BLACK AND WHITE BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h5m
Yield 54 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
- Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined.
- Pour the batter (it will be very thick!) into the baking pan and spread to even out the top.
- Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.)
- Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet.
- Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes.
CAKE MIX BROWNIES RECIPE
Steps:
- Enjoy! These brownies can be covered and stored at room temperature for 3 days, or in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 155 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 166 mg, Sugar 16 g, Fat 6 g, ServingSize 1 pan (24 servings), UnsaturatedFat 0 g
BLACK-AND-WHITE CAKE MIX BROWNIES
Surprise your guests by making these delicious chocolate brownies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray.
- In medium bowl, stir together cake mix, oil and eggs until smooth. Spread batter in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
- In medium bowl, beat butter with electric mixer on low speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in milk and vanilla. Frost brownies. Sprinkle with chopped cookies.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over frosting. Refrigerate 30 minutes or until set. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
WHITE BROWNIES
Easily made brownies from a cake mix!
Provided by Colleen
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 15.5 g, Cholesterol 5.3 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.5 g, Sodium 102.6 mg, Sugar 12.2 g
CAKE MIX BROWNIES
These cake mix brownies are a mashup of two of my favorite desserts. A woman I worked with gave me a recipe for chocolate caramel brownies, and I have a recipe for yellow cake mix bars. I wondered what they would taste like together, so I tried it-and I've been making them ever since! -Staci Mergenthal, Verdi, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes. Meanwhile, in a microwave, melt caramel bits and remaining 1/3 cup evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top. Set aside. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 260mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
NO-FAIL EASY CAKE MIX BROWNIES
These are similar to a packaged brownie mix, they have a great brownie texture and take only minutes to make, just dump everything in a bowl, mix and bake! If desired frost with my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 375 degrees (second-lowest rack).
- Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
- In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
- Add in walnuts of chocolate chips mix to combine.
- Spread into the prepared baking dish (the batter will be very thick so have patience!).
- Bake for about 25-30 minutes (do not overbake).
- Cool completely before frosting.
BLACK & WHITE BROWNIES
Improve the classic brownie with gooey chocolate batter topped with a creamy cheesecake mixture for a striking marbled effect
Provided by Good Food team
Categories Dessert, Treat
Time 55m
Yield Cuts into 20 squares
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm tin with baking parchment. Finely chop 150g of the dark chocolate, and roughly chop the remaining dark chocolate and the white chocolate. Put the finely chopped chocolate in a bowl and melt over a small pan of gently simmering water, or in the microwave. Set aside to cool a little.
- Put the butter and 350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Finally, stir in the melted chocolate and the chopped chocolate chunks. Scrape the mixture into the prepared tin and smooth the surface.
- Working quickly, tip the cream cheese into a bowl and beat to soften with a spatula. Add the remaining egg, flour and sugar, and mix until just combined. Spoon blobs of the cream cheese mixture onto the brownie until all used up, and use the end of a cutlery knife or a skewer to swirl the 2 mixtures together to create a marbled effect. Bake for 30 mins until just set - it should still have a little wobble when it comes out of the oven, and a skewer inserted into the centre should come out with sticky crumbs. Cool completely in the tin before cutting into squares to serve.
Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BROWNIE MIX-BLACK BEAN BROWNIES
You won't believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.
Provided by Mary B. Smith
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
- Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 25 g, Fat 5.6 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 138.9 mg, Sugar 3.8 g
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- Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1 1/2 cups pecans, the chocolate chips and 1 cup of the vanilla chips; mix well. Spread in greased pan.
- Bake at 350°F. for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with remaining 1 cup vanilla chips. Return to oven for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.
- In small bowl, combine all frosting ingredients except pecan halves; beat until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars.
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