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These chocolately treats are a cinch to make. They are made with chocolate cake mix, chocolate Angel delight, chocolate chips and M&Ms.
17 people made this
by Debby Allen
FANTASTIC RECIPE! I made a few minor changes - I used 2 cups of chocolate chips instead of the m&ms (one to mix in the brownies, one to sprinkle on top). I also added a cup of chopped walnuts. I baked them in a 13x9 pan for about 40 minutes - delicious!-05 Aug 2004
These brownies taste like chocolate cake! They were good, very moist in the center, & I did get a lot of compliments on it! (although nobody called it a brownie, they kept asking for more cake!).. I baked it for 35 minutes in a 9x13 pan.. Thanks!-15 Dec 2006
I prepared the recipe as written except that I left out the M&M's and 1 of the cups of chocolate chips. The brownies were very cake like (even in a 10 x 15 jelly roll pan) and kinda tough. I didn't find them to be particularly moist either. They were SUPER FAST to make though. I probably won't make them again unless I am short on time.-17 Feb 2006
Beat 3/4 cup cream cheese at medium speed with an electric mixer until smooth. Add 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg, and 1/2 teaspoon vanilla beat until blended. Set cream cheese batter aside.
Microwave 1/2 cup butter and 1 square unsweetened chocolate in a 1-quart microwave-safe bowl at HIGH 1 minute or until melted, stirring once.
Beat 2 eggs at medium speed, and gradually add remaining 1 cup sugar, beating well. Add 1 teaspoon vanilla extract, and beat until blended. Add 1 cup flour and baking powder, beating well. Add melted chocolate mixture, and beat until chocolate batter is blended. Stir in 1 cup chopped walnuts.
Pour chocolate batter into a greased 13- x 9-inch pan. Top with cream cheese batter. Sprinkle with remaining 1/4 cup chopped walnuts and chocolate morsels.
Bake at 350° for 28 minutes. Sprinkle with marshmallows, and bake 2 more minutes.
Combine remaining 1/4 cup butter, remaining 1/4 cup cream cheese, remaining 1 square unsweetened chocolate, and milk in a saucepan. Cook over medium heat, stirring constantly, until butter and chocolate melt. Stir in powdered sugar and remaining 1 teaspoon vanilla. Drizzle over brownies. Chill cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg beat until light and creamy, about 2 minutes.
Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.
There are a few steps involved here, and like I said before, copious amounts of butter, but all the layers are super easy.
First up you have a chocolate chip cookie layer. Delish.
Bake that up and then pour brownie batter on top. Yep, it keeps getting better.
Bake that and then let it chill. You will need it to be completely cool before adding the cookie dough on top! I even make these the day before cutting them.
Yes, the cookie dough is egg free, so you can eat up. I know people say eating raw flour is potentially dangerous as well, but I’m living on the edge here. YOLO or whatever.
Yep, spread that on top of the chilled brownie layer. You want the brownie chilled because it will be firm, so when you spread the cookie dough it will be much easier. Trust me on this.
I’m telling you these bars are over the top, and make a LOT so they’re great for a party.
But you can also freeze these too, which is a great option!
Here is what you will need to make 16.
(For a printer friendly version, see the recipe card at the end of this post)
For the Brownie Layer
For the Caramel Layer
For the Topping
Preheat your oven to 180°C/Fan 170°C and grease & line your baking tin.
Then place the butter (110g | 1/2 Cup) and dark chocolate (110g | 3.9 oz) in a microwavable bowl. Heat in 10 second intervals in the microwave stirring well after each time, until it&rsquos completely melted.
One at a time, beat in the 2 eggs until they&rsquore thoroughly incorporated.
Time to add the caster sugar (225g | 1 + 1/8 Cup). Beat it into the batter until it&rsquos smooth and not grainy on the bottom of the bowl. Then add the vanilla (1 tsp) and salt (1/4 tsp) and mix again briefly until blended.
Lastly, gently fold through the plain flour (60g | 1/2 Cup) and cocoa powder (2 tbsp). Don&rsquot overmix, just keep going until you can&rsquot see any more streaks of flour in the batter.
Tip the brownie batter into your prepared tin and smooth out.
Bake in the preheated oven for 22-25 minutes until crispy on top.
(Please excuse the peg! My baking paper wasn&rsquot playing ball and didn&rsquot want the camera to see the whole brownie so I pegged it into submission.)
This next step is completely optional but, if you&rsquore like me and want beautifully even layers, you&rsquoll want to do it. While the brownie is still warm, gently smooth out the top using the back of a metal spoon. Don&rsquot press hard, just gently. Then allow to cool completely in the tin before moving onto the next step.
Place all the caramel ingredients into a medium saucepan set over a medium/low heat. (200g | 2/3 Cup condensed milk, 125g | 1/2 Cup unsalted butter, 125g | 2/3 Cup golden caster sugar, 2 tbsp golden syrup, 1 tsp vanilla extract, pinch of salt.)
The most important thing from now until the caramel is done is to STIR STIR STIR! Do not stop stirring whatever you do, and make sure you frequently get right into the edges of the pan to avoid getting any burnt bits.
Right now your caramel is looking pale. So bring it up to the boil (stirring constantly). If at any point you feel that you can&rsquot stir fast enough, don&rsquot panic, just turn the heat down a little.
You want to get the caramel thick and to a golden brown colour. It&rsquos possible to judge it by eye but I highly recommend taking out the guess work and using a thermometer. Bring it up to 107°C and I guarantee it will set. It should take between 10 and 20 minutes. (It could be quicker depending on your equipment and how hight your heat is.)
It&rsquos worth noting that I don&rsquot recommend using a sugar thermometer like the one pictured above. It actually stops you from stirring that side of the pan which is very important (for stopping burnt bits) in this recipe. I prefer to use a digital probe (affiliate link) instead as you can remove it from the pan and just pop it in from time to time to check the temperature.
