrates, 6 grams of protein, 2 grams of fiber. **Calculations are based on 1/3 fat cream cheese.**

Slutty Brownies

     For many years, chocolate crunch brownies have been at the top of my list for brownies recipes.  But, thanks to the blog What's Gaby Cooking, after making these yesterday the chocolate crunch brownies have slid down a notch.  These things are absolutely amazing.  Unfortunately, I don't think the same can be said for their nutrition label.  If you are like me, I recommend making them when you are going to have guests over or are going to a party because otherwise you might end up eating the entire pan.  Also, I strongly encourage you to resist the temptation to cut and eat them right out of the oven.  Wait several hours to cut them and they will be far less messy (but if you like messy, don't let me stop you!).

Cookie Layer:
½ cup butter
¼ cup brown sugar
¾ cup sugar
1 egg
1 tsp. vanilla extract
1¼ cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup semi-sweet chocolate chips

Oreo Layer:
About 16 double stuff Oreos

Brownie Layer:
10 tbsp. butter
1¼ cups sugar
¾ cup cocoa
½ tsp. salt
2 tsp. vanilla extract
2 eggs
½ cup flour

     Preheat the oven to 350°.  Line a 9 x 9 baking pan with tin foil.  Spray the foil with cooking spray.
     In a mixing bowl, cream together the butter, brown sugar, and sugar.  Add in the egg and vanilla.   Next, add the flour, salt, baking soda, and baking powder and mix until combined.  Using a spoon, fold in the chocolate chips.  Spread the dough evenly into the bottom of the pan.  Place one layer of the Oreos on top of the cookie dough.
     In a medium sauce pan, melt the butter.  Add the sugar and cocoa and whisk to combine.  Remove from heat and add in the salt, vanilla, and eggs.  Whisk until completely combined.  Stir in the flour.  Pour the batter evenly over top of the Oreos.  Bake for 35 minutes, or until toothpick comes out mostly clean.  Let cool for several hours before cutting.
     Makes 16 brownies.

Chocolate Crunch Brownies

     Unofficially, these are called Chocolate Rice Krispies Brownies in my house.  As a matter of fact, I had to look up the actual name of them for this recipe!  My mom has made these for as long as I can remember and they are by far my most favorite dessert that she ever made.  Whenever she makes it for a get together, and now myself too, everyone asks for the recipe.  Although there are three different layers to this brownie, they really aren't difficult to make.  WARNING: These are extremely addicting and can cause a mess on your fingers when not kept cool!  I recommend eating them with a fork!

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tbsp. cocoa
1 cup flour
2 tsp. vanilla extract
½ tsp. salt
1 jar (7 oz.) marshmallow creme
1 cup creamy peanut butter
2 cups (12 oz.) semisweet chocolate chips
3 cups Rice Krispies cereal

     In an electric mixing bowl, cream butter and sugar.  Add in the eggs.  Stir in the cocoa, flour, vanilla, and salt.  Spread into a greased 13 x 9 baking pan.  Bake at 350° for 25 minutes.  Allow to cool completely.  Spread marshmallow creme over cooled brownies.  In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly.  Remove from heat and stir in the Rice Krispies.  Spread mixture over the marshmallow layer.  Chill for several hours before cutting.  Store in the refrigerator.