Warm Brownie Cups Food

WARM BROWNIE CUPS

Steps:

• Heat oven to 350 degrees. Place a baking pan half full of water in oven.
• Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
• Sift together twice all the dry ingredients except sugar. Set aside.
• Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
• Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.

ICE CREAM BROWNIE CUPS

Steps:

• Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
• While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
• While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
• OR.
• While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
• Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
• TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

RICH CARAMEL FILLED BROWNIE CUPS

Steps:

• Preheat oven to 350°F.
• In shallow baking pan, toast the almonds in 1 layer in center of oven until fragrant, about 12 minutes; let cool.
• In a processor, finely grind 1/2 cup almonds with flour and salt; reserve remaining almonds for topping.
• Finely chop the chocolate.
• In small saucepan, melt butter; remove pan from heat and add chocolate. Stir until smooth.
• In bowl, combine chocolate mixture, almond mixture, sugar and eggs; mix well.
• Chill dough just until firm, 30 minutes or so. Roll level tablespoonfuls of dough into balls.
• Lightly press balls into 32 1/8-cup mini-muffin cups (1 3/4 inch across top, 3/4 inch deep).
• Using your thumb, make a 1/3-inch deep indentation in center of each ball; chill shell 1 hour.
• Prepare the filling: In dry 3 quart heavy saucepan, cook sugar over moderately low heat.
• Stir slowly with fork (to help sugar melt evenly), until melted and pale golden.
• Cook caramel without stirring, gently swirling pan, until deep golden; remove pan from heat.
• Carefully pour corn syrup and cream down side of pan (will vigorously steam and caramel will harden).
• Simmer the mixture, stirring, until caramel is dissolved and then stir in vanilla and salt.
• Transfer caramel filling to a glass measure and cool 10 minutes.
• Carefully pour warm filling into each shell until level with top of shell (careful--don't overfill!).
• Chill brownie cups, loosely covered, at least 2 hours, or up to 1 day.
• Preheat oven to 350° and bake in center of oven 10 minutes or until caramel begins to bubble.
• Transfer pans to a rack, top with reserved almonds and cool completely in pans.
• Using a sharp thin knife, loosen brownie cups and lift out of pans.

VOLCANO BROWNIE CUPS

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into 6 greased 10 oz. custard cups; place on a baking sheet. Bake at 350 for 10 minutes.
• Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners sugar. Serve warm.

WARM NUTTY CARAMEL BROWNIES

Steps:

• Lightly grease an 11"x15" cookie sheet; heat oven to 375 degrees.
• Chop 1 1/2 cups chocolate bits.
• In a bowl combine the brownie mix, water, oil, eggs as directed on the box and 1/4 cup of the brown sugar; mix well.
• Fold in chopped chocolate bits and pour batter into pan, spreading evenly.
• Chop nuts and combine half of the nuts with the remaining 1/2 cup brown sugar; spread evenly over brownie batter.
• Bake 20-25 min till pick comes out clean.
• Meanwhile, cut 16 caramels (Rolos) into quarters.
• Place remaining 1/2 cup chocolate bits in a microwave safe bowl and microwave on HIGH for 1 minute or till melted, stirring after each 20-second interval.
• Spoon melted chocolate into a resealable baggie and set aside.
• Remove brownies from oven and IMMEDIATELY press the remaining 24 caramels (Rollos) into brownies in four rows of six caramels each.
• Sprinkle quartered caramels and remaining nuts over brownies.
• Trim off a small corner of the chocolate-filled baggie and drizzle evenly over the brownies.
• Cut into squares and serve with a scoop of vanilla ice cream if desired.