Brownie Babies Recipes

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BROWNIE COOKIES



Brownie Cookies image

These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.

Provided by Sally

Categories     Cookies

Time 50m

Number Of Ingredients 12

2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
optional: 3/4 cup (135g) semi-sweet chocolate chips

Steps:

  • Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
  • Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
  • Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
  • Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
  • Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

COCOA BROWNIES



Cocoa Brownies image

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Provided by Alton Brown

Categories     dessert

Time 1h15m

Yield 16 brownies

Number Of Ingredients 10

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams

PEANUT BUTTER CHEESECAKE BROWNIE BABIES



Peanut Butter Cheesecake Brownie Babies image

Spoon brownie batter into 20 muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.

Provided by My Food and Family

Categories     Baking Ingredients

Time 50m

Yield 20 servings

Number Of Ingredients 8

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup creamy peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries

Steps:

  • Heat oven to 350ºF.
  • Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
  • Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
  • Serve topped with COOL WHIP and cherries.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 23 g, Protein 3 g

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