BIG BOWL BROWNIE DESSERT
Dig into fudgy brownie bites, tart juicy cherries and loads of creamy whipped cream!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 16
Number Of Ingredients 8
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. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In chilled large bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In small bowl, combine pie filling and 1/2 teaspoon almond extract.
- Using foil to lift, remove brownies from pan, and peel away foil. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 12 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 39 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 30 g, TransFat 0 g
LAYERED BROWNIE DESSERT
A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert. -Muriel Ledeboer, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.
Nutrition Facts : Calories 545 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 327mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
BROWNIE DESSERT, BIG BOWL RECIPE
Provided by Crick
Number Of Ingredients 7
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed on box. Cool completely. In medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract. Cut brownies into one inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator
CLASSIC FUDGY BROWNIE TRIFLE
Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
- Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
- Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 28 g, TransFat 0 g
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