EASY BROWNIE ORNAMENTS
Easy-to-decorate brownie ornaments make a fun holiday project for kids of all ages!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake as directed on box or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Use 3-inch round cutter to cut out 8 brownie rounds. Use 1 3/4-inch round cutter to cut out smaller rounds from remaining brownie. Set aside leftover pieces for snacking.
- Cut hook off each candy cane; unwrap, and use to create hooks on brownie circles. Reserve remaining pieces of candy canes for another use.
- Decorate as desired using icing, sprinkles and candies. Let stand about 30 minutes or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/12 of Recipe, Sodium 115 mg, Sugar 22 g, TransFat 0 g
GIANT CHRISTMAS ORNAMENT COOKIE
This very large peanut butter cookie makes a dramatic holiday centerpiece!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Beat sugars, peanut butter, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
- Spread dough in ungreased 12-inch pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Spread frosting on cookie. Decorate with candies. Loop string licorice through ring-shaped hard candy to make hanger for ornament.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 190 mg
MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
GIANT ORNAMENT BROWNIE
Get into the holiday spirit with this giant chocolate brownie bursting with peanut butter chips and full of festive colors and candies. This could be your best decoration yet!
Provided by Arlyn Osborne
Categories Dessert
Time 2h5m
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees. Line the inside of a 12-inch cake pan with parchment paper and spray the inside with nonstick spray.
- Add the brownie mix plus required ingredients to a stand mixer and beat until combined. Add peanut butter chips and fold in with a spatula.
- Add batter to prepared cake pan and bake 30-35 minutes. Let cool completely before removing from pan.
- Once cool, frost an even layer of white buttercream all over the top of the cake.
- Add the remaining white frosting to a bowl and add a couple drops of turquoise gel food coloring. Fold together with a spatula until combined and transfer to a pastry bag fitted with #825 star tip. Set aside.
- Transfer the blue decorating icing to a small pastry bag fitted with a (#6) round tip. Pipe 7 vertical lines at the top of the brownie, alternating long and short lines. Place 2 silver dragees underneath the shorter icing lines.
- Pipe the turquoise frosting underneath the blue vertical lines in a horizontal squiggle pattern.
- Place a horizontal line of purple gum drops directly under the turquoise frosting.
- Use the green decorating gel to pipe two horizontal lines across the brownie underneath the purple gumdrops. Pipe vertical lines in between the horizontal lines so that it looks like a sideways ladder.
- Transfer the pink decorating icing to a pastry bag fitted with a #825 star tip. Pipe 6 pink stars underneath the green decorating icing.
- Mix the sprinkles together and scatter over white frosting underneath the pink frosting stars.
- Insert the candy cane into the top of the ornament. Use kitchen shears to make a vertical cut halfway into 2 marshmallows. Place those on both sides, opening up the slits, to secure the candy cane inside so that it is not exposed. Add one more marshmallow on each side so there are 4 marshmallows at the top.
Nutrition Facts : Calories 43.8, Fat 2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 18.2, Carbohydrate 5.2, Fiber 0.3, Sugar 3.9, Protein 1.2
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
- Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
- For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
- Remove the outer ring to unmold the cake. Cut into slices and serve.
DONNA HAY'S CHOCOLATE BROWNIE
Make and share this Donna Hay's Chocolate Brownie recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h
Yield 16 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 160°C Place the chocolate and butter in a saucepan over low heat and stir until smooth.
- Allow to cool slightly.
- Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
- Add the chocolate mixture and mix until combined.
- Pour the mixture into a 20cm (8 in) square slice tin lined with non-stick baking paper.
- Bake for 50 minutes or until set.
- Cool slightly in the tin.
- Cut into slices, serve warm or cold.
- Makes 16 slices.
Nutrition Facts : Calories 260.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 86.3, Sodium 122.6, Carbohydrate 32, Fiber 0.9, Sugar 23.3, Protein 3.1
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- Place butter and cut-up chocolate in a microwave-safe bowl; Microwave on high for 30 seconds. Stir. Continue microwaving and stirring every 30 seconds until mixture is melted. Set aside and let cool for 5 minutes.
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