BROWNIE BATTER
This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake - or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
- Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
- Refrigerate in an airtight container for up to 5 days.
TRUFFLE BROWNIES
Provided by Rochelle Palermo
Categories Chocolate Egg Dessert Bake Kid-Friendly Backyard BBQ Walnut Simmer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
- Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
- Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
- Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, creamy peanut butter, cream cheese, powdered sugar, Butterfinger Bits or crushed Butterfinger bars, semisweet chocolate chips, coconut oil
Provided by Butterfinger
Categories Desserts
Yield 20 truffles
Number Of Ingredients 7
Steps:
- Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
- In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
- Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
- In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
- Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
- Chill the truffles for 20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 241 calories, Carbohydrate 34 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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