• Cinnamon Espresso Brownie:
• Brownie Mix, prepared as directed
• 3/4 cup Cinnamon Sweet Bits, divided
• 2 tablespoons Espresso Powder, divided
• 1 teaspoon Double Dutch Cocoa Powder
• Chocolate Ganache*
• Chocolate Coffee Beans
• For the Ganache*
• 1 pound Callebaut Dark Chocolate, chopped fine
• 1 cup heavy cream
• 4 tablespoons butter, room temperature
• 1 tablespoon corn syrup
• Caramel S'more Brownie:
• Brownie Mix, prepared as directed
• Peter's Soft Caramel
• Mini-Mini Marshmallows
• Chubby Hubby Brownie:
• Brownie Mix, prepared as directed
• 1 tablespoon Double Dutch Cocoa Powder
• 1 pound Cocoa Lite Candy Coating, melted
• Mini Pretzel Balls
• Cookie Dough Pieces
• Peanut Butter Candy Center
• 2 tablespoons heavy cream

For Cinnamon Espresso Brownie: 1. Mix brownies as directed, adding 1/2 cup Cinnamon Sweet Bits and 1 tablespoon Espresso Powder to batter. Bake as directed and cool. 2. Make ganache--place callebaut dark chocolate and butter in a large bowl. In a small sauce pan, bring cream to just barely a simmer. Pour over chopped chocolate and cover bowl immediately and let set for 5 minutes. Remove cover and whisk until smooth. 3. Stir in 1 tablespoon Espresso Powder and remaining 1/4 cup Cinnamon Sweet Bits. 4. Pour over cooled brownies and place in refrigerator to set. Cut and place Chocolate Coffee Bean on each brownie piece. For Caramel S’more Brownie: 1. Mix brownies and bake brownies as directed. Cool completely. 2. Top brownies with soft caramel and then marshmallows. 3. Toast marshmallows under broiler or with kitchen torch. For Chubby Hubby Brownie: 1. Mix brownies as directed, adding Double Dutch Cocoa Powder to batter. Bake as directed and cool. 2. Place peanut butter candy center in a microwave safe dish and warm slightly in microwave, do not melt. Add heavy cream and stir to combine and thin. Spread over slightly warm brownies. Place in refrigerator to firm up. Remove from refrigerator allow to come to room temperature. 3. Spread with melted Cocoa Lite candy coating and immediately top with pretzels and cookie dough pieces. Finish drizzling brownies with remaining melted Cocoa Lute candy coating. Allow to set until firm. Cut and serve.