Taste of Home Brownies & Bars
Page 22
5. Cut into squares; garnish with whipped topping and nuts.
FROSTED BROWNIE PIZZA
It’s impossible to eat just one piece of this dessert pizza with its chewy, chocolaty crust, creamy peanut butter frosting and pretty toppings. Folks can’t wait to try it.
—PAULA RIEHL BOISE, ID
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PREP: 10 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 8-10 SERVINGS
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1/2 cup butter, cubed
2 ounces unsweetened chocolate
1 cup sugar
3/4 cup all-purpose flour
2 large eggs, lightly beaten
FROSTING
1 cup confectioners’ sugar
1/3 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons milk
TOPPINGS
3/4 cup plain M&M’s
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
1. In a small saucepan over low heat, melt the butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-in. pizza pan.
2. Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool the crust completely.
3. For frosting, in a bowl, beat the sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M’s, coconut and pecans.
TOP TIP
CANDY VARIETIES
You can also top this dessert with Reese’s Pieces or Peanut Butter M&M’s.
BROWNIES A LA MODE
I knew it would be hard to beat the amazing brownie dessert my husband, Merrill, and I tasted at a restaurant. But I’m proud to say my homemade version tops it! Ice cream and homemade hot fudge make it over-the-top delicious.
—LISE THOMSON MAGRATH, AB
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 1 1/2 DOZEN
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1 cup butter, softened
2 cups sugar
4 large eggs
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
FUDGE SAUCE
1/2 cup butter, cubed
2 cups sugar
1/2 cup baking cocoa
1/2 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
Vanilla ice cream and maraschino cherries
1. Preheat the oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk the flour and cocoa; gradually beat into creamed mixture.
2. Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For the fudge sauce, in a large saucepan, melt butter over medium heat. Stir in the sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook sauce, uncovered, for 3-5 minutes or until sugar is dissolved and the sauce is smooth, stirring frequently.
4. Lift the foil to remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry.
BIG BATCH
PEPPERMINT BROWNIE CUPS
These cupcakes look fancy, but the recipe is easy. We love the brownie-style texture, loads of peppermint flavor and hint of coffee.
—LINDA BIBBO CHAGRIN FALLS, OH
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PREP: 40 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: 4 DOZEN
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1 cup butter, cubed
1 cup plus 3 tablespoons milk chocolate chips
3 ounces unsweetened chocolate, chopped
3 large eggs
1 1/4 cups sugar
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
FROSTING
1 1/2 cups confectioners’ sugar
1 cup butter, softened
1 teaspoon peppermint extract
1 jar (7 ounces) marshmallow creme
Peppermint crunch baking chips
1. Preheat oven to 350°. Line 48 mini-muffin cups with paper or foil liners.
2. In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
3. In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and the chocolate mixture. In another bowl, whisk the flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
4. Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
5. For frosting, in a small bowl, beat confectioners’ sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips.
CARAMEL FUDGE CHEESECAKE
I combined several recipes in order to satisfy both the chocolate lovers and cheesecake fans in my clan. And the result was even better than anyone expected. A fudge brownie crust, sprinkling of crunchy pecans and gooey layer of caramel make this gem of a dessert hard to resist.
—BRENDA RUSE TRURO, NS
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PREP: 30 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 12 SERVINGS
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1 package fudge brownie mix (8-inch square pan size)
1 package (14 ounces) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, lightly beaten
2 ounces unsweetened chocolate, melted and cooled
1. Prepare the brownie batter according to package directions. Spread batter into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place the pan on a wire rack for 10 minutes (leave oven on).
2. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
3. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over the pecans. Return pan to baking sheet.
4. Bake for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
BANANA CREAM BROWNIE DESSERT
I keep the ingredients for this delish banana-topped brownie on hand because I make it often for potlucks and family gatherings. I’m always asked for the recipe. After one bite, you’ll understand why!
—JULIE NOWAKOWSKI LASALLE, IL
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 12-15 SERVINGS
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1 package fudge brownie mix (13x9-inch pan size)
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup dry roasted peanuts, chopped, divided
3 medium firm bananas
1 2/3 cups cold milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1. Prepare the brownie batter according to package directions for fudge-like brownies. Stir in 1/2 cup chocolate chips and 1/4 cup peanu
ts. Spread into a greased 13x9-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. Slice bananas; arrange in a single layer over brownies. Sprinkle with 1/4 cup chips and 1/4 cup peanuts.
3. In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Spread over the top. Sprinkle with the remaining chips and peanuts. Refrigerate until serving.
BANANA SPLIT BROWNIE PIE
I often use Neapolitan in place of three different ice cream flavors to make this luscious dessert. You can bake the brownie crust days ahead, top it with the ice cream and freeze until you’re ready to serve.
