Fudge Brownie Tassies Recipes

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

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.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan.
• Sift flour, baking powder, and salt together in a bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.

Steps:

• To make the pastry: in a bowl, beat ½ cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds.
• Stir in flour with a wooden spoon; cover and chill dough for about 1 hour or until easy to handle.
• Shape dough into 24 balls; press each ball evenly into bottom and up sides of an ungreased 1 ¾ inch muffin cup.
• To make the filling: in a small saucepan, melt chocolate pieces and 2 tablespoons butter over low heat, stirring constantly; remove from heat; stir in sugar, egg, and vanilla.
• If desired, place a nut in each pastry-lined muffin cup; spoon about 1 teaspoon chocolate mixture into each pastry-lined muffin cup.
• Bake at 325° for 20-25 minutes or until pastry is golden and filling is puffed.
• Cool tassies slightly in pan on wire racks.
• Carefully remove tassies from pan by running a knife around the edges of each cup; transfer tassies to a wire rack and let cool.

Steps:

• In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping., Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.

Steps:

• cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour.
• shape dough into 48 1 " balls --
• place in lightly sprayed miniature muffin tins --
• shaping dough into a shelll --
• bake at 350* for 12 minutes.
• dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust --
• cool completely before removing from pan.
• these cookies can be frozen.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

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.

Steps:

• Preheat oven to 350°F Make tassie pastry (#59854) and line mini muffin cups with this pastry.
• Melt chips and butter in saucepan over low heat.
• Remove from heat.
• Stir in sugar, egg, and vanilla.
• Place a whole hazelnut in center of each pastry-lined cup.
• Top with 1 rounded tsp of chocolate mixture.
• Bake for 20-25 minutes.
• Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
• If they cool in the pan too long, they are more difficult to remove.
• Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.

Steps:

• Melt the chocolate and butter over low heat or in the microwave.
• Remove from heat, adding the icing sugar and mix well.
• Add vanilla essence and eggs one at a time, stirring well to mix.
• Add flour and nuts if using. (The mixture should be wet and elastic in consistency.)
• Pour into a baking paper lined sponge roll tin 20x30 cm and bake at 180°c for 30 to 35 minutes.
• Leave in the tin to cool.
• When completely cold, lift out and cut into squares.
• Dust with icing sugar to serve.