BROWNIE BATTER PANCAKES RECIPE BY TASTY
The next time you're in the mood for pancakes, give them a chocolate twist! We use boxed brownie mix as the base and add a few other ingredients to create light, fluffy, and decadent pancakes that will satisfy any chocolate lover.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the brownie mix, flour, and baking powder.
- In a medium bowl, whisk together the milk, melted butter, and egg yolks.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
- Let the batter sit for 15 minutes to thicken.
- Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
- Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 123 grams, Fat 36 grams, Fiber 4 grams, Protein 16 grams, Sugar 71 grams
PANCAKE MIX BROWNIES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, semi sweet chocolate, cocoa powder, pancake mix, dark chocolate, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (190˚C).
- Add the butter and sugar to a bowl and stir to combine.
- Add in the eggs and vanilla extract and whisk to combine until smooth.
- Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
- Gently fold in the chopped dark chocolate to the batter.
- Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
- Cool for 5 minutes.
- Top with powdered sugar, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
SAUCEPAN BROWNIES
-Dorelene Doddridge, Kirk, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in the biscuit mix, milk and egg until blended. Add nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes.
Nutrition Facts : Calories 143 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 136mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BROWNIE BATTER PANCAKES
Our brownie batter pancakes can be ready in 20 minutes and are delicious with chocolate-flavor syrup and whipped cream.
Provided by Inspired Taste
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
- Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.
Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 360 mg, Sugar 32 g, TransFat 0 g
BROOKIE PANCAKES
These pancakes are a chocolate chip cookie pancake and a brownie in one! As an added bonus, you have a pan of brownies to nosh on later! Breakfast and midnight snack in one recipe. Serve pancakes immediately, perhaps with a dollop of whipped cream!
Provided by Julie Hubert
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
- Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
- Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
- Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
- Pour reserved brownie batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.
Nutrition Facts : Calories 749.2 calories, Carbohydrate 93 g, Cholesterol 104.8 mg, Fat 40 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 9.7 g, Sodium 747.9 mg, Sugar 10.3 g
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