White Chocolate Brownies

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Ingredients

  1. ½ cup butter, room temperature
  2. 1 cup white chocolate chips
  3. 1 large egg, room temperature
  4. 1 can (14 oz) sweetened condensed milk
  5. 1 tablespoon vanilla extract
  6. 1 teaspoon salt
  7. 1½ cups all-purpose flour
  8. powdered sugar, for topping

 

Instructions

  1. Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
  2. In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
  3. Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
  4. Pour mixture into prepared pan and bake for 30 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.

 

Here’s the link to the original site

http://bromabakery.com/2015/05/white-chocolate-brownies-recipe.html

Slow Cooker Brownie Pudding

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Ingredients

  1. 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  2. Eggs, water, and oil called for on the brownie mix box
  3. 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  4. 2 cups milk (regular or nonfat)
  5. Ice cream or whipped cream for serving, optional

Instructions

  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium-sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high, it should be done. You don’t want to overcook it, or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the refrigerator for up to 3 days.

Here’s the link to the original site

http://www.crazyforcrust.com/2015/10/slow-cooker-brownie-pudding/