Funfettiand174 Brownie Cut Outs Recipes

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GHOST BROWNIES



Ghost Brownies image

These Halloween-themed brownies provide a scary-good backdrop for spooky white chocolate ghosts. The ghosts are super easy to make with melted white chocolate and dabs of store-bought black icing for the eyes and mouth. Somewhere between fudgy and cakey, the brownies are spread with a salty-sweet chocolate glaze, which really makes the ghosts pop.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 12

Nonstick cooking spray
1 cup all-purpose flour
1/4 cup plus 1 tablespoon unsweetened cocoa powder
Kosher salt
1 stick (8 tablespoons) unsalted butter
8 ounces semisweet chocolate, chopped
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 large eggs
2 ounces white chocolate, chopped
1/4 cup confectioners' sugar
Store-bought squeezable black icing

Steps:

  • Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
  • Whisk together the flour, 1/4 cup of the cocoa powder and 1/4 teaspoon salt in a medium bowl.
  • Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently until smooth, 3 to 4 minutes. Remove from the heat and stir in the granulated sugar, vanilla and eggs until combined. Add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 23 minutes.
  • Let the brownies cool completely in the pan on a wire rack, about 1 hour. Use the foil overhang to help lift them out of the pan onto a cutting board.
  • Meanwhile, microwave the white chocolate in a medium microwave-safe bowl in 30 second increments, stirring in between, until melted and smooth, about 1 minute. Place a piece of parchment paper on a large plate or sheet pan. Dollop 1/2 teaspoon of the melted white chocolate onto the parchment and use the back of the measuring spoon to sweep through the dollop to make a ghost shape. Repeat 15 more times. Draw 2 eyes and a mouth with the black icing on each ghost. Refrigerate the ghosts until the white chocolate has hardened, about 30 minutes.
  • Just before serving, whisk the confectioners' sugar, remaining 1 tablespoon cocoa powder, pinch of salt and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the brownies. Cut the brownies into 16 squares and top each with a white chocolate ghost. Serve right away or store the brownies in an airtight container for up to 1 week.

BROWNIE CUTOUT COOKIES



Brownie Cutout Cookies image

I found this recipe on the web. I've made them as is and have also added finely chopped nuts. They are wonderful! The recipe makes a lot of cookies, but I never figured out how many and it also depends on the size of your cookie cutters and how thick you make them, so the amount shown is very estimated.

Provided by Charmed

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup cocoa powder
1/3 cup very finely chopped nuts (optional)
cocoa powder or flour, for rolling

Steps:

  • In a bowl, combine the flour, salt and baking powder, mix well and set aside.
  • In a large mixing bowl, cream the butter and sugar well. Add the eggs and vanilla and mix well.
  • Stir in the cocoa powder until well blended. Be careful because the cocoa powder has a tendency to puff all over until it's incorpoated.
  • Add in the flour mixture until well-blended.n Stir in nuts, if using.
  • Wrap the dough in plastic and refrigerate at last one hour, or until firm. You may want to separate it into two sections and wrap separately to keep one refrigerated while you work on the other.
  • Preheat oven to 350. Cover cookie sheets with parchment paper or spray with non-stick spray.
  • Roll out the cookies and cut into your desired shapes and thickness, using cocoa powder or flour to dust the work surface (and rollling pin if needed) to keep the dough from sticking.
  • Place the cookies onto the prepared cookie sheets and bake for about 8-10 minutes depending on the size and thickness of the cookies. They should feel slightly firm to the touch.
  • Let the cookies sit a minute on the sheet to firm up, then place on a rack to cool.
  • NOTE: I like to roll out the cookies on a piece of waxed paper. Before removing the cookies from the work surface to the cookie sheets, I will put the whole sheet of waxed paper on a cookie sheet and put it in the freezer for 5 minutes. I can then remove the cookies without them breaking or stretching.

Nutrition Facts : Calories 92.6, Fat 4.3, SaturatedFat 2.6, Cholesterol 19, Sodium 58.6, Carbohydrate 12.9, Fiber 0.6, Sugar 6.3, Protein 1.3

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