Brownie Fingers Recipes

BUTTERY FINGERS

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

BROWNIE FINGERS

Steps:

• Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
• Set aside.
• Melt butter and chocolate in a large saucepan over LOW heat till smooth.
• Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
• Remove from heat.
• Stir in eggs, granulated sugar, and vanilla.
• Stir in flour and the ¾ cup cocoa powder.
• Spread batter in prepared pan.
• Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Lift brownies from pan with foil.
• Cut into bars, wiping knife between cuts.
• Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
• I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
• Makes 64.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature up to 3 days or freeze up to 3 months.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.