Brownie Fluff Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
• In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
• Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
• Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
• Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

Steps:

• HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
• COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
• BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
• STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.

Steps:

• Pre-heat oven to 350°F.
• In a medium bowl combine brownie mix, eggs, coffee, and oil; stir just until blended. Pour batter into 4 lightly greased 6-ounce ramekins in a 9x13-inch baking pan. Place pan in oven and fill with hot water halfway up the sides of ramekins.
• Bake 34 to 36 minutes. Place ramekins on a wire rack to cool, slightly, while preparing topping.
• In a small bowl, combine brown sugar and butter until crumbly. Sprinkle about 1 tablespoon mixture over each warm dessert.
• Place ramekins on a baking sheet 4 inches from broiler and broil about 2 to 3 minutes or until sugar caramelizes. Serve warm.