Bisquick Brownie Pie Recipes

Steps:

• Heat oven to 350, grease 9" round pie plate or square pan.
• Beat all ingredients, except nuts, until smooth for two minutes on high.
• Pour into pan and sprinkle with nuts.
• Bake 30-35 minutes.

Steps:

• Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

Steps:

• 1. Preheat oven to 375.
• 2. Put all ingredients into a mixing bowl and beat for 2 minutes or until all of the lumps are out.
• 3. Pour into a greased 8 inch pan.
• 4. Bake for 15 minutes or until a toothpick inserted comes out clean.

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch pan.
• In large saucepan, over low heat, melt ONE CUP semi-sweet chocolate chips with butter; remove from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract. Stir in remaining semi-sweet chocolate chips.
• Spoon batter into prepared pan.
• Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Steps:

• Put all ingredients into one bowl and mix with a hand mixer until blended good.
• The batter will be thick. Put into 9x13 pan and bake at 350° for 18-25 minutes.

Steps:

• Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Stir together granulated sugar, baking mix, 1/4 cup margarine, 2 teaspoons vanilla, 4 squares melted chocolate and the eggs in medium bowl until moistened. Spread in pan. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan; cool.
• Stir together powdered sugar, 1/2 cup margarine, the milk and 2 teaspoons vanilla in medium bowl until smooth. Spread over brownies; refrigerate until firm. Heat 3 squares chocolate over low heat until melted; cool slightly. Spread evenly over frosted brownies. Refrigerate until set. Cut into about 1 1/2x1-inch brownies. Refrigerate any remaining brownies.