Best Brownie Squares Recipes

CHEESECAKE BROWNIE SQUARES

Steps:

• Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

BANANA CREAM BROWNIE SQUARES

Steps:

• Preheat oven to 350°. Prepare brownie mix according to package directions; stir in 1/2 cup of peanuts. Pour into 9" square baking pan. Bake according to package directions. Cool completely.
• Slice 2 of the bananas; place in single layer over brownie.
• Whisk pudding mix into milk just until it begins to thicken. Gently fold in 2 1/2 cups of the Cool Whip. Quickly spread mixture over the bananas. Refrigerate 30 minutes.
• Sprinkle remaining peanuts over pudding mixture. Top with remaining Cool Whip. Grate chocolate evenly over dessert.
• Slice remaining banana and strawberries. Slice into 9 squares. Garnish each square with banana and strawberry slices.

CREME DE MENTHE BROWNIE SQUARES

Steps:

• Heat oven to 350°F.
• BROWNIES: Grease bottom only of 13x9-inch pan. Make and bake brownies according to package directions. DO NOT OVERBAKE. Cool completely (it cannot be frosted until there is no warmth on the bottom of the pan or the frosting will slide around.
• MINT FROSTING: In medium bowl, beat butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth. Spread evenly over cooled brownies. Refrigerate until hard (approximately 30 minutes).
• GLAZE: In small saucepan, melt butter. Then turn off heat and stir in chips, stirring until completely smooth. Pour frosting evenly over filling; spread carefully to cover. I like to run a serrated knife across the top to give it a pattern.
• Refrigerate 1 hour before cutting into bars but don't let the chocolate topping harden too much or it will crack when you cut it. Store in refrigerator (they also freeze beautifully).

CHOCOLATE-BANANA CREAM BROWNIE SQUARES

Steps:

• 1. Prepare brownie mix according to package directions. Stir in 1/2 cup chopped peanuts. Pour into a buttered 9" square baking pan. Bake in a preheated 350-degree oven for 24-27 minutes. Cool completely.
• 2. Slice 2 of the bananas and layer over the brownies. In a large mixing bowl, whisk pudding mix into the milk; beat until mixture just begins to thicken. Fold in 2-1/2 cups of the whipped topping. Quickly spread pudding mixture over the sliced bananas. Refrigerate for 30 minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture.
• 3. Using a decorating bag and an open star tip, fill with remaining whipped topping. Cut the brownies into squares and pipe each square with whipped topping. Grate the chocolate over each square. Slice the remaining banana and top each square with banana slice and strawberry. Serve immediately.

NO-COCOA BLONDE BROWNIE SQUARES

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

BROWNIE SQUARES

Steps:

• Make crust:
• Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
• Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
• While crust chills, put oven rack in middle position and preheat oven to 375°F.
• Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.)
• Make brownie filling while crust cools:
• Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).
• Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours.
• Run a heavy knife under hot water and wipe dry, then cut confection into 1-inch squares.

MINT SUNDAE BROWNIE SQUARES

Steps:

• Prepare brownie mix according to package directions. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight. , Let stand at room temperature for 10 minutes before cutting. Drizzle with ice cream topping; sprinkle with peanuts.

BLOND BROWNIE NUT SQUARES

Steps:

• In a bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Fold in nuts. , Spread in a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

SIMPLE BROWNIE CREAM CHEESE SQUARES

Steps:

• NOTE: Your purchased brownie mix should make an 8x8 pan, and you will need 2 of these for an 11x16 pan. The above ingredients for the brownies were those particular to my mix, just follow the directions on the back of the box. The cream cheese, while swirled in slightly, should remain on top as this is your "frosting".
• With a wooden spoon, beat brownie mix,
• eggs, oil and water together.
• Spoon into a Pam sprayed 11x16 pan.
• Beat softend cream cheese, eggs, and vanilla together until smooth.
• In a small dish, stir the sugar and flour together, then beat into the cream cheese mixture.
• Drop spoonfuls of this topping onto the unabaked brownie.
• Run a knife across and down the mixture until it is marbeled over the brownie.
• Sprinkle with mini chocolate chips.
• Bake at 350 for 25 to 30 minutes, until set.
• Chill unitil firm, cut 6 down and 10 across.

