IMPORTANT:
How to Use Your Decorative Stencil Set:
Do Not Use The Perfect Brownie™ Pan Set Before
Reading the Following:
1. Read everything contained in this manual.
2. When using the pan set handle all hot surfaces with dry cooking mitts or potholders (wet cooking mitts may produce steam
and cause serious burns).
3. Do not expose Perfect Brownie™ pan set to temperatures that
exceed 410 °F.
4. If any part of the Perfect Brownie™ pan set appeared to be
damaged or malfunctioning discontinue use immediately.
5. When using the pan set do not use kitchen utensils that may
cause personal injury or damage to the surface of the system.
This will void the warranty.
6. Do not allow children to use this product without supervision.
7. When handling the pan set, take all necessary precautions to
avoid burns, cuts or serious personal injury.
8. NEVER use the Perfect Brownie™ pan set in a microwave oven
or broiler in oven.
9. Do not clean the pan set until it has cooled completely.
1. Baked goods should be cooled completely
before using stencil set.
2. Hold stencil on top of baked good.
3. Sprinkle confectionary sugar over the cut out
portion of the stencil.
4. Lift stencil carefully.
5. Serve and Enjoy!
Stencil Tips
• Spread icing on baked good first, then use stencils
with sprinkles or nonpareils.
• To add color to the stenciled in shapes, spray with aerosol food
coloring, found in the baking aisle of most local grocery stores.
CAUTION:
DO NOT LEAVE UNATTENDED OR ALLOW CHILDREN
TO USE THIS PAN SET WITHOUT ADULT SUPERVISION
CARE and HANDLING
Prior to the first use, wash pan set in hot, soapy water. Rinse
thoroughly and dry with a soft cloth. The Perfect Brownie™ pan
set is now ready for use. When using the pan set only use plastic,
wooden, or silicone kitchen utensils to avoid scratching the
nonstick surface. Do not use abrasive cleaning solutions or pads.
Dishwasher safe.
Copyright © 2009 ASM. All Rights Reserved
Perfect Brownie is a trademark of ASM.
M&M is a registered trademark of Mars, Inc.
Oreo is a registered trademark of Kraft Foods Holdings, Inc.
Reese’s Pieces is a registered trademark of Hershey Chocolate &
Confectionery Corporation.
1.
10.
Cherry Snack Cakes
1-1/2 cup butter
Cherry Frosting:
1-1/2 cup sugar
2 cup powdered sugar
4 eggs
1/4 cup butter
2 cups flour
1/2 tsp. vanilla
1 tsp. baking powder
9 maraschino cherries
1/2 tsp. salt
1/8 cup reserved maraschino
1 cup milk
cherry juice + 2 tbsp.
1 tsp. vanilla
1-10 oz. jar maraschino cherries, drained and finely
chopped, reserve juice
Preheat oven to 350°F. Cream butter and sugar together until light
and fluffy. Add eggs and vanilla. Combine flour, baking powder
and salt. Gradually add dry ingredients and milk. Spray Perfect
Brownie™ pan and divider thoroughly with nonstick cooking spray.
Spread batter into Perfect Brownie™ pan. Place divider insert into
pan. Bake at 350°F for 35-40 minutes.
Whip butter, sugar and 1/4 cup reserved cherry syrup. Add more
cherry syrup, as needed, until icing is creamy and thick enough to
spread. Remove divider and spread icing on cooled cakes. Top
each cake with one maraschino cherry.
Banana Splits
Hot Fudge Sauce:
2 cup sugar
1/2 cup cocoa powder
1 cup evaporated milk
1 tbsp. butter
1 tsp. vanilla
9 bananas
1/2 gallon vanilla ice cream
1 batch of your favorite brownies
whipped cream
chopped nuts (optional)
maraschino cherries
Whisk together sugar, cocoa powder and evaporated milk in a
sauce pan and heat on stovetop. Stirring constantly, bring to a boil
for 3 minutes. Remove from heat and stir in butter and vanilla.
To assemble:
Place one brownie square in dish and top with 3 scoops of ice
cream. Slice 1 banana lengthwise and place on sides of ice cream.
Place a second brownie square on top of ice cream. Drizzle with
hot fudge sauce. Top with whipped cream and a maraschino
cherry. Sprinkle with nuts if desired.
9.
Gooey Chewy Recipe Guide
How to Use Your Perfect Brownie™ Pan Set ……... 3
Decorating Tips ……………………………………….... 3
Brownie Recipes ………………………………………... 4-6
Traditional Brownies …………………………………...... 4
Double Fudge Brownies …………………………........... 4
Marble Cheesecake Brownies ………………………….. 5
Peanut Butter Brownies …………………………............ 5
Decadent Chocolate Raspberry Brownies …………..... 6
White & Dark Chocolate Blonde Brownies ………......... 6
Other Recipes ………………………………………..….. 7-9
Marshmallow Treats ……………………………...........… 7
Chewy Coconut & Chocolate Chip Bars …………...….. 7
Apple Crumb Coffee Cake ……………………………..... 8
Ice Cream Sandwiches …………………………….......… 8
Cherry Snack Cakes …………………………….............. 9
Banana Splits ………………………………………........... 9
How to Use the Decorative Stencil Set …………….... 10
Stencil Tips …………………………………………....….. 10
2.
