Best Brownie Delight Recipes

BROWNIE DELIGHT

Steps:

• Prepare and bake brownies according to package directions. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk milk and dry pudding mix for 2 minutes. , Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Chill until serving.

STRAWBERRY BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
• Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

BROWNIE DELIGHT

Steps:

• Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
• Blend in sugar, eggs and vanilla.
• Add flour, salt and baking powder.
• Pour into a 9x13 pan, with bottom only greased.
• Bake at 350 degrees for about 30 minutes.
• Cool completely.
• In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
• Fold in 2 cups of whipped topping.
• Spread over brownies.
• In another bowl, combine milk and pudding mix.
• Whisk till smooth and thickening.
• Refrigerate 5 minutes, then spread over cream cheese layer.
• Top with remaining whipped topping.
• Sprinkle with pecans if desired.
• Keep refrigerated.

OREO BROWNIE DELIGHT

Steps:

• 1. Add 1/3 cup Ghirardelli milk chocolate chips to brownie mix. Prepare brownie mix as directed on package. Pour into 9x13 pan and bake 40 minutes @ 325 degrees or until toothpick clean.
• 2. Empty pudding boxes into a bowl, add milk and mix until slightly thickened. Refrigerate to set.
• 3. Cream together cream cheese & butter. Then add powdered sugar and vanilla, mix well.
• 4. Crumb 1 row of Oreos (15.35 oz. package). I use the Ninja but I'm sure any good chopper would work. Set aside 1/4 cup to sprinkle on finish dessert.
• 5. Once pudding is set, stir in 12 oz. Cool Whip (if you have a 16 oz. tub, remove 1 1/2 cups to make the 12 oz you need).
• 6. Add the cream cheese mixture to the pudding mixture. Use low speed, you only need this to blend/mix together nicely, don't over mix.
• 7. Put a bag of Oreos in a gallon baggie and crush them up into pieces. I don't use the Ninja for this because it's better to have chunks. Fold into the pudding mixture. Refrigerate.
• 8. When brownies are done, pour the "crumbs" you did earlier evenly over the hot brownies. Let cool.
• 9. When brownies are cool, spread pudding mixture evenly over the brownies. Use the 1 1/2 cups of Cool Whip you removed from the tub earlier and put dollops evenly spaced over dessert, sprinkle with remaining 1/4 cup Oreo crumbs.
• 10. Melt 1/2 cup Ghirardilli Milk Chocolate Chips in microwave (depending on what brand you use, you might need to add up to 1 tsp of milk to make it creamy). Drizzle on top of each piece before serving. When I used Ghirardelli chips, I had to work with it and add milk. When I used Nestle Toll House chips, I didnt need milk. Can serve right away or refrigerate until ready.
• 11. Leftover Oreo's... LET THE KIDS DEVOUR!...or yourself ;)
• 12. The pudding mixture is best refrigerated overnight, however that is NOT a must! But if you have the time, prepare pudding mixture day before you need it, then fix the brownies the day you are serving. You end up with a warm brownie and a cool pudding filling on top! Perfection!

PEANUT BUTTER BROWNIE DELIGHT

Steps:

• • Place brownie on your favorite plate. • Whip together the fat-free topping and peanut butter and dollop it on top. • Drizzle on a bit of chocolate syrup.

BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake-like brownies as directed on package, except omit nuts.
• Beat egg whites until frothy. Gradually beat in sugar, beating until stiff and glossy. Fold in vanilla and nuts. Spread over brownie batter.
• Bake 40 to 45 minutes.

CARAMEL BROWNIE DELIGHT

Steps:

• Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
• Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
• Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
• Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
• To serve, use a long serrated knife to cut torte into wedges.

CHOCOLATE RASPBERRY BROWNIE MOUSSE DELIGHT

Steps:

• FOR BROWNIE:.
• PREHEAT oven to 350º F & grease 9-inch-square baking pan.
• MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
• Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
• Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
• BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
• FOR RASPBERRY MOUSSE:.
• CHOP remaining morsels into roughly 1/4-inch pieces.
• Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
• BEAT cream in small mixer bowl until stiff peaks form.
• Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
• Refrigerate for 1 hour & cut into bars to serve.

BLACK AND WHITE LAYERED BROWNIE DELIGHT

Steps:

• Line 13x9 inch pan with foil covering all sides.
• To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
• To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
• To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good).
• Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
• Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour). Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!

MAKE-AHEAD BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.
• Bake for 45-50 min. or until center is almost set. Cool 1 hour or until completely cooled.
• In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8 inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate in 2 hours.
• Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
• About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, losen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

BLACK AND WHITE BROWNIE DELIGHT

Steps:

• Preheat oven to 350°F. Prepare nonstick foil. Line 13x9-inch baking pan with one of the prepared foil sheets, extending up the long sides and over short ends.
• BROWNIE: Mix flour, cocoa, baking powder and salt in a bowl. Beat butter, sugar and vanilla in a medium-size bowl until creamy. Beat in eggs, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
• CHEESECAKE: Beat cream cheese in a medium-size bowl on medium speed until smooth. Add sugar, eggs and flour and beat to incorporate. Place mixture in large plastic bag; snip off end. Pipe over blondie layer to cover, gently spreading to smooth top.
• BROWNIE: Stir flour, cocoa, baking powder and salt in a medium-size bowl. Beat butter and sugar in second bowl until light and fluffy. Beat in eggs one at a time. Beat in peanut butter until well blended. On low speed, beat half flour mixture, then half milk, into butter mixture. Repeat. Place mixture in large plastic bag; snip off end. Pipe over cheesecake layer to cover, gently spreading to smooth top. Place second prepared foil "tent" over top, crimping edges. Do NOT let foil touch top of batter.
• Bake at 350°F, covered, for 1 hour; remove foil and bake 25 to 30 more minutes. Refrigerate at least 2 hours or up to 24 hours.
• GARNISH: Prepare chocolate mousse mixes as packages direct, using only 1 cup milk total. Spread smoothly onto top of bar. Cut into 32 pieces. In a small bowl, combine chopped peanuts and chocolate chunks. Stir in caramel topping. Spoon over individual pieces and serve. Store in refrigerator.

BROWNIE DELIGHT DESSERT

Steps:

• 1. Preheat oven to 350 degrees. Mix and bake brownies according to pkg. directions using a 13"x9"x2" baking pan. Cool completely.
• 2. In a large mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in 8 oz. Cool Whip. Spread over cooled brownies.
• 3. In another mixing bowl, combine pudding mix and milk. Beat together for 2 minutes. Refrigerate for 5 minutes, then spread over cream cheese layer.
• 4. Spread remaining 8 oz. Cool Whip over top. Sprinkle with Heath bits. Store in refrigerator.

BROWNIE DELIGHT

Steps:

• In a round clear bowl, layer 1/2 the brownies, then 1/2 the pudding, 1/2 the Cool Whip, and 1/2 the Reese's cups, crumbled up. Repeat the layers and chill until ready to use.

BROWNIE DELIGHT

Steps:

• Prepare brownies according to directions. Cool completely
• In bowl, beat powdered sugar and cream cheese for 2 minutes. Fold in 2 cups whipped topping. spread over brownies
• In another bowl, combine milk and pudding mix, beat until smooth. Chill 5 minutes. Spread over the cream cheese layer.
• Spread remaining whipped topping. Sprinkle with chocolate shavings
• Chill until ready to serve