CHOCOLATE CRUNCH BROWNIES
The first time I took these brownies to work, I knew I'd better start making copies of the recipe-they disappeared fast! My husband and kids gobble them up quickly, too. -Pat Mueller, Mitchell, South Dakota
Provided by Taste of Home
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 232 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CRUNCHIE BROWNIES
This recipe came from an old friend. I lost it, then found it again many years later. It is an extremely rich desert, but it is so amazing. Unless you are sharing this with a lot of people, I would suggest using a small pan, because you need to just eat a little bit to be on a sugar high!
Provided by SaphiraRose
Categories Bar Cookie
Time 40m
Yield 1 pan, 5-10 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl melt the 2 sticks of butter in the microwave. Then in a separate medium size bowl mix the brownie mix,and the melted butter. Stir all together. Grease 10x15" pan, including the sides, pour brownie mix in pan. Bake at 350 degrees for 20-25 minutes.
- While it is baking begin to mix the topping. In a separate bowl melt chocolate chips, butterscotch, peanut butter in the microwave for 20 to 30 seconds, or until smooth and melted. Add rice krispies, stir until mixed.
- After the brownie is done spread the marshmallow cream while the brownie is still hot. Then spread the rice krispie topping on top of the marshmallow cream.
Nutrition Facts : Calories 1571.2, Fat 81.8, SaturatedFat 43.4, Cholesterol 266.8, Sodium 955.1, Carbohydrate 200.7, Fiber 7.3, Sugar 145.7, Protein 22.5
BETTY'S CRUNCHY BROWNIE BARS
A goodie Betty shared with the group at our annual rughooking retreat. Recipe originally came from the back of a Duncan Hines brownie box, but she decided she liked a Betty Crocker boxed brownie mix better. Cook time does not include time to cool. I thought the oatmeal layer might detract from the brownie, but it was a wonderful compliment.
Provided by SharleneW
Categories Bar Cookie
Time 1h5m
Yield 24 large brownies
Number Of Ingredients 15
Steps:
- For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
- Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
- Bake at 350°F for 5 minutes; at this time it will not be completely baked.
- While bottom layer is in the oven, prepare brownies as directed on package.
- Spread batter in pan over crunchy layer.
- Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
- Prepare frosting when brownies are cool.
- In a small saucepan melt together chocolate and the 3 tablespoons butter.
- Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
- Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
- Spread over brownies while frosting is still hot; let set until firm.
- Cut into bars.
Nutrition Facts : Calories 338.2, Fat 17.4, SaturatedFat 6.6, Cholesterol 36.7, Sodium 178.3, Carbohydrate 45.2, Fiber 0.9, Sugar 17.8, Protein 3.1
CRUNCHY BROWNIE COOKIES
Make and share this Crunchy Brownie Cookies recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h30m
Yield 5 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, whisk the flour, cocoa, salt and baking powder together.
- In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down sides of bowl. Mix in vanilla.
- Gradually mix in dry ingredients. When combined. scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
- On a floured surface, roll dough to 1/4 inch thickness. Cut into desired shape using a 1 1/2 inch cutter, brushing extra flour off tops.
- Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool.
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