Frosted Owl Brownies Recipes

Steps:

• Assemble brownie pops:
• Using 2 3/4-inch round cookie cutter, cut each brownie into circle. Using small offset spatula or knife, spread frosting in thin even layer on top of each brownie.
• Decorate brownie pops:
• Sprinkle each brownie with white sprinkles.
• To create eyes, arrange 2 butterscotch candies near top of 1 brownie and press gently to secure. Using small offset spatula or knife, place small dollop of frosting onto 1 black M&M, then gently press into 1 butterscotch. Repeat with second M&M on second butterscotch. To create nose, place 1 cashew between butterscotch eyes and press gently to secure. To create feathers, arrange about 7 pieces candy corn above eyes and press gently to secure. Decorate remaining brownies in same manner.
• Insert candy or craft stick into one side of each brownie.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan. Frost brownies with frosting. Use sharp knife to cut brownies into 6 rows by 4 rows, making 24 brownies.
• Attach 2 peach ring candies to each brownie for eyes; place 2 candy eyeballs in centers. Attach 1 piece candy corn for nose. Place 2 peanut butter cup quarters, cut side-down, at top of each brownie for eyebrows.

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
• Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
• In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

Steps:

• Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned. , Meanwhile, prepare brownie mix according to package directions for cakelike brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean., For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners' sugar, 2 tablespoons water and vanilla until smooth. Add remaining water as desired; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into 36 bars.