Brownie Bats Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

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 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan. Use 1 3/4-inch round cutter to cut brownies into 24 rounds.
• Attach 1 chocolate wafer half to each side of brownie rounds to form wings. With cookie icing, attach 2 eyeballs to each brownie. Press 2 heart-shaped candy sprinkles (pointed side out) into each brownie to make fangs.

Steps:

• Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
• Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
• Refrigerate in an airtight container for up to 5 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine sugar, butter, eggs, and vanilla extract in a bowl. Beat in flour, cocoa powder, salt, baking powder, cinnamon, and allspice. Spread batter into the prepared pan; it will just barely reach the corners.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Sprinkle confectioners' sugar on top and cut into squares.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk. Bake 18 to 22 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a small bowl, whisk egg and vanilla; gradually whisk in sugar. Stir in chocolate mixture. Combine the flour, cocoa and salt; gradually add to chocolate mixture., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° until a toothpick inserted in the center comes out clean, 12-16 minutes. Cool on a wire rack. Cut into bars. Dust with confectioners' sugar if desired.