LAYERED BROWNIE DESSERT
A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert. -Muriel Ledeboer, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.
Nutrition Facts : Calories 545 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 327mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
BIG BOWL BROWNIE DESSERT
Dig into fudgy brownie bites, tart juicy cherries and loads of creamy whipped cream!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320, Carbohydrate 39 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 30 g, TransFat 0 g
BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h5m
Yield Makes 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
- In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
- Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
- Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)
BROWNIE DESSERT, BIG BOWL RECIPE
Provided by Crick
Number Of Ingredients 7
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
LAYERED BROWNIE PUDDING DESSERT RECIPE
Ooey gooey, rich, and chocolatey, this layered brownie pudding dessert hits the spot every time! The perfect easy brownie dessert.
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan.
- Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
- Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
- Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
- Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).
Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 133 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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