THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine.
- Add in boiling water; mix well with a wooden spoon to combine.
- Add in the melted butter and vanilla; mix well.
- Add in the sugar, mix well with a wooden spoon.
- Stir in eggs with a wooden spoon; mix until combined.
- Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
- Using an ice cream scoop fill each of the muffin tins almost to the top.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
- Cool, drizzle glaze over or frost with buttercream frosting.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
BROWNIE MUFFINS
Moist and rich...just the way they ought to be ;) I got this recipe from a DEAR friend named Anne :) THE WORLD THANKS YOU ANNE! :D
Provided by Erica Vasta
Categories Quick Breads
Time 30m
Yield 9 Large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a bowl combine flour, baking powder, and cinnamon.
- Set aside.
- In a small pot melt butter over low heat.
- Add chocolate chips and cocoa while stirring constantly.
- Remove from heat when chocolate chips are just about melted.
- In a large bowl combine eggs, sugar, and vanilla.
- Add in flour mixture and chocolate mixture alternately stirring just until blended.
- DO NOT OVERMIX.
- Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
- (muffins tend to stick).
- Sprinkle muffins with chocolate chips and chopped nuts.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 265.1, Fat 13, SaturatedFat 7.7, Cholesterol 68.5, Sodium 127, Carbohydrate 35, Fiber 1.2, Sugar 24.9, Protein 3.2
BROWNIE BRAN MUFFINS
I found this recipe on the Weight Watchers Canada forum. It's a high fibre, chocolately muffin that tastes rich and not at all low-fat. For Weight Watchers, each muffin is 2 points***. ***(They're 7 points according to the Smart Points calculator and roughly 150 calories each.)
Provided by Wreckage
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Soak all bran in water for a couple of minutes.
- Add baking powder to cereal and stir.
- Add brownie mix and stir to combine.
- Spoon mix into medium sized muffin tins lined with muffin liners or sprayed with nonstick cooking spray. Eacg muffin cup should be 3/4 full.
- Bake in oven @ 350 for about 20-25 minutes.
Nutrition Facts : Calories 27.6, Fat 0.5, SaturatedFat 0.1, Sodium 148.8, Carbohydrate 8, Fiber 3, Sugar 1.6, Protein 1.4
BROWNIE MUFFINS THAT YOU WOULDN'T EXPECT TO BE GOOD!
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
Provided by Andi Longmeadow Farm
Categories Bar Cookie
Time 23m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients completely together.
- I use my stand mixer and really mix it well.
- It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- Scoop into sprayed muffin tins with a small iced tea spoon.
- Bake at 350 for around 15-18 minutes.
Nutrition Facts : Calories 173.1, Fat 7.3, SaturatedFat 2.6, Sodium 235.6, Carbohydrate 28.3, Fiber 1.4, Sugar 16.4, Protein 2.3
BROWNIE CUPCAKES A LA MODE
Provided by Food Network Kitchen
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
- In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
- Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack.
- While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
- To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.
BROWNIE NUT BITES
We used mini muffin cups and Betty Crocker fudge brownie mix to make our moist and chocolaty Brownie Nut Bites. Ready in only 40 minutes, they're a fun game-day treat.
Provided by By Sarah Caron
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Serving
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
BROWNIE MUFFINS
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h20m
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you'll need 4 dozen total).
- Melt butter and chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
- Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.
MMMMM... BROWNIES
Best brownies I've ever had!
Provided by cicada77
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
- In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 20.2 g, Cholesterol 27.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 113.2 mg, Sugar 14.9 g
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
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