BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
BROWNIE CUPCAKES
I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BROWNIE-COOKIE CUPCAKES
We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.
Provided by By Jessica Walker
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
- Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
- Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
- Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
- Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.
Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
Steps:
- Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
- Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
BROWNIE CUPCAKES RECIPE
Get ready for the most delicious brownie cupcakes! These chocolate beauties are easy to make with a few simple ingredients and are the perfect mix of brownie and cupcake!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set aside.
- In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and allow to completely cool.
- In a medium-sized bowl, whisk together the eggs and sugar until combined. Whisk in the flour and vanilla. Pour the cooled chocolate mixture into the batter and fold it together with a spatula until the batter is combined and free of lumps. Scoop the batter into each of the cupcake liners, filling them about ¾ of the way full. A heaping amount in a large cookie scoop will give you the perfect amount, but you can spoon it in there as well (SEE NOTE).
- Bake for 30-33 minutes, until a toothpick comes out clean. Allow the cupcakes to cool for 10 minutes before removing. Cool completely on a rack until ready to frost.
- Make the Chocolate Buttercream (click for recipe) while brownie cupcakes cool.
- Frost the cooled cupcakes with the buttercream and top each with 1 rectangle of Hershey's chocolate.
Nutrition Facts : ServingSize 1 cupcake, Calories 429 kcal, Carbohydrate 54 g, Protein 3 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 69 mg, Sodium 88 mg, Fiber 2 g, Sugar 45 g, UnsaturatedFat 10 g
BROWNIE COOKIES
These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 12
Steps:
- Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
- Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
- Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
- Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
- Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
BROWNIE COOKIE CAKE
This brownie cookie cake is amazing, tasty goodness.
Provided by Sally
Time 1h15m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix white sugar, brown sugar, cocoa powder, and flour for brownie batter together in a bowl. Add olive oil, eggs, and vanilla extract; mix until combined and set aside.
- Mix cake mix, eggs, and chocolate chips for cookie batter together in a separate bowl. Pour batter into the prepared pan. Add brownie batter on top and swirl if desired.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let sit for 30 minutes before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 13.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 163 mg, Sugar 29.3 g
BROWNIE COOKIES RECIPE
Soft, chewy, and chocolatey brownie cookies are the definition of delectable! Chocolate lovers unite! These Fudgy Brownie Cookies are crave-worthy and amazing.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
- Place the butter and finely chopped chocolate in a heat-proof bowl and melt the mixture in a double boiler or in a microwave. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugars and egg for exactly 5 minutes. The mixture should be pale and fluffy.
- Add the melted chocolate/butter mixture to the bowl and give it another whisk.
- Sift in the remaining ingredients into the bowl next and whisk it until all the dry ingredients are mixed evenly and an even batter forms.
- Use a cookie portion scoop to scoop the batter evenly onto the prepared baking tray with a good amount of space left between each scoop.
- Bake the cookies for 12 minutes. Let cool completely before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 301 kcal, Carbohydrate 38 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 48 mg, Sodium 102 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 5 g
CHOCOLATE FUDGE BROWNIE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
- In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
- Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
- Stir in the flour and salt.
- Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
- Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.
Nutrition Facts : ServingSize 1 Cupcake, Calories 213 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 133 mg, Fiber 1 g, Sugar 16 g
CHOCOLATE BROWNIE CUPCAKES
nice and simple but yummy plus great for children
Provided by laurie14
Time 1h
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- preheat the oven to 180c/350f/gas mark 4.
- line a 12-hole muffin tin with 12 papper cases .
- place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
- remove from the heat and stir until smooth and leave to cool slightly.
- place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
- stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
- if using stir the chopped walnuts.
- spoon the mixture into the papper cases.
- and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
- leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them
HOME
Steps:
- Preheat oven to 325° F. Line two 12-cup muffin pans with liners.
- Melt chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
- Bake for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.
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