recipes

Ganache-Topped Brownie Bites

Ganache-Topped Brownie Bites

Ganache-Topped Brownie Bites

Portions:42 brownie bites
Total time 1 hour 40 minutes
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Ingredients

  • 1 box Betty Crocker fudge brownie mix 1 lb 2.3 oz
  • Water vegetable oil and eggs called for on brownie mix box
  • ⅔ cup whipping cream
  • 1 cup semisweet chocolate chips 6 oz
  • Fresh raspberries if desired

Instructions

  • Heat oven to 350°F.
  • Place mini paper baking cup in each of 42 miniature muffin cups.
  • Make brownie batter as directed on box.
  • Divide batter evenly among muffin cups, filling each with about 1 tablespoon batter or until three-fourths full.
  • Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean.
  • Do not overbake.
  • Cool 10 minutes.
  • Remove from pan to cooling rack; cool completely, about 30 minutes.
  • Carefully remove paper liners, if desired.
  • In 1-quart saucepan, heat whipping cream over low heat just to boiling.
  • Remove from heat; stir in chocolate chips until melted.
  • Let stand about 15 minutes or until mixture coats a spoon.
  • Spoon about 1 teaspoon chocolate mixture onto each brownie.
  • Garnish with fresh raspberries.

Notes / Tips / Wine Advice:

Simplify this recipe by baking brownies in a 13 x 9-inch pan. Top with ganache. Cut into small squares and serve in miniature paper or foil baking cups.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 13 g | Fat: 4.5 g
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Course Chocolate / Cupcakes-Brownies / Fruit

Brownies on a Stick

Brownies on a Stick

Brownies on a Stick

Portions:15 brownie pops
Total time 3 hours 15 minutes
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Ingredients

  • 1 box 1 lb 2.4 oz Betty Crocker Original Supreme Premium brownie mix
  • Water vegetable oil and egg called for on brownie mix box
  • 15 craft sticks flat wooden sticks with rounded ends
  • ⅔ cup semisweet chocolate chips 4 oz
  • 1½ teaspoons shortening
  • Assorted candy sprinkles

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan.
  • Spray foil with cooking spray.
  • Make brownies as directed on box.
  • Cool completely, about 1 hour.
  • Place brownies in freezer for 30 minutes.
  • Remove brownies from pan by lifting foil; peel foil from sides of brownies.
  • Cut into 15 rectangular bars, 5 rows by 3 rows.
  • Gently insert craft stick into short end of each bar, peeling foil from bars.
  • Place on cookie sheet; freeze 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth.
  • If necessary, microwave additional 5 seconds at a time until desired consistency.
  • Dip top third to half of each brownie into chocolate; sprinkle with candy sprinkles.
  • Lay flat on waxed paper or foil to dry.

Notes / Tips / Wine Advice:

For a flavor change, substitute white baking chips for the chocolate chips.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 8 g | Fiber: 1 g
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Course Chocolate / Cupcakes-Brownies

Ultimate Fudge Mocha Brownies

Ultimate Fudge Mocha Brownies

Ultimate Fudge Mocha Brownies

Portions:32 brownies
Total time 2 hours 25 minutes
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Ingredients

Brownies

  • ½ cup semisweet chocolate chips
  • ½ cup butter or margarine
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 2 tablespoons coffee-flavored liqueur
  • 1 teaspoon vanilla
  • ¾ cup Gold Medal all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • ½ teaspoon salt

Frosting

  • ⅓ cup butter or margarine softened
  • 2 cups powdered sugar
  • 2 tablespoons coffee-flavored liqueur

Glaze

  • ½ cup whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup semisweet chocolate chips 6 oz

Instructions

  • Heat oven to 350°F.
  • Line 8-inch square pan with foil; spray foil with cooking spray.
  • In 3-quart saucepan, melt ½ cup chocolate chips and ½ cup butter over low heat, stirring constantly; remove from heat.
  • Cool completely.
  • Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk.
  • Stir in flour, cocoa and salt.
  • Spread evenly in pan.
  • Bake 20 minutes or until center is set.
  • Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable.
  • Spread over brownies.
  • Refrigerate at least 15 minutes.
  • In small microwavable bowl, microwave all glaze ingredients on High 1 minute; stir.
  • Microwave 15 seconds longer; stir until melted and smooth.
  • Pour glaze over frosting; spread to cover.
  • Refrigerate until set.
  • With wet knife, cut into 8 rows by 4 rows.
  • Store covered in refrigerator.

