Brownies With A Surprise Recipes

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

COOKIE BROWNIE SURPRISE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Smoosh 1 1/2 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18-22 minutes

DOUBLE CHOCOLATE SURPRISE BROWNIES

Steps:

• For brownies:.
• Cream butter& sugar until smooth.
• Add eggs, continuing to mix well Add vanilla Mix in the baking powder, salt and melted chocolate, stirring well.
• Slowly add the flour, then fold in chocolate chips and nuts.
• Reserve 1 cup of the mixture and pour remaining mixture into 9 X 9 square pan. Use Pam or parchment paper to line pan, for easier removal.
• Filling:.
• Whip the cream cheese and butter together.
• Gradually add the sugar, mixing together well.
• Add the egg, vanilla and then the flour mixing well Pour the cream cheese mixture over the brownie mix in the pan.
• Take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to"marble" the brownies.
• Bake in a pre-heated 350 degree oven for 30-35 minutes.
• Let brownies cool and cut into squares to enjoy!

BROWNIE SURPRISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
• Beat at medium speed until creamy.
• Add egg and vanilla, and continue beating until well mixed.
• Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 6-7 minutes or until edges are just set.
• Remove from oven.
• Press 1 marshmallow half onto center of each cookie.
• Continue baking for 2 minutes or until marshmallow is softened.
• Cool 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all frosting ingredients except milk in small mixer bowl.
• Beat at low speed, adding enough milk for desired spreading consistency.
• Frost cooled cookies, covering entire marshmallow.
• Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.

MULLED WINE BROWNIE SURPRISE

Steps:

• First, make the chocolate domes. Melt the chocolates in the microwave or over a pan of simmering water, then leave to cool slightly. Meanwhile, blow up the balloons to around the size of a honeydew melon. Sit the base of each balloon in a glass and spray the top half with oil - this will ensure the chocolate dome comes off easily.
• One at a time, dip the sprayed end of the balloon into the cooled melted chocolate, turning the balloon to get an even coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat the process with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.
• Next, make the brownies. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20 x 20cm baking tin with baking parchment. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water. Mix the flour and cocoa powder together with the spices and a pinch of salt, then set aside.
• Using an electric whisk, beat the butter and sugar together until light and fluffy, then whisk in the egg and yolk. Pour in melted chocolate, wine and flour mixture and whisk until just combined. Pour the batter into the tin and bake for 15 mins until just set. Don't worry if there's a wobble in the centre - it will set as they cool. Put in the fridge to firm up.
• For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the sugar and cream, then whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.
• To assemble, carefully pop each of the balloons with a pair of scissors, unravelling the balloon so that you are left with a chocolate dome. Carefully put them on a baking tray lined with baking parchment. Cut the brownies into nine portions. Put a piece of brownie on each plate, top each with a ball of ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. At the table, pour the hot sauce over the dome for extra pizazz, to reveal the brownie inside.