Brownie Bowl Sundaes

 

Your favorite Cookie Dough Ice Cream

Brownie batter (made from your favorite recipe)

2 muffin tins

Cooking spray

Chocolate sauce

Sprinkles

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Directions

1. Follow the directions for your favorite brownie recipe to make the batter.
2. Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they’re about two-thirds full.
3. Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
4. Place in the oven and bake, following your brownie recipe’s directions.
5. After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!

Source: TodaysMama

Chewy Nutella Brownies

 

1 cup (2 sticks) butter
2 1/4 cups sugar
1 regular sized jar of Nutella
4 large eggs

1 cup cocoa powder

1/4 cup dark cocoa powder

1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package mini chocolate chips

 

Directions:

Pre-heat the oven to 350 degrees. Coat a 9×13 baking dish with nonstick spray.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow to boil.
Remove from the heat and stir in the Nutella until smooth.
Pour butter mixture into a large bowl. Beat in cocoa powders, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

 

Source: FindingSilverLinings

Philadelphia Marble Brownies

1 pkg. (20.5 oz.) brownie mix (do not use mixes that include a syrup pouch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1/2 cup BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 350°F. Prepare brownie mix as directed on package; spread into greased 13x9-inch baking pan.
BEAT cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. Add egg and vanilla; mix just until blended.
POUR cream cheese mixture over brownie batter; cut through batter with knife several times for marble effect. Sprinkle with chocolate chunks.

Source: www.kraftfoods.com
BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

Baker's One Bowl Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

Caramel Pecan Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 bag (14 oz.) KRAFT Caramels (about 50)
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided

1 pkg. (12 oz.) Baker's Semi-Sweet Chocolate Chuncks (optional)

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.
BAKE 25 min. or until top is firm to the touch.

MEANWHILE, microwave caramels and whipping cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
SPREAD (gently) caramel mixture evenly over brownie; sprinkle with chocolate chuncks (optional); top with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining 1 cup pecan halves.

BAKE an additional 30 min. or until top is firm to the touch. Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 32 squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS
Cooking Know-How Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish. Size-Wise A serving of this sweet treat is 1 square. A small portion goes a long way on chocolate flavor.

Source: kraftfoods.com