Browniebowlscups 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:

• 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:

• 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:

• 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:

• ***Please realize that the number of eggs and amount of vegetable oil and water may vary depending on what brand of brownies you buy; make sure that you have enough eggs for the brownies and also one egg for the cream cheese mixture.
• Preheat oven to 350 degrees Fahrenheit.
• Line 18 standard muffin cups with paper baking cups.
• Prepare brownie mix according to package directions for cakelike brownies; stir in chocolate chips.
• Divide batter evenly into muffin cups.
• Beat cream cheese and egg in bowl until well blended.
• Add sugar, flour and vanilla; beat until well blended.
• Place cream cheese mixture in resealable bag; seal bag. Cut off small corner of bag with scissors.
• Pipe cream cheese mixture in concentric circle design on each brownie cup; draw toothpick through cream cheese mixture 6 to 8 times out from center.
• Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
• Cool in pans on wire racks 15 minutes. Remove to racks and cool completely.

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:

• 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.