Crunchy Brownie Bars Recipes

Steps:

• Grease an 8 inch square pan with butter.
• Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
• Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
• The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
• Take the stuff off the heat and quickly whisk in the baking soda.
• Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
• Pour the foamy stuff into the pan and leave it to set.
• This will take several hours.
• Be patient.
• You can try and cut it into squares, but it will be a fruitless task.
• Best bet is to just bash it into a bunch of different shaped pieces.
• This is good frustration therapy.
• You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

Steps:

• Preheat oven to 350°F Grease a 9×13-inch baking pan.
• In a medium saucepan, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.
• Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
• Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
• Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.

Steps:

• For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
• Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
• Bake at 350°F for 5 minutes; at this time it will not be completely baked.
• While bottom layer is in the oven, prepare brownies as directed on package.
• Spread batter in pan over crunchy layer.
• Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
• Prepare frosting when brownies are cool.
• In a small saucepan melt together chocolate and the 3 tablespoons butter.
• Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
• Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
• Spread over brownies while frosting is still hot; let set until firm.
• Cut into bars.

Steps:

• Make the brownies by combining the brownie mix, oil, water, and eggs. Stir well. Pour the batter into a large baking dish and bake at 375 degrees for about 18-20 minutes and they are cooked through.
• Cool completely for about an hour. Frost the brownies and refrigerate for about 20 minutes.
• While the brownies are chilling again, melt the peanut butter and the chocolate chips in a large pan on the stove. Add the crispy rice cereal and stir well. Remove the brownies from the refrigerator and pour the cereal mixture on top of the frosting, smoothing out the top. Allow to cool completely until set, for about 25 minutes or until ready to serve.

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
• 2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
• 3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
• 4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
• 5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• 6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
• 7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

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.