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box (18.3 oz) Betty Crocker™ fudge brownie mix
box (24 oz) white vanilla fondant
Confectioner’s sugar for dusting
Black gel paste food coloring
tub (16 oz) Betty Crocker™ Rich & Creamy vanilla frosting
Grease a 9x13 inch baking pan and set aside. Prepare brownie batter according to the recipe with the vegetable oil, water and eggs. Pour batter into the prepared pan and bake according to the directions. Let cool completely. Divide each side of the pan in thirds to cut 9 rectangles, each about 3x4 inches, and set aside.
To make the fondant pieces, roll a ball of white fondant 1/8 inch thick between 2 pieces of wax paper or on a surface dusted with confectioner’s sugar. With a cookie cutter, knife or pizza roller, cut out 9 rectangles, each 2x3 inches, rolling out more fondant as needed. With a cookie cutter or knife, cut out smaller rectangles inside the fondant rectangles, 1x2 inches in size, just a bit off-center. Set aside the rectangles to stiffen on a tray lined with wax paper.
Take a ball of fondant, about 2-inches across. Place several good-sized drops of black food coloring on the fondant and knead very well. Add more food coloring as needed to achieve the desired color. Roll the black fondant between two pieces of wax paper (or on a surface dusted with confectioner’s sugar) until about 1/8-inch thick. Use a 1M decorating tip to cut out circles. If the circles stick in the tip, insert a skewer or back of a paint brush through the top of the tip to gently remove the circle. Cut out 18 circles.
Use the same skewer or paint brush to poke a hole in the center of the circles and wiggle to make the hole bigger. Press the other end of the decorating tip around the hole to make a star imprint. Set the circles aside on wax paper.
With food coloring pens, write the names of your mix tapes on the white rectangles.
Add a few drops of black food coloring to the frosting, stirring well, to tint the frosting gray. Spread the frosting evenly on top of each rectangle. Place the white rectangle on a frosted brownie. Then gently press the black circles inside the opening, assembling each to get the finished look as pictured.
- Size 1M decorating tip, rectangle cookie cutters (optional).
- If desired, you can choose any color of the rainbow to tint your frosting.
- The fondant should be pliable and easy to work with without being sticky. If it’s sticky, let it rest for about 15 minutes uncovered to stiffen a bit, and dust your hands with confectioner’s sugar.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 9 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Just about as easy to make as brownies. But, oh, so much more fun!
The creator of a mix tape is a true music fan.
I know, because it takes a lot of effort to make one:
Find the song you love – or the one you think your love might love – by rewinding and fast forwarding to just the right spot. Hit record on the blank tape at just the right moment you start the song. Stop recording at just the right moment you stop the song. Carefully judge just the right amount of songs that will fit on each side of the tape so you don’t cut anything off in the middle. Create clever art for the case. Add the stickers. Jam a pencil in the hole and wind manually to make sure none of that tape is twisted, because if it snags on anything… Right? You know that agony?
I recently found some of my old mix tapes. REM, They Might Be Giants, B52s, Fugazi, Violet Femmes, Squeeze, Cowboy Junkies... the memories flood back. Such is the beauty of the mix tape. Now, if I could only find a place to play them!
In this season of award shows, let’s show our love of music and kick it old school with some mix tape brownies. The fondant is used sparingly, so you still get the brownie and frosting deliciousness.
And this design is simple enough for the novice cake decorator, so let’s dig in!
Grease a 9x13-inch baking pan well. Prepare the brownie batter according to the package directions and pour into the prepared pan. Bake as directed and let the brownies cool completely.
Cut rectangles about 4x3 inches with a sharp knife – which means in the 9x13-inch pan, you’ll divide each side in thirds.
This means really big brownies, by the way. So for goodness sake, please share. (Note that you can frost the brownies before cutting them, but you have more control frosting them individually.)
To decorate the brownies, you’ll need a tub of Betty Crocker Rich & Creamy Vanilla Frosting, some food coloring pens, a box of white vanilla fondant, a size 1M decorating tip and black gel paste food coloring.
You can find the food coloring pens, fondant, decorating tip and food coloring at a craft store or online. Shown here are Americolor™ Gourmet Writers and Soft Gel Paste in Super Black, available online.
While the brownies cook and cool, make your fondant pieces. Roll out a ball of fondant – I work with a ball about 3 inches in diameter at a time – about 1/8-inch thick on a surface dusted lightly with confectioner’s sugar, or between two pieces of wax paper.
