Berry Topped Brownie Bites Food

BERRY BROWNIES

Steps:

• Prepare your favorite brownie batter and divide among greased mini-muffin cups. Press a raspberry or sliced strawberry into the batter; bake 15-18 minutes at 340 degrees F.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

BERRY BROWNIE PIZZA

Steps:

• Prepare brownie batter according to package directions; spread onto a greased 12-in. pizza pan. , Bake at 350° until a toothpick inserted in the center comes out almost clean, 18-22 minutes. Cool for 15 minutes on a wire rack. , Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread over brownie crust. , Top with berries and drizzle with chocolate syrup. Sprinkle with pecans. Refrigerate until chilled.

TRIPLE BERRY BROWNIE

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom only of 12-inch pizza pan. Make brownies as directed. Spread in pan.
• Bake 20 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely.
• In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on high speed until smooth and creamy. Fold in whipped topping; spread on brownie. Arrange berries over cream cheese mixture. Refrigerate 1 hour. Store covered in refrigerator.

BERRY-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 13x9-inch pan. In medium bowl, stir brownie ingredients with spoon until well blended. Spread batter in pan.
• Bake 28 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely, about 45 minutes.
• In small bowl, beat 1/4 cup margarine with electric mixer on medium speed until light and fluffy. Beat in remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
• Cut into 8 rows by 6 rows. Top each serving with raspberries, and sprinkle with powdered sugar.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

BERRY TOPPED BROWNIES

Steps:

• Heat oven to 350°F.
• Line an 8x8x2-inch baking pan with nonstick foil, leaving over hang on two sides.
• Brownies: In a medium-size saucepan, melt chocolate and butter over medium heat, stirring until smooth. Remove from heat. Stir in sugar, salt and chopped walnuts. Stir in eggs, one at a time. Stir in flour, chips and vanilla. Pour into prepared pan, tilting to level of top.
• Bake at 350°F for 25 minutes. Remove to rack. Lift brownie from pan; cool completely. Once cooled, cut into squares.
• Strawberries: In a small bowl, stir together the berry slices, sugar and lemon juice. Cover with a lid or plastic wrap; Refrigerate until serving.
• To serve, top each brownie with tablespoonful of strawberries.

GANACHE-TOPPED BROWNIE BITES

Steps:

• Heat oven to 350°F
• Grease 48 mini muffin cups with shortening or line with miniature paper baking cups.
• In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended.
• Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
• Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• For Ganache: In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
• Spoon about 2 teaspoons chocolate mixture onto each brownie.
• Garnish with fresh raspberries.