BROWNIE FOOTBALLS RECIPE - BETTYCROCKER.COM
You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape!
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 5
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 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. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. Spread frosting on brownies. For easier cutting, refrigerate 15 minutes to set frosting. Pipe on decorating icing to look like football laces.
Nutrition Facts : Calories 310 , CarbohydrateContent 50 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Brownie, SodiumContent 190 mg, SugarContent 36 g, TransFatContent 0 g
EASY BAKED ALASKA RECIPE - BETTYCROCKER.COM
This isn’t your grandmother’s Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by Betty Crocker Kitchens
Total Time 5 hours 45 minutes
Prep Time 40 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
- Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
- In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
- Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 370 , CarbohydrateContent 52 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 41 g, TransFatContent 0 g
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