Heavenly Brownies Recipes

HEAVENLY HASH BROWNIES

Steps:

• Preheat oven with a rack in the middle of the oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick vegetable spray.
• Melt the chocolate and butter in a completely dry bowl or in the top of a double boiler set over barely simmering water. In a large bowl, mix together the eggs, granulated sugar, brown sugar and corn syrup until blended. Mix in the chocolate mixture. In a separate bowl, stir the flour, baking powder and salt together with a fork. Mix it into the egg mixture. Stir in the nuts and 1/4 cup of the marshmallows. Scrape the mixture into the prepared pan. Bake for 25 minutes, until barely set. Coat the top with the remainder of the marshmallows and bake for 5 more minutes. Set the pan on a rack to cool. Cut into 1 1/2 by 3-inch bars.

BROWNIES FROM HEAVEN

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts., Spread into an ungreased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars.

HEAVENLY BROWNIES

Steps:

• Make Pudding as box says
• add brownie mix and all the box calls for to pudding mixture
• Pour mixture into 13x9 Baking dish
• Bake for 30+ minutes, until almost all is cooked.

HEAVENLY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Prep 8-inch square baking pan.
• Combine flour, cocoa and salt in a small bowl.
• In a large mixing bowl, beat butter, sugar and brown sugar until creamy.
• Add 2 eggs, one at a time, beating well after each addition, add vanilla extract and mix well.
• Gradually beat in flour mixture.
• Reserve 3/4 cup of batter and spread the remaining batter into prepared baking pan.
• Sprinkle nuts and white chocolate chips over batter.
• Drizzle caramel topping over the top.
• Beat remaining egg and reserved batter in the same large bowl until light in color.
• Stir in semi-sweet chocolate morsels and spread evenly over the caramel topping.
• Bake for 30 to 35 minutes or until center is set.
• Remove from oven and cool completely in pan on wire rack. Cut into bars and serve.

HEAVENLY BROWNIES

Steps:

• Preheat your oven to 356°F The reason for the weird measurements and odd temperature, is because I got this recipe from England.
• Melt the butter and chocolate over a double boiler, or just in the microwave for a quick zap!
• Beat eggs, sugar, and vanilla together in a mixing bowl.
• When the chocolate has cooled, add it to the butter/sugar mixture; mix well.
• Add flour and salt to the chocolate mixture. Mix until creamy.
• Bake in a greased pan for 25 minutes.
• " -- and let your taste-buds enjoy!".

HEAVENLY HASH BROWNIES

Steps:

• Prepare brownies to package directions and remove from oven, leaving oven on.
• Top with marshmallows and return to hot oven until marshmallows puff up and melt slightly.
• Remove from oven and top with almonds, cool.
• In a medium sauce pan, combine butter, buttermilk, and cocoa powder. Cook until boiling.
• Remove from heat and add sugar and vanilla. Allow icing to cool for 15 minutes.
• Pour icing over almonds and marshmallows. Allow to cool completely before cutting.

HEAVENLY BROWNIE-ON-SHORTBREAD BARS

Steps:

• PAN PREP:.
• Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
• sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
• Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
• SHORTBREAD:.
• In a food processor, combine the flour, sugar, and salt and.
• process briefly to blend.
• Scatter the butter pieces over the top and process with 1-second.
• bursts.
• Add the vanilla and continue with 1-second bursts until the ingredients form.
• small clumps.
• Stop before the mixture forms a ball.
• Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
• Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
• Let cool in the pan, about 20 minutes.
• HEAVENLY BROWNIE:.
• Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
• In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
• Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
• Set aside for 5 to 7 minutes.
• In a medium bowl, whisk the eggs until lightly beaten.
• Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
• Pour the batter over the shortbread, and spread evenly with a rubber spatula.
• Sprinkle the nuts evenly over the batter.
• Gently pat them in place.
• Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools).
• Transfer to a wire rack and let cool completely in the pan, at least 3.
• hours or up to overnight.
• TO SERVE:.
• Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
• Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
• STORAGE:.
• Return the bars to the pan, cover with aluminum foil, sealing the.
• foil around the edges of the pan, and keep at room temperature for up to 3 days.