Cut out nine 2x3-inch rectangles, rolling out more fondant as needed. I have a rectangle cutter this size but if you don’t, use a knife, dough scraper or pizza roller to cut out your rectangles.
The fondant should be pliable and easy to work with without being sticky. If it’s sticky, let it rest for about 15 minutes uncovered to stiffen a bit, and dust your hands with confectioner’s sugar.
Next, cut out little rectangles inside the fondant rectangles, 1x2 inches in size, just a bit off-center. Again, I used a small rectangle cutter, but you can use a knife. If the fondant is too soft to cut with a knife, let it stiffen at room temperature until it’s easy to cut.
Set aside the rectangles to stiffen on a tray lined with wax paper.
Meanwhile, make the tape. Take a ball of fondant, about 2 inches across. Add more food coloring as needed.
If the food coloring and kneading cause the fondant to become sticky, let the fondant sit out awhile, and use confectioner’s sugar on your hands as needed. Warning: This will stain your hands a charming shade of black and red for a day or two! You might want to use plastic food-prep gloves.
Now, roll out the black fondant just as you did the white fondant for the rectangles. Take the decorating tip and press it into the fondant to cut out circles.
To remove the circles from the decorating tip, insert a toothpick, skewer or paint brush through the top and gently push to remove it. I like using a paint brush because the end is more blunt. You’ll need 18 circles.
Here’s the tricky part… at least it looks tricky. Take that paint brush or skewer or toothpick and poke a hole in the center of a circle. Wiggle it around a bit so you can see the hole clearly.
Then, press the other end of the decorating tip around that hole you made to make a little star imprint. Voila! You have the wound-up tape. Now set these on the tray to stiffen a bit.
Now here’s the fun part! Go back to those white rectangles and name your mix tapes. Write whatever you want on the fondant using the food coloring pens.
To color the frosting gray, add a few drops of black food coloring to the frosting and stir well. Add more drops as needed to get the gray color you wa...
How to Make Brownies in a Jar
This is my favourite brownies in a jar recipe. It makes amazingly rich and chocolatey brownies with a divine gooey middle. They never last long out of the oven!
Most people love chocolate and it's hard to go wrong gifting a jar of brownie mix! These jars are quick and easy to assemble, and great to give at Christmas or as teacher-appreciation gifts (and do keep a jar for yourself too!!).
In the immortal words of Linda Greyson,
1 – Brownies
For this make-ahead mix I mixed together the ¾ cup sugar, 2/3 cup flour, ¼ tsp baking powder, and ¼ tsp salt. I then put the 1 cup of chocolate chips needed for this recipe in a small baggie and laid it on top of the dry ingredients in the jar. When it comes time to bake this recipe, I’ll just melt the chocolate chips in a bowl with 4 tablespoons of butter. To that I’ll add the dry ingredients in my jar, 2 eggs, and a ½ tsp of vanilla. This recipes bakes in an 8 pan at 350 degrees for 25 minutes.
Fudgy Brownie Recipe Ingredients
- 1 cup butter, melted
- 1/4 cup cocoa
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup flour
- 1 cup chocolate chips
- 1 cup walnuts, chopped
Grease a 13″ x 9″ baking pan. Mix butter and cocoa together. Stir sugar into mixture. Allow to cool slightly.
Add eggs, vanilla, and salt and mix.
Bake 30-35 minutes. Cool and cut into 2″ squares.
Makes 24 brownies. I don’t know and I don’t want to know how many calories are in each one!
Mix Tape Brownies - Recipes
In every grocery budget, even the very most frugal, there is always a little room to add something sweet into the mix. It’s also a smart idea for many people, especially those that find nothing as soul-satisfying as a good dessert once in a while.
But there’s no need to blow the budget on fancy bakery, frozen or box mix desserts when you can whip up wonderfully rich and irresistible brownies from scratch. At just pennies per serving, it’s an indulgence that’s very rewarding.
- 1 c. sugar
- 1/2 c. butter or margarine
- 2 c. chocolate chips
- 3 eggs
- 1 1/2 c. flour
- 1 t. vanilla
- 1/4 t. baking soda
1. Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature.
2. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine.
3. Stir in flour, vanilla and baking soda until well blended. Pour into a greased 13×9 casserole dish and bake at 350 degrees for 18 to 22 minutes.
4. When brownies are done and still hot, sprinkle remaining 1/2 cup chocolate chips on top. Cool completely in the refrigerator before serving, if you can wait that long.
