Brownie Cobbler Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for 8-inch pan, using water, oil and eggs and adding 1 additional egg. Cool 20 minutes.
• Using large spoon, scoop warm uncut brownies into 8 dessert dishes. Top with ice cream and sliced strawberries. Drizzle with fudge topping.

Steps:

• Preheat oven to 350°F.
• Prepare brownie mix according to package direction using the water, vegetable oil, and egg. Spread batter evenly in a lightly greased baking pan.
• Bake in oven for 15 minutes, until brownies are halfway done.
• Meanwhile, in a large mixing bowl, cut butter into dry cake mix (using butter knife) until mixture becomes crumbly.
• Remove half-baked brownies and spoon cherry filling as evenly as possible.
• Sprinkle cake mixture over cherry filling layer.
• Return to oven and continue baking for another 50 minutes or until top is golden brown and cherry filling and brownies have set.
• Serve with vanilla ice cream or whipped cream if desired. Yum yum yum!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees.
• Melt butter and chocolate in a large heat-proof mixer bowl set over simmering water. Remove the pan of water from the heat and allow the mixture to cool.
• Add the sugar and beat well, then add the eggs, 1 at a time, beating well with each addition.
• Add vanilla, flour, salt and nuts; stir and scrape down the bowl until the mixture is well-blended.
• Pour into a greased 9x13-inch pan and bake fora pproximately 1 hour, or until set. (Center will still be somewhat soft.)
• Allow the brownie cobbler to cool completely before cutting into serving pieces.

Steps:

• Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
• Mix together all ingredients except berries just until blended and pour into pan.
• Pour berries on top of batter (they'll sink in).
• You can sweeten the berries with a little Splenda if they are very tart.
• If you are using frozen berries, let them semi defrost.
• Bake 40-50 minutes, or until golden brown.

Steps:

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter., For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture., Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
• In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
• Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
• Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!

Steps:

• Preheat oven to 350º F.
• Melt chocolate and butter together, I used the microwave.
• Spray 13 x 9-inch baking dish with cooking spray.
• Pour sweetened thickened berries in bottom of dish.
• Whisk together sugar, eggs and vanilla extract in bowl.
• Whisk in melted chocolate.
• Stir in flour and nuts.
• Pour batter over berries, smooth with spatula.
• Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes.
• Let stand 15 minutes.
• Serve warm with whipped cream or ice cream.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. (See Kitchen Tip regarding disposable foil pan.) Set caramel pouch from brownie mix aside. In large bowl, stir brownie mix, water, oil and egg with spoon until well blended. Spread half of batter in pan.
• Break cookie dough into small pieces. Sprinkle pieces evenly over brownie batter in pan; lightly press into batter. Squeeze pouch of caramel from brownie mix to soften. Cut 1/4-inch tip from corner of pouch; squeeze caramel between pieces of cookie dough, using entire pouch. Spoon remaining brownie batter over caramel and cookie dough.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Frost with chocolate frosting. For brownies, cut into 8 rows by 6 rows.