Scream! Cheese Swirl Brownies
Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors.
Makes: 24 brownies
Filling
2 packages (3 oz each) cream cheese, softened[
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla
Brownies
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs
Heat oven to 350F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box?except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.
Source: Betty Crocker
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Friday, October 28, 2011
SUPERNATURAL BROWNIES
SUPERNATURAL BROWNIES
Recipe By : COOKING LIVE SHOW #CL8787
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges.
Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Yield: 50 brownies.
(From Tamara's Sweet Treats (Julie Morales))
Recipe By : COOKING LIVE SHOW #CL8787
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges.
Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Yield: 50 brownies.
(From Tamara's Sweet Treats (Julie Morales))
Friday, October 21, 2011
Frankenstein Brownies
Bring on the fun with funky faces and Halloween treats made easily with Betty Crocker brownie mix.
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Saturday, October 8, 2011
Black Cat Brownie
Black Cat Brownie
“My Mom made this treat for me and my brother every Halloween as we were growing up, " recalls Janice Korsmeyer of Highland, Illinois. "Today, my own daughter enjoys it each year, too. It's so easy to make, always a great hit with children and a fun tradition to pass on.”
20 Servings
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 can (16 ounces) chocolate frosting
2 large yellow gumdrops
1 large green gumdrop
1 large black gumdrop
2 pieces black shoestring licorice
6 candy corns
Directions
Line two 9-in. round baking pans with parchment paper; coat with cooking spray and set aside.
Prepare brownie mix batter according to package directions. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; remove parchment paper.
For cat's body, place one brownie circle on a covered board. From one side of the remaining brownie, cut a 1-in.-wide crescent-shaped slice; position tail on board. From the center of the opposite side, measure 2-3/4 in. toward the center. Make a vertical cut, forming a small half circle; cut in half and trim if desired, forming two ears. For the head, position the remaining brownie with the flat side against the cat's body; add the ears.
Spread with frosting. Flatten yellow gumdrops. Cut two thin rounds from green gumdrop; position yellow and green gumdrops for eyes. Press black gumdrop into frosting for nose. Cut licorice into desired lengths for whiskers and a mouth; press lightly into frosting. Arrange candy corns at base of cat for toes. Yield: 20 servings.
Black Cat Brownie published in Simple & Delicious September/October 2008, p33
“My Mom made this treat for me and my brother every Halloween as we were growing up, " recalls Janice Korsmeyer of Highland, Illinois. "Today, my own daughter enjoys it each year, too. It's so easy to make, always a great hit with children and a fun tradition to pass on.”
20 Servings
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 can (16 ounces) chocolate frosting
2 large yellow gumdrops
1 large green gumdrop
1 large black gumdrop
2 pieces black shoestring licorice
6 candy corns
Directions
Line two 9-in. round baking pans with parchment paper; coat with cooking spray and set aside.
Prepare brownie mix batter according to package directions. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; remove parchment paper.
For cat's body, place one brownie circle on a covered board. From one side of the remaining brownie, cut a 1-in.-wide crescent-shaped slice; position tail on board. From the center of the opposite side, measure 2-3/4 in. toward the center. Make a vertical cut, forming a small half circle; cut in half and trim if desired, forming two ears. For the head, position the remaining brownie with the flat side against the cat's body; add the ears.
Spread with frosting. Flatten yellow gumdrops. Cut two thin rounds from green gumdrop; position yellow and green gumdrops for eyes. Press black gumdrop into frosting for nose. Cut licorice into desired lengths for whiskers and a mouth; press lightly into frosting. Arrange candy corns at base of cat for toes. Yield: 20 servings.
Black Cat Brownie published in Simple & Delicious September/October 2008, p33
Sunday, October 2, 2011
Spooky Brownies
Spooky Brownies
Spooktacular fun and scrumptious eating are coming your way! Gather your goblins to share lots of baking tricks and treats.
Makes:24 brownies
1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker Fruit Roll-Ups chewy fruit snack (any red variety)
Gummy worms candies
Heat oven to 350F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.
Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.
Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.
Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.
Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
Source: Betty Crocker
Spooktacular fun and scrumptious eating are coming your way! Gather your goblins to share lots of baking tricks and treats.
Makes:24 brownies
1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker Fruit Roll-Ups chewy fruit snack (any red variety)
Gummy worms candies
Heat oven to 350F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.
Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.
Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.
Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.
Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
Source: Betty Crocker
Thursday, August 18, 2011
Mother's Brownies
Mother's Brownies
1/2 cup butter or margarine, melted
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/4 cup cocoa
1/8 tsp. salt
1 cup chopped pecans
Chocolate Frosting (recipe follows)
Combine butter and sugar in a large bowl; stir in eggs and vanilla.
Combine flour, cocoa, and salt; stir into butter mixture. Stir in pecans. Pour into a greased and floured 8-inch square pan. Bake at 325 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread Chocolate Frosting over top. Cut into squares.
Chocolate Frosting:
1 cup sifted powdered sugar
2-1/2 Tbs. cocoa
2 Tbs. butter or margarine, melted
1 to 1-1/2 Tbs. half-and-half
1 tsp. vanilla extract
Combine first 3 ingredients in a small mixing bowl; beat at low speed with an electric mixer until blended. Add half-and-half and vanilla; beat at high speed until spreading consistency. Yield: about 1 cup.
-Southern Living Magazine, October 1993
1/2 cup butter or margarine, melted
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/4 cup cocoa
1/8 tsp. salt
1 cup chopped pecans
Chocolate Frosting (recipe follows)
Combine butter and sugar in a large bowl; stir in eggs and vanilla.
Combine flour, cocoa, and salt; stir into butter mixture. Stir in pecans. Pour into a greased and floured 8-inch square pan. Bake at 325 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread Chocolate Frosting over top. Cut into squares.
Chocolate Frosting:
1 cup sifted powdered sugar
2-1/2 Tbs. cocoa
2 Tbs. butter or margarine, melted
1 to 1-1/2 Tbs. half-and-half
1 tsp. vanilla extract
Combine first 3 ingredients in a small mixing bowl; beat at low speed with an electric mixer until blended. Add half-and-half and vanilla; beat at high speed until spreading consistency. Yield: about 1 cup.
-Southern Living Magazine, October 1993
Wednesday, August 3, 2011
CHEESECAKE SWIRL BROWNIES
CHEESECAKE SWIRL BROWNIES
1 Package of Betty Crocker Original Supreme brownie mix
1/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
Cream Cheese Mixture
1 package of cream cheese softened – 8 oz
1/3 Cup of sugar
1/2 tsp of vanilla extract
1 egg
1/2 Cup of Semi-sweet Chocolate Chips
Heat oven to 350.* Grease a 13 x 9 inch pan. Stir brownie mix, chocolate syrup (included in the package), water, oil and 2 eggs. Mix until well blended and spread into pan.
For Filling: Beat cream cheese in medium bowl or mixer until smooth. Gradually beat in sugar, vanilla and one egg until well blended. Pour cream cheese mixture over brownie batter in pan. Cut through mixture with a knife several times in a zig zag pattern. Sprinkle with chocolate chips.
Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie2 inches from the side of the pan comes out clean or almost clean. Cool completely. Store covered and in refrigerator if desired.
1 Package of Betty Crocker Original Supreme brownie mix
1/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
Cream Cheese Mixture
1 package of cream cheese softened – 8 oz
1/3 Cup of sugar
1/2 tsp of vanilla extract
1 egg
1/2 Cup of Semi-sweet Chocolate Chips
Heat oven to 350.* Grease a 13 x 9 inch pan. Stir brownie mix, chocolate syrup (included in the package), water, oil and 2 eggs. Mix until well blended and spread into pan.
For Filling: Beat cream cheese in medium bowl or mixer until smooth. Gradually beat in sugar, vanilla and one egg until well blended. Pour cream cheese mixture over brownie batter in pan. Cut through mixture with a knife several times in a zig zag pattern. Sprinkle with chocolate chips.
Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie2 inches from the side of the pan comes out clean or almost clean. Cool completely. Store covered and in refrigerator if desired.
