GRACE'S HEAVENLY HASH BROWNIES
I HAVE LOTS OF RECIPIES FOR DIFFERENT WAYS TO MAKE BROWNIES I MADE THEM FOR BAKE SALES AND FOR HOME
Provided by Grace Camp @grace123
Categories Chocolate
Number Of Ingredients 5
Steps:
- PREHEAT OVEN TO 350. SPRAY OBLONG PAN WITH PAM. IN LARGE MIXING BOWL MAKE BROWNIE MIX. ADD INSTANT CHOC PUDDING.
- NOW ADD EACH INGREDIENT 1 INGREDIENT AT A TIME. BLEND WELL AFTER EACH INGREDIENT THAT IS ADDED
- POUR INTO SPRAYED OBLONG PAN. BAKE FOR 25-30 MINS. ANYTHING MORE THAN THAT BROWNIES WILL BE DRY AND HARD. U WANT THEM TO BE MOIST
- LET BROWNIES COOL. THEN TAKE THE FUDGE FROSTING AND FROST LITELY. AND ENJOY.
GRACE'S ELEGANT BROWNIES
NOW 4 THIS ONE U WILL NEED 2 ACTUAL BROWNIE PANS. NOT SQAURE OBLONG CAKE PANS IT WON'T WORK ANY OTHER WAY. THIS IS A GREAT WAY TO IMPRESS IF U HAVE A SMALL DINNER AND WANT SOMETHING DIFFERENT BUT SIMPLE TO SERVE. ITS PRETTY AND TASTES GREAT.
Provided by Grace Camp
Categories Other Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. MAKE BROWNIE MIXES ACCORDING TO DIRECTIONS. ADD THE 2 BOXES CHOC. PUDDING. SPREAD OUT ON BROWNIE PANS EVENLY. PLACE IN OVEN AND WATCH AS NOT TO BURN THEM. MAKE SURE SPRAY PANS WITH PAM.
- 2. WHILE IN OVEN MAKE DREAM WHIP[STRAWBERRY] PLACE IN FRIDGE TIL READY TO USE.
- 3. MAKE SURE BROWNIES R TOTALLY COMPLETELY COOL BEFORE U START TO USE THE ROUND COOKIE CUTTER. THEM START CUTTING ROUND CIRCLES AND PLACE ON PLATTER WHEN U HAVE CUT OUT ALL UR CIRCLES U SHOULD HAVE AN EVEN AMOUNT.
- 4. NOTE DO NOT THROW OUT LEFT OVER BROWNIES. CRUMB THEM UP AND PUT IN STORAGE CONTAINER AND PLACE IN FREEZER FOR ANOTHER RECIPE.
- 5. NOW CUT A BOX BOTTOM FROM A CASE OF WATER AND LINE WITH FOIL. PLACE FIRST EVEN AMOUNTS OF BROWNIE CIRCLES ON FOIL.
- 6. NOW TAKE DREAM WHIP AND SPOON EVEN AMOUNTS ON TOP OF EACH.
- 7. THEN GENTLY TOP WITH OTHER HALFE OF BROWNIES. TAKE A BUTTER KNIFE AND CLEAR ANY ACCESS DREAM WHIP FROM SIDES OF BROWNIES. PLACE IN FREEZER TIL DREAM WHIP IS FROZEN.
- 8. JUST ABOUT 20 MINS B4 SERVING TAKE OUT OF FREEZER. U R READY TO DECORATE THESE BROWNIES. NOW DRISSIL BACK AND FORTH LITELY WITH CHOC SYRUP. THEN TAKE READY WHIP AND TOP IN A CIRCULAR MOTION.
- 9. GRATE CHOC BAR ON TOP OR SHAVINGS OF CHOC BAR ON TOP. THEN PLACE MARCHINO CHERRY ON TOP IN MIDDLE. AND ITS PRETTY AND IT TASTES AS GOOD AS IT LOOKS.
GLAZED BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
- In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
- Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
GRACE'S BROWNIE PARFIET
THIS IS REALLY GOOD. WHEN U HAVE MADE MY ELEGANT BROWNIES ALWAYS SAVE THE LEFT OVER BROWNIES AND CUT THEM UP AND U CAN USE THEM IN THIS RECIPE. HOPE U LIKE IT
Provided by Grace Camp @grace123
Categories Cakes
Number Of Ingredients 6
Steps:
- MAKE BROWNIE MIX ACCORDING TO DIRECTIONS ADD THE SMALL INSTANT CHOC PUDDING TO BATTER. DON'T OVER COOK BROWNIES. NO MORE THAN 30 MINUTES TOPS U WANT IT TO BE MOIST AND NOT DRY NOR HARD. BAKE IN PRE-HEATED OVEN 350. 350 IS ALWAYS A SAFE HEAT TO BAKE WITH.
- WHEN BROWNIES R DONE LET COOL COMPLETELY. MAKE THE 2 LARGE INSTANT CHOC. PUDDINGS AND SET ASIDE.
- CUT UP BROWNIES INTO SMALL BITE SIZE PIECES. SET ASIDE.
- NOW THAT EVERYTHING IS DONE AND U HAVE IT READY, U CAN START ON THE PARFIET CUPS. PLACE A LITTLE BIT OF BROWNIES ON BOTTOM OF PARFIETCUPS. ADD A LITTLE PUDDING AND CHOC SYRUP AND A DOLLOP OF COOL WHIP. REPEAT TIL U GET TO THE TOP.
- ONCE U R AT THE TOP TAKE REDDI WHIP AND MAKE A CONE TYPE TOP ADD CHOC CANDY BAR SHAVINGS TO THE TOP OF REDDI WHIP AND TOP WITH A MARCHINO CHERRY
- PLACE IN FRIDGE AND SERVE COLD.
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
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- Preheat the oven to 350° and line an 8x8-inch glass pan*** with parchment paper, or grease well with butter.
- Melt the butter and baking chocolate together in a microwave safe bowl. Microwave in 15 second intervals, whisking between each interval. When fully melted, whisk in the sugar. Let the mixture cool until almost room temperature. (Take care not to add the eggs too soon, or they'll scramble in the hot mixture.)
- Add the eggs and vanilla and beat with a hand mixer on high for 2-3 minutes or until lightened in color and fluffy. (Don't skip this step - beating the eggs well is what gives the brownies that characteristic crackly top.)
- Add the cocoa powder, flour, baking powder and salt. Stirring just until incorporated. Last, fold in the chocolate chips or nuts, if desired. Spread the batter into the prepared pan.
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