Big Bowl Brownie Dessert Recipes

BIG BOWL BROWNIE DESSERT

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. Cool completely on cooling rack, about 1 1/2 hours.
• In chilled large bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In small bowl, combine pie filling and 1/2 teaspoon almond extract.
• Using foil to lift, remove brownies from pan, and peel away foil. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 12 hours before serving. Store covered in refrigerator.

BROWNIE DESSERT, BIG BOWL RECIPE

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed on box. Cool completely. In medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract. Cut brownies into one inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator

27 BROWNIE MIX DESSERTS IDEAS

Steps:

• Pre-Heat your oven to 350°F. Place foil in your 8-inch square pan. You want excess to hang over the edges of the pan. Grease the entire cooking pan with cooking spray. After brownie batter is made, take out 1 cup and set it aside. Place the rest in the pan and bake for 12 minutes.
• Then in a small microwave-safe bowl, put the caramels and whipping cream inside uncovered and microwave for 30 seconds, then stir and microwave for another 30 seconds. Continue to microwave at 15-second at a time until completely smooth.
• Pour the caramel mix over some of the baked brownies, then carefully spread it around the top. Sprinkle on 1/4 cup of pecans. Take the brownie batter you have on the side and place onto the caramel layer in spoonfuls; spread evenly. Sprinkle chocolate chunks and the remaining 1/4 cup pecans to the very top.
• Bake another 32 to 35 minutes or until the toothpick comes out almost clean when tested. Remove from oven and let cool 1 hour before placing in the refrigerate for at least 1 hour before serving. Lift and remove brownies from the pan using the foil, then peel the foil off the brownies. Cut, serve and enjoy!