A.
How to Use Your
Perfect Brownie™ Pan Set:
Apple Crumb Coffee Cake
1. Place Bottom Insert (B) into Pan (C).
2. Coat surface of completed Pan (B,C) and
Dividers (A) with nonstick cooking spray.
3. Pour prepared mix (suggest to use 13”x 9”
mixes) in completed Pan (B,C). If desired add
toppings for fun variation (see Decorating Tips.)
4. Place Divider (A) in pan.
5. Bake as directed.
6. After removing the Perfect Brownie™ Pan
Set from the oven allow it to cool slightly.
7. While still warm, use oven mitts to carefully
remove Divider (A) by pulling up handles slowly.
8. Place the Pan (B, C) on Rack (D) and lower
Pan (C) to counter.
9. Display the beautiful Perfect Brownie™
desserts on Rack (D) and enjoy Perfect
Brownie™ treats with friends and family!
10. Clean the Perfect Brownie™ Pan Set
quickly and easily with soap and water. It is
also dishwasher safe!
Perfect Brownie™ Dessert
Decorating Tips:
B.
C.
D.
1 cup sugar
1/2 cup vegetable oil
2 eggs
2 tbsp. orange juice
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 cup diced apples (peeled)
3 tbsp. sugar
1 tsp. pumpkin pie spice
Topping:
1 cup flour
1/2 cup sugar
1/2 cup melted butter
1 tsp. cinnamon
whipped cream (optional)
Preheat oven to 350°F. Mix together sugar, oil, eggs, orange juice
and vanilla. Combine flour, baking powder, and salt. Gradually
add dry ingredients. Spray Perfect Brownie™ pan and divider
thoroughly with nonstick cooking spray. Spread into Perfect
Brownie™ pan and place divider in batter. Toss apples with sugar
and pumpkin pie spice. Top each square with apple mixture
pressing slightly into batter. Mix flour, sugar, cinnamon and melted
butter together with a fork to make a crumbled mixture. Sprinkle
on top of apples in each square. Bake at 350°F for 40-45 minutes.
Serve with a dollop of whipped cream if desired.
Topping Ideas:
M&M’s®
Marshmallows
Peanuts
Gumdrops
Peanut Butter Chips
Toffee
White Chocolate Chips
Reese’s Pieces® Crumbles
Frosting
Sprinkles
Coconut
Almonds
Macadamia Nuts
Candy pieces
Oreo® Crumbles
Milk Chocolate
Fresh/Dried Fruit
Ice Cream Sandwiches
1 batch of your favorite brownies
1/2 gallon ice cream (any flavor)
1 12 oz. pkg. mini chocolate chips
Let ice cream soften. Spread into Perfect Brownie™ pan and
press divider into ice cream. Freeze until firm. Place one square
of ice cream in between two brownie squares. Press sides of ice
cream sandwich in mini chocolate chips. Serve immediately.
Serve With:
Confectionary Sugar
Chocolate Sauce
Caramel Sauce
Whipped Cream
Fresh/Frozen Fruit
Ice Cream
3.
8.
More Perfect Brownie™
Pan Treats
Perfect Brownie™ Pan
Brownie Recipes
Traditional Homemade Brownies
Marshmallow Treats
6 cups crispy rice cereal
1/2 cup butter
6 cups mini marshmallows
M&M® candies or colored sprinkles (optional)
Spray Perfect Brownie™ pan and divider thoroughly with nonstick
cooking spray. Melt butter in large saucepan. Add marshmallows
and stir constantly until melted. Pour over rice cereal and stir until
well coated. Immediately spread mixture into Perfect Brownie™
pan and press divider into treats.
If desired, top with M&M® candies or sprinkles while treats are still
warm. Lightly press candies onto marshmallow treats to secure.
Chewy Coconut and Chocolate Chip Bars
3 cups chocolate cake mix
6 tbsp. melted butter
3 eggs
8 oz cream cheese
2-1/2 cups powdered sugar
1-1/2 cups flaked coconut
1/2 cup chocolate chips
250g unsalted butter
200g dark Fairtrade chocolate (70% cocoa solids), broken up 90g
cocoa powder, sifted 65g plain flour, sifted
1 teaspoon baking powder
50g chopped walnuts, optional
350g caster sugar
4 large free-range eggs, beaten
Pre-heat the oven to 180c/gas mark 4.
Melt the butter and chocolate in a microwave or if you don't have one,
melt in a heatproof pan over a bowl of simmering water. Mix until smooth.
In a separate bowl, sift in the cocoa powder, flour and baking powder.
