RECIPE # 4216 - HALLOWEEN BROWNIES - Wednesday, October 21, 2008 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4216 - HALLOWEEN BROWNIES - Wednesday, October 21, 2008

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ANN COX EASTES - KROGER

CHOCOLATE GLAZED BROWNIES

1 (19-21-oz) pkg brownie mix

1/2 c oil

2 eggs

1/4 c water

1 (16-oz) can chocolate frosting

Combine brownie mix, oil, eggs and water in a large bowl and mix until smooth.  Spray bottom of a 9 X 13-inch pan with vegetable spray.  Pour batter into pan and spread evenly.  Bake in a preheated 350F oven for about 30 minutes or until brownies test done.

Remove from oven and immediately spread evenly with chocolate frosting.  Cool completely and cut into squares to serve.  Yield: 18-24 servings

CHOCOLATE PEANUT BUTTER BROWNIES

1 (19-21- oz) pkg brownie mix

1/2 cup oil

2 eggs

1/4 c water

1 c milk

1 (3.4 oz) pkg vanilla instant pudding and pie filling mix

1 1/4 c peanut butter

3/4 c powdered sugar

3/4 c semi-sweet chocolate chips

2 c whipped topping, thawed

1/2 -3/4 c chopped dry roasted peanuts or Halloween candies for decoration

Combine brownie mix, oil, eggs and water in a large bowl and mix until smooth.  Spray bottom of a 9 X 13-inch pan with vegetable spray.  Pour batter into pan and spread evenly.  Bake in a preheated 350F oven for about 30 minutes or until brownies test done.  Remove from oven and cool.  Prepare peanut butter layer while brownies are cooling.  Combine vanilla pudding and milk in a large bowl and mix for about 2 minutes to combine.  Add peanut butter and powdered sugar and mix.  Refrigerate for about 20-30 minutes.  Remove from refrigerator and spread evenly on top of cooled brownies.  Place chocolate chips in a medium sized bowl and microwave on HIGH for 1 minute, stirring halfway through cooking time.  Remove from microwave and stir briskly until chips are melted and chocolate is smooth.  Add whipped topping and mix completely.  Spread evenly over peanut butter layer of brownies.  Top with chopped nuts or candies and refrigerate.  Cut into squares and serve.  Yield:  18-24 servings **May also use one 16-oz can of chocolate frosting for topping instead of 3rd layer if desired.

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