CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
Provided by Betty Crocker Kitchens
Total Time 6 hours 0 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 11
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 and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 410 , CarbohydrateContent 56 g, CholesterolContent 40 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Brownie, SodiumContent 160 mg, SugarContent 46 g, TransFatContent 0 g
RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 0 minutes
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75 , CarbohydrateContent 6 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 55 mg
More about "betty crocker chocolate cake nutrition recipes"
CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
From bettycrocker.com
Reviews 4
Total Time 6 hours 0 minutes
Calories 410 per serving
From bettycrocker.com
Reviews 4
Total Time 6 hours 0 minutes
Calories 410 per serving
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
See details
RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
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From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Cuisine Russian
Calories 75 per serving
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
See details
CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
From bettycrocker.com
Reviews 4
Total Time 6 hours 0 minutes
Calories 410 per serving
From bettycrocker.com
Reviews 4
Total Time 6 hours 0 minutes
Calories 410 per serving
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
See details
RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Cuisine Russian
Calories 75 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Cuisine Russian
Calories 75 per serving
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
See details