Big Slab Brownie Bars Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside. , In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended. , Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. , Bake until almost set, about 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer. , For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

Steps:

• HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
• BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
• DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.

Steps:

• Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter.
• Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.)
• Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely.
• Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars.
• Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy.

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
• In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
• Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk. Bake 18 to 22 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.