Strawberry Brownie Shortcake

A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 

• Hands-On Time: 20 Minutes
• Total Time: 1 Hour
• Servings: 12 slices

Ingredients:

• 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
• 1 (3.4 oz.) package vanilla instant pudding and pie filling
• 1½ cups milk
• 2 cups frozen whipped topping, thawed
• 1½ cups sliced strawberries
• 2 large eggs
• 2 Tbsp. water
• ⅓ cup vegetable oil

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.

Source:  duncanhines.com

White Chocolate Cherry Blondies

Perfect for a picnic or potluck, this recipe makes three dozen delightful brownies!

Ingredients:

2        cups packed brown sugar

1/2     cup butter or margarine, softened

2        teaspoons vanilla

1/2     teaspoon almond extract

2        eggs

2        cups Gold Medal™ all-purpose flour

1        teaspoon baking powder

1/4     teaspoon salt

2        packages (6 oz each) white chocolate baking bars, cut into chunks

1/2     cup slivered almonds

1/2     cup chopped dried cherries or cranberries

1/2     teaspoon vegetable oil

Directions:

• Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
• On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
• Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.

Source: tablespoon.com

Sweet And Salty Brownies

Another perfect combo! These sensational brownies feature the fabulous taste of crushed pretzels, creamy caramel and honey-roasted peanuts. Yum! Create a dessert that's the perfect balance of sweet and salty by adding pretzels, caramel bits and honey-roasted peanuts to Betty Crocker fudge brownie mix.

Ingredients:

1        box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

          Water, vegetable oil and egg called for on brownie mix box

1/2     cup crushed pretzels

1/2     cup caramel bits

1/2     cup honey-roasted peanuts

Directions:

• Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
• Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
• Bake and cool as directed on box. Cut into 6 rows by 6 rows.

Source:  tablespoon.com

Six-Layer Brownie Bars

Layers of decadence over easy-mix brownie batter create this ultimate brownie bar.

Ingredients:

1        box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix

1/3     cup butter or margarine, melted

1        egg

2/3     cup coconut

2/3     cup toffee bits

2/3     cup semisweet chocolate chips

2/3     cup chopped pecans

3/4    cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can*

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
• In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan).
• Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

Source: tablespoon.com

Salted Caramel Turtle Triangles

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

Ingredients:

Cookie Base:

1        pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4     cup butter or margarine, melted

2        tablespoons water

1        egg

2/3     cup pecans, coarsely chopped

Caramel Topping:

4        tablespoons butter

1        bag (14 oz) caramels, approximately 50 caramels

1/4     cup heavy cream

1/2     teaspoon vanilla

1/8     teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

Directions:

• 1 Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
• 2 In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
• 3 Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
• 4 Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Source:  bettycrocker.com

Fudge-Bottom Candy Crunch Pie

Ingredients:

• 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 OREO Pie Crust
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided

Directions:

• 1. Beat pudding mixes and milk in large bowl with whisk 2 minutes.
• 2. Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 minutes or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
• 3. Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
• 4. Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.

• Kraft Kitchen Tips:
• Size-Wise:
• Since this indulgent pie makes 8 servings, it is the perfect dessert to serve at your next party.
• Vanilla Pudding with Toffee:
• Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
• How to Easily Drizzle Chocolate:
• Use fork to drizzle melted chocolate over pie.

Source: kraftfoods.com

Cream-Filled Strawberry-Brownie Cake

Ingredients:

Brownie Layer:

1         box (18.4 oz) Pillsbury® Family Size Chocolate Fudge Brownie Mix

2/3      cup Crisco® Pure Vegetable Oil

1/4      cup water

3         eggs

Cake Layer:

1         box Pillsbury® Moist Supreme® Strawberry Flavored Cake Mix

3/4      cup water

1/3      cup Crisco® Pure Vegetable Oil

3         eggs

1/2      cup diced fresh strawberries

Filling:

1         package (8 oz) cream cheese, softened

1/2     cup butter, softened

3        cups powdered sugar

1        container (8 oz) frozen whipped topping, thawed

Frosting and Garnish:

1        container (16 oz) frozen whipped topping, thawed

2/3     cup powdered sugar

3        cups sliced fresh strawberries* 

 

Directions: 

• 1 Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
• 2 In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
• 3 Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
• 4 Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
• 5 To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
• 6 To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Bake-Off® Contest 45, 2012

Doris Wallace

Des Arc, Arkansas

Source:  pillsbury.com

Marshmallow Brownie Recipe

Cooking Time: 45 minutes

Ingredients:
1 box brownie mix
2 cups mini marshmallows
1/2 cup semi sweet chocolate chips


Directions:

Make brownies according to package instructions. Remove from oven and sprinkle top first with marshmallows and then chocolate chips. Return to oven for 2 to 5 minutes or until marshmallows just start to melt and brown. Let cool completely before cutting into squares. Be sure to check out cutting tips above.

