Holiday Brownie Berry Bowl Recipes

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CHOCOLATE CHUNK BERRY BROWNIES



Chocolate Chunk Berry Brownies image

This decadent gluten-free brownie recipe can be used with any frozen berries you have on hand.

Provided by So Delicious® Dairy Free

Categories     So Delicious® Dairy Free

Time 45m

Yield 9

Number Of Ingredients 9

¾ cup turbinado sugar
¼ cup cocoa powder
½ cup gluten-free all purpose baking flour
1 teaspoon baking powder
½ cup egg substitute
½ cup coconut oil, melted
1 cup So Delicious® Dairy Free Vanilla Coconut Milk
2 ounces dark chocolate, chopped into small chunks
1 cup mixed frozen berries

Steps:

  • Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  • In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
  • Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 29.3 g, Cholesterol 0.1 mg, Fat 15.7 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 12.4 g, Sodium 87.3 mg, Sugar 20.3 g

TRIPLE-LAYER HOLIDAY BROOKIES



Triple-Layer Holiday Brookies image

Red velvet cookie base with Golden Oreo™ cookie middle, topped with a fudgy brownie layer -- it doesn't get more outrageous than this!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 24

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon unsweetened baking cocoa
1/2 cup butter, softened
2 teaspoons Betty Crocker™ red gel food color
1 egg
1 tablespoon water
24 Golden Oreo sandwich cookies
1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on box for cakelike brownies
1 cup red and green M&M's® milk chocolate candies

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, mix cookie mix, baking cocoa, softened butter, food color, 1 egg and 1 tablespoon water with spoon until soft dough forms. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes. Place cookies in single layer 6 rows by 4 rows on baked cookie base.
  • In another large bowl, make brownie batter as directed on box for cakelike brownies. Pour brownie batter over cookies; spread to cover. Sprinkle top with candies.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 2 1/2 hours before cutting. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 32 g, TransFat 0 g

HOLIDAY FRUIT BARS



Holiday Fruit Bars image

Honorable Mention - Contest Recipe 2007! Bake a warm and cozy fruit dessert bar using cookie mix and pie filling, ingredients already in your cupboard.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 8

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
  • Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
  • Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
  • In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 30 g, TransFat 2 g

HOLIDAY BROWNIE-BERRY BOWL



Holiday Brownie-Berry Bowl image

Your holiday guests are in for a treat when they dig into this bowl of creamy deliciousness! It's made with JELL-O, fresh raspberries and cut-up brownies.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 15 servings, about 2/3 cup each.

Number Of Ingredients 8

1 cup boiling water
1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
2 cups ice cubes
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (5-1/2 cups)
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1 pt. (2 cups) raspberries
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.
  • Place brownie cubes in 2-1/2-qt. serving bowl; cover with gelatin. Refrigerate 45 min. or until gelatin is set but not firm (gelatin should stick to finger when touched).
  • Pour milk into separate medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended; spoon over ingredients in serving bowl. Top with layers of raspberries and the whipped topping. Refrigerate at least 2 hours or until ready to serve. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BROWNIE BERRY ICE-CREAM SANDWICHES



Brownie Berry Ice-Cream Sandwiches image

For kids of all ages, this summertime treat will bring smiles for its strawberry chocolate and ice cream decadence. It can be made ahead for that special occasion.

Provided by Chef mariajane

Categories     Low Protein

Time 40m

Yield 6-9 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
1/4 cup chocolate chips
1/4 cup strawberry jam
3 -4 cups vanilla ice cream or 3 -4 cups strawberry ice cream, softened
3 cups fresh strawberries, slightly sweetened with granulated sugar, if desired
mint sprig
icing sugar

Steps:

  • In a large bowl, stir together flour, sugar, cocoa, baking powder and salt. Add oil, eggs, vanilla and 2 tablespoons water; mix well. Add chcolate chips, if using.
  • Line an 8-inch square baking pan (bottom and two opposite sides) with foil. Grease or spray pan and lining. Spoon batter into pan; smooth top. Bake in a 350F oven for 40 minutes or until a tooth pick inserted in center comes out clean. Let cool completely in pan.
  • Losen edges and, using foil, lift brownies to counter. Cut horizontally in half. Slip flexible cutting board between halves to easily remove top,.
  • Set foil and bottom half back into the pan. cut top half into 6 or 9-inch serving size pieces. Set side.
  • FILLING AND TOPPING: Spread bottom half of brownies with strawberry jam. Spoon ice cream over jam, making smooth 3/4 inch thick layer. Arrange top pieces of brownies ove ice cream; press gently into place. Wrap and freeze until firm for up to 3 months.
  • To serve, lift brownies out of pan, Cut into 6-inch serving pieces and place on individual dessert plates. Top with strawberries. Garnish with mint sprig and dusting of icing sugar.

Nutrition Facts : Calories 633.6, Fat 30.7, SaturatedFat 8.3, Cholesterol 102.2, Sodium 313.5, Carbohydrate 87.1, Fiber 4.2, Sugar 65, Protein 7.8

HOLLY BERRY COOKIES



Holly Berry Cookies image

What would Christmas be without overflowing tins of cookies? These festive filled cookies are the all time favorites of my family. Back when our children were small, we began baking them the day after Halloween and put them away in the freezer. -Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 38m

Yield 2 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, room temperature
1/4 cup 2% milk
2/3 cup seedless raspberry jam
GLAZE:
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
Red Hots
Green food coloring

Steps:

  • In a large bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° until edges are lightly browned, 8-10 minutes. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. , In a small bowl, combine the sugar, milk and vanilla until smooth; spread over cookies. Decorate with Red Hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Nutrition Facts : Calories 171 calories, Fat 4g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

BROWNIE BRITTLE



Brownie Brittle image

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

1 large egg, room temperature
1/4 cup canola oil
1/2 cup sugar
1 tablespoon water
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon instant espresso powder, optional
Optional: chopped walnuts, pecans, hazelnuts or peanuts
DRIZZLE:
1/4 cup semisweet chocolate chips
1 teaspoon canola oil

Steps:

  • Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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