GRANDMA'S CHOCOLATE SYRUP BROWNIES
When my grandmother brings these to any sort of family function, they are gone before you know it! Special requests are always made for these brownies.
Provided by iewe7726
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the Brownies:.
- Cream butter and sugar.
- Add eggs and chocolate syrup. Mix until well blended.
- Add flour and mix well.
- Add nuts.
- Bake in a 9 x 13-inch cake pan for 30 minutes at 350 degrees.
- For the Frosting:
- Boil sugar, margarine, and milk for 1 minute.
- Remove from heat and add l/2 cup chocolate chips.
- Stir until thick, then quickly spread over brownies (when brownies are cool). This frosting thickens quickly.
DOUBLE CHOCOLATE CUPCAKES WITH SALTED CHIA PUDDING FROSTING
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.
Provided by Jessica Murnane
Categories HarperCollins Cupcake Dessert Vegan Wheat/Gluten-Free Dairy Free Coconut Grains Seed Maple Syrup Chocolate
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the frosting:
- Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If end up with small bits of dates, that's OK. But you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
- For the cupcakes:
- Preheat the oven to 350ºF. Line a standard cupcake pan with 12 paper liners.
- In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: Mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.
- In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
- Fill each cupcake liner with 1/4 cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.
- Let your cupcakes cool on a wire rack if you have one. When they're completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.
CHOCOLATE CUPCAKES
Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.
Provided by Jennifer Segal, frosting adapted from Cook's Illustrated
Categories Desserts
Time 1h
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for up to 3 hours.
- When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
Nutrition Facts : ServingSize 1 cupcake, Calories 320, Fat 17 g, Carbohydrate 42 g, Protein 3 g, SaturatedFat 9 g, Sugar 32 g, Fiber 3 g, Sodium 161 g, Cholesterol 47 mg
CREAMY CHOCOLATE SYRUP FROSTING
This is smooth, rich and very creamy. You will LOVE this frosting! Use a good quality chocolate syrup like Hershey's brand or similar for the best tasting frosting.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 2 1/2 cups (approx)
Number Of Ingredients 6
Steps:
- In a large mixing bowl using an electric mixer on low speed beat the butter, sifted cocoa powder and chocolate syrup until just combined.
- Add in the sifted confectioners sugar, whipping cream and vanilla; beat on low speed until the confectioners sugar is combined; increase the speed to medium and beat for 1 more minute until smooth and spreadable (add in more whipping cream or sugar if needed to achieve desired consistency).
Nutrition Facts : Calories 1163.4, Fat 47, SaturatedFat 28.5, Cholesterol 107, Sodium 479.4, Carbohydrate 191.4, Fiber 7.4, Sugar 161.8, Protein 6.7
CHOCOLATE SOUR CREAM FROSTING
Wonderful old-fashioned icing made with chocolate syrup and sour cream. Add crushed nuts for variety.
Provided by S. Hussy
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a saucepan, combine the sugar and chocolate syrup. When well mixed, stir in the sour cream. Cook over medium heat to the soft ball stage (234 degrees F, 112 degrees C on candy thermometer).
- Remove from the heat. blend in vanilla and beat until thick enough to spread.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 36 g, Cholesterol 5.6 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 9.1 mg, Sugar 34.9 g
CHOCOLATE SYRUP FROSTING
I got this off of another member's recipe, Nancy Allen's Banana Layer Cake with Chocolate Syrup Frosting. The cake sounds good, too. I like the idea of the chocolate syrup in the icing. I have a recipe for a chocolate syrup pie that I absolutely love, and so does my family. I am posting the frosting separately so that I can...
Provided by Karla Harkins
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds.
- 2. Stop the mixer and add confectioners sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.
- 3. Increase the speed to medium and beat until fluffy, 1 minute more.
CHOCOLATE POKE CAKE
A FAST and EASY cake that's perfect for all the chocaholics! Moist and tender chocolate cake, filled with chocolate syrup, and topped with whipped chocolate frosting! A no-fuss chocolate cake that everyone will adore!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
- To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
- Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
- Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
- To a medium bowl, add both ingredients, and whisk to combine.
- Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
- To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
- Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.
Nutrition Facts : Calories 489 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CAN O' HERSHEY'S BROWNIES
Using a can of Hershey's chocolate syrup in the batter, this brownie is a nice balance between cakey and fudgey.
Yield 1
Number Of Ingredients 13
Steps:
- Instructions Cream butter and sugar. Beat in eggs, one at a time. (Beat each well.) Beat in chocolate syrup. (Add optional extra chocolate blended with veg. oil, if using.) Add flour. Then nuts (if using.) Spread mixture into a greased and floured rimmed cookie sheet. Bake at 350 for 20 to 25 minutes. Cool on a rack. While brownies are cooling, make frosting. In a small, heavy bottomed saucepan, melt butter. Add milk and sugar and whisk well. Heat to a full, rolling boil, whisking constantly. Remove from heat. Stir in 1/2 cup chocolate chips until melted. Pour all into a stand mixer with the whisk attachment. Beat on high speed until frosting thickens and begins to hold shape. Spread over brownies. When frosting is set, cut into bars.
