Candy Bar Brownie Bombe

Candy Bar Brownie Bombe

• Prep Time: 60 min
• Cook Time: 25 min
• Ready Time: 360 min
• Yield: 16 servings

Ingredients

ICE CREAM

2 cups heavy cream

1 tablespoon vanilla extract

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1/3 cup Jif® Creamy Peanut Butter

2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped

1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish

BROWNIE

Pillsbury™ Baking Spray with Flour

1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix

1/3 cup Crisco® Pure Vegetable Oil

3 tablespoons water

1 large egg

2 tablespoons chopped cocktail peanuts

 Directions

1-For Ice Cream: BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. Divide in half. Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. Stir candy bar pieces into remaining cream mixture. Freeze 3 hours or until partially frozen.

2-For Brownie: Coat 9-inch round cake pan with baking spray with flour. Prepare brownie batter according to package directions using oil, water and egg. Pour into prepared pan. Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely.

3-LINE 2.5 quart (9-inch) diameter bowl with plastic wrap. Spread peanut butter ice cream evenly on bottom and sides of bowl. Freeze 1 hour until firm. Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. Place brownie on top. Cover; freeze 2 hours until firm.

4-INVERT bombe onto serving dish. Remove bowl and plastic wrap. Drizzle with fudge topping. Sprinkle with chopped peanuts. Cut into 16 slices.

Nutritional Information Per Serving

Serving Size (1/16 of recipe), Calories 430 (Calories from Fat 250), Total Fat 28g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 60mg, Sodium 150mg, Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 32g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 10%, Iron 6%

[source]

Read More

Hot Fudge Sundae Brownie Pie

Hot Fudge Sundae Brownie Pie

Prep Time: 20 min

Cook Time: 35 min

Ready Time: 120 min

Yield: 8 to 10 servings

Ingredients

Crisco® Original No-Stick Cooking Spray

1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix

2/3 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs

1/2 cup chopped walnuts, plus 2 tablespoons, divided

1 pint vanilla ice cream, softened

1/2 cup Smucker's® Chocolate Fudge Topping

Whipped cream

2 tablespoons sweetened coconut flakes (optional), toasted

Stemmed maraschino cherry, drained (optional)

 Directions

HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup walnuts. Spread into prepared pie plate. Bake 30 to 35 minutes or until set in center. Cool completely.

SCOOP ice cream on top of brownie pie. Warm fudge topping according to package directions. Pour over ice cream. Top with whipped cream, remaining chopped walnuts and toasted coconut and cherry, if desired. Cut into wedges and serve immediately.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 280 (Calories from Fat 280), Total Fat 32g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 65mg, Sodium 250mg, Total Carbohydrate 80g (Dietary Fiber 3g, Sugars 55g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 15%.

[source]

Read More

Four-Layer Caramel Crunch Brownies

Four-Layer Caramel Crunch Brownies

Makes: 64 servings

Yields: 64 brownies

Prep: 50 mins

Bake: 15 mins 350°F

Chill: 2 hrs

Ingredients

3 ounces unsweetened chocolate, coarsely chopped

1/2 cup butter

2 1/4 cups sugar

2 eggs

1 teaspoon vanilla

2/3 cup all-purpose flour

1/4 teaspoon baking soda

1 1/2 14 ounce bags vanilla caramels (68 caramels total), unwrapped

2/3 cup evaporated milk

1 tablespoon water

1 1/2 cups crisp rice cereal

1/3 cup butter

1 7 ounce jar marshmallow creme

1/4 cup creamy peanut butter

1 12 ounce package semisweet chocolate pieces

3 tablespoons butter

1/3 cup whipping cream

Directions

1-In a medium saucepan combine unsweetened chocolate and 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2-For brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Pour batter into the prepared pan, spreading evenly. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool on a wire rack.

3-For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) about 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture evenly over brownie layer in pan, spreading to edges. Place pan in freezer while preparing nougat layer.

4-For nougat layer, in a medium saucepan combine the remaining 1 1/4 cups sugar, the remaining evaporated milk, and the 1/3 cup butter. Bring to boiling over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate without stirring for 10 minutes. Meanwhile, in a large heatproof bowl combine marshmallow creme and peanut butter. Remove cooked nougat mixture from heat. Gradually whisk cooked nougat mixture into marshmallow creme and peanut butter until combined. Pour marshmallow mixture over caramel layer, spreading to edges. Place pan in freezer while preparing chocolate layer.

