Browniebonbons Recipes

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

Steps:

• Heat oven to 375 degrees.
• Mix brownie mix, walnuts, egg and water thoroughly.
• Wrap dough by rounded tablespoonful around each chocolate kiss.
• Seal edges.
• Put bon bon on ungreased baking sheet.
• Bake til set- 8- 10 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
• Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
• Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.

Steps:

• Preheat oven to 350 degrees.
• Microwave chocolate and butter on high for 2 minutes or until butter is melted.
• Stir until completely smooth.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and vanilla until well combined.
• Stir in flour until well blended.
• Fill greased or paper lined miniature muffin tins 2/3 full with batter.
• Bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
• Cool slightly and remove from pans.
• Place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
• Cool completely.
• Drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
• Allow to dry.
• Chocolate Fudge Filling: Beat cream cheese and vanilla in small bowl until smooth.
• Slowly pour in corn syrup and beat until well blended.
• Add melted chocolate and beat until smooth.
• Gradually add confectioner's sugar, beating until well blended.
• Spoon 1 tsp of filling into each brownie indentation.
• Gently press a cherry into filling.
• Drizzle fancily with glaze.
• Glaze: Combine cofectioner's sugar with enough cherry syrup to make a thin glaze.

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.