Brownies On A Stick Recipes

BROWNIES ON A STICK

Brownies on a Stick image

Stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 15

Number Of Ingredients 6

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
15 craft sticks (flat wooden sticks with rounded ends)
1 1/4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted Betty Crocker™ Decorating Decors candy sprinkles

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 in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 15 rectangular brownies, 5 rows by 3 rows. Gently insert craft stick into end of each. Place on large 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 one-third to half 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.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie Pop, Sodium 100 mg, Sugar 25 g, TransFat 0 g

CRAZY BROWNIES

Crazy Brownies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h40m

Yield 18 brownies

Number Of Ingredients 9

Ingredients

1 stick (8 tablespoons) butter, melted, plus more for greasing pan
1 box chocolate cake mix (18 ounces)
1/3 cup evaporated milk
9 peanut butter cups
12 chocolate-covered caramels, such as Rolos
1/2 cup finely chopped pecans
1/3 cup candy-coated chocolates, such as M and Ms
1/4 teaspoon salt
Powdered sugar, for sprinkling

Steps:

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
Gobble 'em up!

BEST BROWNIES

Best Brownies image

These brownies always turn out!

Provided by Angie

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

Ingredients

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

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