HIDDEN SECRET BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 9 big brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. Line it with a piece of parchment overhanging the edges (this will help in removing the brownies from the pan) and spray again.
- Melt the chocolate in a bowl in the microwave or over a double boiler. Set aside to cool slightly.
- In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract, beets and walnuts and mix. Whisk together the flour and cocoa powder in a small bowl. Add half of the flour to the batter and mix just until combined. Mix in the remaining flour; do not over mix.
- Pour the batter into the prepared baking pan. Spread it to even out the surface. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the brownies cool completely.
- Using the paper, lift the brownies from the pan. Remove the paper, and then cut the brownies into 9 squares. Dust with confectioners' sugar before serving.
HAUNTED GINGERBREAD HOUSE
Create a creepy gingerbread house decorated with your favorite candies and cookies. It's a fun project for the entire family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except candies. Press one-third of dough into square pan; press remaining dough into rectangular pan.
- Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram (cut windows if desired). Cool completely, about 25 minutes.
- In medium bowl, mix 1 cup of the powdered sugar and remaining frosting ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.)
- Decorate front of house as desired using frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and "glue" to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired.
Nutrition Facts : Calories 155, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
SPOOKY HALLOWEEN BROWNIES
This Halloween, we're having ghost brownies galore! Bake and decorate these easy-to-make brownies for a fun dessert that's all treat and no trick. When it comes time to decorate your Spooky Halloween Brownies, gather your little ghosts and ghouls for some help-you'll love seeing what they come up with!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes.
- Using foil to lift, remove brownie from pan, and peel foil away. Transfer brownies to serving platter or cutting board.
- In each of 2 small bowls, place 1/3 cup frosting; add neon green food color to one, and purple food color to other to desired shades. Spoon each colored frosting into separate small resealable food-storage plastic bag; partially seal bags. Cut off about 1/4-inch corner from each bag. Squeeze frosting into mounds over top of brownie, alternating colors and size of mounds.
- Decorate as desired using candy eyeballs on frosting mounds. Cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 25 g, TransFat 0 g
FUDGY ONE-POT BROWNIES
Provided by Katie Workman
Categories dessert
Time 35m
Yield 12 large or 24 regular brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
SPOOKY HAUNTED HOUSE BROWNIE
It's spooky season, which calls for some scary Halloween brownies! Your little goblins and witches will have so much fun helping to decorate this easy-to-assemble dessert with candies, snacks, sprinkles and candy eyeballs. We love this spooky brownie recipe because it's so customizable, and you can make the dessert as cute or as creepy as you desire. The provided templates make it extra easy to cut out the shapes needed to make your sweet and spooky treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325° for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 hour 30 minutes. Freeze in pan 30 minutes.
- Using foil to lift, remove brownie from pan, and peel foil away. Place brownie on work surface.
- Meanwhile, cut out paper templates. Place templates over brownie as shown in photo. Cut brownie around templates. (Set aside brownie scraps for snacking.)
- Arrange brownie pieces on serving platter or cutting board as shown in photo.
- In small bowl, stir frosting and food color to desired color. Spread frosting on top of brownie. Use candies and snacks to decorate house as desired, using photo as a guide. Cut into pieces to serve. Store loosely covered at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1/12 of Brownie House, Sodium 160 mg, Sugar 36 g, TransFat 0 g
BROWNIE HAUNTED HOUSE
Make and share this Brownie Haunted House recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Butter and flour the bundt tin thoroughly.
- Place the butter and chocolate into the small bowl and microwave until melted. Stir until smooth.
- Pour into a large bowl and add the sugar. Stir well.
- Add the eggs one at a time, beating well between each addition.
- Add the flour and stir well until smooth.
- Pour into the prepared tin, tap to get rid of any air bubbles. Place on a flat baking sheet and bake for 1hour.
- Leave to cool for 20 minutes in the tin before turning it onto a wire rack. Leave to cool completely.
- Mix up your icings and place into small piping bags. Decorate your house as desired.
- Melt the marshmallow in the microwave for 15 seconds. Leave to cool for 10 seconds and then start stretching it between your fingers and over the house to make the spider webs. Leave till set.
Nutrition Facts : Calories 1101.1, Fat 73, SaturatedFat 44.5, Cholesterol 300, Sodium 79, Carbohydrate 112.4, Fiber 6.2, Sugar 75.9, Protein 13.8
MINI HAUNTED HOUSE
On the occasion of Halloween treat your guests with this spooky dessert that's made with Betty Crocker® Rich & Creamy chocolate frosting and crackers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- On work surface or serving plate, assemble house with 8 cinnamon graham crackers as walls and chocolate frosting as mortar. Frost tops of remaining 4 graham crackers; place on house for roof. Place pumpkin seeds on frosted roof for shingles. Use chocolate frosting to attach licorice pieces to outline house. Use more chocolate frosting to attach shortbread cookie crisps on house for windows. In small bowl, mix white frosting and orange food color. Frost shortbread cookie windows. With small round tip, pipe chocolate frosting for window panes. Pipe RIP on remaining shortbread crisps.
- Use chocolate frosting to attach fudge-covered graham cracker to house for door. Use frosting to attach jelly bean for door handle and 3 pieces candy corn above door. Sprinkle plain and chocolate crumbs around house. Place candy rocks in front of house for walkway. Use chocolate frosting to stand RIP shortbread next to house. Use chocolate frosting to stand up chocolate cookie sticks around house for fence. Decorate with candy pumpkins and bone sprinkles.
Nutrition Facts : Calories 440, Carbohydrate 64 g, Fat 3 1/2, Fiber 2 1/2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 327 mg
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