Refrigerator Confetti Brownies Recipes

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CONFETTI BLONDIES



Confetti Blondies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 15

Nonstick cooking spray, for the baking pan
1 1/2 cups packed brown sugar
1 1/2 sticks (12 tablespoons) salted butter, melted
1 tablespoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup rainbow sprinkles
5 cups powdered sugar, sifted
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup milk
1/4 cup rainbow sprinkles, plus more for garnish

Steps:

  • For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
  • In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
  • Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
  • For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
  • Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
  • Carefully lift the blondies out of the pan and cut into 2-inch squares.

FUNFETTIAND#174; BROWNIE CUT-OUTS



Funfettiand#174; Brownie Cut-Outs image

Provided by Food Network

Time 58m

Yield 12-16 servings

Number Of Ingredients 7

Crisco® Original No-Stick Cooking Spray
1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
1 (16 oz.) container Pillsbury® Vanilla Frosting
Food color, see variations below

Steps:

  • 1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.
  • 2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.
  • 3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.
  • 4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.
  • HALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits.
  • HOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.
  • VALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.

BROWNIES I



Brownies I image

When I make this for friends, I add nuts. When I make this for myself, I add raisins. I've tried M&M candies, toffee bits, and candy confetti -- it's very flexible.

Provided by Betsy Davis

Categories     Chocolate Brownies

Yield 12

Number Of Ingredients 8

6 (1 ounce) squares unsweetened chocolate
⅔ cup butter
2 cups white sugar
4 eggs
1 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  • Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
  • Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 48.4 g, Cholesterol 89.1 mg, Fat 22.5 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 11.8 g, Sodium 334.1 mg, Sugar 33.7 g

DOUBLE-DECKER CONFETTI BROWNIES



Double-Decker Confetti Brownies image

M & M's make these a fun addition to any children's party but adults will love them as well. For easier slicing, turn cooled brownies upside down on a cutting board. The tops won't crumble when the bars are cut from the bottom.

Provided by Karen From Colorado

Categories     Bar Cookie

Time 45m

Yield 24 brownies

Number Of Ingredients 11

3/4 cup butter or 3/4 cup margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla
2 1/2 cups flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup M&M's semi-sweet chocolate baking bits, divided

Steps:

  • Preheat oven to 350 degrees (176 celsius).
  • Lightly grease a 13x9x2-inch baking pan; set aside.
  • Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy.
  • Beat in eggs and vanilla.
  • In a seperate medium size bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture.
  • Divide batter in half.
  • Blend together cocoa powder and melted butter; stir into one half of the dough.
  • Spread cocoa dough evenly into the prepared pan.
  • Stir remaining 1/4 flour and 1/2 cup M&M's baking bits into remaining dough; spread evenly over the cocoa dough in the pan.
  • Sprinkle with remaining M&M's baking bits.
  • Bake 25 to 30 minutes or until edges start to pull away from sides of the pan.
  • Cool completely.
  • Cut into bars.
  • Store in tightly covered container.

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