Yes, I am a member of CA (Chocoholics Anonymous)

Hello, my name is Rebekah and I am a chocoholic. Like many women and even men, I LOVE chocolate. In fact, with baby #3, chocolate was my only craving. With my other 2 pregnancies I didn't crave sweets at all but things like steamed broccoli (I know, it's weird), French fries, and soft pretzels.

Since having Miss A, a little over 6 months, I still crave chocolate and I'm starting to wonder if I use it as some kind of coping mechanism. As Kramer (from Seinfeld) puts it, I "will always return to my dark master, the cocoa bean."

Anyway, I have said all this to share some new semi-homemade brownie recipes that I came up with (yes, we had company - we hosted a College/Career's activity on Saturday).

Cream Cheese Brownies

• 1/4 cup semi-sweet or bittersweet chocolate chips 
• 1 box chocolate fudge brownie mix (the family size box) 
• 1/4 cup canola oil 
• 1/4 cup butter, melted 
• 1/4 cup water 
• 2 eggs 
• 4 oz cream cheese, softened 
• 1/2 cup powdered sugar 
• 4 tablespoons half-n-half, divided 

Directions

1. In a microwave safe bowl, heat 1 tablespoon half-n-half; add chocolate chips, stirring until chips are melted. 
2. In a large mixing bowl, combine brownie mix, canola oil, butter, eggs, and chocolate mixture just until dry ingredients are moist (don't over mix, there should be some lumps). Place 2/3 of brownie mixture in a greased 9x13 Pyrex pan, set the remaining 1/3 aside. 
3. In a small bowl, whip cream cheese and 3 tablespoons half-n-half together; add powdered sugar, beating until smooth. Drop by spoonfuls onto brownie mix in pan, then spread out over the top. Pour remaining 1/3 of brownie mix over cream cheese and, using a butter knife, "swirl" the two together to create a marbleized effect. 
4. Bake at 350 degrees for 45-50 minutes. 

Peanut Butter Caramel Brownies

• 1/4 cup semi-sweet or bittersweet chocolate chips 
• 1 box chocolate fudge brownie mix (the family size box)
• 1/4 cup canola oil 
• 1/4 cup butter, melted 
• 1/4 cup water 
• 2 eggs 
• 1/2 cup and 1 tablespoon half-n-half, divided 
• 1/4 cup sugar 
• 1/4 cup water 
• 1/2 cup smooth peanut butter 
• 1 tablespoon corn syrup 
• 1/4 teaspoon kosher salt 
• 1/8 teaspoon vanilla extract 

Directions

1. In a small microwave safe bowl, heat 1/2 cup of half-n-half in the microwave for 1 minute. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, salt and 1/8 teaspoon of vanilla extract until smooth. Let cool until thickened at room temperature, about 30 minutes. 
2. In the microwave safe bowl, heat the remaining 1 tablespoon half-n-half; add chocolate chips, stirring until chips are melted. 
3. In a large mixing bowl, combine brownie mix, canola oil, butter, eggs, and chocolate mixture just until dry ingredients are moist (don't over mix, there should be some lumps). Place 2/3 of brownie mixture in a greased 9x13 Pyrex pan, set the remaining 1/3 aside. 
4. Drop peanut butter mixture by spoonfuls onto brownie mix in pan, then spread out over the top. Pour remaining 1/3 of brownie mix over peanut mixture and, using a butter knife, "swirl" the two together to create a marbleized effect. 
5. Bake at 350 degrees for 45-50 minutes. 

Double Chocolate Marshmallow Brownies

• 1 box chocolate fudge brownie mix (the family size box)
• 1/4 cup canola oil
• 1/4 cup butter, melted
• 1/4 cup coffee
• 2 eggs
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips

Directions

1. In a large mixing bowl, combine brownie mix, canola oil, butter, eggs, and coffee just until dry ingredients are moist (don't over mix, there should be some lumps). Place 1/2 of brownie mixture in a greased 9x13 Pyrex pan, set the remaining 1/3 aside.
2. Sprinkle chocolate chips and then marshmallows over the top. Pour remaining 1/3 of brownie mix over the top. Bake at 350 degrees for 30-35 minutes.