CLASSIC BROWNIES
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
SPRING CELEBRATION BROWNIES
Jazz up brownies for spring with marshmallows and pretty pastels-super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box.
- Sprinkle with marshmallows; bake about 5 minutes longer or until marshmallows are puffed and light golden brown. Sprinkle with candies. Cool completely on cooling rack, about 1 1/2 hours.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring half way through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 28 g, TransFat 0 g
SPRING CHICKS BROWNIES
Spring is the perfect time to get a little playful in the kitchen-everything is coming back to life outside, so it's time to liven up your baking as well! These cute-as-can-be brownies feature PEEPS® chicks frolicking in a field of Betty Crocker™ Rich & Creamy frosting, tinted green and applied with a grass piping tip. Add colorful candies like eggs and sprinkles to bring your blooming brownie meadow to life!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box; spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
- Using foil to lift, remove brownies from pan, and carefully peel away foil. Transfer brownies to serving platter. In small bowl, mix frosting and food color to desired color. Transfer frosting to decorating bag fitted with grass piping tip; pipe onto brownies.
- Using photo as a guide, top with 5 PEEPS® chicks, spacing randomly across top. Add sprinkles and candies.
- To serve, cut brownies into 4 rows by 4 rows; add remaining PEEPS® chicks so each brownie has a chick. Store loosely covered at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 34 g, TransFat 0 g
BEST 4TH OF JULY PATRIOTIC BROWNIES
These are really delicious brownies. I adapted the brownie recipe from another recipe and added my own holiday pizzazz for our 4th of July celebration! Serve heated up or at room temperature. Enjoy!
Provided by DonutWorry
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper. Grease parchment paper with vegetable oil.
- Melt butter in a microwave in a microwave-safe bowl; stir until smooth. Pour in sugar, cocoa powder, water, and vanilla extract. Stir until well blended.
- Pour eggs into batter and mix until batter becomes shiny. Stir in flour quickly until thoroughly combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Remove from the oven and let cool for at least 30 minutes before transferring to the refrigerator to cool completely, about 30 minutes more.
- Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave until melted, 1 to 1 1/2 minutes. Stir until well blended and mixture is smooth and yogurt-like in consistency.
- Stir red food coloring into white chocolate chips until it reaches your desired shade.
- Remove brownies from the refrigerator. Spread red-colored chocolate over the top in a stripe. Sprinkle with 1 tablespoon red and blue candy-coated chocolate pieces before it hardens.
- Melt another 1/2 cup white chocolate chips in a microwave. Stir until smooth.
- Stir blue food coloring into white chocolate chips until it reaches your desired shade. Spread onto top of brownies for a second stripe. Sprinkle with 1 tablespoon andy-coated chocolate pieces.
- Melt remaining 1/2 white chocolate chips in a microwave. Spread onto top of brownies for a third stripe. Sprinkle with remaining tablespoon of candy-coated chocolate pieces.
- Transfer brownies to a refrigerator to allow chocolate to harden for at least 30 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 49.3 g, Cholesterol 75.7 mg, Fat 25.7 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 14.9 g, Sodium 47.1 mg, Sugar 41.5 g
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- Easter Egg Cake With Strawberry Frosting. White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.
- Mix-and-Match Fools. The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.
- All-The-Seeds Hamantaschen. These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.
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