Frosted Irish Cream Brownies Recipe

Prep Time: 15 min / Total Time: 2 hr / Servings: 48

Ingredients:

Brownies:

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup irish cream liqueur
• 2 eggs

Frosting:

• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk

Glaze:

• 1 oz. semisweet chocolate, chopped
• 1 teaspoon butter or margarine

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350 degrees F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut in bars.

Expert Tips:

Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Nutrition Information:

1 Serving (1 Bar)

• Calories 115
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 2g,
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 16g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Valentine Brownie Pops

Ingredients:

• 9x13 pan of brownies, cooled
• 1/2 cup frosting, if necessary
• heart shaped cookie cutter
• chocolate bark or candy melts
• decorative sprinkles
• craft or popsicle sticks
• styrofoam blocks

Method:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.
2. Melt a small amount of chocolate bark or candy melts according to package directions. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl of cup (I used my glass measuring cup). Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate. Place pops standing upright onto styrofoam blocks and let dry completely. Is using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (I used Wilton #2).

Peanut Butter Brownie Pie

Recipe from Pillsbury

Ingredients:

• 1 refrigerated pie crust, softened as directed on box (or homemade if you prefer)
• 1 box (15.5 ounces) brownie mix
• 1/4 cup peanut butter chips
• 1/3 cup canola oil
• 3 tablespoons water
• 1 egg
• 1 package (8 ounce) cream cheese, softened (low fat version is fine)
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (8 ounce) frozen whipped topping, thawed

Method:

1. Heat oven to 350 degrees F. Unroll pie crust; place in un-greased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Brownie-Peppermint Ice Cream Pie Recipe

8 Servings / Prep: 30 min. Bake: 35 min. + freezing

Ingredients:

• 1 package fudge brownie mix (8-inch square pan size)
• 1/2 cup vanilla or white chips
• 1/2 cup 60% cacao bittersweet chocolate baking chips
• 1/3 cup caramel ice cream topping
• 1 pint peppermint ice cream, softened
• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/8 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies

Directions:

1. Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
2. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
3. Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
4. Remove from the freezer 10 minutes before serving. Meanwhile, in a small bwol, beat cream, confectioners’ sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints. Yield: 8 servings.

Nutrition Facts: 1 piece equals 664 calories, 37 g fat (15 g saturated fat), 83 mg cholesterol, 322 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.

Mint Chocolate Dipped Brownie Bites

Prep: 20 mins / Cooking: 10 mins / Cooling: 15 mins / Yield: 20 servings (2 pieces per serving)

Every magnificent bite is a sheet delight. These minty, chocolately treats are the perfect size to satisfy every craving.

Ingredients:

• 1 pkg. (16 oz.) NESTLE TOLL HOUSE Refrigerated Mini Brownie Bites Bar Dough
• 1 2/3 cups (10-oz. pkg.) NESTLE TOLL HOUSE Dark Chocolate & Mint Morsels, divided
• 1 tablespoon vegetable shortening

Directions:

1. Prepare brownie bites according to package directions. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
2. Line baking sheets with wax paper.
3. Sort out 2 tablespoons mint morsels and place in small, heavy-duty plastic baf for drizzle; set aside.
4. Microwave remaining morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth.
5. Place 5 cookies top-side down on top of melted chocolate. Using tongs, remove cookies from bowl, scrapping cookies against side of bowl to remove excess. Place cookies top-side-up on prepared baking sheets. Repeat with remaining cookies and chocolate.
6. Microwave reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. kneading until smooth. Cut tiny corner from bag. Drizzle quickly over cookies. Refrigerate for 15 minutes. Store cookies in covered container in refrigerator.

Snickers Brownie Bites

These little chocolate muffins pack a sweet surprise: Inside each one rest a mini Snickers bar. Heated up, it becomes gooey and irresistible - especially with the addition of mini M&M’s on top.

Active Time: 30 minutes / Total Time: 1 hour 30 minutes

Recipe Ingredients:

• 1 stick (1/2 cup) butter
• 4 oz unsweetened baking chocolate
• 1 1/3 cups sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 bag (13 oz) Snickers Mini candy bars
• 1/4 cup M&M’s mini baking bits

Recipe Preparation:

1. Heat oven to 350 degrees F. Line minature muffin pan(s) with paper liners. (Cups measure 1 1/4 in. across bottom.)
2. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in microwave. Stir to blend well.
3. Whisk in sugar, eggs and vanilla until combined. Stir in flour just until blended.
4. Spoon 1 measuring tablespoon batter into each muffin cup. Press in a Snickers bar almost flush with surface; sprinkle with 4 or 5 baking bits.
5. Bake 16 to 18 minutes until risen and tops look dry and shiny (some may have caramel flow). Cool in pan on a wire rack 5 minutes; remove from pan, using tip of knife if needed, to rack to cool completely. Repeat with remaining batter.

Trick-or-Treat Brownie Cupcakes

Enjoy this delicious brownie cupcake using Betty Crocker fudge brownie mix - perfect for dessert.

Prep: 30 minutes / Total: 1 hr 15 mins / Makes: 24 cupcakes

Ingredients:

• 1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
• 1/2 cup vegetable oil
• 2 tablespoons water
• 2 eggs
• 1 cup white vanilla baking chips (6 oz)
• 1 3/4 cups powdered sugar
• 6 tablespoons butter or margarine, softened
• 3 tablespoons milk
• 6 to 8 drops red food color
• 6 to 8 drops yellow food color
• 24 miniature candy bars

Directions:

1. Heat oven to 350 degrees F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
2. In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
3. In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

Kitchen Tips

Sprinkle these treats with Halloween confetti or orange and red colored sugar.

Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired.

For extra-vibrant frosting, use paste food colors.

Nutrition Information:

1 Serving (1 Cupcake)

• Calories 270
  • (Calories from Fat 110),

• Total Fat 12g
  • (Saturated Fat 5g,
  • Trans Fat 0g),
• Cholesterol 25mg;
• Sodium 130mg;
• Total Carbohydrate 38g
  • (Dietary Fiber 1g,
  • Sugars 30g),
• Protein 2g;

Peanut Butter Brownie Cookies

Prep: 45 min / Cook: 12 min / Yield: 24 cookies

Ingredients:

• 1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie
• 1/4 cup butter
• 4 ounces cream cheese
• 1 large egg
• 1 cup powdered sugar
• 1 cup Jif Creamy Peanut Butter
• 1/2 can Pillsbury Chocolate Fudge Frosting

Directions:

1. HEAT oven to 350 degrees F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookies.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
6. High Altitude (above 3500 ft):
7. FLATTEN cookies slightly before baking. Bake at 350 degrees F for 11 to 15 minutes.

Almond Brownie Coffins

Ingredients:

• 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
• 1 teaspoon coarse salt
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 8 ounces dark-chocolate-covered almonds, chopped
• 3 ounces marzipan
• Royal icing and Fleurs-de-lis

Directions:

1. Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
2. Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
3. Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
4. Using the large coffin template, cut out brownies. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
5. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marizpan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Hot Brownies ‘n’ Brownie Ice Cream Cake Recipe

24 Servings / Prep: 20 min. Bake: 30 min. + freezing

Ingredients:

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 1/4 cup water
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 eggs
• 1 carton (1-3/4 quarts) reduced fat no sugar added vanilla ice cream, softened

Berry Sauce:

• 2 tablespoons butter
• 1/3 cup sugar
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 quart fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• 2 cups fresh raspberries

Directions:

1. Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
2. Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
3. Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cool for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce. Yield: 24 servings.

Nutrition Facts: 1 piece with 3 tablespoons berry sauce equals 233 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 140 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.