Brownie Refrigerator Cake Recipe

Brownie Refrigerator Cake Recipe

Brownie Refrigerator Cake Recipe

INGREDIENTS

• 2 brownie mixes
• 1 extra large egg
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 2 (8 oz.) containers whipped topping
• 1 (3 oz.) package instant chocolate pudding
• 1 (3 oz.) package instant vanilla pudding
• 3 1/2 cups milk
• 1 Hershey candy bar or chocolate syrup

DIRECTIONS

Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Chocolate Chip Cookie Dough Brownies Recipe

Chocolate Chip Cookie Dough Brownies Recipe

BROWNIE LAYER:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Prepare the brownie layer- 

1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Mounds Brownies Recipe

Mounds Brownies Recipe

INGREDIENTS:

1. 11 Family Size (9x13) pan of brownies, prepared
   
2. 25 1/3 Cups shredded coconut 
   
3. 314oz Can sweetened condensed milk
   
4. 41 ½ Cups powdered sugar
   
5. 51 Can of chocolate frosting
   
   
   
   
   

DIRECTIONS:

1. 1.Prepare brownies and let cool completely.
   
2. 2.In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
   
3. 3.Spread coconut mixture over brownies.
   
4. 4.Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
   
5. 5.Pour frosting over the coconut mixture. Let cool and set up.

Snickers Brownie Recipe

Snickers Brownie Recipe

Brownie Layer:

1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)

Ingredients called for on box

1/4 cup hot fudge topping

Nougat Layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

2 (7-ounce) jars marshmallow creme

1/4 cup peanut butter

1 1/2 cups salted peanuts, roughly chopped

1 teaspoon vanilla

Caramel Layer:

1 (17-ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping:

1 1/4 cups chocolate chips

1/4 cup peanut butter

Prepare brownie mix according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30-second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

Chocolate Chip Cookie Dough Brownies Recipe

Chocolate Chip Cookie Dough Brownies Recipe

Ingredients:

• 1 cup butter
• 3/4 cup Hershey's cocoa
• 2 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup mini semi-sweet chocolate chips

Directions:

1. Prepare 13x9" baking pan by laying a piece of aluminum foil on the bottom and up the sides. Spray with cooking spray or butter the foil.
2. Melt two sticks of butter in medium saucepan; add cocoa, stirring until smooth. Remove from heat and cool slightly. Add sugar, salt, eggs and vanilla; beat with spoon until combined. Add flour and baking powder; mix well. Stir in chocolate chips.
3. Spread batter into pan; baking at 350 degrees for 25 minutes.

Chocolate Chip Cookie Dough Filling

Ingredients:

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips

Directions:

1. Combine first 5 ingredients in a mixing bowl and cream together.
2. Add flour and stir until combined.
3. Stir in chocolate chips.
4. Spread in an even layer on top of cooled brownies.
5. Chill before adding chocolate glaze (found below).

Chocolate Glaze

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 tablespoon Crisco shortening

Directions:

1. Melt chocolate with shortening and stir until smooth.
2. Spread over chilled cookie dough layer.

Just imagine...first, you have a layer of chewy brownie, then a layer of cookie dough and then a layer of melted chocolate...now grab a napkin and wipe the drool from your mouth!

S'more Brownies

S'more Brownies

• 2 cups graham crackers
• 2 tablespoons sugar
• 7 tablespoons butter melted.
• 16 oz of dark chocolate (65% cacao), melted
• 1 cup of whole milk
• 2 cups of Cocoa Pebbles
• 4 cups mini marshmallows, divided use

Instructions:

1. Place graham crackers, sugar and melted butter in a bowl and mix to blend. Firmly press mixture into the bottom of an 11×13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.
2. Melt chocolate with milk in a pan over medium low heat and whisk to combine. Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).
3. Add cocoa pebbles and 2 cups of marshmallows to cooled chocolate mixture and mix to combine. Pour mixture over crust. Pour remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast tops of marshmallow layer. Transfer completed dessert to fridge and chill for at least 2-3 hours or overnight.

A few notes:

• You can of course skip the cocoa pebbles. But we liked the extra crisp in the chocolate bite.
• Keep a careful eye when toasting the marshmallow portion in the broiler, as the 2-3 minutes can fluctuate depending on your broiler set up. We recommend you check it after the first minute.
• For nice clean slices, wash or wipe knife off between cuts.

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Blueberry Lemon Brownies with White Chocolate Glaze

Blueberry Lemon Brownies with White Chocolate Glaze

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 large egg

2 large egg yolks

3/4 cup granulated sugar

6 Tbsp butter, softened

1/4 cup sour cream

1 Tbsp lemon juice (the juice of about 1/2 lemon)

2 tsp lemon zest (the zest of about 1 lemon)

1/2 tsp vanilla extract

3/4 cup fresh blueberries

1 Recipe White Chocolate Glaze, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric hand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8x8 baking dish and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached (I used chilled blueberries so mine took about 33 minutes).  Allow Blueberry Lemon Brownies to cool completely, then pour White Chocolate Glaze over top and spread evenly over brownies (I poured it in the center so it didn't all run down the sides of the bars, then I spread it out near the edges). Cut into squares (for cleaner cutting you can freeze bars for about 10-15 minutes to help glaze set before cutting).

White Chocolate Glaze

Ingredients:

1/2 cup white chocolate chips, or 3 oz. chopped white chocolate

1 1/2 Tbsp milk or half-n-half

Directions:

Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth. 

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