Brownie Bowls Cups Recipes

Steps:

• Follow the directions for your favorite brownie recipe to make the batter.
• Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they're about two-thirds full.
• Spray the second muffin tin with cooking spray and place on top of the first tin of brownies. Keep in place; do not remove for it forms the shell.
• Place in the oven and bake, following your brownie recipe's directions.
• After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles.
• Shells are freezable. Remove about one half hour before use.

Steps:

• In a microwave. melt butter and chocolate until melted. Stir in sugar until dissolved. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir in flour and mix well. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes. , With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and vanilla until smooth. Beat in corn syrup and melted chocolate until well blended. Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of filling in the center of each brownie. Top with a cherry. Store in the refrigerator.

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, milk and vanilla; mix well. Stir in flour.
• Spoon batter into 12 muffin pan cups sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) While brownies are baking, spray bottom of second muffin tin with cooking spray.
• Remove brownies from oven, then immediately press second muffin tin into tops of brownies. Keep both tins pressed together until brownies are cooled. Remove top pan; carefully remove brownie bowls from muffin cups.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
• Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
• Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Steps:

• Preheat oven to 325 degrees.
• Melt butter.
• In a medium bowl mix melted butter with beaten eggs.
• In a separate small bowl mix dry ingredients.
• Add dry ingredients to butter and eggs and mix well.
• Use 5 small glass baking bowls or coffee mugs that are safe in the oven, grease them with cooking spray or shortening.
• Add batter to each evenly.
• Take a 9X13 pan and add one inch of hot water.
• Add cups to pan and place in oven.
• Bake for 45 minute or until set on top.
• Eat right out of the bowl or cup and enjoy!
• May top with whipped cream or ice cream.
• Enjoy!

Steps:

• In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 400°F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended.
• Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press 1 square onto bottom and up side of each of 20 medium muffin cups. Fill each with 1 Tbsp. of the chocolate mixture.
• Bake 15 to 20 minutes or until pastry is golden brown. Remove from muffin pans. Cool on wire racks. Sprinkle with powdered sugar, if desired.