HOLIDAY TREE BROWNIES RECIPE - BETTYCROCKER.COM
Cut up brownies to create a fun holiday treat. Decorating is child's play.
Provided by Betty Crocker Kitchens
Total Time 2 hours 45 minutes
Prep Time 25 minutes
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie mix batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See More About This Recipe). Set aside leftover pieces for snacking.
- Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
- Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
Nutrition Facts : Calories 200 , CarbohydrateContent 32 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Brownie, SodiumContent 115 mg, SugarContent 22 g, TransFatContent 0 g
FRENCH SILK BROWNIES RECIPE - BETTYCROCKER.COM
A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
- When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
- Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280 , CarbohydrateContent 31 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Brownie, SodiumContent 115 mg, SugarContent 24 g, TransFatContent 0 g
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