Yuppy Brownies- Feeding the Flock 23

 

Preheat oven 350º

1 box supreme chocolate chunk brownie mix (prepared the way the box says: 1 egg, 1/3 cup vegetable oil and ¼ cup water)

1/3 cup trail mix (I used Great Value Indulgent Deluxe)

1 cup mini marshmallows

½ cup coconut

Mix all ingredients together and spread into a lightly greased 9X9 cake pan.

Bake at 350º for 35 minutes.  Let cool, remove from pan, slice.

Enjoy,

Find out if Yankees are allowed over in the writing studio.

Bo-Bo Cake

BO-BO Cake

Crackerberries version of chocolate-strawberry shortcake

1 quart fresh or frozen strawberries

1 recipe chocolate fudge brownies

1 recipe meringue topping

In large glass bowl crumble half of the brownies into the bottom of the pan.  Layer with half of strawberries, and half of the meringue; repeat.  Save a few strawberries to got on top of the meringue.

A store bought brownie mix can be used, but a homemade version is below.  If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using.  The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.

Brownies:

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

¼ tsp salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

1½ tsp vanilla

Preheat oven 350°. Grease 13x9x2 inch pan.

In medium bowl mix flour, sugar, baking soda and salt; set aside.

In sauce pan combine butter, cocoa and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin).  Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean.  Let cool completely.

Meringue:

2 egg whites

½ tsp vanilla

¼ tsp cream of tartar

6 tbsp sugar

Let egg whites sit at room temperature for 30 minutes.  In large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with electric mixer until soft peaks form, about 2 minutes.  Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.

© Crackerberries 2013

Easy S'More Brownies

1 package brownie mix (I used Pillsbury Family Size, Dark Chocolate) 

½ cup chopped pecans

4 whole graham crackers

1 ½ cups mini marshmallows

Preheat oven to 350º

Lightly grease 9x9 baking dish.  Mix brownies according to package instructions and add pecans. 

              

            

Layer baking dish with graham crackers and marshmallows; carefully spread brownie mixture over top.  Be sure to cover all of the marshmallows. 

Bake according to package instructions (30-35 minutes).  Cool, cut and serve.  Great by themselves or with a scoop of vanilla ice cream.

© Crackerberries 2012

S'More Brownies

2 cups whole wheat flour

2 cups sugar

2 eggs

1 tsp baking powder

½ tsp salt

1 cup butter flavored Crisco

1/3 cup unsweetened cocoa powder

½ cup buttermilk

1½ tsp vanilla

1 cup black coffee

6 whole graham crackers

3 cups mini marshmallows

1 cups chocolate and peanut butter morsels

1 cup white chocolate

1 cup peanuts

Preheat oven to 350º.  Grease 13x9x2 brownie pan.  Layer graham crackers in bottom of pan, breaking one or two to fit along the sides (cracks are okay); set aside.  In a medium bowl combine flour, sugar, baking powder and salt; set aside.  In a medium sauce pan, combine Crisco, cocoa and coffee; bring to a boil stirring constantly.  Remove from heat and add mixture to flour, slowly.  Beat with electric mixer on medium until thoroughly combined.  Add eggs, buttermilk, and vanilla and beat on high for one minute.  Pour into prepared pan and bake 25 minutes.    Remove from oven and cover with marshmallows, chocolate/peanut butter morsels, white chocolate and peanuts.  Return to oven for another 10 minutes or until marshmallows are browned and puffy.  Let cool in pan completely before cutting into squares. 

© Crackerberries 2011