3. For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add the marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
4. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.
NOTE This recipe was tested in a 1,100-watt microwave.
TRIPLE LAYER BROWNIE CAKE
A little goes a long way when you bite into this frosted brownie cake. It’s rich, lavish and sure to satisfy a chocolate lover’s craving.
—BARBARA DEAN LITTLETON, CO
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* * *
PREP: 30 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 16-20 SERVINGS
* * *
1 1/2 cups butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING
16 ounces semisweet chocolate, chopped
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved, optional
1. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in the vanilla, flour and salt.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
3. For frosting, melt chocolate in a heavy saucepan over medium heat. If desired, gradually stir in cream and sugar until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until the mixture reaches a pudding-like consistency, stirring a few times.
4. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. If desired, sprinkle with shaved chocolate. Store in the refrigerator.
FUDGE BROWNIE PIE
Here’s a reason to pull out your cast iron skillet! This pecan-studded brownie pie is delicious topped with whipped cream and strawberries.
—JOHNNIE MCLEOD BASTROP, LA
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* * *
PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
* * *
1/2 cup butter, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/2 cup chopped pecans
Whipped cream, optional
Strawberries, optional
1. In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts.
2. Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° for 25-30 minutes or until almost set. Serve with whipped cream and strawberries if desired.
CHERRY-COCONUT CHOCOLATE TORTE
I love chocolate-covered cherries and old-fashioned Cherry Mash candy. This showstopping layered torte reminds me of both, and it’s sure to satisfy your sweet tooth.
—DIAN HICKS CARLSON OMAHA, NE
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PREP: 30 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
* * *
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
CHERRY LAYER
4 jars (10 ounces each) maraschino cherries
4 cups confectioners’ sugar
1/4 cup butter, softened
COCONUT LAYER
1 package (14 ounces) flaked coconut
1/4 cup sweetened condensed milk
CHOCOLATE GANACHE
12 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 cup chopped walnuts, toasted
1. Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in the melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add dry ingredients to batter and mix well.
2. Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool brownie layer completely in pan on a wire rack.
3. Drain the cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners’ sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries.
4. In a large bowl, combine the coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer.
5. Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.
GRILLED BANANA BROWNIE SUNDAES
My niece Amanda Jean and I have a lot of fun in the kitchen creating different dishes. One of us will start with a recipe idea and it just grows from there—and so does the mess! That’s exactly what happened with our grilled banana sundaes. We always have a blast.
—CAROL FARNSWORTH GREENWOOD, IN
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PREP: 10 MIN. • GRILL: 5 MIN. + COOLING • MAKES: 8 SERVINGS
* * *
2 medium bananas, unpeeled
4 ounces cream cheese, softened
1/4 cup packed brown sugar
3 tablespoons creamy peanut butter
8 prepared brownies (2x2-inch)
4 cups vanilla ice cream
1/2 cup hot fudge ice cream topping, warmed
1/2 cup chopped salted peanuts
1. Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat 2-3 minutes on each side or until lightly browned. Cool slightly.
2. In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth.
3. To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.
MAPLE-MOCHA BROWNIE TORTE
Instead of making regular brownies, I bake brownie mix in cake pans to make a quick torte. Wrapped in a fluffy maple frosting, this sweet dessert is at the top of my list of speedy standbys.
—AMY FLORY CLEVELAND, GA
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PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
* * *
1 package brownie mix (13x9-inch pan size)
1/2 cup chopped walnuts
2 cups heavy whipping cream
2 teaspoons instant coffee granules
1/2 cup packed brown sugar
1 1/2 teaspoons maple flavoring
1 teaspoon vanilla extract
Chocolate curls or additional walnuts, optional
1. Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour batter into two greased 9-in. round baking pans.
2. Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool c
ompletely.
3. In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla.
4. Spread 1 1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store torte in the refrigerator.
BROWNIE CHEESECAKE SNICKERS PIE
This is the kind of pie you thought existed only in your dreams. Just as the name implies, the triple-threat dessert combines three amazing flavors into one delicious pie. Peanut allergies? Use Milky Ways!
