Browniecandybars Recipes

Steps:

• In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
• Pour 1/2 the batter into the prepared baking pan. Top with 1/2 the candy bar pieces. Spread remaining batter on top, covering candy completely.
• Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
• Remove brownies from the oven and spread remaining candy bar pieces on top, lightly pressing them in while the brownies are still hot. Let brownies cool completely before serving, about 30 minutes.

Steps:

• Melt candy bars with shortening.
• Remove from heat.
• Add remaining ingredients and blend well.
• Spread in greased 9" square pan.
• Bake at 350 degrees for 25 minutes.
• Cut into bars while warm.

Steps:

• Preheat the oven to 325 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray and top with parchment, leaving a 1-inch overhang on each of the short sides. Spray the parchment with cooking spray.
• Remove 1/4 cup of the cookie dough and reserve. Divide the remaining cookie dough into 3 equal portions. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 8 even sections: 4 sections in the top row and 4 sections in the bottom row. Press one portion of the cookie dough into the top right section. Press a second portion of the dough into the section diagonally below and to the left of the first. Press the last portion of the dough into the bottom left corner.
• Prepare the brownie batter according to the package directions. Divide the batter among the remaining 5 sections (about 1/2 cup batter per section).
• Working from left to right on the top row, swirl 1 tablespoon of the peanut butter into the brownie batter in the top left corner. Press 6 of the chocolate sandwich cookies on top of the batter in the next section. Roll the reserved cookie dough into balls and arrange on top of each chocolate sandwich cookie and in the large diamond-shaped gaps between the cookies (do not place the balls too close to the edges of the section, or they may spread into the other sections). Swirl the dulce de leche into the batter in the next section and top with a sprinkle of coarse sea salt. Press the candy-coated chocolates into the cookie dough in the top right section.
• Working from left to right on the bottom row, press the crushed potato chips into the cookie dough in the first section, then arrange the pretzels on top. Press the graham cracker bears into the brownie batter in the next section. Top the next cookie section with alternating rows of cream cheese bits and white chocolate chips. Last, sprinkle the semisweet chocolate chips on the final section of brownie batter.
• Bake until the cookies are golden and the brownies are set, 25 to 30 minutes. Cool for 10 minutes in the pan on a rack.
• Meanwhile, prepare the toppings: Microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth and pourable, about 15 seconds. Crush the remaining 2 chocolate sandwich cookies. Transfer the frosting to a pastry bag.
• Drizzle the warm peanut butter over the swirled peanut-butter brownie section and top with the crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the section containing the whole cookies. Swirl the frosting over the candy-coated chocolate candy section and top with the rainbow sprinkles. Top the graham cracker bears with the mini marshmallows and toast with a small kitchen torch (or broil the marshmallows under a low broiler for about 1 minute). Last, sprinkle the freeze-dried raspberries over the chocolate chip brownie on the bottom right.
• Lift the finished brownie-cookie bar out of the pan and remove the parchment paper. Slice vertically in 8 pieces and horizontally in 4 pieces to create multi-flavored pieces.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
• Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
• In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
• In 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
• In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

Steps:

• Preheat oven to 325*F.
• Butter and flour an 8x8" baking pan.
• Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
• Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
• In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. Slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
• Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
• While brownies are baking make whipped cream, so it has time to chill.
• Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan. Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
• Chocolate Ganache:.
• Warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
• Whipped Cream:.
• Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
• Note:.
• If time is important, you can also make this recipe using a 21 ounce box of brownie mix. Prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.

Steps:

• Mix the brownies according to box directions. Spray a 9x13" pan with non-stick cooking spray.
• Pour 1/2 the brownie mix into the pan (it won't seem like very much!).
• Unwrap the 3 candy bars and place side by side on top of the batter in the pan. Don?t break or chop up the candy bars ? they will be whole.
• Pour the remainder of the brownie mix over the top.
• Bake according to directions on the brownie box. Let cool, cut, and serve.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
• Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
• Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
• Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.