BROWNIES ON A STICK
Stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- Place in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 15 rectangular brownies, 5 rows by 3 rows. Gently insert craft stick into end of each. Place on large 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. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie Pop, Sodium 100 mg, Sugar 25 g, TransFat 0 g
PEANUT BUTTER AND CHEERIOS™ BROWNIES
Steps:
- Preheat oven to 350 °F. Lightly grease an 8 x 8 baking mold and line with wax paper. Grease once again.
- In a water bath, melt 3 tablespoons of coconut oil with the chocolate chips.
- In a bowl, combine ground Cheerios™, potato starch, salt and baking powder.
- In a separate bowl, use a whisk to combine the rest of the coconut oil with the 2 types of sugar, then add the eggs, one by one, and vanilla extract.
- Incorporate Cheerios™ mixture. Divide the dough into 2 equal parts. Add melted chocolate to one and peanut butter to the other. Add the peanut butter dough to the mold and then add the chocolate dough. Bake for 35 minutes or until a toothpick inserted in the middle of the brownie comes out with just a few damp pieces. Remove from oven and let cool.
- Cut into 16 squares, garnish with dulce de leche and a few chocolate chips. Serve.
Nutrition Facts : ServingSize 1 Serving
BROWNIE STICKS WITH CHEERIOS™ CRUST
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- In medium bowl, mix brown sugar, butter and cereal until well blended. Press cereal mixture firmly in bottom of pan. Set aside.
- Make brownie batter as directed on box. Pour over cereal crust.
- Bake for 36 to 40 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 2 rows. Store covered in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie Stick, Sodium 150 mg, Sugar 19 g, TransFat 0 g
BETTER-THAN-THE-BAG BROWNIE CRISPS
The brownie for those who like the edges, the part of the brownie where the crisp meets the chewy. Remember, the thinner the batter, the crispier the result. Adjust baking time accordingly.
Provided by Jeanna Fissel
Categories Desserts Cookies Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
- Whisk flour, cocoa powder, salt, and baking soda together.
- Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 14.3 g, Cholesterol 6.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 60.8 mg, Sugar 11.5 g
BROWNIE POPS
Brownies on a stick-fun to make and delicious to eat! Just cut brownies, add a stick and dip in chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- Place brownies in freezer for 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into 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. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie Pop, Sodium 100 mg, Sugar 23 g, TransFat 0 g
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