Best Baboon Brownies Recipes

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SPOOKY BOO BROWNIES



Spooky Boo Brownies image

"Spooktacular" fun and scrumptious eating are coming your way! Gather your goblins to share lots of baking tricks and treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 5

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker™ Rich & Creamy creamy white frosting (from 16-oz container)
16 large marshmallows
Betty Crocker™ black decorating gel (from 0.68-oz tube)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
  • Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
  • Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 30 g, TransFat 0 g

THE BEST FUDGY BROWNIES



The Best Fudgy Brownies image

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 brownies

Number Of Ingredients 12

Nonstick baking spray
3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
  • Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
  • Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
  • Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
  • Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
  • Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

ABSOLUTELY BEST BROWNIES



Absolutely Best Brownies image

This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.

Provided by COUNTRYDAYZ

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ cup butter, melted
1 cup white sugar
2 eggs
½ cup self-rising flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
  • In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g

BABOON BROWNIES



Baboon Brownies image

No actual baboons were harmed in the making or testing of this product :-). This recipe is awesome! **10/23/09 - recipe corrected**

Provided by Becky in Wisconsin

Categories     Bar Cookie

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 7

1 (14 ounce) package caramels
2/3 cup evaporated milk, divided
1 (18 1/4 ounce) package German chocolate cake mix
3/4 cup margarine, melted
1 cup pecans, chopped (optional)
1 (6 ounce) package chocolate chips
powdered sugar (for garnish if desired)

Steps:

  • Grease a 9 X 13 cake pan.
  • Preheat oven to 350.
  • Combine caramels and 1/3 cup evaporated milk in saucepan.
  • Cook over low heat until melted.
  • Combine cake mix, margarine, 1/3 cup evaporated milk, and nuts.
  • Stir by hand until dough is well mixed.
  • Press half of the dough into pan.
  • Bake for 6 minutes. Remove from oven.
  • Sprinkle chocolate chips over crust; and spread caramel over top of that.
  • Crumble remaining dough over top of caramel layer.
  • Bake for 15 - 25 minutes.
  • Cool completely.
  • Dust with powdered sugar if desired.

Nutrition Facts : Calories 487.3, Fat 23.4, SaturatedFat 7.3, Cholesterol 6.4, Sodium 507.6, Carbohydrate 70.5, Fiber 2.4, Sugar 50.8, Protein 4.9

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