DELICIOUS BROWNIE BITES
Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.
Provided by Mackie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g
BROWNIE POINTS' CHEWY BROWNIE BITES
One of my favorite food blogs is Brownie Points (http://www.browniepointsblog.com/). The latest entry is for Chewy Brownie Bites. The recipe has simply enchanted me, and the option of adding something different to every single brownie is mind-boggling. The ingredients come directly from the blog, but the directions are mine.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350º F.
- Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
- When it has all melted leave it to cool to room temperature.
- In a mixer, combine the sugar with the eggs until fluffy and creamy.
- Beat in the vanilla and add the cooled chocolate mixture.
- Fold in the flour.
- Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
- Fill each well 3/4 of the way full.
- Push on any desired add-ons, like nuts, candied fruit or sprinkles.
- If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
- Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.
Nutrition Facts : Calories 191.1, Fat 12.2, SaturatedFat 7.4, Cholesterol 55.6, Sodium 116.4, Carbohydrate 20.9, Fiber 1.2, Sugar 16.9, Protein 2.3
BROWNIE POINTS!
You will score points for this one! Adapted from the Great Good Food Luscious Lower Fat Cooking by Julee Rosso!
Provided by Sharon123
Categories Bar Cookie
Time 45m
Yield 32 mini brownie points
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Lightly spray a 9-inch square pan with oil.
- In small bowl, combine flour, baking soda, and salt; set aside.
- In large bowl, combine chocolate chips and vanilla.
- In saucepan, combine oil, sugar, and 2 Tbsp of water. Bring the mixture to a boil. Pour hot mixture over the chips and stir well. Add egg and egg white, and stir. Mix in the flour mixture. Pour the batter into the pan and spread evenly.
- Bake for 20- 25 minutes. Make sure not to overcook! These should be slightly underdone for nice, chewy brownies. Cut while still warm from the oven into 1-inch squares (or diamonds), and cool before removing from pan.
Nutrition Facts : Calories 95.4, Fat 5, SaturatedFat 2.1, Cholesterol 6.6, Sodium 33.1, Carbohydrate 13.1, Fiber 0.7, Sugar 9.9, Protein 1.1
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
SPICED BROWNIE BITES
My son and I came up with this recipe together to satisfy our cravings for chocolate and spice. -Anna Nicoletta, East Stroudsburg, Pennsylvanis
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well., Fill greased mini muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely., In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes., Dip tops of brownies into glaze. Top with ginger.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
KING ARTHUR BROWNIE BITES
Made these to give to our midnight shift officers. I followed the recipe exactly using King Arthur Double Dutch cocoa and expresso powders (I omitted the nuts) and they turned out moist with the perfect texture and flavor. My 9x13 pan turned out 24; the amount you get will depend on the size pan you use, the size of your cutter, and how you cut it. I froze the edging for my baker's treat : ) The first time I made these, I mixed by hand; after that I used my mixer ... it's a lot quicker. If you're diabetic, please be careful, a small piece will make your sugars jump.
Provided by marisk
Categories Dessert
Time 1h13m
Yield 24-40 brownie bites
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
- In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
- Add the sugar, stirring to combine. Remove from heat.
- Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
- Whisk in the eggs, stirring until smooth.
- Add the flour, chips, and optional nuts, again stirring until smooth.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.
- Remove the brownies from the oven, and cool for at least 1 hour before cutting.
- Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.
- Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.
- These are great with vanilla ice cream. Enjoy!
Nutrition Facts : Calories 266.6, Fat 13.2, SaturatedFat 7.6, Cholesterol 51.3, Sodium 126.9, Carbohydrate 36.4, Fiber 1.9, Sugar 26.5, Protein 3.4
COBWEB 'BOX' BROWNIE BITES RECIPE BY TASTY
Here's what you need: brownie mix, white chocolate chip, milk chocolate chips
Provided by Julie Klink
Categories Desserts
Yield 45 brownie bites
Number Of Ingredients 3
Steps:
- Prepare 2 boxes of brownie mix according to instructions on box. Pour into a greased 9x9-inch (23x23-cm) square pan. Bake according to instructions on box.
- Cut each tray of brownies into 25 small squares. Form each brownie square into a ball, rolling in palms until smooth.
- In a microwave-safe bowl, add the white chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
- In a microwave-safe bowl, add the milk chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
- Turn a plastic sandwich bag inside out and hold it from the inside with one hand. Spoon the white chocolate into the bag. Turn the bag back out making sure chocolate does not fall out the opening. Seal it closed. Cut the corner of the bag, keeping in mind the more you cut off the larger your piping hole will be.
- Coat the brownie balls in the melted milk chocolate using a fork. Place on a parchment paper-lined baking sheet and chill until chocolate has hardened, about 20 minutes.
- Place one of the milk chocolate brownie bites onto a clean surface.
- Using the white chocolate piping bag make one dot in the middle of the ball. Draw a circle around the dot. Draw a larger circle around the second circle.
- Using a toothpick starting from the inner dot drag the chocolate downward crossing each circle. Repeat 6 times.
- Enjoy!
Nutrition Facts : Calories 179 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 19 grams
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