Brownie Meltaways Recipe 425

BROWNIE MELTAWAYS RECIPE - (4.2/5)

Steps:

• Prepare brownies as directed on package but add coconut and nuts into batter. Bake as directed and cool. Mix powdered sugar, 1/3 cup butter, vanilla and milk (a little at a time, you might need a touch more milk). Spread over brownies and cool in refrigerator at least 30 minutes. Frosting must be firm. Heat chocolate squares and 2 teaspoons butter until melted. Spread over frosting. Spread evenly. Refrigerate until chocolate is firm. This can be stored in refrigerator or on cupboard.

MELTAWAY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
• Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
• Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
• Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.

MELTAWAY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
• Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
• Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
• Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.

FUDGE MELTAWAYS

Steps:

• Mix Graham crumbs, coconut, cocoa and sugar. Stir in margarine and water. Press into an ungreased 8x8-inch or 9x9-inch pan. Refrigerate while making icing.
• Mix remaining ingredients. Spread over crumb mixture and refrigerate for about 2 hours before cutting. Cut into 1 inch squares, these can be decorated with cut up red or green cherries. Keep refrigerated once cut.
• These freeze really well, cut first lay on a cookie sheet and freeze them first on a cookie sheet, then put into a container putting wax paper in between each layer of squares. Will stay in freezer for about 2 months.

LEMON MELTAWAYS

Steps:

• Heat oven to 400°F.
• In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
• Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
• In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.

ULTIMATE BROWNIES

Steps:

• Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.
• Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.
• Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.

MELTAWAY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
• Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
• Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
• Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.

MELTAWAY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
• Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
• Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
• Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.

FUDGE MELTAWAYS

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.