FROSTY FUDGY BROWNIE SUPREME
Thaw sweet frozen cherries, blend with rich vanilla ice cream, then layer on top of chocolate brownies for this irresistible frozen treat.
Provided by Betty Crocker Kitchens
Time 2h45m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in almond extract; pour into pan.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, mix ice cream and cherries. Place heaping spoonfuls of ice cream mixture over brownies; lightly press with back of spoon to smooth. Freeze at least 1 hour before serving.
- Let stand at room temperature about 10 minutes before cutting. Drizzle individual servings with syrup. Garnish with a mint leaf and a maraschino cherry, if desired.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 32 g, TransFat 0 g
THE ULTIMATE BROWNIE
Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking.
Provided by Carol
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
- In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
- Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
- Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Nutrition Facts : Calories 378 calories, Carbohydrate 35.2 g, Cholesterol 84.8 mg, Fat 26 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 120.4 mg, Sugar 25.7 g
BROWNIE SUPREME
This should satisfy the most intense sweet tooth. Made this for Christmas a couple years ago and everyone loved it. Enjoy!
Provided by Michele Poremba
Categories Desserts
Number Of Ingredients 8
Steps:
- 1. Make the brownies according to directions. Let cool.
- 2. Spread all the marshmallow cream on top of the brownies.
- 3. Evenly sprinkle coconut on top of marshmallow cream.
- 4. Using a double boiler or microwave safe bowl, combine peanut butter, chocolate chips and butterscotch chips. Melt together and blend well.
- 5. Fold in puffed rice cereal and pretzel pieces. Spread over the coconut layer.
- 6. Cool in refrigerator for 4 hours prior to serving.
GRASSHOPPER BROWNIES SUPREME
Another yummy recipe featured in an email this morning from Crisco. The picture is posted on the www.crisco.com website.
Provided by senseicheryl
Categories Bar Cookie
Time 48m
Yield 48 brownies, 48 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
- BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
- PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
- REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.
ESPRESSO BROWNIES SUPREME
Because this fudgy brownie isn't cloyingly sweet, you'll notice the intense coffee and chocolate flavors. These travel well too.
Provided by Annacia
Categories Bar Cookie
Time 50m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
- Chocolate Glaze: In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk. Cook and stir over low heat until melted and smooth.
- For 24 Brownies: Prepare 1/2 the amount using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.
Nutrition Facts : Calories 145.1, Fat 9, SaturatedFat 5.5, Cholesterol 30.4, Sodium 74.1, Carbohydrate 16.3, Fiber 1.3, Sugar 11, Protein 2
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