Best Towering Brownie Pyramids Recipes

HIGH ALTITUDE DEEP DISH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan.
• Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.

BIG SLAB BROWNIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

TOWERING BROWNIE PYRAMIDS

Steps:

• Coarsely chop 14 cookies.
• Prepare brownie mix according to package directions using oil, water and eggs; stir in chopped cookies.
• Spread batter into foil-lined and greased 13x9x3-inch baking pan.
• Bake at 350° for 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean.
• Cool in pan on wire rack.
• Cut brownies in half crosswise.
• Place 1 brownie half, upside down, on waxed paper-lined baking sheet.
• Spread ice cream over brownie to edges, top with remaining brownie half.
• Wrap with plastic wrap; freeze 3 to 4 hours or until firm.
• Cut into 4 (4 1/2 x 3 1/2-inch) rectangles; halve rectangles diagonally to form 8 triangles.
• Stand each triangle on its side on a serving plate.
• Halve remaining 4 cookies.
• Garnish triangles with cookie halves and chocolate syrup.
• Serve immediately or freeze until serving time.