—TANNA WALKER SALINA, KS
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PREP: 30 MIN. + FREEZING • BAKE: 30 MIN. + FREEZING • MAKES: 10 SERVINGS
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4 ounces German sweet chocolate, chopped
1/2 cup butter, cubed
3 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/3 cups vanilla ice cream
1 2/3 cups chocolate ice cream
1 2/3 cups strawberry ice cream
2 medium firm bananas, sliced
1 cup fresh strawberries, sliced
1/2 to 3/4 cup hot fudge ice cream topping, warmed
1/2 to 3/4 cup strawberry ice cream topping
1/4 to 1/2 cup toffee bits or almond brickle chips
Whipped cream and sliced almonds
1. In a microwave, melt chocolate and butter; stir until smooth. Cool. In a small bowl, beat the eggs, sugar, vanilla and the chocolate mixture. Gradually add the flour until well blended. Spread the mixture into a greased 9-in. springform pan.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool crust on a wire rack. Cover and freeze until firm.
3. Using 1/3 cup for each scoop, place four scoops of vanilla ice cream, five scoops of chocolate ice cream and five scoops of strawberry ice cream on a waxed paper-lined baking sheet. Freeze until firm. Place vanilla scoops in center of brownie crust; alternate scoops of chocolate and strawberry around edge. Cover and freeze until firm.
4. Just before serving, remove sides of pan. Arrange bananas and strawberries over ice cream. Drizzle with hot fudge and strawberry toppings. Sprinkle with toffee bits. Garnish with whipped cream and almonds. Cut into wedges.
BROWNIE MOCHA TRIFLE
Instant pudding and a convenient box mix make preparing this trifle, pictured on page 220, a breeze.
—LOUISE FAUTH FOREMOST, AB
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PREP: 15 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS
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1 package fudge brownie mix (8-inch square pan size)
1 3/4 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/4 cup cold brewed coffee
2 cups whipped topping
1 Heath candy bar (1.4 ounces), crushed
1. Prepare brownie batter and bake according to the package directions. Cool; cut brownies into 1-in. pieces.
2. In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping.
3. In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.
BROWNIE CRACKLES
Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these irresistible cookies. Rolling the cookies in confectioners’ sugar gives them their inviting crackled appearance.
—ELLEN GOVERTSEN WHEATON, IL
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PREP: 15 MIN. + STANDING • BAKE: 10 MIN./BATCH • MAKES: 3 DOZEN
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1 package fudge brownie mix (13x9-inch pan size)
1 cup all-purpose flour
1 large egg
1/2 cup water
1/4 cup canola oil
1 cup (6 ounces) semisweet chocolate chips
Confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes.
2. Place confectioners’ sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake for 8-10 minutes or until set. Remove from pans to wire racks to cool.
TOP TIP
COOKIE POINTERS
For even baking, make cookies the same size and thickness. Leave at least 2 inches around the baking sheet and the oven walls for good heat circulation. For best results, bake only one sheet of cookies at a time. If you need to bake two sheets at once, switch the position of the baking sheets halfway through the baking time.
FROZEN CHOCOLATE MINT DESSERT
This dessert is an adaptation of my great-aunt’s recipe for grasshopper pie. I put in too much mint extract, so to cut the minty taste with something chocolaty, I flipped the whole pie upside-down on top of a brownie crust.
—SARAH NEWMAN MAHTOMEDI, MN
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PREP: 40 MIN. + FREEZING • MAKES: 24 SERVINGS
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1 package fudge brownie mix (13x9-inch pan size)
2 large egg whites
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup baking cocoa
1 1/2 cups fat-free milk
2 packages (16 ounces each) large marshmallows
1/2 teaspoon mint extract
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
2/3 cup Oreo cookie crumbs
1. In a bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. In a Dutch oven, combine the cocoa and milk. Cook and stir over medium heat until the cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool mixture completely.
3. Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.
BLONDIE SUNDAES
Just when we thought rich and chewy blondies couldn’t get any better, our Test Kitchen dreamed up a heavenly sundae version. Topped with creamy vanilla ice cream and a sweet butterscotch sauce, this dessert goes from homey to luxurious.
—TASTE OF HOME TEST KITCHEN
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 9 SERVINGS (1 1/2 CUPS SAUCE)
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1 large egg
1 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup butterscotch chips
BUTTERSCOTCH SAUCE
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 1/2 cups vanilla ice cream
1. In a large bowl, beat the egg, brown sugar, butter and vanilla. Combine flour and salt; gradually beat into egg mixture. Fold in chips.
2. Transfer to a greased 8-in. square baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. For sauce, in a large saucepan, melt butter. Stir in the brown sugar, cream and salt. Bring to a boil; cook and stir for 5 minutes or until slightly thickened. Remove from the heat. Stir in the vanilla. Cu
t brownies into squares; serve with ice cream and sauce.
BIG BATCH
COCONUT-ALMOND FUDGE CUPS
With a coconut filling, these fudgy bites are reminiscent of an Almond Joy candy bar.
—PRECI D’SILVA DALLAS, TX
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PREP: 30 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
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1 package chocolate fudge cake mix (regular size)
1/2 cup butter, melted
1 large egg
FILLING
1/4 cup sugar
1/4 cup evaporated milk
7 large marshmallows
1 cup flaked coconut
TOPPING
3/4 cup semisweet chocolate chips
1/4 cup evaporated milk
2 tablespoons butter
1/2 cup sliced almonds
1. In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.
2. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.