Brownie Candy Cups Recipes

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 350 degrees.
• Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
• Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
• Add the flour, baking powder, cocoa, espresso powder and salt.
• Stir until just combined and smooth.
• Using half the batter, fill each m uffin cup until just barely full.
• Sprinkle half of the chips evenly over the top.
• Bake 10-12 minutes.
• Transfer the pans to a rack to cool for 5 minutes.
• Using a knife, gently remove the bronwies from the muffin tins.
• Let cool another 10 minutes.
• Repeat with the 2nd half of the batter and remaining chips.

Steps:

• In a 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 eggs, sugar, flour and vanilla.
• Fold in the chocolate mixture.
• Fill paper lined muffin cups 2/3 full.
• Bake at 325 degrees for 35 to 38 minutes or until a toothpick inserted near the center comes out clean.

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 350 degrees F.
• Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
• Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. , Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and the chocolate mixture. Add flour. Stir in walnuts and cherries. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°F
• In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool.
• Meanwhile, grease a 13x9x2 inch baking pan; set aside.
• Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks.
• Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside.
• In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl).
• Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane.
• Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours.
• Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.

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.

Steps:

• Mix brownie mix of your choice up as directed on package.
• Put batter in paper cupcake liners 3/4 full.
• Insert unwrapped reese cup in center of batter.
• Bake at 375 for 20 minute.

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.

Steps:

• Preheat oven to 350°F (180°C)
• For the cheesecake, in a bowl, beat the cream cheese until smooth.
• Add sugar, egg, mint extract, and food coloring, and beat until smooth.
• Fold in the chocolate chips. Set aside.
• For the brownie, in a separate bowl, whisk the dry ingredients until combined.
• Add the butter and eggs, and beat until smooth.
• To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
• Bake 25 - 30 min.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
• Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)