—GENISE KRAUSE STURGEON BAY, WI
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PREP: 45 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 10 SERVINGS
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1/3 cup butter, cubed
1 cup sugar
2 tablespoons water
6 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
CREAM CHEESE LAYER
10 ounces cream cheese, softened
1/3 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
GLAZE
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, chopped
1. Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in the vanilla.
2. In a large bowl, beat eggs until lightly beaten. Gradually add the chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread mixture into a greased 9-in. deep-dish pie plate. Bake for 20 minutes. Cool on a wire rack for 10 minutes.
3. Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over the brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour.
4. For the glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool for 15 minutes; pour over pie. Refrigerate until serving.
MAKE AHEAD Pie can be made a day in advance. Cover and refrigerate.
HUGS ’N’ KISSES BROWNIE
When I needed a fun dessert in a hurry, I added my own special touches to a basic brownie mix to create this chocolate-lovers treat.
—KRISTI VAN BATAVIA KANSAS CITY, MO
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS
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1 package fudge brownie mix (8-inch square pan size)
1 large egg
1/4 cup canola oil
1/4 cup water
1 1/2 cups vanilla or white chips, divided
14 to 16 milk chocolate kisses
14 to 16 striped chocolate kisses
1 1/2 teaspoons shortening
1. In a bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips.
2. Pour into a greased 9-in. heart-shaped or round springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted 2 in. from edge of pan comes out clean.
3. Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove the sides of the springform pan before cutting.
BROWNIE-PEPPERMINT ICE CREAM PIE
Rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead delight.
—CAROL GILLESPIE CHAMBERSBURG, PA
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PREP: 30 MIN. • BAKE: 35 MIN. + FREEZING • MAKES: 8 SERVINGS
* * *
1 package fudge brownie mix (8-inch square pan size)
1/2 cup vanilla or white chips
1/2 cup 60% cacao bittersweet chocolate baking chips
1/3 cup caramel ice cream topping
1 pint peppermint ice cream, softened
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/8 teaspoon peppermint extract
1/4 cup crushed peppermint candies
1. Prepare the brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down the center of crust if necessary. Cool completely on a wire rack.
3. Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
4. Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners’ sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
BROWNIE SWIRL CHEESECAKE
It may look rather fancy, but this cheesecake is so simple. You don’t need to be a pro to make the elegant chocolate swirls on top.
—JANET BRUNNER BURLINGTON, KY
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* * *
PREP: 10 MIN. • BAKE: 50 MIN. + CHILLING • MAKES: 8-10 SERVINGS
* * *
1 package (8 ounces) brownie mix
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup milk chocolate chips, melted
Whipped cream and miniature chocolate kisses, optional
1. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool crust for 10 minutes on a wire rack.
2. Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
3. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.
4. Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. If desired, garnish with whipped cream and chocolate kisses.
PEANUT BUTTER BROWNIE TRIFLE
This rich, tempting dessert feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try it for your next party or potluck.
—NANCY FOUST STONEBORO, PA
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* * *
PREP: 1 HOUR + CHILLING • MAKES: 20 SERVINGS (1 CUP EACH)
* * *
1 fudge brownie mix (13x9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
1. Preheat oven to 350°. Prepare brownie batter according to the package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
2. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping.
3. Place a third of the brownies in a 5-qt. glass bowl; top with a third of
the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with the remaining whipped topping; garnish trifle with the reserved peanut butter cups. Refrigerate until chilled.
PEANUT BUTTER-FILLED BROWNIE CUPCAKES
Folks love brownies and cupcakes, so why not combine them? You’ll see these pop-in-your-mouth bites disappear in a flash.
—CAROL GILLESPIE CHAMBERSBURG, PA
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* * *
PREP: 15 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 1 DOZEN
* * *
1 package fudge brownie mix (8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners’ sugar
1. Preheat oven to 350°. Prepare brownie batter according to the package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
Taste of Home Brownies & Bars Page 23