Nutritional Information

Calories: 173 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 9 g | Fiber: 1 g
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Course Chocolate / Cupcakes-Brownies

Oatmeal Brownies

Oatmeal Brownies

Portions:48 brownies
Total time 3 hours 10 minutes
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Ingredients

Crust and Topping

  • 2½ cups quick-cooking or old-fashioned oats
  • ¾ cup Gold Medal all-purpose flour
  • ¾ cup packed brown sugar
  • ½ teaspoon baking soda
  • ¾ cup butter or margarine melted

Filling

  • 4 oz unsweetened baking chocolate
  • ⅔ cup butter or margarine
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 1¼ cups Gold Medal all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • Heat oven to 350°F.
  • Spray 13 x 9-inch pan with cooking spray.
  • In large bowl, mix oats, ¾ cup flour, the brown sugar and baking soda.
  • Stir in melted butter.
  • Reserve ¾ cup oat mixture for topping.
  • Press remaining oat mixture in pan.
  • Bake 10 minutes.
  • Cool 5 minutes.
  • Meanwhile, in 3-quart saucepan, heat chocolate and ⅔ cup butter over low heat, stirring occasionally, until melted; remove from heat.
  • Stir in granulated sugar, vanilla and eggs.
  • Stir in 1¼ cups flour, the baking powder and salt.
  • Spread filling over crust.
  • Sprinkle with reserved oat mixture.
  • Bake about 30 minutes longer or until center is set and oat mixture turns golden brown (do not overbake).
  • Cool completely, about 2 hours.
  • Cut into 8 rows by 6 rows.

Notes / Tips / Wine Advice:

Unsweetened baking chocolate is bitter in flavor and used primarily in baking.

Nutritional Information

Calories: 150 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 7 g | Fiber: 1 g
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Course Cupcakes-Brownies

Pumpkin Swirl Brownies

Pumpkin Swirl Brownies

Total time 2 hours 30 minutes
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Ingredients

Filling

  • 1 package cream cheese , softened / 3 oz
  • ½ cup canned pumpkin not pumpkin pie mix
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Brownies

  • 1 box Betty Crocker Ultimate Fudge brownie mix
  • ¼ cup vegetable oil
  • 2 tablespoons water
  • 1 egg

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Grease bottom only of 9-inch square pan with shortening or cooking spray.
  • In small bowl, beat all filling ingredients with electric mixer on low speed until smooth; set aside.
  • Make brownie batter as directed on box, using ¼ cup oil, 2 tablespoons water and the egg.
  • Spread three-fourths of batter in pan.
  • Spoon filling by tablespoonfuls evenly over batter.
  • Spoon remaining batter over filling.
  • Cut through layers several times with knife for marbled design.
  • Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean.
  • Cool completely, about 1 hour.
  • Cut into 4 rows by 4 rows.
  • Store covered in refrigerator.

Notes / Tips / Wine Advice:

You can freeze brownies for up to 6 months. Wrap them up individually and they’ll be ready for packing in lunches.
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Course Chocolate / Cupcakes-Brownies

Cream Cheese Swirl Brownies

Cream Cheese Swirl Brownies

Total time 2 hours 25 minutes
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Ingredients

  • Filling
  • 4 oz cream cheese softened (from 8 oz package)
  • 1 egg
  • 3 tablespoons sugar
  • ¼ teaspoon vanilla
  • Brownies
  • 1 box 1 lb 2.4 oz Betty Crocker Original Supreme Premium brownie mix
  • Water vegetable oil and egg called for on brownie mix box
  • ⅓ cup semisweet chocolate chips

Instructions

  • Heat oven to 350ºF (325ºF for dark or nonstick pan).
  • Grease bottom only of 9-inch square pan with shortening or cooking spray.
  • In small bowl, beat all filling ingredients with electric mixer on low speed until smooth.
  • Set aside.
  • Make brownie batter as directed on box.
  • Spread three-fourths of batter in pan.
  • Spoon filling by tablespoonfuls evenly over batter.
  • Spoon remaining batter over filling.
  • Cut through layers with knife several times for marbled design.
  • Sprinkle with chocolate chips.
  • Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from edge comes out almost clean.
  • Cool completely, about 1 hour 30 minutes.
  • Cut into 4 rows by 4 rows.
  • Store covered in refrigerator.

Notes / Tips / Wine Advice:

Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 10 to 15 seconds.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 32 g | Fat: 9 g
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Course Cheese / Chocolate / Cupcakes-Brownies

Brownie Goody Bars

Brownie Goody Bars

Total time 2 hours 54 minutes
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Ingredients

  • 1 box 1 lb 3.8 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box
  • 1 container 1 lb Betty Crocker Rich & Creamy or Whipped vanilla frosting
  • ¾ cup salted peanuts coarsely chopped
  • 3 cups crisp rice cereal
  • 1 cup creamy peanut butter
  • 1 bag 12 oz semisweet chocolate chips (2 cups)

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  • Make and bake brownie mix as directed on box for 13 x 9-inch pan.
  • Cool completely, about 1 hour.
  • Spread brownies with frosting.
  • Sprinkle with peanuts; refrigerate while making cereal mixture.
  • Place cereal in large bowl; set aside.
  • In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
  • Pour over cereal in bowl, stirring until evenly coated.
  • Spread over frosted brownies.
  • Cool completely before cutting, about 1 hour.
  • Cut into 5 rows by 4 rows.
  • Store tightly covered at room temperature.

