Archive for the 'Desserts' Category

Kraft videos and recipes for brownie desserts

Need some dessert ideas for Mother’s Day? Watch and learn!

See Kraft’s food specialist Michelle McAdoo prepare these brownie desserts:

Each video is about two minutes in length. The recipes are included.


Caramel-Filled Brownies

Caramel-filled Brownies

Caramel-filled Brownies

Cake mixes are the start of many good things. This recipe is one of them. From recipe developer Jill Snider’s cookbook, Complete Cake Mix Magic, comes this recipe for Caramel-Filled Brownies made with a devil’s food cake mix.

They’re easy + yummy + chocolatey + caramelly + sticky. It all adds up to finger-licking good! For the sake of your waist line they’re not the kind of treat you should eat all the time, although you will be tempted!

Caramel-Filled Brownies

Makes about 4 dozen squares

Base and Topping:
1 pkg (18.25 oz/515 g) devil’s food cake mix
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) evaporated milk
1 cup (250 mL) semi-sweet chocolate chips

14 oz (425 g) caramels (about 50)
1/2 cup (125 mL) evaporated milk

To make Base and Topping: In a large bowl, stir together cake mix and pecans. Cut in butter with a pastry blender or a fork until crumbly. Add evaporated milk. Mix well. Batter will be thick. Spread half of batter in a thin layer in a greased 13 x 9-inch (3 L) baking pan. Bake in a preheated 350F (180C) oven for 12 to 15 minutes or until set.

Meanwhile, prepare Filling: In a saucepan, combine caramels and evaporated milk. Cook over low heat, stirring often, until smoothly melted. Keep warm until needed.

When Base has set, remove pan from oven. Sprinkle chocolate chips on top of Base. Drizzle caramel Filling over chocolate chips. If necessary, spread carefully to cover base. Drop remaining batter by spoonfuls over caramel. Carefully pull a knife through the batter to spread it out a little but leave some of the caramel poking through Topping. Bake for 15 to 20 minutes or just until Topping is set. Brownies will firm up on cooling.

Cool completely on a wire rack. Cut into squares.

* Try chilling caramels for easier unwrapping.
* Chocolate caramels can be used. The brownies may not look as attractive as there won’t be very much contrast in colour between the Topping and the Filling but they will still be delicious.
* If brownies are too sticky, store them in the refrigerator.

Recipe Source: Complete Cake Mix Magic by Jill Snider, Robert Rose Inc., 2005

Peanut Butter Cheesecake Brownie Babies

The Spring issue of What’s Cooking recipe magazine from Kraft arrived in my mailbox a few weeks ago. If you’re a peanut butter, chocolate and cheesecake fan, you’ll love the easy recipe for these individual “brownie cupcakes”.


Image from What's Cooking magazine

Peanut Butter Cheesecake Brownie Babies

(Makes 12)

1 pkg (450 g) brownie mix
175 g (3/4 of a 250 g pkg) cream cheese, softened
1/4 cup smooth peanut butter
2 tablespoons sugar
1 cup thawed Cool Whip topping
12 maraschino cherries

Heat oven to 350F. Prepare brownie batter as directed on the package. Spoon into 12 paper-lined muffin cups.

Beat cream cheese, peanut butter and sugar with mixer until lended. Spoon 1 rounded tablespoon into centre of batter in each cup, pressing lightly into batter.

Bake until centres are set, about 25 minutes. Cool.

Serve topped with whipped topping and cherries.

Recipe Source: What’s Cooking (Kraft)

If you click on the above link for What’s Cooking, you will find recipes from past issues of this food and recipe magazine.

Individual Brownie Baked Alaskas

Brownie Baked Alaska - In this version, a brownie base is covered with lemon gelato, then topped with meringue.

Brownie Baked Alaska - In this version, a brownie base is covered with lemon gelato, then topped with meringue.

Baked Alaska! Now there’s an oxymoron.

This hot and cold dessert is made by placing a scoop of frozen ice cream (or sherbet, gelato or frozen yogurt) over cake (in this case, brownies!) and covering both with meringue (egg whites that have been sweetened and beaten until stiff). The dessert goes into a very hot oven for a few minutes, just until the tips of meringue turn golden brown.

Why doesn’t the ice cream melt? The meringue insulates the ice cream from the heat of the oven. For complete success, the meringue must completely cover the dessert, right down to the baking pan, or you might get some melting ice cream!

You can use any kind of cake as the base (e.g. angel food, chocolate cake, pound cake, jelly roll), but brownies are my favorite choice.

The contrast between the soft meringue, cold hard ice cream and fudgy brownie make for a delightfully easy-to-make but impressive dessert.

Individual Brownie Baked Alaskas

(Makes 6 servings)

4 egg whites
1/4 tsp (.5 mL) salt
1/2 cup (125 mL) granulated sugar
6 brownies, each about 2″ (5 cm) square
6 scoops frozen ice cream, flavour of your choice (see Tips)

To make meringue: In a bowl, beat egg whites and salt with electric mixer until soft peaks form (peaks droop over). Gradually add sugar, 1 tbsp (15 mL) at a time, and continue beating until mixture is stiff and glossy.

Place brownie pieces on an ungreased baking sheet. Top each with a scoop of ice cream. Working quickly, cover ice cream and brownies with meringue, sealing edges completely. Swirl meringue into peaks with the back of a spoon. Freeze for at least 1 hour.

Bake in a preheated 475F (240C) oven until meringue peaks are lightly browned, 2 to 4 minutes. Serve at once.

* Unbaked Baked Alaskas can be stored in the freezer for up to 2 weeks. Place carefully in a covered container so they are not touching each other.
* For the most dramatic presentation, choose ice cream, sherbet, gelato or frozen yogurt that contrasts in colour with the brownies (e.g. vanilla, caramel or strawberry ice cream; orange or lime sherbet; lemon or raspberry gelato).

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May 2018
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