Browniebites Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

Steps:

• Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.
• Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.
• Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.
• Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days.

Steps:

• Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
• Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
• In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
• Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
• Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
• Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!

Steps:

• Melt 1/2 cup morsels and butter over hot (not boiling) water, stirring until smooth. Let cool slightly.
• Combine flour baking powder; set aside.
• Beat egg and sugar in large mixer bowl at high speed, about 3 minutes or until mixture is thick.
• Stir in vanilla and melted chocolate mixture.
• Gradually blend in flour mixture.
• Stir in remaining 1 cup chocolate chips.
• Drop by level tablespoons onto greased baking sheets.
• Bake in preheated 350 degree Fahrenheit oven for 8 to 15 minutes or until cookies are puffed and tops are cracked and moist (cookies will look slightly underbaked).
• Baking time will depend on how small or big you make the cookies.
• Let stand for 5 minutes.
• Remove from baking sheets.
• Cool on wire racks.

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!

Steps:

• Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool 5 to 10 minutes; remove from muffin pan cups.