CANDY BAR CHOCOLATE BROWNIES
Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield about 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
- Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
TRIPLE-CHOCOLATE BROWNIE CUPS
These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
- Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)
BROWNIE CUPS
Brownie meets cupcake - with a twist.
Provided by LeAnna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
- Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
- Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g
WARM BROWNIE CUPS
This pudding-like dessert makes a sweet ending to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 5
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Place a baking pan half full of water in oven.
- Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
- Sift together twice all the dry ingredients except sugar. Set aside.
- Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
- Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.
FUDGY BROWNIE CUPS
Bring a sweet treat your next event with this Fudgy Brownie Cups recipe. These fudgy brownies cups are ready in 45 minutes and serve 20.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 20 servings, 1 brownie cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended.
- Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press 1 square onto bottom and up side of each of 20 medium muffin cups. Fill each with 1 Tbsp. of the chocolate mixture.
- Bake 15 to 20 minutes or until pastry is golden brown. Remove from muffin pans. Cool on wire racks. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 8 g, Protein 2 g
BROWNIE CANDY CUPS
Use duncan hines brownie mix to create cupcakes they have miniature peanut butter cups in them, need i say more.
Provided by LeahG
Categories Bar Cookie
Time 1h
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 ºF.
- Place paper baking cups in muffin pans.
- Combine brownie mix, fudge packet from mix, eggs, water and oil in a large bowl,stir with spoon until well blended, about 50 strokes.
- Place 2 level measuring tablespoons batter in each paper liner.
- Bake at 350 ºF for 10 minutes.
- Remove from oven.
- Push 1 peanut butter cup candy into center of each cupcake until even with surface of brownie.
- Bake 5 to 7 minutes.
- Remove to cooling racks.
- Cool completely.
Nutrition Facts : Calories 185.7, Fat 13, SaturatedFat 3.6, Cholesterol 13.4, Sodium 92.9, Carbohydrate 15.7, Fiber 1, Sugar 13.4, Protein 3.2
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
- Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
- For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
- Remove the outer ring to unmold the cake. Cut into slices and serve.
BROWNIE CUPS
From Spearville, Kansas, Merrill Powers shares this recipe for individual brownie-like cupcakes studded with pecan pieces. "This crinkly tops of these chewy treats are so pretty that they don't even need frosting," she relates.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 286 calories, Fat 19g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 118mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY
Here's what you need: cream cheese, sugar, egg, mint extract, green food coloring, mini chocolate chips, flour, sugar, dark cocoa powder, baking soda, butter, eggs
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C)
- For the cheesecake, in a bowl, beat the cream cheese until smooth.
- Add sugar, egg, mint extract, and food coloring, and beat until smooth.
- Fold in the chocolate chips. Set aside.
- For the brownie, in a separate bowl, whisk the dry ingredients until combined.
- Add the butter and eggs, and beat until smooth.
- To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
- Bake 25 - 30 min.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 29 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 21 grams
WW 1 PT. CHOCOLATE BROWNIE CUPS
A serving would be considered two brownie's. So then you'd have two points.:-) Not real big, so that's why you need two!!!
Provided by CoffeeB
Categories Dessert
Time 20m
Yield 48 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
- Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
- Add the flour, baking powder, cocoa, espresso powder and salt.
- Stir until just combined and smooth.
- Using half the batter, fill each m uffin cup until just barely full.
- Sprinkle half of the chips evenly over the top.
- Bake 10-12 minutes.
- Transfer the pans to a rack to cool for 5 minutes.
- Using a knife, gently remove the bronwies from the muffin tins.
- Let cool another 10 minutes.
- Repeat with the 2nd half of the batter and remaining chips.
Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.5, Sodium 65.9, Carbohydrate 11.9, Fiber 0.8, Sugar 9.6, Protein 1.2
CHOCOLATE TRUFFLE BROWNIE CUPS
Brownies to go or to dress up: Without glaze, very portable and easy to serve, with glaze, yummy elegance!! These can even be frozen up to a month, then glazed. Great for bake sales!! Got recipe out of a Betty Crocker cookbook.
Provided by Clueless in the Kit
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
- Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
- Stir brownie mix, water, oil and eggs until well blended.
- Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
- Bake 20 to 22 minutes or until tooth pick comes out clean.
- Cool completely before glazing.
- Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
- Stir in chocolate until melted.
- Let stand about 15 minutes.
- Spoon mixture over brownie and add sprinkles.
CHOCOLATE-CHERRY BROWNIE CUPS
It's so tempting to snitch one of these yummy cups, you'll want to double your recipe. That way, you'll have some to munch on right away while you package the others to give as gifts to friends and family.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. , Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and the chocolate mixture. Add flour. Stir in walnuts and cherries. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 282 calories, Fat 18g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
BROWNIES WITH REESE CUP CENTER
Make and share this Brownies With Reese Cup Center recipe from Food.com.
Provided by ljkline
Categories Bar Cookie
Time 25m
Yield 24 cupcake
Number Of Ingredients 3
Steps:
- Mix brownie mix of your choice up as directed on package.
- Put batter in paper cupcake liners 3/4 full.
- Insert unwrapped reese cup in center of batter.
- Bake at 375 for 20 minute.
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