Sunday, July 31, 2011
Mississippi Mud Brownies
Mississippi Mud Brownies
Hands-On Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: Makes 20 to 24 brownies.
1 (19.95 oz) pkg Duncan Hines Family Style Chewy Fudge Brownie Mix
2 large eggs
1/3 cup water
1/3 cup vegetable oil
1 (7 oz) jar marshmallow cream
1 1/4 cups Duncan Hines Creamy Home-Style Milk Chocolate Frosting
Preheat oven to 350F. Grease bottom of 13x9-inch pan.
Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 ?F for 27 to 30 minutes or until set.
Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
Source: Duncan Hines
Hands-On Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: Makes 20 to 24 brownies.
1 (19.95 oz) pkg Duncan Hines Family Style Chewy Fudge Brownie Mix
2 large eggs
1/3 cup water
1/3 cup vegetable oil
1 (7 oz) jar marshmallow cream
1 1/4 cups Duncan Hines Creamy Home-Style Milk Chocolate Frosting
Preheat oven to 350F. Grease bottom of 13x9-inch pan.
Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 ?F for 27 to 30 minutes or until set.
Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
Source: Duncan Hines
Friday, July 22, 2011
Double Fudge Kahlua Brownies
Double Fudge Kahlua Brownies
Ingredients4 oz. Unsweetened chocolate
1 c. Butter
3/4 Tsp. Black pepper
4 Large eggs
1 1/2 c. Sugar
1 1/2 Tsp. Vanilla
1/3 c. Kahlua
1 1/2 c. Sifted flour
1/2 Tsp. Salt
1/4 Tsp. Baking powder
1 c. Chopped walnuts (toasted)
Directions Line bottom of a 9 x 13 inch baking pan with cooking parchment.
Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua. Resift flour, salt and baking powder into mixture and stir until blended.
Add nuts. Turn into pan. Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to over bake).
Cook, then spread top with QUICK FUDGE FROSTING. Sprinkle with additional nuts, if desired. Cut into squares or bars.
****QUICK FUDGE FROSTING ***
Melt 2 squares (1 oz. each) unsweetened chocolate and 1 square semi-sweet chocolate with 2 Tbs. butter over low heat. Heat 3 Tbs. Kahlua and 2 Tbs. heavy cream together. Combine chocolate and Kahlua mixtures with 2 cups powdered sugar (free from lumps). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
Frost brownies immediately as mixture stiffens upon setting.
(From Love 2 Collect Recipes (Laura))
Ingredients4 oz. Unsweetened chocolate
1 c. Butter
3/4 Tsp. Black pepper
4 Large eggs
1 1/2 c. Sugar
1 1/2 Tsp. Vanilla
1/3 c. Kahlua
1 1/2 c. Sifted flour
1/2 Tsp. Salt
1/4 Tsp. Baking powder
1 c. Chopped walnuts (toasted)
Directions Line bottom of a 9 x 13 inch baking pan with cooking parchment.
Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua. Resift flour, salt and baking powder into mixture and stir until blended.
Add nuts. Turn into pan. Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to over bake).
Cook, then spread top with QUICK FUDGE FROSTING. Sprinkle with additional nuts, if desired. Cut into squares or bars.
****QUICK FUDGE FROSTING ***
Melt 2 squares (1 oz. each) unsweetened chocolate and 1 square semi-sweet chocolate with 2 Tbs. butter over low heat. Heat 3 Tbs. Kahlua and 2 Tbs. heavy cream together. Combine chocolate and Kahlua mixtures with 2 cups powdered sugar (free from lumps). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
Frost brownies immediately as mixture stiffens upon setting.
