Brownie Candy Cups Recipes

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WARM BROWNIE CUPS



Warm Brownie Cups image

This pudding-like dessert makes a sweet ending to any dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 5

Number Of Ingredients 10

4 ounces semisweet chocolate
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup cocoa powder
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Place a baking pan half full of water in oven.
  • Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
  • Sift together twice all the dry ingredients except sugar. Set aside.
  • Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
  • Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.

BROWNIE CUPS



Brownie Cups image

From Spearville, Kansas, Merrill Powers shares this recipe for individual brownie-like cupcakes studded with pecan pieces. "This crinkly tops of these chewy treats are so pretty that they don't even need frosting," she relates.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
4 large eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

Steps:

  • In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 286 calories, Fat 19g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 118mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BROWNIE CUPS



Brownie Cups image

Brownie meets cupcake - with a twist.

Provided by LeAnna

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 11

14 tablespoons unsweetened cocoa powder
¾ cup butter, melted
3 tablespoons vegetable oil
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1 ½ cups finely crushed animal cracker cookies
⅓ cup white sugar
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
  • Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
  • Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
  • Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g

CHOCOLATE-CHERRY BROWNIE CUPS



Chocolate-Cherry Brownie Cups image

It's so tempting to snitch one of these yummy cups, you'll want to double your recipe. That way, you'll have some to munch on right away while you package the others to give as gifts to friends and family.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1 cup butter
4 ounces semisweet chocolate, chopped
4 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped walnuts
3/4 cup chopped maraschino cherries

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. , Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and the chocolate mixture. Add flour. Stir in walnuts and cherries. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 282 calories, Fat 18g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BROWNIES WITH REESE CUP CENTER



Brownies With Reese Cup Center image

Make and share this Brownies With Reese Cup Center recipe from Food.com.

Provided by ljkline

Categories     Bar Cookie

Time 25m

Yield 24 cupcake

Number Of Ingredients 3

20 ounces brownie mix
24 unwrapped chocolate Reese's Peanut Butter cups
24 cupcake liners

Steps:

  • Mix brownie mix of your choice up as directed on package.
  • Put batter in paper cupcake liners 3/4 full.
  • Insert unwrapped reese cup in center of batter.
  • Bake at 375 for 20 minute.

TRIPLE-CHOCOLATE BROWNIE CUPS



Triple-Chocolate Brownie Cups image

These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 6

Number Of Ingredients 9

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped (1 cup)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1 cup (6 ounces) milk-chocolate chips
1 cup (6 ounces) white-chocolate chips

Steps:

  • Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
  • Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

CHOCOLATE TRUFFLE BROWNIE CUPS



Chocolate Truffle Brownie Cups image

Turn brownie mix into irresistible chocolate-glazed dessert bites.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 42

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Betty Crocker™ chocolate candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Cup, Sodium 45 mg, Sugar 7 g, TransFat 0 g

WW 1 PT. CHOCOLATE BROWNIE CUPS



Ww 1 Pt. Chocolate Brownie Cups image

A serving would be considered two brownie's. So then you'd have two points.:-) Not real big, so that's why you need two!!!

Provided by CoffeeB

Categories     Dessert

Time 20m

Yield 48 brownies

Number Of Ingredients 10

1/2 cup unsweetened applesauce
1 teaspoon vanilla
8 egg whites, only
2 cups sugar, in the raw
1/2 cup flour
1 teaspoon baking powder
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
  • Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
  • Add the flour, baking powder, cocoa, espresso powder and salt.
  • Stir until just combined and smooth.
  • Using half the batter, fill each m uffin cup until just barely full.
  • Sprinkle half of the chips evenly over the top.
  • Bake 10-12 minutes.
  • Transfer the pans to a rack to cool for 5 minutes.
  • Using a knife, gently remove the bronwies from the muffin tins.
  • Let cool another 10 minutes.
  • Repeat with the 2nd half of the batter and remaining chips.

Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.5, Sodium 65.9, Carbohydrate 11.9, Fiber 0.8, Sugar 9.6, Protein 1.2

BROWNIE CUPCAKES



Brownie Cupcakes image

When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 2

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

  • Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
  • Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE CANDY-BROWNIE COOKIES



Chocolate Candy-Brownie Cookies image

A very easy-to-make, rich, and crispy chocolate cookie. A popular favorite at bake sales when you use colorful candies for the occasion.

Provided by SweetArtistJenn

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups brown sugar
1 cup vegetable shortening
1 cup white sugar
⅓ cup butter
3 large eggs
2 teaspoons vanilla extract
2 tablespoons water
2 cups candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside.
  • Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly.
  • Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter.
  • Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie.
  • Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 29 g, Cholesterol 21.6 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 127.7 mg, Sugar 20.9 g

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