Best Heaven Sent Brownies Recipes

HEAVENLY HASH BROWNIES

Steps:

• Prepare brownies to package directions and remove from oven, leaving oven on.
• Top with marshmallows and return to hot oven until marshmallows puff up and melt slightly.
• Remove from oven and top with almonds, cool.
• In a medium sauce pan, combine butter, buttermilk, and cocoa powder. Cook until boiling.
• Remove from heat and add sugar and vanilla. Allow icing to cool for 15 minutes.
• Pour icing over almonds and marshmallows. Allow to cool completely before cutting.

HEAVENLY HASH BROWNIES

Steps:

• Preheat oven with a rack in the middle of the oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick vegetable spray.
• Melt the chocolate and butter in a completely dry bowl or in the top of a double boiler set over barely simmering water. In a large bowl, mix together the eggs, granulated sugar, brown sugar and corn syrup until blended. Mix in the chocolate mixture. In a separate bowl, stir the flour, baking powder and salt together with a fork. Mix it into the egg mixture. Stir in the nuts and 1/4 cup of the marshmallows. Scrape the mixture into the prepared pan. Bake for 25 minutes, until barely set. Coat the top with the remainder of the marshmallows and bake for 5 more minutes. Set the pan on a rack to cool. Cut into 1 1/2 by 3-inch bars.

HEAVEN SENT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• In a medium bowl, stir together the flour, cocoa, sugar and baking soda. Make a well in the center and pour in the oil, water, honey, vanilla and vinegar; mix well. Fold in chocolate chips. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when lightly touched. Let cool in the pan for at least 10 minutes before cutting into squares.

HEAVEN IN A BOWL (PEANUT BUTTER BROWNIE TRIFLE)

Steps:

• Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.