Make Ahead Brownie Delight Recipes

Steps:

• Prepare and bake brownies according to package directions. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk milk and dry pudding mix for 2 minutes. , Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Chill until serving.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
• Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
• Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
• Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
• To serve, use a long serrated knife to cut torte into wedges.

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

Steps:

• Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.
• Bake for 45-50 min. or until center is almost set. Cool 1 hour or until completely cooled.
• In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8 inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate in 2 hours.
• Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
• About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, losen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

Steps:

• Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
• Blend in sugar, eggs and vanilla.
• Add flour, salt and baking powder.
• Pour into a 9x13 pan, with bottom only greased.
• Bake at 350 degrees for about 30 minutes.
• Cool completely.
• In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
• Fold in 2 cups of whipped topping.
• Spread over brownies.
• In another bowl, combine milk and pudding mix.
• Whisk till smooth and thickening.
• Refrigerate 5 minutes, then spread over cream cheese layer.
• Top with remaining whipped topping.
• Sprinkle with pecans if desired.
• Keep refrigerated.

Steps:

• Heat oven to 350 degrees.
• Grease bottom and sides of a 9 inch springform pan OR a 12x8 inch baking dish.
• In a large bowl, combine brownie mix, oil, water, and eggs.
• Beat approx 50 strokes by hand.
• Stir in chocolate chunks.
• Spread batter in greased pan.
• Bake at 350 for 45-50 minutes or until center is almost set.
• Cool 1 hour or until completely cooled.
• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Stir in melted vanilla chips.
• Fold in 1/3 of whipped cream.
• Fold in remaining whipped cream.
• Reserve 1 cup mixture for piped edge.
• Spread remaining mixture over brownie.
• Using cake decorating bag with a star tip, pipe decorative border around edge of brownie, making sure border doesn't touch the edge of the pan.
• Cover and refrigerate at least 2 hours.
• Meanwhile in food processor OR blender, process strawberries until smooth.
• Strain to remove seeds.
• In a small saucepan, combine 3 Tbsp sugar and cornstarch.
• Stir in strawberry puree.
• Cook and stir over medium heat until mixture boils and thickens.
• Cool to room temperature.
• About 1 hour before serving, arrange fresh strawberries over filling.
• Refrigerate until serving time.
• With a sharp knife, loosen dessert from sides of pan.
• Cut into wedges.
• Serve with a drizzle of strawberry sauce over each piece.
• Store in refrigerator.

Steps:

• Line 13x9 inch pan with foil covering all sides.
• To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
• To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
• To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good).
• Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
• Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour). Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!