Though they're delicious on their own or dipped in a glass of milk, adding frosting, cake batter, and even brownie batter takes the cookies to another level.įrom creamy sugar cookie cheesecake to spooky ice cream sandwiches, there's definitely more than one way to enjoy this classic Halloween dessert. In addition to their adorable designs - most notably, the bright orange-and-green pumpkins and the purple ghosts - the cookies are known for their soft texture and sweet, buttery taste. Thanks to TikTok and Instagram, though, we dug up four Halloween dessert recipes that have us rethinking the way we've been eating the cookies our whole lives.

For many with nostalgic ties to the cookie, it's hard to imagine making the spooky treat even better. A quintessential cookie for many '90s and 2000s kids, the treat is known to disappear off shelves almost as soon as it arrives every fall. Just know that it is loved by many and will definitely be a family favorite.The Halloween dessert hacks have started to trickle in on TikTok, and some bakers are getting creative with a holiday classic: Pillsbury's annual Halloween sugar cookies. It’s a brownie with frosting but not a cake. You will definitely want to keep this recipe. Store all the brownies in a freezer safe container for up to 3 months. Once frozen wrap each brownie in plastic wrap. Do this by placing the brownies on a baking sheet in the freezer. If they are frosted you will want to flash freeze them first. Keep them in an airtight container, on the counter, for 3-4 days. Storage: These brownies can be stored with or without the frosting. If you used parchment paper, then lift the brownie block out of the pan. It will slice like butter.įrosted: allow to cool completely and for the frosting to set. Unfrosted: use a plastic knife when the brownies are still warm. If the edges are burning, but the middle isn’t done loosely cover the brownies with tin foil Notes: Glass or dark pans cook at a faster rate so check on the brownies sooner than you otherwise would.Keep in mind silicone liners also tend to cook them faster. Using silicone liners makes it easy to remove the brownies from the pan. Cupcake: Set the timer for 20 minutes and keep an eye on them.Still set the timer for 30 minutes and check until it’s done. 9×13 If you want to make a 9×13 I would double the recipe.If you want to make other sizes use the following information as a guide: This recipe is for a 9×9 pan of brownies. Cream Cheese Layer: Add a cream cheese layer under the frosting then top with fresh berries.You can also add peanut butter chocolate chips or Reeses pieces. Peanut butter Flavor: spread some peanut butter between the brownie and frosting layer.You can also use mint M&Ms of Chopped andes mints to sprinkle on top Make them minty with a green mint layer then top with chocolate frosting.This brownie recipe makes a perfect base for for so many brownie variations. Top with sprinkles right away before frosting sets. Remove from heat and stir in chocolate chips until melted. Bring to a boil and let boil for 30 seconds. While brownies are cooling make the brownie frosting by mixing 1/3 cup sugar, milk and butter in a small sauce pan on medium/high heat. Spread into a greased 9×9 pan.īake the brownies at 350 for 27-29 minutes and let cool.īROWNIE FROSTING. Combine the wet and dry ingredients and mix until well blended. In another bowl, mix together the flour, cocoa, baking powder and salt. Add the eggs and mix well with a wooden spoon. To begin making these brownies, blend the melted butter, sugar and vanilla in a bowl. Crisp or stale brownie? Use the brownie in a truffle or with ice cream.Don’t overbake: check the brownies 5 minutes before the suggested bake time ends.The added moisture will help give the brownies better texture. High altitude: use extra large eggs or add an extra egg.Don’t over mix: Sifting the flour and other dry ingredients first will aerate them and help the dry ingredients combine with the liquids much faster.You can revive the batter by adding just unter 1 tsp of milk. Grainy batter? If your batter begins to looks grainy and oily, this means the fat has begun to separate.Also, be sure to use butter, not margarine. Use good quality chocolate chips and powder.Tilt the pan around until each surface is lightly coated with flour then, discard the extra flour. If you don’t have parchment paper spray the pan with cooking spray then add ¼ c flour. Prep the Pan: Line a baking pan with parchment paper.

Brownie vanilla frosting recipe