5-For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 3 tablespoons butter, and 1/3 cup whipping cream over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies. Store, covered, in the refrigerator for up to 3 days.

Nutrition Facts (Four-Layer Caramel Crunch Brownies)

Per serving: 157 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 69 mg sodium, 22 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

[source]

Read More

Chocolate-Mint Brownie Cookies

Chocolate-Mint Brownie Cookies

Prep Time: 20 min
Cook Time: 9 min
Ready Time: 60 min
Yield: 6 dozen cookies

Ingredients

1 1/2 cups firmly packed light brown sugar
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 large eggs, lightly beaten
1 1/2 cups Pillsbury BEST™ All Purpose Flour
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
2 cups (12 oz. pkg.) mint chocolate chips

 Directions

1-HEAT oven to 375°F.

2-COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.

3-COMBINE flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.

4-DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

5-BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.


6-TIP Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.

[SOURCE]

Read More

Espresso Brownies

Espresso Brownies

Makes: 48 servings

Serving Size: 1 brownie

Prep: 25 mins

Bake: 25 mins to 30 mins 350°F

Chill: About 2 hrs

Ingredients

1 cup butter, cut into pieces

6 ounces unsweetened chocolate, coarsely chopped

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

2 1/2 cups sugar

1/4 cup instant espresso powder

1/4 cup coffee-flavored liqueur

2 teaspoons vanilla

1 recipe Chocolate Glaze 

Chocolate-covered coffee beans (optional)

Directions

1-Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.

2-Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.

3-Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.

4-Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.

[SOURCE]

Read More

Brownie Marshmallow Swirl

Brownie Marshmallow Swirl

Prep Time: 10 min

Cook Time: 31 min

Ready Time: 100 min

Yield: 20 servings

Ingredients

Crisco® Original No-Stick Cooking Spray

1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix

2/3 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs

1 (7 oz.) jar marshmallow cream

1/3 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting

 Directions

1-HEAT oven to 350°F. Prepare brownie mix according to package directions using oil, water and eggs.

2-BAKE in 13 x 9-inch baking pan according to package directions. Cool completely.

3-SPREAD marshmallow cream over brownies. Microwave frosting in microwave-safe bowl on HIGH 10 to 20 seconds. Stir until smooth. Drizzle frosting over marshmallow cream. Swirl with knife to create marbling effect.

 4-Chill 15 minutes.

Nutritional Information Per Serving

Serving Size (1/20 of recipe), Calories 220 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 34mg, Sodium 105mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 25g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

[SOURCE]

Read More

Slutty Brownie Pie

Slutty Brownie Pie

INGREDIENTS

CHOCOLATE CHIP COOKIE CRUST

1 tube premade chocolate chip cookie dough

PUDDING LAYER

2/3 packet instant chocolate pudding mix

1 1/2 c. milk

CHOCOLATE WHIPPED CREAM LAYER

1 container cool whip

1/3 packet instant chocolate pudding mix

1/2 c. crumbled brownie pieces

chocolate sauce

DIRECTIONS

1-For the crust: Preheat the oven to 350°F. As it heats, grease the bottom and sides of a 9-inch pie plate. Cover with chocolate chip cookie dough. Bake for 16-18 minutes, and shortly after it's out of the oven, use a measuring cup to press down the dough so it forms a gooey crust. Place in the refrigerator to cool.

2-For the pudding layer: Whisk 2/3 packet of pudding mix with milk. Refrigerate five minutes to set, then pour into the cooled cookie crust. Cover the pudding with a layer of Oreo cookies.

3-For the chocolate whipped cream layer: In a separate bowl, mix Cool Whip with remaining 1/3 packet pudding mix. Fold in crumbled brownies, and pour the mixture on top of the pie. Garnish with more brownie pieces. Refrigerate for 4 hours, then drizzle with chocolate sauce just before serving.

