Brownies Supreme Recipes

BROWNIES SUPREME

Steps:

• Preparation time: 15 minutes active, 30-35 minutes baking. Total time 45-50 minutes. Preheat oven to 325. Melt chocolate and butter in pan on low heat on stove or in microwave. Cool. Beat eggs well. Add sugar and beat well. Add melted chocolate and butter mixture. Mix well Add vanilla. Mix well Add flour, baking powder, and salt. Mix thoroughly. Mix in Heath toffee bits. Greese an 8X8 pan, use either cooking spray or butter. Add brownie mixture. Bake for 30 - 35 minutes, testing with a toothpick to check if done. Cool for fifteen minutes before cutting into 16 squares.

DOUBLE BROWNIE MUDDY BUDDIES™ MIX

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. Cool completely, about 1 hour.
• Cut brownies into 1-inch pieces. Gently mix with remaining ingredients. Store tightly covered.

AMARETTO BROWNIES SUPREME

Steps:

• Preheat oven to 325*.
• Melt butter and chocolate in pan over low heat, let cool.
• then stir in eggs, gradually add sugar. flour, salt and pecans.Mix well.
• Pour into a greased 8" square pan, bake for 30-35 minutes.brownies should still be soft.
• Remove from oven and let cool slightly.
• Poke holes in brownies with fork.and pour amaretto liquer over top.
• refrigerate overnight.
• to prepare CHOCOLATE FROSTING:.
• Combine all ingredients in a bowl and beat till smooth --
• Frost cooled brownies and drizzle in criss cross pattern with WHITE ALMOND ICING:.
• to prepare WHITE ALMOND ICING:.
• combine all ingredients in a small bowl and beat till smooth.

BROWNIES SUPREME

Steps:

• Melt margarine with brown sugar in a saucepan. Remove from heat. Add egg and mix well. Stir in walnuts and coconut. Add flour and cocoa and mix well. Put into a greased 9x9 inch baking pan. Bake at 320 degrees for about 30 minutes. Blend frosting ingredients in a small bowl. Spread over hot brownies. Cool and cut into squares.

ESPRESSO BROWNIES SUPREME

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.
• Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.
• Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.
• Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.
• To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
• Chocolate Glaze: In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk. Cook and stir over low heat until melted and smooth.
• For 24 Brownies: Prepare 1/2 the amount using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.

GRASSHOPPER BROWNIES SUPREME

Steps:

• HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
• BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
• PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
• REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.