Nibbles Cheesecake Brownie Bites Recipe By Tasty Food

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HEALTHIER BROWNIE BITES RECIPE BY TASTY



Healthier Brownie Bites Recipe by Tasty image

Here's what you need: flour, baking powder, cocoa powder, eggs, vanilla, honey, greek yogurt, banana, avocado, fresh spinach, chocolate chips

Provided by Claire Nolan

Categories     Bakery Goods

Yield 16 brownie bites

Number Of Ingredients 11

2 cups flour
1 teaspoon baking powder
½ cup cocoa powder
2 eggs
1 tablespoon vanilla
½ cup honey
½ cup greek yogurt
1 banana
1 avocado
2 cups fresh spinach
½ cup chocolate chips

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!

Nutrition Facts : Calories 187 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, Sugar 15 grams

NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY



No-Bake Brownie Cheesecake Recipe by Tasty image

This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.

Provided by Katie Aubin

Categories     Desserts

Time 20m

Yield 8 servings

Number Of Ingredients 9

24 chocolate sandwich cookies, plus 8, halved, divided
½ stick unsalted butter, melted
1 box brownie mix
24 oz cream cheese, softened
½ cup powdered sugar
1 tablespoon vanilla extract
¼ cup heavy cream, room temperature
½ cup sour cream, room temperature
whipped cream, for garnish

Steps:

  • Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
  • Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
  • Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
  • Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
  • Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
  • Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams

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