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Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil or parchment paper and lightly spray with cooking spray (helps with cleanup and lifting out the bars). For the brownies, in a medium saucepan over low heat or in a microwave-safe bowl in the microwave, melt the butter and chocolate chips.

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Then whisk to create the ganache and let cool on the counter. Place the peanut butter filling on top of the cooled brownies and use an offset spatula to smooth the peanut butter. Sprinkle the cacao nibs evenly over the peanut butter. Chill in the freezer for 15 minutes. Remove the pan from the freezer, and pour the room-temperature ganache over.

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Instructions. Preheat oven to 350º F/ Grease and flour an 8 inch baking dish. Or line with foil, and spray with non-stick spray. In a bowl combine melted chocolate with canola oil. Add sugar, and eggs, beat until well combined. Stir in flour and salt until the flour is just mixed in. Pour batter into prepared pan.

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Brownie brittle is a delectable treat that has gained popularity for its crispy, crunchy, wafer-thin texture that offers the rich chocolatey goodness of traditional brownies. Made by spreading a.

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Instructions. Grease a 9×13-inch baking pan. In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semi-sweet (or dark) chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

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Spread the brownie mixture evenly in the pan and add the remaining 2 ounces of the chocolate. Bake in the Oven for about 10-15 minutes. Allow the brownies to cool for at least 45 minutes to 2 hours.

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Grease a 9x13-inch baking pan. Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla. Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan. Bake in the preheated oven until set, about 15 minutes.

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Instructions. Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. Melt 1 cup salted butter and 2½ cup granulated sugar in a heavy-bottomed saucepan over low heat.

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Preheat oven at 350 degrees F. Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with.

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Instructions. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with aluminum foil or parchment paper and lightly spray with cooking spray (helps with cleanup and lifting out the bars). For the brownies, in a medium saucepan over low heat or in a microwave-safe bowl in the microwave, melt the butter and chocolate chips.

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For the brownie layer: In a large bowl, mix together cake mix, butter, and egg until fully combined, dough will be thick. Transfer dough to the prepared baking dish and press into an even layer. Bake for 20 minutes or until cooked through the center. Set aside to cool. For the cream layer: In a large bowl, whisk cream cheese until smooth then.

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Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top.

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Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour. In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth.

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First, do the prep work. Preheat your oven to 350 degrees F, and grease a 9×13-inch pan. Next, make the brownies. Make the batter as directed, then bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs. Make the marshmallow layer.

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Make the brownie batter following the package instructions. Spread the batter into the prepared pan and bake the brownies for 20 to 25 minutes. When done, take them out of the oven and spread the peanut butter on top while they're still hot. Place the pan back in the oven and bake them for four to five minutes or until a toothpick comes out.

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Prepare your brownies as directed. Let cool at room temperature, before refrigerating while preparing the crunch layer. Make your crunch bars as directed. Remove the brownie base from the refrigerator and moving quickly, spread the crunch bar mixture over the top, and spread out evenly, using a rubber spatula.