BROWNIE STICKS RECIPES
BROWNIES ON A STICK RECIPE - BETTYCROCKER.COM
Stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 30 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 and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- Place in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 15 rectangular brownies, 5 rows by 3 rows. Gently insert craft stick into end of each. Place on large cookie sheet; freeze 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 250 , CarbohydrateContent 35 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Brownie Pop, SodiumContent 100 mg, SugarContent 25 g, TransFatContent 0 g
BROWNIES ON A STICK RECIPE | EATINGWELL
Bake sales and birthday parties galore--these brownies on a stick are sure to be a hit!
Provided by Diabetic Living Magazine
Categories Diabetes-Friendly Vegetarian Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Line an 8x8x2-inch square baking pan with foil, extending foil 2 inches over edges of the pan. Lightly grease foil; set aside.
- In a medium bowl, combine the brownie mix, oil, water and egg product according to brownie product directions. Spoon into the prepared pan. Spread evenly with the back of teaspoon coated with cooking spray. Bake for 32 minutes or until a wooden toothpick comes out clean when inserted 2 inches from the edge.
- Cool (in pan) completely on a wire rack. Use foil to lift uncut brownies out of pan. Cut into 16 pieces.
- Meanwhile place the caramel topping in a small microwave-safe bowl. Microwave on high for 12 to 15 seconds to melt slightly. Fold caramel into the whipped topping until well blended. Refrigerate until needed.
- Using a paring knife, cut a small slit in one end of each brownie. Slide a craft stick about 1 inch into the slit to make a "lollipop". Spoon about 1 tablespoon of whipped topping mixture on the top and down the sides of each "lollipop", leaving 1 side un-iced. Sprinkle evenly with the chocolate chips. Place (un-iced sides down) on a large serving platter. Serve immediately or refrigerate up to 12 hours.
Nutrition Facts : Calories 131 calories, CarbohydrateContent 21 g, FatContent 7 g, FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 78 mg, SugarContent 1 g
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