* * *
Kate Miller’s cooking posts appear every Friday at the Britannica Blog.
Click here for the other posts in this series.
Brownie PopsToday I thought I would share a quick and easy treat – Brownie Pops. These Brownie Pops make the perfect treat for Valentine’s Day, parties, or just a special treat for a friend.
Ingredients: – 2 boxes Betty Crocker Ultimate Fudge Brownie Mix and all ingredients listed on box to make recipe
– large cookie / cake pop sticks
– bakers chocolate bark coating
– wax paper
– plastic disposable knife to cut brownies with, it’s magic trust meBegin by combining your two boxes of brownie mix and all ingredients that it calls for in to a large mixing bowl and mix well.
Pour brownie mix in to a greased 9 x 13″ baking dish. Bake at 350 degrees for 45 minutes. Test with a toothpick, your toothpick should come out almost clean.
Remove from oven and let brownies cool for an hour at least. Sometimes I place mine in the fridge to cool quicker. Once cool cut your brownies using your plastic knife in to 1 to 1 1/2″ square pieces.
Following the directions on the bakers chocolate bark coating package heat up your chocolate. Once melted and smooth place a large cookie / cake pop stick in the center of your brownie square and dip in chocolate. You can also use a spoon to pour the chocolate coating over each brownie square.
When you’ve covered the brownie in chocolate set each square on to your wax paper and add sprinkles before it hardens. Let them sit for at least 1 hour to harden.
Sadly, I do ultimately have to consider how bad for me these brownies are. I’ve computed the data below on the basis of 15 brownies per batch, rather than the 16 stated in the recipe. I asked Joanne Chang on Twitter how big the brownies at Flour Bakery were, and she responded that they were 130&ndash140 grams a piece, which unfortunately means that the ones I had been buying in her café and calling calories” were actually a whopping 570 calories each. (It’s possible that some of the difference in mass is water weight, given all the eggs in this recipe, if the bakery takes them out of the oven even earlier than I did, but I can’t assume that.) I think if I ever buy them again I’m going to have to find enough self-control to only eat half a brownie at a time! Of course, I can always just make them at home instead, where I have control over the portion size, and at the size shown here, they are actually pretty reasonable (very close, in fact, to the walnut brownies at Whole Foods that they don’t sell any more). Multiply the values below by 1.67 for the bakery serving.
- ⅝ cup all-purpose flour
- ¾ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ⅔ cup packed brown sugar
- ⅔ cup white sugar
- ½ cup semisweet chocolate chips
- ½ cup vanilla baking chips
- ½ cup walnuts
Mix the 5/8 cup of flour with salt. In a clean, wide mouth 1 quart or 1 liter jar, layer the ingredients in the order given. Starting with the flour and salt mixture, and ending with the walnuts.
Attach a decorative tag to the out side of the jar with the following directions: Sand Art Brownies: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. 2. Pour the contents of the jar into a large bowl, and mix well. 3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Beat until just combined. 4. Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes.
Caramel Heart Brownies
Start by baking a pan of brownies in a foil-lined pan. When they are done, remove them and let them cool completely. Take a heart-shaped cookie cutter and make as many hearts as you can. (With compliments to my three year old daughter for the following photo!)
Next, make a caramel sauce by taking one package of caramels, unwrapped and mixing with a little bit of whipping cream. You melt this in the microwave for 1-3 minutes, stopping to stir every 30 seconds.
Incidentally they had caramel candies in bulk for $1.68/lb!
Next? You guessed it – drizzle the caramel sauce on top of the brownie hearts! These were oh-so good! I will definitely make them again.
I love that I ended up making a beautiful, decadent dessert and it only required THREE ingredients: brownie mix, caramels, and a little whipping cream! This probably cost about $3 – $3.50 total to make.
(With thanks to AllRecipes for the idea and sauce recipe!)
Avocado brownies recipe
Now let’s jump into the recipe. It is actually fairly easy. You simply mix all the wet ingredients together first and then add the dry ingredients. Regarding equipment you will need a blender and baking mold.
I always try to keep my recipes as simply as possible and this one will only take you a couple of minutes to prepare and 25 minutes in the oven. I try to make my recipes as healthy as possible and didn’t use any regular flour, butter or sugar for this one. If you like you can add an extra scoop of protein to make the macros of this recipe even better!
The recipe is leaning towards a low carb and keto brownie recipe since we are not using traditional flour and sugar. You can make it even more low carb/keto, by exchanging the honey with Erythrit.