Best Brownie Surprise Recipes

BROWNIE SURPRISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
• Beat at medium speed until creamy.
• Add egg and vanilla, and continue beating until well mixed.
• Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 6-7 minutes or until edges are just set.
• Remove from oven.
• Press 1 marshmallow half onto center of each cookie.
• Continue baking for 2 minutes or until marshmallow is softened.
• Cool 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all frosting ingredients except milk in small mixer bowl.
• Beat at low speed, adding enough milk for desired spreading consistency.
• Frost cooled cookies, covering entire marshmallow.
• Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.

COOKIE BROWNIE SURPRISE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Smoosh 1 1/2 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18-22 minutes

BROWNIE COOKIES WITH PEANUT BUTTER SURPRISE

Steps:

• In large bowl beat the brownie mix, cream cheese, butter and egg until well blended. This will result in a sticky dough.
• Fold in chocolate chips
• Drop by well rounded teaspoonfuls onto an ungreased cookie sheet and smooth around edges of cookies to keep them round.
• In another bowl mix peanut butter and powdered sugar with a spoon until it forms a ball..
• Using rounded teaspoonful of dough roll into balls with your hands and lightly press the peanut butter balls into the middle of the brownie balls.
• Bake in oven preheated to 350 degrees for about 10 to 14 minutes
• Remove cookies and cool for about 30 minutes
• Take cookies from the cookie sheets and spread a thin layer of chocolate frosting over the peanut butter centers. (I did this while still slightly warm because i wanted the chocolate to melt.)
• I topped mine with peanut butter chips : )

MULLED WINE BROWNIE SURPRISE

Steps:

• First, make the chocolate domes. Melt the chocolates in the microwave or over a pan of simmering water, then leave to cool slightly. Meanwhile, blow up the balloons to around the size of a honeydew melon. Sit the base of each balloon in a glass and spray the top half with oil - this will ensure the chocolate dome comes off easily.
• One at a time, dip the sprayed end of the balloon into the cooled melted chocolate, turning the balloon to get an even coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat the process with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.
• Next, make the brownies. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20 x 20cm baking tin with baking parchment. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water. Mix the flour and cocoa powder together with the spices and a pinch of salt, then set aside.
• Using an electric whisk, beat the butter and sugar together until light and fluffy, then whisk in the egg and yolk. Pour in melted chocolate, wine and flour mixture and whisk until just combined. Pour the batter into the tin and bake for 15 mins until just set. Don't worry if there's a wobble in the centre - it will set as they cool. Put in the fridge to firm up.
• For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the sugar and cream, then whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.
• To assemble, carefully pop each of the balloons with a pair of scissors, unravelling the balloon so that you are left with a chocolate dome. Carefully put them on a baking tray lined with baking parchment. Cut the brownies into nine portions. Put a piece of brownie on each plate, top each with a ball of ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. At the table, pour the hot sauce over the dome for extra pizazz, to reveal the brownie inside.

BROWNIE SURPRISE

Steps:

• 1. Prepare Brownie batter as directed and set aside.
• 2. Use a food processor and chop up candy, leave it chunky. You can also throw candy in a zip lock bag and pound with mallet
• 3. Pour half the brownie batter in pan. Top with candy chunks, then cover with remaining batter.
• 4. Bake as directed.

BEST CHOCOLATE BROWNIE SURPRISE

Steps:

• prepare brownies according to directions on box
• Grease a large square pan and add half of the batter.
• Place the candy bars along top and cover with remaining brownie mix. Cook according to receipe or until done. Let cool before cutting.

BROWNIE BITE SURPRISE!

Steps:

• Unwrap mini pb cups and freeze them for atleast two hours.
• Make brownie mix as directed or from scratch
• In a mini muffin pan fill each section 3/4 of the way
• add frozen pb cup to center
• top with a little more batter
• BAKE! Do not over bake though or you will burn the pb cup. It is even better to just under bake theses. 15-20mins
• let cool and then pipe on a dallop of frosting. I have used chocolate or Vanilla and both are yummy!

BROWNIE SURPRISE

Steps:

• Preheat oven to 350°. Grease an 8- or 9-inch square baking pan or coat with non-stick spray.Cut cherries in half and drain on paper towels set aside.In a small mixer bowl at medium speed, beat butter and sugar until fluffy. Beat in honey, eggs, and vanilla until blended. Add flour, cocoa powder, and salt. Beat at low speed about 30 seconds or until smooth and well blended. Pour into pan. Smooth top and arrange cherry halves evenly on top so each serving will have a cherry surprise (cherries will sink during baking).Bake 33 to 38 minutes until a wooden pick inserted in center comes out clean and top feels firm to the touch. Cool pan on a wire rack. Cut into squares with a sharp knife. Dust tops with powdered sugar or frost.*If desired, 1/2 cup small candy-coated chocolate candies can be sprinkled on batter in place of cherry halves.