FUDGE BROWNIE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.
Nutrition Facts : Calories 409 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 46g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
BROWNIE CRACKLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These chocolate chips and brownie mix cookies pack a rich chocolate taste while remaining simple to make. Rolling the dough in powdered sugar gives them their inviting crackled appearance. —Ellen Govertsen, Wheaton, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes. , Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 111 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
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Calories 409 calories per serving
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