[SOURCE]

Read More

Espresso Brownies

Espresso Brownies

Makes: 48 servings

Serving Size: 1 brownie

Prep: 25 mins

Bake: 25 mins to 30 mins 350°F

Chill: About 2 hrs

Ingredients

1 cup butter, cut into pieces

6 ounces unsweetened chocolate, coarsely chopped

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

2 1/2 cups sugar

1/4 cup instant espresso powder

1/4 cup coffee-flavored liqueur

2 teaspoons vanilla

1 recipe Chocolate Glaze 

Chocolate-covered coffee beans (optional)

Directions

1-Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.

2-Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.

3-Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.

4-Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.

[SOURCE]

Read More

Incredible Turtle Brownies

Incredible Turtle Brownies

Makes: 25 servings
Prep: 30 mins
Bake: 35 mins 325°F

Ingredients

1/4 cup whipping cream
1/4 cup butter
1/3 cup packed dark brown sugar
1 tablespoon light-colored corn syrup
1/2 teaspoon vanilla
6 ounces bittersweet chocolate (62 percent or more cacao) chopped
1/2 cup butter
3/4 cup all-purpose flour
2 teaspoons unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pecan halves, toasted
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/3 cup semisweet chocolate pieces

Directions

1-For caramel sauce, in a heavy small saucepan, combine whipping cream, 1/4 cup butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Let cool slightly. If desired, cover and chill for up to 2 weeks. Let stand at room temperature for 1 hour before serving.

2-Preheat oven to 325 degrees F. Lightly grease a 9x9x2-inch baking pan; set aside. In a small saucepan, combine bittersweet chocolate and 1/2 cup butter. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; cool slightly.

3-In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside. Set aside 25 pecan halves. Finely chop remaining pecans; set aside.

4-In a large bowl, combine the granulated sugar, eggs, and 1 teaspoon vanilla. Beat with an electric mixer on medium to high speed until pale and thickened, about 4 minutes. Beat in the melted chocolate mixture. Gently fold in the flour mixture and finely chopped pecans until combined.

5-Spread the batter evenly into prepared baking pan. Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Sprinkle chocolate pieces on top of the brownies. Loosely cover with foil and let stand 10 minutes. Spread melted chocolate evenly over the brownies. Arrange reserved pecan halves evenly on top of the brownies. Cool in pan on a wire rack. Serve brownies drizzled with caramel sauce. Makes 25 brownies.

[SOURCE]

Read More

Double Chocolate Brownies

Double Chocolate Brownies

TOTAL TIME: 0:45

PREP: 0:10

SERVES: 16

INGREDIENTS

Cooking spray

4 oz. bittersweet chocolate

¾ c. unsalted butter

1 c. sugar

3 large eggs

1 c. all-purpose flour

½ tsp. kosher salt

1½ c. walnuts

1 c. semisweet chocolate chips

DIRECTIONS

1-Heat oven to 350°F. Coat an 8-in. square baking pan with cooking spray and line with parchment paper, leaving a 2-in. overhang on two sides.

2-Heat oven to 350°F. Coat an 8-in. square baking pan with cooking spray and line with parchment paper, leaving a 2-in. overhang on two sides.

3-Spread the batter into the prepared pan and bake until set and a wooden pick inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Cool completely in the pan. Using the overhangs, transfer the brownie to a cutting board and cut into 16 squares.

[SOURCE]

Read More

Almond Cheesecake Brownies

Almond Cheesecake Brownies

TOTAL TIME: 0:45

COOK: 0:45

INGREDIENTS

¾ c. butter or margarine

4 oz. unsweetened chocolate squares

4 oz. semisweet chocolate squares

2 c. sugar

6 large eggs

2½ tsp. vanilla extract

1½ c. all-purpose flour

¾ tsp. baking powder

½ tsp. salt

1½ package cream cheese

¾ tsp. almond extract

DIRECTIONS

1-Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; lightly grease foil.

2-In large glass bowl, combine margarine or butter and both types of chocolates. In microwave oven, cook, covered with waxed paper, on High 2 to 3 minutes until almost melted; stir until smooth. With wooden spoon, beat in 1 1/2 cups sugar. Then, beat in 4 eggs and 2 teaspoons vanilla until well blended. Stir in flour, baking powder, and salt; set aside.

3-In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in 1/2 cup sugar. Beat in almond extract, 2 eggs, and 1/2 teaspoon vanilla just until blended.