Notes / Tips / Wine Advice:

Instead of peanuts, try using chopped walnuts or pecans. Or try drizzling caramel topping over the top of the bars for an even sweeter treat!

Nutritional Information

Serving: 1 brownie | Calories: 490 kcal | Carbohydrates: 55 g | Protein: 7 g | Fat: 24 g
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Course Chocolate / Cupcakes-Brownies

Ultimate Turtle Brownies

Ultimate Turtle Brownies

Total time 3 hours 30 minutes
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Ingredients

  • 1 box 1 lb 2.4 oz Betty Crocker Original Supreme Premium brownie mix
  • Water vegetable oil and eggs called for on brownie mix box
  • 36 caramels unwrapped (from 14 oz bag)
  • 3 tablespoons whipping cream
  • 1⅓ cups semisweet chocolate chunks from 11.5 oz bag
  • ⅔ cup coarsely chopped pecans

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Spray bottom and sides of 9-inch square pan with baking spray with flour.
  • Make brownie batter as directed on box.
  • Spread half of batter in pan.
  • Bake 18 minutes.
  • Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  • Pour caramel over partially baked brownies; spread to within ¼ inch of edges.
  • Sprinkle with ⅔ cup of the chocolate chunks and ⅓ cup of the pecans.
  • Drop remaining brownie batter by small spoonfuls onto caramel layer.
  • Sprinkle with remaining ⅔ cup chocolate chunks and ⅓ cup pecans.
  • Bake 34 to 37 minutes longer or until center is almost set.
  • Cool 1 hour at room temperature.
  • Cover; refrigerate 1 hour before serving.
  • Cut into 6 rows by 4 rows.
  • Store covered at room temperature.

Notes / Tips / Wine Advice:

You can make these bars the day ahead and store them tightly covered at room temperature

Nutritional Information

Calories: 250 kcal | Carbohydrates: 36 g | Fat: 10 g
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Course Cupcakes-Brownies

Pretzel Brownie Bars

Pretzel Brownie Bars

Total time 1 hour 55 minutes
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Equipment

Ingredients

  • Crust
  • 1½ cups crushed pretzels
  • ¼ cup granulated sugar
  • ½ cup butter or margarine melted
  • Brownie
  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • ¼ cup water
  • ⅔ cup vegetable oil
  • 2 eggs
  • Frosting
  • 1 cup powdered sugar
  • 2 tablespoons butter or margarine softened
  • 2 squares 1 oz each unsweetened chocolate, melted
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons milk
  • ½ cup crushed pretzels

Instructions

  • Heat oven to 350°F.
  • In medium bowl, mix all crust ingredients.
  • Press in ungreased 13 x 9-inch pan.
  • Bake 8 minutes; cool 10 minutes.
  • In medium bowl, stir all brownie ingredients until blended.
  • Carefully spread batter over cooled crust.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
  • Cool completely, about 1 hour.
  • In medium bowl, beat powdered sugar, 2 tablespoons butter, the melted chocolate and vanilla with electric mixer on low speed until combined.
  • Beat in 1 tablespoon milk until blended.
  • Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency.
  • Spread over cooled brownies.
  • Sprinkle with crushed pretzels.
  • Cut into 8 rows by 4 rows

Notes / Tips / Wine Advice:

Use food processor to easily crush pretzels

Nutritional Information

Serving: 1 brownie | Calories: 190 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 10 g
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Course Cupcakes-Brownies

Peanut Butter–Rocky Road Brownies

Peanut Butter–Rocky Road Brownies

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Ingredients

  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box
  • 1 jar 7 oz marshmallow creme
  • ½ cup creamy peanut butter
  • 1 tablespoon milk
  • 30 miniature chocolate-covered peanut butter cup candies unwrapped, chopped
  • ½ cup chopped salted peanuts
  • ¼ cup semisweet chocolate chips
  • ¼ teaspoon vegetable oil

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  • Make and bake brownie mix as directed on box.
  • Cool completely, about 1 hour.
  • In medium bowl, beat marshmallow creme, peanut butter and milk with electric miIn medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy.
  • Spread over cooled brownies.
  • Sprinkle with chopped peanut butter candies and peanuts.
  • In small microwavable bowl, microwave chocolate chips and ¼ teaspoon oil uncovered on High 30 to 60 seconds, stirring once, until melted.
  • Drizzle over brownies.
  • Let stand about 30 minutes or until chocolate is set.
  • Cut into 6 rows by 4 rows.

Notes / Tips / Wine Advice:

Cut these rich brownies into bite-size squares and serve in decorative papers.

Nutritional Information

Serving: 1 brownie | Calories: 280 kcal | Carbohydrates: 34 g | Fat: 14 g
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Course Cupcakes-Brownies