Disappearing Brownies Food

DISAPPEARING MARSHMALLOW BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• 1. Grease bottom and sides of 9-inch square baking pan.
• 2. Melt butterscotch pieces and butter in a heavy 3-quart saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm.
• 3. Add flour, sugar, vanilla, and egg to butterscotch mixture in saucepan. Mix well.
• 4. Fold marshmallows, chocolate pieces, and pecans into butterscotch batter just until combined, about 5 strokes.
• 5. Spread in prepared pan and bake 20 to 25 minutes at 350. DO NOT OVERBAKE! Center will be jiggly but becomes firm upon cooling.

MUMMY BROWNIES

Steps:

• Preheat oven to 350°. Line two 8-in. square baking pans with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. In another bowl, mix flour and salt; gradually add to chocolate mixture, mixing well. If desired, stir in pecans., Spread into prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Lifting with foil, remove brownies from pans. Cut into bars. Using a No. 46 pastry tip, pipe frosting over brownies. Decorate with candy eyes.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• 1. STEP ONE; Melt in 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat, cool to lukewarm
• 2. STEP TWO; Add to butterscotch mixture in saucepan. Mix well
• 3. STEP THREE; Fold into butterscotch batter just until combined, about 5 strokes. Spread in greased and floured pan.
• 4. Bake at 350 degrees for 20 to 25 minutes. DO NOT OVER BAKE. Center will be jiggly ,but becomes firm upon cooling.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts.
• Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly.
• Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2" bars (cut 5 x 6).
• Variations and Substitutions:.
• Use pecans instead of walnuts;.
• Increase nuts to 1/2 cup for a nuttier experience;.
• Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel).

DISAPPEARING BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Melt Butterscotch bits and Butter in large saucepan.
• Stir continuously so not to burn.
• Remove from heat and cool.
• Once Butterscotch mixture is cool, mix Flour, Brown Sugar, Baking Powder, Salt, Vanilla& egg into saucepan.
• Stir until thoroughly mixed in with Butterscotch.
• Fold in Semi-Sweet Chocolate Chips and Mini-Marshmallows.
• Lightly grease 9x9 pan with margarine or butter.
• Spread mixture into pan and bake for 20-25 minutes or until edges are brown.
• Let cool, cut-- then watch them “disappear”!
• Enjoy!

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
• In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
• Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

CHOCOLATE CHIP BROWNIES

Steps:

• Place 3/4 cup of the chocolate chips and the butter in a saucepan on very low heat, and stir, until melted, being careful not to scorch.
• Allow melted chocolate to cool to room temperature.
• Preheat oven to 325 degrees F.
• Spread walnuts (optional) on a baking sheet (if not already toasted), and bake in preheated oven for 10 minutes; remove pan from oven and allow nuts to cool before chopping.
• Mix together eggs and sugar in a large mixing bowl; stir in vanilla and salt.
• Sift flour, and add in small portions to egg, mixing well after each addition, until thoroughly blended.
• Stir in cooled chocolate and mix well; then fold in chopped nuts (if using).
• Add remainder of chocolate chips (about 1 1/4 cups) to the batter and stir well.
• Pour batter into a greased 9x11-inch pan and spread evenly.
• Bake at 325 degrees for approx 25-30 minutes, then allow brownies to cool in the pan on a wire rack.
• Makes approx 15 brownies, depending on size preference.