Krispy Brownie Delights Recipes

BROWNIE DELIGHT

Brownie Delight image

Brownie mix and instant pudding hurry along the preparation of this scrumptious layered dessert. My family asks for this treat for birthdays instead of cake. -Opal Erickson, Branson, Missouri

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 7

Ingredients

1 package brownie mix (13x9-inch pan size)
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup chopped pecans

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.

Nutrition Facts :

KRISPY BROWNIE DELIGHTS

Krispy Brownie Delights image

These are absolutely divine!! I am always asked to bring these for our school's bake sale and they are always the first to go! If there are any leftovers (which is doubtful) I prefer to keep the in the refrigerator.

Provided by miller5pack

Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes

Time 1h5m

Yield 24

Number Of Ingredients 8

Ingredients

1 (19.5 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 (7 ounce) jar marshmallow creme
1 (12 ounce) bag milk chocolate chips
1 cup peanut butter
3 cups crispy rice cereal

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.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 38.1 g, Cholesterol 15.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 159.8 mg, Sugar 12.7 g

CHOCOLATE SANDWICH DELIGHT

Chocolate Sandwich Delight image

Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.

Provided by Kardea Brown

Categories dessert

Time 4h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray or shortening, for the pan
1/2 cup unsweetened cocoa powder, plus more for dusting the pan
1 cup all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
3/4 cup mini chocolate chips
15 chocolate sandwich cookies (I like Oreo)
Three 8-ounce blocks cream cheese, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
12 chocolate sandwich cookies, coarsely chopped
Chocolate sauce, optional, for garnish

Steps:

Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

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