(From Love 2 Collect Recipes (Laura))
Brownies from Yellow Cake Mix
Brownies from Yellow Cake Mix
(Bulldog Brownies)
* 1 box yellow cake mix
* 2 eggs
* 1 Stick melted butter
* 8 oz. cream cheese
* 2 more eggs
* 1 box powdered sugar
1. Mix the first three ingredients.
2. Pat into bottom of an oblong pan.
3. Blend the other ingredients and pour on top of the first mixture.
4. Bake for 45 minutes on 350 degrees.
(From Recipe Rampage ("Piper"))
(Bulldog Brownies)
* 1 box yellow cake mix
* 2 eggs
* 1 Stick melted butter
* 8 oz. cream cheese
* 2 more eggs
* 1 box powdered sugar
1. Mix the first three ingredients.
2. Pat into bottom of an oblong pan.
3. Blend the other ingredients and pour on top of the first mixture.
4. Bake for 45 minutes on 350 degrees.
(From Recipe Rampage ("Piper"))
Pineapple Brownies
Pineapple Brownies
Ingredients:
1-1/2 cups sifted enriched flour
1 tsp. baking powder
1/2 tsp. each salt, cinnamon
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup crushed pineapple, well drained
2 squares (2 oz.) chocolate, melted, cooled
1/2 cup nuts, coarsely chopped (your choice)
Directions:
Heat oven at 375º F (185º C). Grease a 12x8x2" pan.Sift dry ingredients. Cream butter & sugar and well. Add eggs, 1 at a time and vanilla. Beat well. Mix thoroughly. Place 1 cup dough in a second bowl.
Add pineapple, mix well. Add chocolate and nuts to balance of dough in other bowl; mix well. Spread about 1-1/2 cups chocolate dough in pan.
Cover with pineapple dough. Drop remaining chocolate dough by spoonfuls over pineapple dough; spread carefully to cover. Bake 45 - 50 minutes.
Cut into bars or squares when cold. Makes: about 2-1/2 dozen bars.
(From Recipe Ross)
Ingredients:
1-1/2 cups sifted enriched flour
1 tsp. baking powder
1/2 tsp. each salt, cinnamon
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup crushed pineapple, well drained
2 squares (2 oz.) chocolate, melted, cooled
1/2 cup nuts, coarsely chopped (your choice)
Directions:
Heat oven at 375º F (185º C). Grease a 12x8x2" pan.Sift dry ingredients. Cream butter & sugar and well. Add eggs, 1 at a time and vanilla. Beat well. Mix thoroughly. Place 1 cup dough in a second bowl.
Add pineapple, mix well. Add chocolate and nuts to balance of dough in other bowl; mix well. Spread about 1-1/2 cups chocolate dough in pan.
Cover with pineapple dough. Drop remaining chocolate dough by spoonfuls over pineapple dough; spread carefully to cover. Bake 45 - 50 minutes.
Cut into bars or squares when cold. Makes: about 2-1/2 dozen bars.
(From Recipe Ross)
Brownie Footballs
This is a good one to keep on hand for everything from football camps to birthday parties to your Super Bowl bash.
Brownie Footballs
Makes 12 brownies
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine
1. Heat oven to 350 degrees F. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.
4. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over. Frosting to look like football laces. Enjoy. Marilyn.
Brownie Footballs
Makes 12 brownies
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine
1. Heat oven to 350 degrees F. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.
4. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over. Frosting to look like football laces. Enjoy. Marilyn.
Butterscotch and Chocolate Chip Blondies
Butterscotch and Chocolate Chip Blondies
Vegetarian Fast and Fancy
1 cup butter, softened
2 cups brown sugar
1/2 cup sour cream
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
3/4 cup chopped walnuts
1 cup butterscotch chips
1/2 cup semisweet chocolate chips
In large bowl, beat together butter, sugar, sour cream and vanilla until blended. Mix together the remaining ingredients and stir into the butter mixture until blended; do not overmix. Spread batter evenly into a greased 10x15 inch nonstick baking pan and bake at 325ºF for about 30 minutes, or until top is browned. Allow to cool in pan. When cool, cut into 1 1/2 inch squares to serve. Can sprinkle with sifted powdered sugar as
well.