Once you&rsquove hit 107°C your caramel should be thick and look a little something like this&hellip
If you have burnt bits running through yours, see the tips/troubleshooting section above on how to make things right.
Quickly pour the caramel over the brownie mixture and smooth out into an even layer. Allow to cool completely before moving onto the next step. You can place it into the fridge once &lsquocool&rsquo to chill faster.
Break the milk chocolate into a microwave bowl and heat in 10 second intervals in the microwave. Make sure you stir well after each time. Only heat until it&rsquos two thirds melted then stir the rest of the way. (This is the simplest way to temper chocolate! Meaning it should have a slight shine and a satisfying snap when you bite into it.)
Smooth it over the top of the caramel and allow to set at room temperature.
Once completley set, slice into 16 bars using a sharp knife. Store at room temperature (I prefer in a metal container) and consume within 5 days.
DROOL! I mean seriously. How I didn&rsquot inhale the entire batch in one sitting is beyond me. I must have some CRAZY incredible will power! Ok I lied. It may have had something to do with the fact that my 5 years old daughter saw them and was then the gate keeper. She is the only reason I&rsquom not in a sugar coma right now!
I sincerely hope you&rsquove enjoyed these millionaire brownies as much as I have making (and eating!) them.
Will these intensely delicious millionaire brownie bars be making their way into your home? I&rsquod love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at [email protected]
You need the right equipment! Check out my Products That Make Baking Easier!
Even though we love baking from scratch, we&rsquore in full support of a shortcut in the kitchen every now and then. One of the most delicious store-bought secrets? Using boxed brownie mix in your desserts. With these brownie mix recipes, you can serve a gorgeous dessert that no family member will realize started with a box from the store. Boxed brownie mix is great on its own, but these brownie mix recipes prove that when it&rsquos dressed up a bit, it can be showstopping. Make adorable single-serve Banana Brownie Sticky Toffee Puddings or a gorgeous layered Chocolate Trifle. Want to know the secret to the fudgiest cookies you&rsquove ever had? That&rsquos right: brownie mix. Whether you&rsquore looking for an easy Bundt cake to give a neighbor or chocolate-peanut butter bars for the kids, these recipes make the most of packaged brownie mix. The next time you&rsquore short on time or patience, grab a box of brownie mix at the store and let these desserts amaze you.
With just 110 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
They are a sweet treat you can afford to indulge in once in a while.
Following Weight Watchers Freestyle Program, these are now *5 WW Freestyle SmartPoints. Enjoy!
Remember to adjust your SmartPoints when making any recipe changes.
Plate of WW Friendly Blondies
If you’ve made this Low Fat Blondies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
This is an easy brownie recipe that only calls for 5 simple ingredients!
*You can substitute the eggs with equivalent EnerG Egg Replacer for a vegan option. Flax egg or chia egg will not work for this recipe unfortunately.
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These Brownie Bars have three layers of deliciousness: a fudgy brownie, a creamy peanut butter layer, and a chocolate topping.
Start with the brownie layer. These brownies also taste great without any topping and the recipe is super easy. First, melt the chocolate together with the butter. You can use the microwave or a heatproof bowl over a pot of simmering water. When the chocolate is melted add the other brownie ingredients and pour the batter into an 8-inch baking pan.
One trick I always use when I make bars or brownies is to line the pan with parchment paper, leaving an overhang on the sides to make it easy to lift the bars or brownies out.
The next step is to make the peanut butter mixture. The brownies need to cool completely before you add this layer.
To make the peanut butter more spreadable I combine it with a little bit of cream cheese and powdered sugar. Spread the mixture over the brownie layer. You don’t need to lift the brownies out of the pan to do this, it’s easier to do while they are still in the pan.
The last step is to make the chocolate topping. Melt the chocolate and butter like you did before for the brownies and spread it on top of the peanut butter layer with a rubber spatula. Now comes the most difficult part of this recipe: waiting for the chocolate to set!
Gooey brownies sandwiched between two layers of monster cookie make for a delicious and comforting dessert or snack. Easy and quick to make, you’ll have these bars in your mouth with little effort involved—total. win.
Preheat oven to 350°F. Line a 9吉 baking dish with parchment paper, and spray with cooking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer and large mixing bowl, cream butter and sugars together on medium speed until combined, about 2–3 minutes. Add peanut butter, eggs, and vanilla, mixing to combine and scraping down sides of bowl as needed.
With the mixer on low speed, mix in baking soda and flour, mixing until just combined. With a rubber spatula, fold in quick oats, M&Ms, and chocolate chips. Set aside.
Prepare brownie batter according to recipe directions.
Press half of cookie dough evenly in the bottom of the pan. Pour brownie batter on top and then crumble remaining cookie dough evenly over brownie batter.
Bake for 47–55 minutes, or until a toothpick comes out with moist crumbs when inserted. Cover the bars with foil if you notice the cookie top getting brown early (you might check around 30–40 minutes). Remove from oven and place on a cooling rack. Let cool almost completely before removing and serving.
Note: Make sure the brownie recipe you use yields a 9吉 pan of brownies.
A friend turned me on to this way of making brownies years ago. The chocolate bars turn into a decadent chocolate filling, which is gooey if you serve them on warm days and harder on colder days. Either way, they are one of the moistest (and easiest!) brownies you will ever make.
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Here's how to make them:
Prepare brownie mix according to package directions.
Spread half of the batter into a 13x9-inch baking pan. Top with the chocolate bars.
Pour the remaining batter over the chocolate bars and spread to completely cover. Bake according to package directions.
Allow to cool completely and then cut into bars.
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