Stir in the sugar and the chocolate mixture. Add the egg mixture and beat
with a wooden spoon until you have a smooth consistency.Pour the mixture
into the brownie tray and place in the oven for 25-30 minutes. Remove from
the oven and allow to cool for 10 minutes then remove from the tray.
Double Fudge Brownies
Mix together cake mix, melted butter and 1 egg. Spray Perfect
Brownie™ pan and divider thoroughly with nonstick cooking spray.
Spread mixture into bottom of Perfect Brownie™ pan. Bake at
350°F for 10 minutes. Mix cream cheese, 2 eggs and powdered
sugar together until smooth. Pour over crust. Cover cream cheese
mixture with coconut. Press divider into pan, making sure to push
divider into crust. Sprinkle chocolate chips on top. Bake for an
additional 25-30 minutes.
7.
6 oz. unsweetened chocolate
1 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/2 cup hot fudge topping
Preheat oven to 325°F. Melt butter and chocolate together in
microwave for about 1 minute. Whisk until smooth. Add eggs
and vanilla. Stir in sugar. Slowly add in flour and salt. Spray
Perfect Brownie™ pan and dividers thoroughly with nonstick
cooking spray. Spread into Perfect Brownie™ pan and place
divider into batter. Place a dollop of hot fudge into each square.
Bake at 325°F for 25 - 30 minutes.
4.
Marble Cheesecake Brownies
Decadent Chocolate Raspberry Brownies
1 box brownie mix
1/2 cup butter, melted
1 egg
16 oz. cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
1/2 cup hot fudge topping
1 box brownie mix
2 eggs
1/2 cup oil
1 tbsp. hot water
2 tsp. instant espresso powder
Preheat oven to 350°F. Combine brownie mix, melted butter and 1
egg together. Spray Perfect Brownie™ pan and dividers thoroughly
with nonstick cooking spray. Spread mixture in bottom of Perfect
Brownie™ pan. Beat cream cheese until fluffy. Add sugar, eggs
and vanilla. In a separate bowl mix 1/2 cup of cream cheese
mixture with hot fudge. Pour remaining cream cheese mixture over
brownie crust. Dollop spoonfuls of chocolate cream cheese
mixture on top and gently swirl a knife through batters to create a
marbled effect. Place divider into batter. Bake at 350°F for 30 – 35
minutes. Cool completely and refrigerate before serving.
Raspberry Topping:
1 cup white chocolate chips
8 oz. cream cheese
1/2 cup raspberry preserves
1/4 cup powdered sugar
3/4 cup hot fudge topping
Preheat oven to 350°F. Combine brownie mix, eggs, oil and water.
Dissolve coffee powder in hot water, stir into brownie mix. Spray
Perfect Brownie™ pan and divider thoroughly with nonstick cooking spray. Spread batter in Perfect Brownie™ pan. Bake at 350 °F
for 25 – 30 minutes. Cool completely.
Melt white chocolate chips in microwave for 45 seconds. Beat
cream cheese and raspberry preserves until smooth. Slowly add
melted chocolate and powdered sugar. Remove divider and spread
raspberry mixture on top of brownies. Chill in the refrigerator for at
least 2 hours. Run the divider through the brownies again to separate. Melt hot fudge topping and drizzle over brownies.
White & Dark Chocolate Blonde Brownies
Peanut Butter Brownies
1 box brownie mix
3/4 cup melted butter
1/2 cup evaporated milk
1/2 cup chocolate chips
1 cup creamy peanut butter
1/2 cup light corn syrup
1/2 cup powdered sugar
8 peanut butter cups, diced
Combine brownie mix, butter and evaporated milk. Spray Perfect
Brownie™ pan and divider thoroughly with nonstick cooking spray.
Spread half of mixture into Perfect Brownie™ pan. Bake for 6
minutes at 350°F. Remove from oven and sprinkle chocolate chips
over crust. Combine peanut butter, corn syrup and powdered
sugar, and heat in microwave for 1 minute. Stir until smooth.
Immediately pour over chocolate chips. Crumble the rest of
brownie mixture over peanut butter mixture. Place divider in pan
pressing down into crust. Bake another 20 – 25 minutes. Remove
from oven and let cool for 10 minutes. Sprinkle diced peanut
butter cups over brownies.
5.
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup white chocolate chips
1 cup dark or semi sweet chocolate chips
1 cup macadamia nuts, coarsely chopped
Cream together butter, brown sugar, and granulated sugar. Add
eggs and vanilla. Combine flour, baking soda, and salt. Gradually
add dry ingredients to butter mixture. Stir in both chocolate chips
and macadamia nuts, reserving some of each for top of blonde
brownies. Spray Perfect Brownie™ pan and divider thoroughly
with nonstick cooking spray. Spread into Perfect Brownie™ pan.
Press divider into batter and sprinkle reserved chocolate chips and
nuts over top. Bake at 350°F for 30 – 35 minutes.
6.