MINT BROWNIE BITES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
- Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
- In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
- Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
- Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
- Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!
KING ARTHUR BROWNIE BITES
Made these to give to our midnight shift officers. I followed the recipe exactly using King Arthur Double Dutch cocoa and expresso powders (I omitted the nuts) and they turned out moist with the perfect texture and flavor. My 9x13 pan turned out 24; the amount you get will depend on the size pan you use, the size of your cutter, and how you cut it. I froze the edging for my baker's treat : ) The first time I made these, I mixed by hand; after that I used my mixer ... it's a lot quicker. If you're diabetic, please be careful, a small piece will make your sugars jump.
Provided by marisk
Categories Dessert
Time 1h13m
Yield 24-40 brownie bites
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
- In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
- Add the sugar, stirring to combine. Remove from heat.
- Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
- Whisk in the eggs, stirring until smooth.
- Add the flour, chips, and optional nuts, again stirring until smooth.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.
- Remove the brownies from the oven, and cool for at least 1 hour before cutting.
- Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.
- Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.
- These are great with vanilla ice cream. Enjoy!
Nutrition Facts : Calories 266.6, Fat 13.2, SaturatedFat 7.6, Cholesterol 51.3, Sodium 126.9, Carbohydrate 36.4, Fiber 1.9, Sugar 26.5, Protein 3.4
ON THE FENCE BROWNIES
Make and share this On the Fence Brownies recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 48m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, chips, espresso powder, and nuts, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13-inch pan.
- Bake the brownies in a preheated 350°F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely). Remove them from the oven and cool on a rack before cutting and serving.
Nutrition Facts : Calories 226.3, Fat 11.2, SaturatedFat 6.7, Cholesterol 51.3, Sodium 127, Carbohydrate 32, Fiber 2.1, Sugar 22.7, Protein 3.1
KING ARTHUR FLOUR: THE BEST FUDGE BROWNIE EVER
I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D
Provided by dmac085
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pan.
- In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
- Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the mix to a mixing bowl.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
- The brownies should feel set both around the edges and in the center.
- Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
- Cool completely before cutting and serving.
KING ARTHUR FUDGY BROWNIES
Here's another great recipe from the King Arthur Flour company. In my opinion, the perfect brownie should be fudgy, but not gooey, and rich enough to satisfy on its own. Also, it needs to have a crisp top layer-as one of the kids said, "Just like ones from a box."
Provided by YungB
Categories Dessert
Time 44m
Yield 2 dozens, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110 degrees to 120 degrees), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add the flour and optional nuts and chips, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13-inch pan.
- Bake the brownies in a preheated 325-degree oven for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
- *Chocolate chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess knows no bounds.
Nutrition Facts : Calories 306.6, Fat 13.8, SaturatedFat 8.3, Cholesterol 83.4, Sodium 229.8, Carbohydrate 45.5, Fiber 2.7, Sugar 33.7, Protein 4.2
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- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth.
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