RED, WHITE AND BLUE M&M'S™ BROWNIES
A sprinkle of the red white and blue M&M's™ is all you need to dress up your brownies this Fourth of July. This recipe starts with a box of everyone's favorite brownie mix, so it's the perfect dessert to make when you're baking in the scantily-equipped kitchen of a vacation rental or cabin. And while it's effortlessly adorable look and easy assembly are certainly good reasons to make this dessert, the best reason to make it is even simpler: Everyone loves it! So don't feel bad about skipping the flag cake this year, no one's going to complain about a fudgy brownie made complete with an extra chocolaty touch!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
- Make batter as directed on brownie mix box. Spread in pan. Bake 13 minutes.
- Sprinkle candies over partially baked brownie. Bake 11 to 13 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 85 mg, Sugar 21 g, TransFat 0 g
4TH OF JULY BROWNIES
Add a little sparkle to your Fourth of July gathering with these easy brownies! Transform a basic box of brownies into a red, white and blue dessert that'll be sure to jazz up any party. Just stick with Betty's box of fudge brownie mix for a no-fail dessert every time-you can get creative with different icings and gels to create fun designs like stars, flags and even firecrackers. Don't forget the sprinkles!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour.
- Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below. Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Frosted Flag Brownie (Undecorated), Sodium 90 mg, Sugar 21 g, TransFat 1 g
DELICIOUS BROWNIE BITES
Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.
Provided by Mackie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
- Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g
DOUBLE-CHOCOLATE BROWNIE BITES
Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h30m
Yield Makes 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
- Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.
ROOSTER'S FAMOUS FIRE CRACKERS
'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe with us.' All the rage presently at CT Classic (you know who you are!). Copying here for posterity (and easier access). You can experiment with regular saltines, various seasonings and cheeses. Variations included in the instructions of this recipe.
Provided by evelynathens
Categories Thanksgiving
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Arrange a rack in the center and preheat oven to 475ºF. Spray a 10x15-inch jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
- Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
- Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
- Note: From The Oregonian: The basic method, which we cribbed from an old recipe called Rooster's Famous Fire Crackers, calls for placing a layer of saltines on a baking sheet, sprinkling it with shredded cheese and spices, and baking briefly in a super-hot oven. The cheese melts, then crisps up as it cools. The spices -- any blend of you can dream up -- give it zing, and the results are addictive. After falling in love with Fire Crackers, we couldn't stop there. We tried different cheeses -- some mellow, some sharp -- and different spices, from barbecue rubs to lemon-dill. After lots of testing, we found a handful of great combinations, such as Smoky Cheddar and Barbecue, and Lemony Parmesan and Red Pepper. Don't wait for a party to try them.
- Note: Here are a few tips to remember as you make these snacks at home:.
- • Use any type of saltine cracker you like.
- • Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
- • Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.
- Fire Cracker variations:.
- Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.
- Smoky cheddar crackers:.
- 6 ounces of smoked cheddar (shredded on the finest holes of a grater).
- 1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning).
- Spicy jack crackers:.
- 6 ounces pepper jack (shredded on the finest holes of a grater).
- 1 tablespoon Spicy Montreal Steak Seasoning (McCormick).
- Gouda and seed crackers:.
- 6 ounces gouda (shredded on the finest holes of a grater).
- 1/2 teaspoon dehydrated garlic flakes.
- 1/2 teaspoon dehydrated onion flakes.
- 1 teaspoon white sesame seeds.
- 1/2 teaspoon black sesame seeds.
- 1/2 teaspoon cumin seeds.
- 1 tablespoon pepitas (shelled pumpkin seeds).
- 1/2 teaspoon kosher salt.
- Lemon-parmesan crackers:.
- 5 ounces shredded parmesan cheese (shredded on the finest holes of a grater).
- Grated zest of 2 lemons.
M & M FIRECRACKER BROWNIE BITES RECIPE
Provided by á-46412
Number Of Ingredients 7
Steps:
- Heat oven 350. Stir brownie mix, oil, water and eggs in a bowl until blended. Spoon into 12 greased mini muffin cups. Bake 12 - 15 minutes. Cool completely Spread frosting on top of each brownie. Decorate with candies and sprinkles.
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- Preheat your oven to 350F/180C and grease a mini muffin tin or use the Silpat Mini Muffin Pan.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Take off the heat and add the oil and vanilla extract. The oil may not look like it is combining evenly with the chocolate mixture, that's is fine just mix a few times.
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- Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Combine food coloring and vanilla into the batter, until fully incorporated.
- Mix flour, cocoa, and salt in a separate bowl. Add the flour mixture to the wet mixture in 1/3 increments, but don’t over mix. The batter will be thick. Scrape the sides of the bowl to make sure all flour has been fully incorporated.
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- Place the semisweet chocolate and butter in a large microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Add the eggs, sugar, and vanilla to the cooled chocolate mixture. Use a mixing spoon or an electric mixer to mix until thoroughly combined.
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