Fall Harvest Brownie Delights Recipes

BROWNIE DELIGHT

Steps:

• Prepare and bake brownies according to package directions. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk milk and dry pudding mix for 2 minutes. , Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Chill until serving.

KRISPY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

PEANUT BUTTER BROWNIE DELIGHT

Steps:

• • Place brownie on your favorite plate. • Whip together the fat-free topping and peanut butter and dollop it on top. • Drizzle on a bit of chocolate syrup.

BROWNIE DELIGHT

Steps:

• Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
• Blend in sugar, eggs and vanilla.
• Add flour, salt and baking powder.
• Pour into a 9x13 pan, with bottom only greased.
• Bake at 350 degrees for about 30 minutes.
• Cool completely.
• In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
• Fold in 2 cups of whipped topping.
• Spread over brownies.
• In another bowl, combine milk and pudding mix.
• Whisk till smooth and thickening.
• Refrigerate 5 minutes, then spread over cream cheese layer.
• Top with remaining whipped topping.
• Sprinkle with pecans if desired.
• Keep refrigerated.

STRAWBERRY BROWNIE DELIGHT

Steps:

• Heat oven to 350 degrees.
• Grease bottom and sides of a 9 inch springform pan OR a 12x8 inch baking dish.
• In a large bowl, combine brownie mix, oil, water, and eggs.
• Beat approx 50 strokes by hand.
• Stir in chocolate chunks.
• Spread batter in greased pan.
• Bake at 350 for 45-50 minutes or until center is almost set.
• Cool 1 hour or until completely cooled.
• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Stir in melted vanilla chips.
• Fold in 1/3 of whipped cream.
• Fold in remaining whipped cream.
• Reserve 1 cup mixture for piped edge.
• Spread remaining mixture over brownie.
• Using cake decorating bag with a star tip, pipe decorative border around edge of brownie, making sure border doesn't touch the edge of the pan.
• Cover and refrigerate at least 2 hours.
• Meanwhile in food processor OR blender, process strawberries until smooth.
• Strain to remove seeds.
• In a small saucepan, combine 3 Tbsp sugar and cornstarch.
• Stir in strawberry puree.
• Cook and stir over medium heat until mixture boils and thickens.
• Cool to room temperature.
• About 1 hour before serving, arrange fresh strawberries over filling.
• Refrigerate until serving time.
• With a sharp knife, loosen dessert from sides of pan.
• Cut into wedges.
• Serve with a drizzle of strawberry sauce over each piece.
• Store in refrigerator.