Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Whats the best brownie recipe ever?

That makes the best tasting brownies? 😀

3 Responses to Whats the best brownie recipe ever?

  • ?Beatle Bailey? says:

    Well these brownies have mint in them as well, but I dont even like brownies and these make me drool! lol
    They are the best brownies I have ever had! EVER!

    Peppermint Brownies:
    1 cube butter
    1 cup sugar
    4 eggs
    1 cup flour
    1 (16 oz) can chocolate syrup (Herseys)

    Cream together butter and sugar. Add eggs and beat. Add flour and syrup, mix well. Bake in
    a greased 9 x 12 cake pan @ 350 degrees for 20 – 25 minutes or until inserted toothpick comes
    out clean. As it cools the cake part may pull away from the sides of cake pan. Cool well.
    Leave in pan and Frost.

    2 cups powdered sugar
    1 cube butter
    1 Tbsp. milk
    1/2 tsp. peppermint extract
    3 – 4 drops of green food coloring

    Combine all ingredients and frost well cooled brownies. Put in frig. for about 20 minutes or so just to help set the frosting for ease of putting on glaze.

    1 cup chocolate chips
    6 Tbsp. butter

    Microwave about 30 seconds to 1 minute or until butter is melted and chocolate chips are soft.
    Mix well with spoon and drizzle all over brownies, and then spread gently to cover frosting. Let set
    for a while or put in frig for about 20 minutes to make it easier to cut. Cut into small squares and serve.

    Hints #1: you can use margarine in place of butter for the brownie and frosting, BUT the glaze is
    best with butter.
    Hint #2: you may use different food colorings and extracts. I’ve used red & Raspberry extract,
    looks nice for Valentines Day; orange & Orange extract for Halloween. However, peppermint is
    my all time favorite.

    Sorry its long!!! But thats the only copy I had, its not from online!

  • ~Susakins~ says:

    These are my all time favorite brownies. I have to make them all the time!! It says in the recipe to put half the mix on the bottom but don’t. Put about 2/3 of it on the bottom and cook til done (about 11 minutes.)

    Chocolate Caramel Brownies:

    14 ounces caramels
    1/2 cup evaporated milk
    1 (18.25 ounce) package German chocolate cake mix
    1/3 cup evaporated milk
    3/4 cup butter, melted
    1/4 cup chopped pecans
    2 cups milk chocolate chips

    Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
    Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
    In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
    Bake for 8 minutes.
    Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
    Bake for an additional 20 minutes. Remove and let cool.

  • caroline ????? says:

    The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I’m sure it will be one of your favorite brownie recipes too.
    8- 1 ounce squares of unsweetened chocolate
    1 cup butter
    5 eggs
    3 cups sugar
    1 tablespoon vanilla
    1-1/2 cups flour
    1 teaspoon salt
    2-1/2 cups chopped pecans or walnuts, toasted
    Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
    Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed.

    Stir in the nuts. Pour into prepared pan.
    Bake for 35-40 minutes. (Don’t overbake.) Cool and frost if desired, but that is not necessary.

Halloween Books