More about "chocolate syrup frosting food"
THE BEST CHOCOLATE FROSTING (SUPER CREAMY) | PRETTY ...
From prettysimplesweet.com
4.9/5 (9)
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
- Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk by hand until smooth.
TINA'S CHOCOLATE BUTTERCREAM FROSTING | EPICURICLOUD (TINA ...
From epicuricloud.com
4/5 (15)Category DessertServings 3Estimated Reading Time 1 min
CHOCOLATE FROSTING - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
5/5 (4)Category DessertCuisine AmericanTotal Time 10 mins
CHOCOLATE "SUPERFOOD" FROSTING - OUR HERITAGE OF HEALTH
From ourheritageofhealth.com
10 BEST CHOCOLATE FROSTING WITH CHOCOLATE SYRUP RECIPES ...
From yummly.com
CHOCOLATE FROSTING RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE FROSTING RECIPES - CDKITCHEN
From cdkitchen.com
EASY CHOCOLATE SYRUP BROWNIES | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 24Total Time 50 minsCategory Tags
- Beat butter, sugar, eggs and vanilla until well blended in large bowl. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture; beat well. Stir in nuts. Pour batter into prepared pan.
- Bake 35 to 40 minutes or until brownie begins to pull away from edges of pan. Cool completely in pan on wire rack. Frost with "Syrup Frosting". Cut into squares.
KETO CHOCOLATE POKE CAKE WITH PUMPKIN FROSTING - CHOCZERO
From choczero.com
Estimated Reading Time 1 minTotal Time 1 hr
- Combine dry cake ingredients in a bowl. Add wet ingredients (except for chocolate syrup), and stir until combined.
CHOCOLATE CREAM CHEESE FROSTING - SHUGARY SWEETS
From shugarysweets.com
5/5 (2)Total Time 10 minsCategory BasicsCalories 128 per serving
HEALTHY CHOCOLATE FROSTING (VEGAN WITH NO BUTTER & NO ...
From foolproofliving.com
5/5 (2)Total Time 5 minsCategory Vegan & Naturally-Sweetened DessertCalories 1975 per serving
CHOCOLATE SYRUP FROSTING - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 1 min
DARN GOOD CHOCOLATE CAKE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 2 mins
CHOCOLATE FROSTING RECIPE - EMILY LUCHETTI | FOOD & WINE
From foodandwine.com
Servings 2
HOW TO MAKE CHOCOLATE AVOCADO FROSTING - CHOCOLATE COVERED ...
From chocolatecoveredkatie.com
Reviews 53Estimated Reading Time 1 minServings 1Total Time 5 mins
THE MOST INCREDIBLE CHOCOLATE FUDGE FROSTING RECIPES ...
From cakedecorist.com
Estimated Reading Time 6 mins
CHOCOLATE SYRUP (RAW, VEGAN, GLUTEN-FREE, NUT-FREE)
From nouveauraw.com
CHOCOLATE ICING WITH CHOCOLATE SYRUP - ALL INFORMATION ...
From therecipes.info
CHOCOLATE SOUR CREAM FROSTING - GLUTEN FREE RECIPES
From fooddiez.com
CHOCOLATE SYRUP FROSTING - RECIPES - COOKS.COM
From cooks.com
CREAMY CHOCOLATE SYRUP FROSTING RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
HERSHEY SYRUP CAKE WITH CHOCOLATE FROSTING RECIPES ALL …
From stevehacks.com
HOMEMADE WHITE CHOCOLATE FROSTING | TORANI
From torani.com
HERSHEY'S SYRUP BROWNIES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE FROSTING FOR DONUTS RECIPES
From tfrecipes.com
10 BEST CHOCOLATE FROSTING WITH CHOCOLATE SYRUP RECIPES ...
From yummly.co.uk
CHOCOLATE SYRUP FROSTING - COOKEATSHARE
From cookeatshare.com
CHOCOLATE BUTTERCREAM FROSTING - KARO
From karosyrup.com
10 BEST LIGHT CORN SYRUP FROSTING RECIPES - FOOD NEWS
From foodnewsnews.com
CHOCOLATE SYRUP FROSTING RECIPES
From tfrecipes.com
CHOCOLATE POUND CAKE WITH FLUFFY FROSTING - KARO
From karosyrup.com
CHOCOLATE SYRUP AND FROSTING RECIPES (19) - SUPERCOOK
From supercook.com
HERSHEY CHOCOLATE SYRUP FROSTING RECIPE RECIPES ALL YOU ...
From stevehacks.com
HERSHEY'S SYRUP RECIPES FOR FROSTING - ALL INFORMATION ...
From therecipes.info
ICINGS – 55 RECIPES FOR HERSHEY’S SYRUP – VINTAGE BOOKLET ...
From recipecurio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love