(From All Delectable Dessert Recipes Exchange ("Tro Santa Maria"))
Vegetarian Fast and Fancy
1 cup butter, softened
2 cups brown sugar
1/2 cup sour cream
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
3/4 cup chopped walnuts
1 cup butterscotch chips
1/2 cup semisweet chocolate chips
In large bowl, beat together butter, sugar, sour cream and vanilla until blended. Mix together the remaining ingredients and stir into the butter mixture until blended; do not overmix. Spread batter evenly into a greased 10x15 inch nonstick baking pan and bake at 325ºF for about 30 minutes, or until top is browned. Allow to cool in pan. When cool, cut into 1 1/2 inch squares to serve. Can sprinkle with sifted powdered sugar as
well.
(From All Delectable Dessert Recipes Exchange ("Tro Santa Maria"))
Thursday, July 21, 2011
AUSTRIAN CREAM CHEESE BROWNIES
AUSTRIAN CREAM CHEESE BROWNIES
Servings: 36
CRUST-----
1 1/2 cups Flour
1 cup Sugar, brown
1/2 tsp Cinnamon
2/3 cup Butter, softened
-----TOPPING- ----
8-oz Cream cheese, softened
3/4 cup Sugar
2 tbsp Flour
2 Egg
6-oz Chocolate chips - semi-sweet
-----GLAZE-- ---
6-oz Chocolate chips - semi-sweet
1/2 cup Pecans or walnuts, chopped
Heat oven to 350ºF. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan.
Bake at 350ºF for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust.
Bake an additional 15 to 20 minutes or until topping is almost set.
Remove from oven; immediately sprinkle 1 cup chocolate chips over top.
Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour.
Cut into bars. Store in refrigerator. from recipesource.com
Servings: 36
CRUST-----
1 1/2 cups Flour
1 cup Sugar, brown
1/2 tsp Cinnamon
2/3 cup Butter, softened
-----TOPPING- ----
8-oz Cream cheese, softened
3/4 cup Sugar
2 tbsp Flour
2 Egg
6-oz Chocolate chips - semi-sweet
-----GLAZE-- ---
6-oz Chocolate chips - semi-sweet
1/2 cup Pecans or walnuts, chopped
Heat oven to 350ºF. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan.
Bake at 350ºF for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust.
Bake an additional 15 to 20 minutes or until topping is almost set.
Remove from oven; immediately sprinkle 1 cup chocolate chips over top.
Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour.
Cut into bars. Store in refrigerator. from recipesource.com
Sunday, July 17, 2011
Mom's Brownies with Caramel Sauce
Mom's Brownies with Caramel Sauce
Chuck Hughes
1/2 cup good cocoa powder
3/4 cup flour
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted and cooled
1 cup semi sweet chocolate chips
1 cup chopped pecans
Caramel Sauce
2 cups sugar
1 cup water
1 cup 35% cream
Pinch coarse salt
Dash of cayenne pepper
Directions
Stir together cocoa powder, flour and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat until thick and lemon-colored, about 2 minutes. Blend in vanilla and chocolate. Slowly add cocoa-flour mixture, mixing until combined. Stir in chocolate chips and pecans, saving some pecans back for garnishing the top.
Generously butter and flour a 13x9-inch pan (33 X 23 cm). You can also use a sringform (25X6 cm).
Fill pan with batter. Dot with pecans. Place pan in center of 350 degree oven (177 C).
Bake until wood pick inserted in center comes out moist from melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks â?" it is drier than the interior. Let cool completely on rack.
Cut into 12 squares, or if using a round springform pan cut into a nice big triangle. Top with warm caramel sauce and a small scoop of your favourite vanilla ice cream.
Caramel Sauce
Place water and sugar in a saucepan. On medium heat bring to a bare boil to dissolve the sugar and then jack up the heat to a full rolling boil and let it boil away for 20-30 minutes until brownish. Do not touch it.
As soon as it is med brown add the cream and whisk to incorporate. The sugar will clump but gradually be mixed in to the syrup.
Continue to boil until thicker. It will thicken even more as it cools. Serve warm on top of the brownie a with a scoop of best vanilla ice cream.
