Brownies
If you love Brownies, today's post is sure to please. Check out the Espresso Brownies, the Dr. Pepper Brownies, and the rest of today's yumminess. Enjoy!
EASY SKILLET BROWNIES
This yumminess is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "These simple brownies are mixed and baked in the same skillet. Chewy and fudgy, they’re everything you want in a brownie but faster and with less mess to clean up. If you don’t have an ovenproof nonstick skillet (preferably ceramic, or you could try this in a very well-seasoned cast-iron pan), pour the batter into a greased 9-inch square pan for baking. You can let the brownies cool and cut them into wedges or squares. Or, serve them warm from the oven and straight from the pan, preferably with a scoop of ice cream plopped on top."
Prep Time: 10 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 40 minutes, plus cooling; Yield: 8 to 12 brownies
This was featured in "The Easiest Brownies Are Mixed and Baked in the Same Pan," and can be viewed online at https://cooking.nytimes.com/recipes/1024690-easy-skillet-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter
6 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1/2 teaspoon fine sea or table salt
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup walnut or pecan pieces (optional)
Flaky sea salt (optional)
Ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.
Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.
Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
NUTELLA BROWNIES
This is from Jessie Sheehan in The New York Times cooking enewsletter. For this recipe, Jessie wrote, "These dreamy four-ingredient Nutella brownies are assembled in less than five minutes. Nutella is the recipe’s workhorse, rendering obsolete the need for sugar, leavening and fat. Instead, the magical combination of chocolate-hazelnut spread, a little flour, a couple of eggs and a generous dash of salt, results in the fudgiest, chewiest and easiest of Nutella brownies. If a simpler brownie recipe exists, we have yet to be introduced."
Prep Time: 5 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 35 minutes, plus cooling; Yield: One 8-inch pan
To view this online, go to https://cooking.nytimes.com/recipes/1024607-nutella-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Non-stick cooking spray
1-1/2 cups chocolate hazelnut spread (such as Nutella)
2 large eggs, room temperature
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/3 cup all-purpose flour
Preparation
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
Tip
Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1-1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1-1/2 hours.In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
EASY SKILLET BROWNIES
This yumminess is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "These simple brownies are mixed and baked in the same skillet. Chewy and fudgy, they’re everything you want in a brownie but faster and with less mess to clean up. If you don’t have an ovenproof nonstick skillet (preferably ceramic, or you could try this in a very well-seasoned cast-iron pan), pour the batter into a greased 9-inch square pan for baking. You can let the brownies cool and cut them into wedges or squares. Or, serve them warm from the oven and straight from the pan, preferably with a scoop of ice cream plopped on top."
Prep Time: 10 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 40 minutes, plus cooling; Yield: 8 to 12 brownies
This was featured in "The Easiest Brownies Are Mixed and Baked in the Same Pan," and can be viewed online at https://cooking.nytimes.com/recipes/1024690-easy-skillet-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter
6 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1/2 teaspoon fine sea or table salt
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup walnut or pecan pieces (optional)
Flaky sea salt (optional)
Ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.
Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.
Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
NUTELLA BROWNIES
This is from Jessie Sheehan in The New York Times cooking enewsletter. For this recipe, Jessie wrote, "These dreamy four-ingredient Nutella brownies are assembled in less than five minutes. Nutella is the recipe’s workhorse, rendering obsolete the need for sugar, leavening and fat. Instead, the magical combination of chocolate-hazelnut spread, a little flour, a couple of eggs and a generous dash of salt, results in the fudgiest, chewiest and easiest of Nutella brownies. If a simpler brownie recipe exists, we have yet to be introduced."
Prep Time: 5 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 35 minutes, plus cooling; Yield: One 8-inch pan
To view this online, go to https://cooking.nytimes.com/recipes/1024607-nutella-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Non-stick cooking spray
1-1/2 cups chocolate hazelnut spread (such as Nutella)
2 large eggs, room temperature
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/3 cup all-purpose flour
Preparation
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
Tip
Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1-1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1-1/2 hours.In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
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