Brownies On A Stick Recipes

BROWNIES ON A STICK

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
• 2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• 3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

BROWNIE STICKS WITH CHEERIOS™ CRUST

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• In medium bowl, mix brown sugar, butter and cereal until well blended. Press cereal mixture firmly in bottom of pan. Set aside.
• Make brownie batter as directed on box. Pour over cereal crust.
• Bake for 36 to 40 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 2 rows. Store covered in airtight container.

KATHARINE HEPBURN'S BROWNIES

Steps:

• 1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
• 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
• 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
• 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
• You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

FUDGY BROWNIES

Steps:

• Get prepared
• Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
• Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
• Make the batter
• Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
• Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
• Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
• Bake the brownies
• Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
• Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
• Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

BROWNIE POPS

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 for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• Place brownies in freezer for 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.

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.