Source: Foodietv

37 Calorie Brownies

Ingredients:

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt


Directions:

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Source:  ACE - Appetite Control & Energy with Rachel

Chocolate Brownie Clusters

Ingredients:

• 3 extra-large egg whites
• ½ teaspoon freshly squeezed lemon juice
• 1½ cups powdered sugar
• ¼ cup unsweetened Dutch-process cocoa powder
• 1½ cups raw walnut halves

Directions:

1. Position a rack in the center of the oven and preheat to 325* F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks) Whip whites on low speed for 2 minutes and then increase speed to high whip until stiff peaks form. (Buddy says 5, I say more like 10)
3. Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts, until they are well coated with batter.
4. Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter ½ ” apart , being sure to include about the same number of walnuts (3 or 4) in each cluster.
5. Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rake and let them cool.
7. Store in an airtight container for up to one week. They won’t last more than a day though!

Source:  whatagirleats.com

Chocolate Chip Peanut Butter Cup Brownies

Ingredients:

1 package of refrigerated chocolate chip cookie dough  (you can use the already sliced dough or tube)
1 box of brownie mix, prepared according to directions on box 
regular size peanut butter cups

Directions: 

Press 1.5 squares of chocolate chip cookie dough (or approximately 1-1/2" ball of dough flattened) into the bottom of each well in the muffin pan.

Place an unwrapped, peanut butter cup in each well, upside down.

Finish off by filling each well until it is 3/4 of the way full with the brownie mix. You want to make sure you do not over fill here.  Use a rubber spatula or knife to make sure the peanut butter cup is completely covered with brownie batter.

There will be more brownie mix and cookies than the 12 muffin spots.  Make as many as the ingredients let you. 

Bake at 350 degrees for about 18 minutes or until brownie batter is set.  Insert a toothpick around into the brownie (but not through the peanut butter cup or it will skew your results.) 

It is hard to resist these straight out of the oven.  Trust me, I know.  They will NOT come out in one piece if you try to remove them.  They will separate. Let them cool completely before turning them out.

Not a peanut butter cup fan? I am sure there are a few of you.  Try Oreos, bite size candy bars, mini marshmallows, the ideas are endless.  Anything stuffed in between a chocolate chip cookie and a brownie will be fantastic!

You can see each of the three layers in stages here:

Source: inthekitchenwithjenny.com

Chocolate Peanut Butter Brownies

 Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 16 brownies

Rich fudge chocolate brownies topped with creamy peanut butter frosting and chopped Reese's peanut butter cups. The ultimate dessert!

Ingredients:

For the Brownies:
 
• 6 (1-ounce) squares unsweetened chocolate
• 1 cup unsalted butter
• 2 cup granulated sugar
• 3 large eggs
• 1 1/3 cup all-purpose flour
• 10oz peanut butter morsels
For the Frosting:
• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 cup powdered sugar
• 2 Tbsp skim milk
• 24 Reese's peanut butter cups miniatures, chopped

 Directions:

1. For the brownies: Preheat oven to 325 degrees F. Line an 8inch square baking dish with parchment paper. Set aside.
2. In a large microwave safe bowl, combine unsweetened chocolate with butter. Melt on high heat for 30 second intervals, stirring after each addition (about 90 seconds total).
3. Add sugar and stir until combined. Add eggs, one at a time until fully incorporated. Mix in flour completely. Fold in the peanut butter morsels.
4. Pour into prepared baking dish and bake for about 45 minutes. Remove from oven and cool completely before frosting.
5. For the frosting: beat butter, peanut butter, powdered sugar and milk for 5 minutes using an electric mixer with whisk attachment on medium high. Spread over cooled brownies. Top with chopped Reese's peanut butter cups. Cut into bars and enjoy! Store in an airtight container for up to 3 days.

 Source: shugarysweets.com

Chocolate Brownie Cheesecake

Ingredients:

Cheesecake:

1 egg
8 ounces cream cheese, full fat
2 ounces caster sugar
1 teaspoon vanilla extract

Brownie:

4 ounces dark chocolate
4 ounces unsalted butter
5 ounces light muscovado sugar
2 beaten eggs
2 ounces plain flour

Directions:

1. For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
2. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
3. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
4. Gently stir in the flour.
5. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
6. Using a skewer, swirl the mixtures together.
7. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.

Source: australian.food.com 

Brownie In A Bag

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix! 

So simple, so easy. Not just frugal but cuts out the unknown ingredients!


Ingredients:

1 Cup Sugar
1/2 Cup All-Purpose Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder.


Directions:

At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef Brownie Pan (#1544) and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!