4-Spread 1 1/2 cups chocolate batter in pan. Spoon cream-cheese mixture in 6 large dollops on top of chocolate batter (cheese mixture will cover much of chocolate batter). Then, spoon remaining chocolate batter in 6 large dollops over and between cheese mixture. With tip of knife, cut and twist through mixtures to create marble design.

5-Bake 40 to 45 minutes until toothpick inserted in center comes out almost clean with a few crumbs attached. Cool brownies in pan on wire rack.

6-When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

[SOURCE]

Read More

Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies

TOTAL TIME: 1:40

 PREP: 0:30 

YIELD: 25 BROWNIES

INGREDIENTS

3/4 c. (1 1/2 sticks) unsalted butter

10 oz. (1 3/4 c.) bittersweet chocolate chips

3/4 c. plus 2 tbsp. all-purpose flour

1/4 c. Unsweetened cocoa powder

1/4 tsp. kosher salt

1/2 c. light brown sugar

5 large eggs

1/2 c. light brown sugar

5 large eggs

1/2 c. plus 1/4 c. granulated sugar

2 8-oz. packages cream cheese

1/2 c. sour cream

1 tsp. pure vanilla extract

1 6-oz. package blackberries

DIRECTIONS

1-Heat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on two sides.

2-Make the brownie batter: In a small saucepan over low heat, melt the butter and 7 ounces chocolate chips (about 1 1/4 cups) in a medium bowl, sift together 3/4 cup flour, the cocoa powder and the salt.

3-In a large bowl, whisk together the brown sugar, 3 eggs and 1/2 cup granulated sugar. Add the flour mixture and the remaining 1/2 cup chocolate chips and mix to combine. Fold in the melted chocolate mixture.

4-Make the cheesecake batter: Using an electric mixer, beat the cream cheese, sour cream, the remaining 1/2 cup granulated sugar and 2 tablespoon flour in a large bowl until smooth, 2 to 3 minutes. Add the vanilla and remaining 2 eggs and beat to combine.

5-Spread half the brownie batter (about 2 cups) into the prepared pan. Spoon half the cheesecake mixture (about 1 3/4 cups) on top and gently spread it around. Top with the remaining brownie batter.

6-Crush the blackberries and swirl through the remaining cheesecake batter. Spread the blackberry cheesecake on top of the brownie batter. Bake until the top is just set, 60 to 70 minutes.

[SOURCE]

Read More

Brownie-Pecan Shortbread Bars

Brownie-Pecan Shortbread Bars

TOTAL TIME: 1:14

PREP: 0:30

COOK: 0:44

YIELD: 9 BARS

INGREDIENTS

CRUST:

½ c. unsalted butter

¼ c. sugar

1 large egg yolk

½ tsp. vanilla extract

1 c. all-purpose flour

¼ c. finely chopped toasted pecans

¼ tsp. salt

TOPPING:

3 oz. unsweetened chocolate

½ c. unsalted butter

1 tsp. vanilla extract

2 large eggs

¾ c. sugar

1 tbsp. all-purpose flour

½ tsp. baking powder

½ c. coarsely chopped pecans

DIRECTIONS

1- Crust: Crust: Heat oven to 350 degrees F. Line the bottom and sides of a 9- by 9- by 2-inch baking pan with nonstick foil, extending the foil beyond the edges of the pan.

2- In a medium bowl, with an electric mixer, beat butter and sugar until creamy. Beat in egg yolk, then vanilla. On low speed, beat in flour, pecans, and salt until just combined.

3- With floured fingertips, pat dough over bottom of prepared pan. Bake 18 to 20 minutes or until crust is lightly golden. Place pan on a rack in refrigerator to cool completely.

4- Topping: In a microwave-safe bowl, melt chocolate and butter 30 seconds to 1 minute; stir to blend. Let cool slightly, then stir in vanilla.

5- In a medium bowl, whisk eggs, sugar, flour, and baking powder. Whisk in chocolate mixture, then stir in pecans. Spread mixture over cooled crust. Bake 26 to 28 minutes, until top looks slightly puffed and a wooden toothpick inserted in the center comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes. Use foil to lift cookies out to cool completely on a wire rack. Cut into 9 (big!) bars.

[SOURCE]

Read More