BROWNIE BATTER DIP
I'm all about the sweeter side of dips, and this brownie-batter variety fits in with my life's philosophy: Chocolate makes anything better. Grab some fruit, cookies or salty snacks and start dunking. -Mel Gunnell, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar, cocoa, milk, brown sugar and vanilla until smooth. If desired, sprinkle with M&M's minis. Serve with dippers of your choice.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
CHOCOLATE BROWNIE DIP RECIPE BY TASTY
Here's what you need: chickpeas, maple syrup, milk, vanilla extract, dark cocoa powder, shredded coconut
Provided by Mercedes Sandoval
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add chickpeas, maple syrup, milk of choice, vanilla, and cocoa powder to a food processor and blend until smooth.
- Top with shredded coconut and serve with your favorite fruit or dipping snack.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 43 grams, Fat 4 grams, Fiber 8 grams, Protein 9 grams, Sugar 18 grams
CHOCOLATE BROWNIES RECIPE BY TASTY
Here's what you need: vanilla essense, sugar, eggs, vegetable oil, flour, cocoa powder, baking powder, salt, icing sugar
Provided by Su Saga
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 315 •F.
- Combine the dry ingredients of flour, cocoa, baking powder and salt in a bowl.
- In another bowl, combine the oil, sugar, and vanilla essence together. Once combined, break and lightly beat the eggs in a separate bowl and add beaten eggs to the wet ingredients. Combine well.
- Fold the dry ingredients into the wet ingredients to combine together.
- Line a square baking sheet with baking paper and pour the brownie mix into the pan.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Remove from the oven, allow to cool, cut into squares and dust with icing sugar.
- Serve.
Nutrition Facts : Calories 281 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
PERFECT CHOCOLATE BROWNIES
Make and share this Perfect Chocolate Brownies recipe from Food.com.
Provided by Virginia
Categories Bar Cookie
Time 40m
Yield 28 brownies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" pan.
- Melt shortening in a large saucepan over low heat, then stir in cocoa.
- Remove from heat.
- Mix in sugar and vanilla then mix in eggs one at a time.
- Stir in remaining ingredients then stir in nuts.
- Bake for 30 minutes.
- Cool completely, before cutting into 2x2" squares.
- I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for 4 hours, or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)
A rich, chocolate coating over decadent, double-chocolate bite-size brownies with festive toppings. I got this recipe at a TOH Christmas Show and they are INCREDIBLE!! They are probably the absolute best cookie/candy type treat I've ever made!! We noticed they tasted even better on day 2 & 3 so you might want to make them ahead of time. I used candy coating wafers to dip them in rather than more chocolate chips. One of the reasons was, I wanted to dip half of them in white chocolate. If you try that, make sure you do the white chocolate first...when the brownies are right out of the freezer. As they warmed up, I had trouble with crumbs getting in the coating. Both kinds, the white and dark chocolate, were fantastic though!
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 1h5m
Yield 64 serving(s)
Number Of Ingredients 11
Steps:
- For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
- Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
- Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
- Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
- For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
- Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
- Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
- Let stand until set. Store in a sealed container in a cool place.
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5-INGREDIENT BROWNIE BATTER DIP RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (4)Total Time 1 hr 3 minsCategory DessertCalories 372 per serving
- In a medium saucepan, whisk together the brownie mix and milk over medium heat and cook until smooth and thick, about 5 to 8 minutes. There shouldn’t be any grittiness to the mixture, it should look like chocolate sauce.
- Remove from heat and allow to cool to room temperature for about 45 minutes. The brownie mixture should have a soft but thick ganache-like texture once cooled.
- In a large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, pudding mix, and powdered sugar together until stiff peaks form.
- Fold the brownie batter into the whipped cream until fully incorporated. Serve immediately for a silky smooth dip or refrigerate for 2+ hours for a thicker mousse-like consistency.
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