TRIPLE-CHOCOLATE BROWNIE SQUARES

Steps:

• Prepare and bake brownies according to package directions, using a 13-in. x 9-in. baking pan coated with cooking spray. Cool on a wire rack. , Meanwhile, in a large bowl, beat milk and dry pudding mix for 2 minutes or until slightly thickened. Beat in fudge topping until blended. , In a microwave, melt 1/4 cup chocolate chips; stir until smooth. Beat into pudding mixture. Fold in 2 cups whipped topping. Spread over cooled brownies. Cover and refrigerate until pudding is set. Spread with remaining whipped topping. Sprinkle with remaining chocolate chips.

OOOEY GOOEY TRIPLE CHOCOLATE BROWNIE SQUARES

Steps:

• Preheat oven to 350 degrees and grease a 9" springform pan. (I usually cover the bottom of the pan with foil-makes it easier to get the cake out to cut into squares)
• Microwave 2c of the chocolate chips with the butter until smooth. I usually do it 45-60 seconds, 50% power, but keep checking. Cool
• Beat eggs, sugar and vanilla with electric mixer at hi speed until light and fluffy-2-3 minutes-add the cooled chocolate, then fold in remaining ingredients, including the 1/2 c of reserved chocolate chips. NOTE; I didn't have any baking soda-if this happens to you, you can substitute 3/4 tsp baking powder instead.
• Pour into prepped pan and bake 40 minutes or until center of cake is puffed-trust me, it cracks but don't worry.
• Make the hot fudge sauce and drizzle the top of the cake. It makes a LOT so you can store the rest in the refrigerator (if it lasts!) You can use the remaining hot fudge for other recipes, like filling cookies

BROWNIE MINT SUNDAE SQUARES

Steps:

• LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly.
• COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer.
• COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired.

PEANUT BUTTER BROWNIE SQUARES

Steps:

• Preheat oven to 350 °F. Spray only the bottom of 13x9-inch pan with nonstick cooking spray.
• Prepare and bake brownies according to package directions. Cool 5 to 10 minutes.
• For frosting, combine confectioners' sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.
• For drizzle, place chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Allow chocolate drizzle to set before cutting into bars.

BROWNIE MINT SUNDAE SQUARES

Steps:

• LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly.2COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer.3COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired.

S'MORES BROWNIE SQUARES

Steps:

• Preheat oven to brownie mix package recommendations.
• In an 8x8 or 9x13 baking pan. OR use cupcake baking tins lined w/ cupcake papers. Spray the paper with non-stick spray if desired.
• Line with foil for easier removal. Spray with non-stick spray.
• Line pan with graham crackers. I have used both plain and cinnamon and the cinnamon really impart a wonderful flavor.
• Prepare brownie mix according to package directions. Pour mix over top of graham crackers. You can use two layers of graham crackers if you wish.
• Bake according to brownie mix instructions. check for doneness.
• Immediately upon completion of baking, top with a layer of mini marshmallows. Return to oven to melt and toast. NOTE: I have used the broiler at this pint to brown the marshmallow tops up nicely. Watch carefully!
• Cool completely before lifting 'smores out of the pan. Peel away the foil and slice into squares with sharp knife dipped in hot water or sprayed with a non-stick oil spray. Wipe between cutting slices and re-dip or respray again. Using a pastry scraper was also suggested, use by pressing down and not dragging through the brownie. ***Cutting through the sticky marshmallow is a trick. Be patient!

RICOTTA-FILLED BROWNIE SQUARES

Steps:

• Melt butter and stir in cocoa.
• Set aside to cool slightly.
• Beat eggs, sugar and vanilla until light and fluffy.
• Add combined dry ingredients and mix well.
• Add chocolate mixture and stir thoroughly.
• Pour half of the batter into a greased 8" square pan.
• Layer will be very thin but smooth to edges.
• Drop Ricotta Filling on top and smooth to edges.
• Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
• Don't worry if ricotta is not entirely covered.
• Bake at 350° for 35-40 minutes or until toothpick tests clean.
• Let cool and cut into 2" squares.
• Ricotta Filling: Combine all ingredients and beat until creamy.

MINT CHIP ICE CREAM BROWNIE SQUARES RECIPE - (4.3/5)

Steps:

• Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares. Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.

TIRAMISU BROWNIE SQUARES

Steps:

• Bake brownies as directed for cake-like brownies. Remove from oven. Cool completely.
• In a mixing bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping & all of the pudding mix; whisk until smooth. Coursley chop cookies; fold into pudding mixture. Spread filling evenly over brownie.
• Topping; Pipe whipped topping in diagonal rows, 1/4 inches apart,over filling.
• Grate chocolate morsels or squares over whipped topping. Sprinkle cinnamon over the top.
• Refrigerate at least 30 minutes. Cut into squares.