Healthy Brownie Bites Food

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
• Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.
• Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

EASTER BROWNIE BITES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
• Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
• Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
• Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

HEALTHIER BROWNIE BITES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, combine flour, baking powder, and cocoa powder.
• Blend eggs, vanilla, honey, yogurt, banana, avocado, and spinach until pureed.
• Pour wet ingredients into the dry ingredients and mix just until combined.
• Fold in chocolate chips.
• Line muffin tin with baking cups/liners. Using an ice cream scooper or spoon, fill the muffin tin cups with the batter.
• Bake for 20 minutes, or until fully cooked.
• Enjoy!

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

HAZELNUT BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F.
• Line an 8 by 8 inch baking pan with parchment paper. Lightly grease and flour.
• In a standing mixer with the paddle attachment, cream together butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
• Mix together the dry ingredients and slowly add it to the egg mixture. Mix until well incorporated.
• Pour the batter into prepared pan and spread evenly, add hazelnuts to the top.
• Bake for 22 to 25 minutes until brownies are set and begin to pull away from the side.
• Remove from oven and let cool on wire rack. Once cooled, remove brownies from pan and cut into 1 1/2-inch squares for individual bites.
• In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. Place frosting in a piping bag and pipe onto individual brownie bites.

THE BEST BROWNIE BITES

Steps:

• Preheat the oven to 350°F. Lightly grease two mini muffin tins.
• Melt the butter in a microwave-safe bowl or in a saucepan set over low heat.
• Remove from heat and then add the sugar, stirring to combine.
• Stir in the cocoa, salt, baking powder, and vanilla.
• Whisk in the eggs, stirring until smooth.
• Add the flour and chocolate chips, stirring until smooth.
• Using a cookie scoop, add one scoop into each section of the mini muffin tin. Repeat until all batter has been used.
• Bake for 12-15 minutes, until a cake tester inserted in the center comes out clean.
• Remove from the oven and cool in the pan for 10 minutes.