Chuck Hughes
1/2 cup good cocoa powder
3/4 cup flour
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted and cooled
1 cup semi sweet chocolate chips
1 cup chopped pecans
Caramel Sauce
2 cups sugar
1 cup water
1 cup 35% cream
Pinch coarse salt
Dash of cayenne pepper
Directions
Stir together cocoa powder, flour and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat until thick and lemon-colored, about 2 minutes. Blend in vanilla and chocolate. Slowly add cocoa-flour mixture, mixing until combined. Stir in chocolate chips and pecans, saving some pecans back for garnishing the top.
Generously butter and flour a 13x9-inch pan (33 X 23 cm). You can also use a sringform (25X6 cm).
Fill pan with batter. Dot with pecans. Place pan in center of 350 degree oven (177 C).
Bake until wood pick inserted in center comes out moist from melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks â?" it is drier than the interior. Let cool completely on rack.
Cut into 12 squares, or if using a round springform pan cut into a nice big triangle. Top with warm caramel sauce and a small scoop of your favourite vanilla ice cream.
Caramel Sauce
Place water and sugar in a saucepan. On medium heat bring to a bare boil to dissolve the sugar and then jack up the heat to a full rolling boil and let it boil away for 20-30 minutes until brownish. Do not touch it.
As soon as it is med brown add the cream and whisk to incorporate. The sugar will clump but gradually be mixed in to the syrup.
Continue to boil until thicker. It will thicken even more as it cools. Serve warm on top of the brownie a with a scoop of best vanilla ice cream.
Alpine Bar Brownies
Alpine Bar Brownies
2 cups granulated sugar
4 eggs
2/3 cup butter
1 cup cocoa
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Nestle Alpine white candy bar
Preheat oven to 350 degrees F. Grease an 11 1/2 x 9-inch baking pan.Cream butter and sugar. Add eggs, one at a time. Add remaining dry ingredients. Cut candy bar into morsel size pieces (some larger) and add to mixture.
Spread mixture evenly into prepared pan, and bake for 25 minutes.
2 cups granulated sugar
4 eggs
2/3 cup butter
1 cup cocoa
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Nestle Alpine white candy bar
Preheat oven to 350 degrees F. Grease an 11 1/2 x 9-inch baking pan.Cream butter and sugar. Add eggs, one at a time. Add remaining dry ingredients. Cut candy bar into morsel size pieces (some larger) and add to mixture.
Spread mixture evenly into prepared pan, and bake for 25 minutes.
Almond Joy Brownie Bars
Almond Joy Brownie Bars
1 box chewy fudge brownie mix (l9.8 oz)
3 tablespoons veg oil
l c. sweetened condensed milk
14 oz. pkg. mini almond joy bars (coarsely chopped)
l/2 c. toasted almonds
Prepare mix according to package instructions except only use 3 tablespoons of veg. oil. Pour into a greased 9 x l9 pan. Pour and spread l cup of condensed milk over batter. Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35 to 38 minutes. Let cool completely before cutting into bars.
1 box chewy fudge brownie mix (l9.8 oz)
3 tablespoons veg oil
l c. sweetened condensed milk
14 oz. pkg. mini almond joy bars (coarsely chopped)
l/2 c. toasted almonds
Prepare mix according to package instructions except only use 3 tablespoons of veg. oil. Pour into a greased 9 x l9 pan. Pour and spread l cup of condensed milk over batter. Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35 to 38 minutes. Let cool completely before cutting into bars.
ALABAMA BROWNIESbro
ALABAMA BROWNIES
2 sticks margarine
1 c. water
6 Tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. sour cream
Bring to a boil margarine, water and cocoa. Mix together flour, sugar, salt and baking soda and add to boiling mixture. Add remaining ingredients. Pour into buttered jelly roll pan. Bake 20 minutes at 400 degrees.
Frosting:
1 stick margarine
6 Tbsp. milk
4 Tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. pecans
Bring to a boil margarine, milk and cocoa. Add to boiling mixture remaining ingredients. Spread immediately
while hot (as soon as brownies are taken from oven).
2 sticks margarine
1 c. water
6 Tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. sour cream
Bring to a boil margarine, water and cocoa. Mix together flour, sugar, salt and baking soda and add to boiling mixture. Add remaining ingredients. Pour into buttered jelly roll pan. Bake 20 minutes at 400 degrees.
