Posted in Homestead Kitchen
Found these treasures on Betty Crocker's site. Theyare divine and all start with a mix. What could be easier?
Raspberry Mousse Brownies
Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.
Prep Time:20 min
Start to Finish:4 hr 10 min
Makes:24 servings
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored or semisweet chocolate chips
1 1/4 cups whipping cream
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.
3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.
4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
Variation
Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes.
Chocolate Truffle Brownie Cups
Turn brownie mix into irresistible chocolate-glazed dessert bites.
1 package (19.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
2/3 cup whipping (heavy) cream
6 ounces semisweet baking chocolate, chopped
Chocolate sprinkles, if desired
1. Heat oven to 350ºF. Place miniature paper baking cup in each of 48 small muffin cups, 1 3/4x1 inch.
2. Stir brownie mix, water, oil and eggs until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter. Bake 20 to 22 minutes or until toothpick inserted into edge of muffin comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie. Sprinkle with chocolate sprinkles.
Variation
Add 1/2 teaspoon peppermint extract to the brownie batter. Sprinkle crushed peppermint candies over the chocolate glaze.
How-To
If you have only one muffin pan, bake 12 brownie cups at a time, letting the remaining batter stand at room temperature.
Do-Ahead
Bake and freeze unfrosted brownie cups up to 1 month. Thaw brownie cups at room temperature before spooning glaze over them.
Valentine Brownie Cupcakes
Wow! Brownie mix baked in muffin cups and sprinkled with powdered sugar. You can do it!
1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 to 2 tablespoons powdered sugar
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Spray cups with cooking spray. Make brownie batter as directed. Fill each baking cup with 2 level measuring tablespoonfuls of batter.
2. Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool in pan 20 minutes. Carefully remove paper baking cups; cool upside down about 15 minutes or until completely cool.
3. Cut small heart out of paper. Place on bottom of cupcake. Sprinkle with powdered sugar. Carefully remove heart. Repeat with remaining cupcakes.
High Altitude (3500-6500 ft): Follow High Altitude directions for making brownies.
Easy Brownie Torte
Triple your chocolate pleasure with three layers of brownies frosted and topped with chocolate curls.
1 box Betty Crocker® chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
Chocolate curls, if desired
1. Heat oven to 350ºF. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
2. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Cut brownie crosswise into thirds; place one piece on serving plate.
3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
4. Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.
High Altitude (3500-6500 ft) Follow High Altitude package directions.
