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Filed under Brownies by on Jun 4th, 2011. Comment. 
These are coconut brownies. If you don’t like coconut, try one of my other brownie recipes. I’m calling this one a semi-fail because the bronies were too thick and the centers were too gooey. The bottom crust was very dry. They tasted pretty good overall though and I think the recipe the way it was supposed to be made would be very good. 1 package fudge brownie mix (13″x9″ size) 1/2 cup vegetable oil 2 eggs 1/2 tsp coconut extract Filling: 1 package (8oz) cream cheese, softnened 2 eggs 1 tsp coconut extract 1 tsp vanilla extract 3 3/4 cups confectioner’s sugar 1 cup flaked coconut 1. In a large bowl beat the brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping. 2. Spread the remaining batter into a greased 13″x9″ baking pan. Bake at 350F for 10-15 minutes or until edges crack. 3. For filling, in a large bowl, beat the cream cheese, eggs and extracts until smooth. Gradually add confectioners’ sugar and mix well. Fold in coconut. Carefully spread over brownies. 4. Drop preserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Store in the refrigerator This one from taste of home “fast fixes from mixes” magazine/cookbook
Filed under Brownies by on May 6th, 2011. 25 Comments.
A rich, colorful, layered treat that the family can help decorate.
What you’ll need:
1 box your favorite brownie mix (for 13″x 9″ baking pan)
1 bag M&M’S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
What to do:
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13″ x 9″ baking pan, spreading evenly.
Cover batter with 1 cup of M&M’S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Filed under Brownies by on Mar 31st, 2010. Comment.
Ingredients:
3 oz Cream cheese
6 tbsp Butter or margarine
3/4 cup Sugar
3 Eggs
1/2 cup Flour
1 tbsp Flour
1 2/3 cup Flaked coconut
1 cup Whole blanched almonds
6 oz Semisweet chocolate
1/2 tsp Vanilla
1/2 tsp Baking powder
1/4 tsp Salt
Directions:
Beat cream cheese and 2 tablespoons butter until softened.
Beat in 1/4 cup sugar.
Stir in 1 egg, 1 tablespoon flour and coconut.
Reserve 16 whole almonds, chop the rest.
Stir in 1/3 cup chopped almonds; set aside.
Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted.
Remove from heat. Stir in 1/2 cup sugar and vanilla.
Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
Add remaining chopped almonds. Spread cheese batter on top.
Garnish with whole almonds.
Bake for 40 minutes until cake tester comes out clean, don’t overbake.
Melt remaining square of chocolate and drizzle over the brownies.
Cool in pan. Cut into squares.
Recipe can be doubled.
Filed under Brownies by on Jan 25th, 2010. Comment.
Brownies are my son’s favorite snack. Full of chocolaty goodness, they can be chewy, gooey or cake like. Brownies can also have other ingredients such as carmel, nuts, cream cheese, peanut butter and other yummy goodies that are only limited by one’s imagination. Blondies are brownies without the chocolate. Brownies are often served as desserts or snacks, but we think they are best warm from the oven served with ice cream ( a la mode).
The brownie made it’s first public appearance during the 1893 Columbian Exposition. A chef at the Palmer Hotel created the small chocolate cake at the request of Bertha Palmer. She wanted a dessert for the ladies attending the fair that would be smaller than a piece of cake, and easily eaten from boxed lunches. These brownies featured an apricot glaze and were filled with walnuts, and they are still being baked at the hotel according to the original recipe.
Young bakers who are just learning how to bake usually start with brownie recipes. Boxed brownie kits are readily available in the supermarkets and are quick and easy. Usually, these mixes require eggs, water and perhaps some vegetable oil. It is best to pre-treat the pan with Pam or grease to prevent sticking. It is best to remove the pan from the oven when the edges are pulling away from the edge. Sometimes the toothpick may still come back moist when inserted in the middle. Depending on if you like the more cake like brownie or the chewy brownie will also determine the cooking time.
Brownies can be served with ice cream, whipped cream or be frosted.
There are also some brownie recipes that can be made in the microwave.
The new perfect brownie pan helps take the guess work on when the perfect brownie is done by making each brownie bake evenly so that each brownie has the crispy edge and the chewy center.
Filed under Brownies by on Jan 2nd, 2010. Comment.
