Kittencals Extreme Chocolate Brownies Recipes

KITTENCAL'S EXTREME CHOCOLATE BROWNIES

Steps:

• Set oven to 325 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
• Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
• In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
• Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
• Stir in the remaining chocolate chips.
• Spread into prepared baking pan.
• Bake for 35-40 minutes (don't over bake).
• Cut into squares.
• Note: If desired, chopped walnuts may be added.

SCAREDY-CAT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
• Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
• Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

KITTY CAT BROWNIES

Steps:

• Heat oven to 350°F. Line 2 (8-inch or 9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter as directed on box. Divide batter evenly between pans.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
• Lift foil and brownie from pan; carefully remove foil. Cut 1 round as shown in diagram. Arrange uncut round and the pieces, top sides down, on large tray or foil-covered cardboard, 18x12 inches, to form cat. Frost cat, attaching pieces with small amount of frosting.
• Cut thin slice from bottom of each yellow gumdrop; use slices for eyes. Cut thin slice from green gumdrop; use to make pupils. Use black gumdrop for nose and shoestring licorice for whiskers, mouth and from paws. Attach 3 candy corn on each paw for claws. Store loosely covered.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
• Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
• In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
• Bake for 8 minutes.
• Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
• Bake for an additional 20 minutes. Remove and let cool.

VERY CHOCOLATE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.