Better Homes And Gardens Fudge Brownies Recipe

Table of Content

• Pistachio Gelato Brownie Bars
• Thin brownies surround velvety pistachio gelato in this sophisticated upgrade to the classic ice cream sandwich.
• Caramel Sauce
• Old Better Homes And Gardens Brownie Recipe
• Caramel-Pecan Brownies:

Grease foil; set pan aside. Sift flour and cocoa together into a large bowl. Stir in sugar and milk chocolate.

Bake for minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan before cutting into squares. I LOVE these brownies! Unlike most other brownie recipes, these are not 'cake', nor are they 'fudge'.

Pistachio Gelato Brownie Bars

Add date mixture and cook, stirring, over a low heat for 5 minutes or until mixture is well combined. Set aside for 10 minutes to cool slightly. Add egg and whisk until well combined. Grease an 8x8x2-inch baking pan; set aside. In a medium saucepan combine sugar, butter, and the water. Cook and stir over medium heat just until boiling.

If necessary, beat in enough milk, 1 teaspoon at a time, to make a frosting of spreading consistency. Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside. Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Add one brownie layer, top facing down.

Thin brownies surround velvety pistachio gelato in this sophisticated upgrade to the classic ice cream sandwich.

When preparing brownies, fold 3/4 cup white chocolate baking pieces into the batter. If desired, sprinkle frosted brownies with assorted chocolate curls and/or shavings. Prepare, cool, and frost brownies as directed. In a small bowl toss together 1/3 cup sliced fresh strawberries and 1/3 cup sliced banana. Sprinkle fruit and 1/4 cup chopped peanuts over brownies. Top servings with whipped cream and, if desired, additional fruit and nuts.

Stir in dark chocolate pieces and nuts. Spread batter in prepared pan. In a small bowl stir together flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition.

Caramel Sauce

In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat; cool. When preparing brownies, fold 3/4 cup chopped bite-size chocolate-covered peanut butter cups into the batter. Sprinkle frosted brownies with 1/2 cup chopped bite-size chocolate-covered peanut butter cups. When preparing brownies, add 1/4 cup malted milk powder with the flour.

Invert onto a cutting board. Remove plastic wrap. Put cocoa, sugar, apple puree and margarine in a small saucepan.

Buttermilk Brownies

Pour batter into prepared baking pan. To make nougat layer, combine butter, sugar and 2 tablespoons evaporated milk in a medium saucepan. Bring to the boil over medium-high heat, stirring constantly.

To make a caramel layer, put caramels, 2 tablespoons of evaporated milk and water in a large microwave-safe bowl. Microwave on 100% for 2 ½ - 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in puffed rice. Spread caramel mixture over brownie layer, spreading to edges. Put tin in freezer.

Spread 2/3 cup raspberry preserves evenly over cooled brownies; cool. Frost as directed. Garnish with fresh raspberries. Grease 33 x 23 x 5cm slide tin.

Add flours to date mixture and stir well. Pour mixture into prepared tin and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out almost clean . Set aside for 30 minutes before turning out onto a wire rack to cool completely. Dust with extra cocoa, if using. Cut into pieces and serve.

Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Makes 24 brownies.