CHOCOLATE CHERRY BROWNIES - LUCKY LEAF
Steps:
- Preheat oven to 350ºF.
- In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water. Spread batter in a 13x9-inch greased baking pan. Set aside.
- Beat cream cheese and butter in large bowl until fluffy. Add sugar. Beat in additional 2 eggs, flour, and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.
- Spoon LUCKY LEAF Cherry Pie Filling over top. Bake for 50 to 60 minutes or until toothpick comes out clean.
- Cool completely before serving.
BRANDY WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
BROWNIES WITH BRANDY WHIPPED CREAM
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 12 by 18 by 1-inch baking sheet.
- In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
- Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
- Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
- Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE CHIP BROWNIES
People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.
Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CHIP BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
LAYERED BROWNIE DESSERT
A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert. -Muriel Ledeboer, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.
Nutrition Facts : Calories 545 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 327mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
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