Frosting:
1 stick margarine
6 Tbsp. milk
4 Tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. pecans
Bring to a boil margarine, milk and cocoa. Add to boiling mixture remaining ingredients. Spread immediately
while hot (as soon as brownies are taken from oven).
Kenâ's Sinfully Rich Chocolate Caramel Apple Brownie
Kenâ's Sinfully Rich Chocolate Caramel Apple Brownie
Ingredients:
1 package brownie mix - Ghirardelli (Costco sell this in a 2 pack)
12 oz Ghirardelli Double Chocolate Bitter Sweet Chips (Costco sell this in a 3Lb bag)
1 12oz can Cinnamon Apple Pie Filling - Try the Dollar Store
2 packages Caramel Apple Wraps - Supermarket
1/4 cup Cinnamon Brown Sugar
1/4 cup chopped nuts (optional) - A few apple slices from the can also be used for a topping.
Directions:
1. Preheat oven to 350 degrees F. (For Dutch Oven use 12" - 9 coals on bottom & 15 on top. Add ½ coal center bottom after 15 minutes.)
2. Prepare brownie mix according to package directions. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Cinnamon Apple Pie Filling.
3. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Ghirardelli Double Chocolate Bitter Sweet Chips. Cover with caramels. Pour remaining batter over all.
4. Sprinkle top with Cinnamon Brown Sugar and optional nuts.
5. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
This can be served with ice cream.
From Cooking with Terry ("KUDUNEIII143" ))
Ingredients:
1 package brownie mix - Ghirardelli (Costco sell this in a 2 pack)
12 oz Ghirardelli Double Chocolate Bitter Sweet Chips (Costco sell this in a 3Lb bag)
1 12oz can Cinnamon Apple Pie Filling - Try the Dollar Store
2 packages Caramel Apple Wraps - Supermarket
1/4 cup Cinnamon Brown Sugar
1/4 cup chopped nuts (optional) - A few apple slices from the can also be used for a topping.
Directions:
1. Preheat oven to 350 degrees F. (For Dutch Oven use 12" - 9 coals on bottom & 15 on top. Add ½ coal center bottom after 15 minutes.)
2. Prepare brownie mix according to package directions. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Cinnamon Apple Pie Filling.
3. Pour 1/3 of batter in a 9x13 inch baking dish. Top with a layer of Ghirardelli Double Chocolate Bitter Sweet Chips. Cover with caramels. Pour remaining batter over all.
4. Sprinkle top with Cinnamon Brown Sugar and optional nuts.
5. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
This can be served with ice cream.
From Cooking with Terry ("KUDUNEIII143" ))
Almond Coconut Brownies
Almond Coconut Brownies
Yield: 48 servings
1 1/2 c butter; (no substitutes)
4 squares unsweetened chocolate; (1 oz each)
2 1/4 c sugar
3 eggs; beaten
1 c all-purpose flour
3/4 c chopped slivered almonds
1 ts vanilla extract
FILLING
1 c sugar
1 c milk
24 lg marshmallows
1 14 oz package flaked coconut
TOPPING
1 c semisweet chocolate chips; (6 oz)
3/4 c sugar
1/4 c butter; (no substitutes)
1/4 c milk
1/4 c chopped slivered almonds; toasted
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds, and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350º for 30 minutes
or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling.
Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Source: "Country, Feb/March 2000"
Yield: "4 dozen"
Yield: 48 servings
1 1/2 c butter; (no substitutes)
4 squares unsweetened chocolate; (1 oz each)
2 1/4 c sugar
3 eggs; beaten
1 c all-purpose flour
3/4 c chopped slivered almonds
1 ts vanilla extract
FILLING
1 c sugar
1 c milk
24 lg marshmallows
1 14 oz package flaked coconut
TOPPING
1 c semisweet chocolate chips; (6 oz)
3/4 c sugar
1/4 c butter; (no substitutes)
1/4 c milk
1/4 c chopped slivered almonds; toasted
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds, and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350º for 30 minutes
or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling.
Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Source: "Country, Feb/March 2000"
Yield: "4 dozen"
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