Best 6 Snowdrop Brownies Recipes

SNOWMAN BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 9-inch square pan with cooking spray.
• Make brownie batter as directed on box. Spread batter evenly in pan. Bake 27 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour 30 minutes.
• Use 1-inch and/or 2-inch round cutter to cut brownies into rounds. Discard scraps, or reserve for another use.
• Use offset spatula to frost top of each brownie with about 1 teaspoon frosting. Place coconut in small bowl; roll edges of each frosted brownie in coconut. Decorate each brownie with mini chocolate chips for eyes and mouth and jelly bean triangle for nose.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

LEMON SNOWDROPS

Steps:

• Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
• Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in remaining frosting ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely, about 15 minutes.
• For each sandwich cookie, spread filling between 2 cooled cookies. Sprinkle with powdered sugar.

SNOWDROP BROWNIES

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sift first 4 ingredients into small bowl. Beat sugar, butter, eggs and vanilla together in medium bowl. Mix in dry ingredients. Mix in chips. Spread batter in prepared dish.
• Bake until tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool completely. Cut into 2-inch squares.

SNOW FLECKED BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.

SNOW FLURRY BROWNIES

Steps:

• In a large bowl, whisk together the sugar, butter, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture until well blended. Stir in vanilla chips and nuts. , Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired.