Moist Pumpkin Brownies
3/4 cup
all-purpose flour
3/4 cup
butter, melted
1 1/2
cups white sugar
2
teaspoons vanilla extract
3 eggs
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2 cup
pumpkin puree
3/4
teaspoon ground cinnamon
1/2
cup chopped walnuts
1/2
teaspoon ground cloves
1/2
teaspoon ground nutmeg
1/4 cup
cocoa powder
1/2 cup
semi-sweet chocolate chips
Preheat oven
350@ - grease baking pan
Stir baking
powder, flour, salt in bowl ** In another bowl stir butter, sugar, vanilla
extract/beat, add eggs one at a time with spoon, add ingredients from other
bowl, stir until evenly mixed - divide batter into two bowls
Bowl 1 mix with chocolate chips & cocoa powder
Bowl 2 mix with pumpkin puree - ground cinnamon - chopped walnuts -
ground cloves - ground nutmeg
Layer ½ of bowl 1 on bottom, then ½ of bowl 2 , then repeat ending w/pumpkin
mix ** then swirl with knife creating marble effect
Bake 40 -45
minutes until edges pull away from sides & toothpick comes out clean
Cream Cheese Swirl Brownies – serves 24
4 oz cream
cheese, softened (from 8 oz package)
1/3 cup sugar
1 egg
½ teaspoon
vanilla
Brownies
1 box (1 lb
6.25 oz) Betty Crocker™ Supreme original brownie mix
Water,
vegetable oil and eggs called for on brownie mix box3/4
cup semisweet
chocolate chips
Heat oven to
350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan
with shortening or cooking spray. In medium bowl, beat cream cheese and sugar
with electric mixer on low speed until smooth. Add egg and vanilla; beat until
well blended. Set aside.
Make brownie batter as
directed on box. Spread
three-fourths of the batter in pan. Spoon filling by tablespoonfuls evenly onto
batter. Spoon remaining batter over filling. Cut through mixture several times
with knife for marbled design. Sprinkle with chocolate chips.
Bake 33 to 37 minutes or until toothpick inserted in brownie 1
inch from side of pan comes out almost clean. Cool completely, about 1 1/2
hours. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Rocky Road Brownies – serves 16
Ingredients
1 box (1 lb
2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water,
vegetable oil and egg called for on brownie mix box
1 1/3 cups (8
oz) semisweet chocolate chips
1 to 1 1/3
cups miniature marshmallows
¾ cup chopped
almonds and/or walnuts
Heat oven to
350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch
square pan with shortening or cooking spray. Make brownie batter as directed on
box--except stir in 2/3 cup of the chocolate chips. Spread in pan.
Bake brownies as
directed on box.
Immediately after removing from oven, sprinkle with 1 to 1 1/3 cups miniature
marshmallows, remaining 2/3 cup chocolate chips and the nuts. (For softer
marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely,
about 2 hours. For 16 brownies, cut into 4 rows by 4 rows with knife dipped in
hot water. Store tightly covered
Six-Layer Brownie Bars – serves 30
Ingredients
1 box (1 lb
6.25 oz) Betty Crocker™ Supreme original brownie mix
½ cup butter
or margarine, melted
1 egg
1 cup coconut
1 cup toffee
bits
1 cup
semisweet chocolate chips (6 oz)
1 cup chopped
pecans
1 can (14 oz)
sweetened condensed milk (not evaporated)
Heat oven to 350°F
(325°F for dark or nonstick pan).
Grease bottom only of 13x9-inch pan with shortening or cooking spray. (For
easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In large bowl, stir brownie mix, pouch of chocolate
syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16
minutes for dark pan).
Top with coconut, toffee bits, chocolate chips
and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides.
Bake 25 to 30 minutes longer or until center is set and edges are golden brown.
Cool completely, about 1 hour 45 minutes. For bars, cut into 6 rows by 5 rows.
Key Lime Cheesecake Dessert Squares – serves 24
Ingredients -
Crust
½ cup cold
butter or margarine
1 pouch (1 lb
1.5 oz) Betty Crocker™ oatmeal cookie mix
Filling
3 packages (8
oz each) cream cheese
1 cup sugar
1 teaspoon
vanilla
3 eggs
1 can (14 oz)
sweetened condensed milk (not evaporated)
¾ cup Key
lime juice
2 teaspoons
grated lime peel
2 tablespoons
flour
Topping
¾ cup
reserved cookie crust crumbs
¾ cup coconut
¾ cup
macadamia nuts, chopped
Heat oven to
350°F. Spray 13x9-inch pan with cooking spray.
In medium bowl, cut butter into cookie mixture using
pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for
topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla
with electric mixer on medium speed until smooth. Beat in eggs one at a time,
mixing well after each addition. Stir in condensed milk, key lime juice, lime
peel, and flour. Pour filling mixture over crust.
In medium bowl, mix reserved cookie crumbs, coconut and
macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or
until light golden brown and mixture is set. Cool 1 hour or until completely
cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows
by 4 rows. Store covered in refrigerator.
Double Chocolate-Caramel-Fudge Brownies – serves 24
Ingredients
Filling
1 package (14
oz) caramels, unwrapped
½ cup
evaporated milk
Brownies
1 cup butter
2 cups sugar
2 teaspoons
vanilla
4 eggs,
slightly beaten
1 ¼ cups Gold
Medal™ all-purpose flour
¾ cup
unsweetened baking cocoa
¼ teaspoon
salt
1 package
(11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 ½ cups
chopped pecans
1 teaspoon
oil
Heat oven to 350°F.
Grease 13x9-inch pan. In
small saucepan, cook caramels and milk over low heat until caramels are melted
and smooth, stirring frequently.
In medium saucepan, melt butter over low heat. Remove from
heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well
blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans.
Spoon and spread batter in pan.
Gently and evenly
drizzle caramel filling
over batter to prevent large pockets of caramel and to prevent caramel from
reaching bottom of bars. (Caramel can cover entire surface of batter.)
Bake 35 to 40 minutes or
until set.
In small saucepan, melt remaining 1/2 cup chocolate chunks
with oil over low heat, stirring until smooth. Drizzle over warm brownies.
Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes.
Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If
refrigerated longer, let stand at room temperature for 20 minutes before
serving.
