Tigers Eye Brownies Recipes

TIGER BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In small bowl with electric mixer, beat filling ingredients on medium speed until smooth; set aside.
• In large bowl, stir brownie ingredients with spoon until well blended. Spread half of brownie batter in pan. Spoon filling mixture over brownie batter; gently spread to cover. Top with spoonfuls of remaining brownie batter. To marble, pull knife through batter in wide curves; turn pan and repeat.
• Bake 26 to 30 minutes or until set. Cool 1 hour or until completely cooled. Refrigerate at least 1 hour or until set. With hot, wet knife, cut into bars. Store in refrigerator.

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

TRIPLE CHIP BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in 1/4 cup each of the butterscotch, semisweet and white vanilla baking chips. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons butterscotch chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Repeat melting and drizzling steps with remaining semisweet chocolate chips and white vanilla baking chips. Let stand about 2 hours or until toppings are set. Cut into 4 rows by 4 rows. Store covered in airtight container.

TIGER'S EYE BROWNIES

Steps:

• In a saucepan over low heat, melt peanut butter chips and margarine together, stirring frequently until smooth. Remove from heat. Stir in remaining ingredients in the order listed. Spread batter in an ungreased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until center is set. Let cool and cut into squares.

TIGER BROWNIES

Steps:

• heat oven to 350° and grease bottom only of 13x9 pan In small bowl combine all filling ingredients and beat until smooth; set aside.
• In a large bowl, combine all brownie ingredients; stir until well blended.
• Spread half brownie batter in pan.
• Spoon filling mix over batter and gently spread to cover.
• Top with spoonfuls of remaining brownie batter.
• To marble, pull knife through batter in wide curves.
• Turn pan and repeat.
• Bake at 350° for 25-30 minutes or until set.
• Cool completely before cutting with hot wet knife.
• Store in refrigerator.

TIGER-STRIPED BROWNIES

Steps:

• Preheat oven 325°F.
• Melt chocolate and butter on high for 1-2 minutes Set aside to cool.
• In separate bowl beat peanut butter and oil.
• Add sugars and continue to beat til mixture is flour.
• Add each egg.
• And vanilla extract, flour, and salt.
• Stir 1/3 cup into the choclate mixture.
• Scrape the remaining into a 8-inch square baking pan.
• Spoon chocolate mixture over batter.
• Use table knife to zig zag to give marble effect.
• Bake 30-35 minutes.

TRIPLE-TIER BROWNIES

Steps:

• Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

MEL'S AWESOME BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting.
• To make the frosting: In a large bowl, stir together the confectioners' sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.

GALACTIC BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!