Pink Brownies Lite Fluffy Recipes

PINK BROWNIES LITE & FLUFFY

Steps:

• Semi-melt the butter in the microwave (about 20 seconds on high) do not fully melt it, but get it intensely soft.
• Beat the butter, applesauce, sugar, Nesquik, and vanilla extract in a large mixing bowl until melded and creamy.
• Add the eggs one at a time, beating well after each addition.
• Gradually beat in the flour, baking soda, and salt.
• Grease an 8x8 square baking pan with cooking spray, and using a rubber scraper pour the batter into the pan and get it in there as leveled as possible.
• Bake at 375 for 20-25 minutes.
• I cut it into 12ths-- and this would yield about 12-14 cupcakes. Double the recipe for 24.

PINKIE STRAWBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Mix the cake mix, eggs and oil and salt in a large bowl. Mix well and make sure to get all the clumps out without over mixing.
• Spread mixture into a parchment or wax paper lined 8 x 11 or 9×9 baking pan. Bake for 20-30 minutes until a toothpick comes out clean.
• While the Pinkies are cooking, Mix confectioners sugar and milk, one tablespoon at a time until glaze is smooth and sort of thick. I actually end up using about 3 tablespoon to get it the consistency I like.
• While the Pinkies are still hot, spread the glaze evenly on top and allow Pinkies to cool and the glaze to harden. Remove by parchment from pan and cut into squares.

MINI PINK SWIRLED CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a mini-muffin pan with paper liners.
• Melt the butter, oil and chocolate discs together over a double boiler, stirring until melted and smooth. Remove from the heat.
• In a medium bowl whisk together the flour with the cocoa powder, salt and baking soda.
• Stir the brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Fold in the dry ingredients until just incorporated.
• Spoon the brownie batter into the cupcake liners, coming about three-quarters of the way up the sides. Set aside.
• For the cheesecake topping: Using an electric mixer, beat together the cream cheese with the granulated sugar, sour cream, vanilla and egg until well incorporated. Put half of the cheesecake topping into a pastry bag or resealable plastic bag. Use a bit of pink food coloring to dye the remaining topping; place into a second pastry bag.
• Snip the tips of the pastry bags and pipe 3 to 4 medium dots of each color on top of the brownie batter. Use a toothpick to gently swirl the cheesecake batter and cover the brownie batter completely. Bake for about 15 minutes, then cool completely.
• For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high; beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)
• Remove the brownies from the pan and decorate with the buttercream frosting and candy or cookies as desired.