Strawberry Nesquik Brownies Recipes

STRAWBERRY NESQUIK BROWNIES

Steps:

• Preheat oven to 350 degrees; Spray 9x13 baking pan with non-stick baking spray and set aside.
• In a large bowl, whisk together sugar, butter and half and half.
• Add eggs and vanilla to sugar mixture and whisk throughly.
• In a medium bowl, combine flour, strawberry powder, baking powder and salt throughly; Stir into sugar mixture throughly.
• Fold in white chocolate chips into batter.
• Spread into prepared pan. Bake for 20-25 minutes or until tester comes out slightly sticky.
• Cool in pan; Cut into bars and enjoy!
• Footnotes.
• Pan size can be down-sized for more fuller brownie.

STRAWBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
• Whisk together egg, melted butter, and vanilla in a large bowl. Puree about 1/4 cup of the sliced strawberries and whisk into the butter. Sift together the sugar, cocoa powder, and cake flour. Fold into the butter, and mix until well incorporated. Use more flour if needed to end up with a mixture in between a cake batter and a cookie dough (the strawberries will add additional moisture). Gently fold in the remaining sliced strawberries and pour the batter into prepared pie plate.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

NESQUIK BROWNIES

Steps:

• Preheat oven to 350°.
• Grease 9 x 13 baking pan.
• Combine sugar, butter and water in a large bowl; stir well.
• Stir in eggs and vanilla.
• Combine flour, Nesquik, baking powder, and salt in medium bowl; stir in sugar mixture.
• Stir in nuts.
• Spread into prepared pan.
• Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky.
• Cool in pan on wire rack.
• Cut into bars.

STRAWBERRY NESQUIK® LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
• Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
• Blend together flour, baking powder, and 1 pinch salt together in a separate bowl.
• Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
• Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
• While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside.
• Beat cream cheese, butter, and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.
• Spread filling between the cooled cake layers. Frost the cake and decorate as desired.