MINI BROWNIE TREATS
I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 2
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KIDS CAN BAKE: RASPBERRY AND CREAM CHEESE BROWNIE BITES
Who doesn't love the classic combo of chocolate and raspberry? Add some sweetened cream cheese, and you have the perfect dressed-up bite-sized brownies. For little and big kids: Let them help measure, mix and fill. For a bittersweet grown-up version, use strawberry jam or orange marmalade.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield Makes 24 brownie bites
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
- Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
- For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
- To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.
ORANGE-CREAM CHEESE BROWNIES
The perfect brownie for an adult Halloween party or anytime you want to enjoy a perfect combination of refreshing orange and rich chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
- Stir cream cheese, powdered sugar, orange juice, 2 drops yellow food color and 1 drop red food color until smooth and spreadable; spread over brownies.
- Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set.
- For 24 brownies, cut into 4 rows by 6 rows. Cover and refrigerate any remaining brownies.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 23 g, TransFat 0 g
FROSTED CREAM CHEESE BROWNIES
Carol Gillespie from Chambersburg, Pennsylvania notes, "You'll never want to try another brownie recipe after eating these delicious treats."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 brownies.
Number Of Ingredients 15
Steps:
- Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.
Nutrition Facts :
BROWNIE BITES WITH MINT CREAM CHEESE SWIRLS
I made many of these beautiful little brownie bites in my years of catering for teas, showers and special occasions of all kinds. I would change up the color of the cream cheese filling to go with either the season, decorations or theme of the gathering.
Provided by Marsha Gardner
Categories Chocolate
Time 15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F and prepare mini-muffin pan by lightly spraying with cooking spray.
- 2. Prepare brownie recipe or mix as per instructions. Fill each well of mini-muffin pan half full with batter using a small cookie scoop and bake for 10-15 minutes.
- 3. While brownies are still warm and in the pan, gently press centers to create a well, then allow to cool slightly in the pan. To remove brownies from the pan, gently twist and lift; allow brownies to cool completely.
- 4. FROSTING: Make frosting by beating together the cream cheese, butter, and peppermint extract; gradually add the confectioner's sugar and beat until smooth. Gradually add green food coloring until desired color is achieved.
- 5. Fill pastry bag fitted with desired tip (I used Wilton 1M) with frosting and pipe into the center of each brownie bite. If frosting becomes too soft, refrigerate for awhile.
- 6. Serve immediately or refrigerate.
- 7. SUBSTITUTIONS: Orange extract and red and yellow food coloring, raspberry or strawberry extract and red food coloring, lemon extract and yellow food coloring. Use your imagination or your occasion to dictate how you will serve them.
MINI BROWNIE BITES WITH ORANGE CREAM CHEESE FROSTING
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray.
- Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly.
- Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan.
- Bake for 30 minutes. Remove from oven and let cool completely on wire rack.
- Cream Cheese Frosting:
- Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip.
- Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies.
CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING
Provided by Pam Anderson
Categories Mixer Chocolate Citrus Dairy Nut Dessert Bake Fourth of July Kid-Friendly Halloween Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 18 brownies
Number Of Ingredients 16
Steps:
- Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
- Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
- Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.
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- Mix brownie mix according to package directions with the required oil, eggs and water. Using a cookie scoop, scoop the batter into a well-greased mini muffin pan. (I usually can make about 30 so you may need to fill a little bit of a second pan.)
- Bake brownie bites at 350° for about 13-15 minutes or until a toothpick inserted in the middle comes out clean.
- Immediately after removing the brownie bites from the oven, press an indention into each one, using the back of a 1/2 tsp measuring spoon. While the brownies are still warm, place 3 semi-sweet chocolate chips into each center. Let the chocolate chips sit for a few minutes until softened, then gently press a maraschino cherry on top of the melted chocolate in the center.
- Let brownies cool completely and then make the frosting. To make the frosting, use an electric mixer to beat the butter, cream cheese and powdered sugar. Once the mixture is well combined, add the reserved cherry juice and beat until smooth. Frost the brownie bites and enjoy! (I used this Wilton Dessert Decorator for the frosting, but you can just frost them with knife or place the frosting in a Ziplock bag and cut a small opening in one of the bottom corners to squeeze the frosting out of.)
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- Fold the pastry over the filling, crimp the edges together. Roll the edge under the bottom seam to make sure it is sealed. Cut 4 lines ¾ of the way through the pastry to form the “claw”, there should be five fingers.
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