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
LYNN'S "SICK" BROWNIES BITES
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield 18 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.
- Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.
- Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.
- Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days.
BROWNIE COOKIE BITES
I love brownie, I love cookies, how can you go wrong with cookies that taste like brownies. This came from the Hellman's website.
Provided by Margie99
Categories Drop Cookies
Time 23m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly grease your baking sheets and set aside. In a medium bowl, combine dry ingerdients, flour, baking powder and salt.
- In a small bowl microwave 1 cup chips on high for 45 seconds or until chips are melted, stir until smooth.
- In a large bowl, beat eggs, sugar, mayonnaise and vanilla on medium speed. Mix in melted chocolate, then flour mixture until just blended. Stir in remaining chips and nuts.
- Drop dough by rounded two-tablespoonfuls about 2 inches apart on prepared baking sheets. Bake 8 minutes or until set. Remove cookies to wire racks and cool completely.
Nutrition Facts : Calories 125.2, Fat 6.4, SaturatedFat 2.1, Cholesterol 11.2, Sodium 49.6, Carbohydrate 16.8, Fiber 1, Sugar 9.7, Protein 2
TWO- BITE BROWNIE COOKIES
Delightful chewy chocolate cookies that remind me of the 'two-bite brownies' found in every supermarket in Canada and the US. I adapted this from http://www.recipezaar.com/The-Best-Oatmeal-Cookies-Ive-Found-113788 when i craved cookies but had no eggs. Surprise your allergic friends! They store well so can be made well in advance but they tend to disappear quickly. Edit: I have found that some brands of flour in North America take up moisture differently from the Australian flour I used when I developed this recipe. The cookies may flatten completely, in which case decrease the yogurt or increase the flour. The flat cookies are still delicious, and could be used like gingersnaps or cannolis, to be wrapped around something tasty.
Provided by Shoga-chan
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- preheat oven to 375°F
- Put yogurt in a fine sieve or a coffee filter set in a larger strainer over a small bowl, and allow the liquid to drain away for at least 5 minutes while you prepare the other ingredients.
- Sift together flour, cocoa, baking soda and salt.
- In a large bowl cream butter and sugar, then blend in drained yogurt and vanilla and beat until light and fluffy.
- Beat in flour mixture. At this stage the batter should seem almost too thick, but persist and do not add more liquid. The dough should be soft but not stick to your fingers very much. If it is too moist the cookies will flatten. If possible, chill dough for 30 minutes.
- Take a generous teaspoonful and quickly mould it into a ball with the palms of your hand, like making a meatball or rice ball, then place on baking sheet. They should not spread much so can be placed close together.
- Bake for 6-9 minutes, or until outside is just set and cracks slightly. Do not over-bake--they are chocolate so you cannot judge by brownness, and they are best if slightly undercooked.
- Remove from oven and allow to sit for a few minutes before removing from baking sheets.
- Options: roll unbaked cookies in crushed nuts or finely shredded coconut, patting into surface; press down with thumb and fill hollow with jam, a chocolate chip or a generous piece of nut; mix chopped nuts and/or chocolate chips into the batter before rolling into balls; or omit cocoa and add coconut, a cup or more of rolled oats and 1 cup of raisins or chocolate chips, as in the original recipe.
Nutrition Facts : Calories 116.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 14, Sodium 115.7, Carbohydrate 16.7, Fiber 0.3, Sugar 11.7, Protein 0.9
BROWNIE BOURBON BITES
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!-Paula Kirchenbauer, Newton, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
BROWNIE COOKIES
Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.
Provided by Cheryl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a small mixing bowl combine flour and baking powder.
- Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
- Bake cookies for 12 to 15 minutes.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g
GANACHE-TOPPED BROWNIE BITES
Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with chocolate chips and whipping cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 42
Number Of Ingredients 5
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 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. Carefully remove paper liners, if desired.
- In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
- Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g
DOUBLE-CHOCOLATE BROWNIE BITES
Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h30m
Yield Makes 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
- Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.
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BROWNIE BITES - CONFESSIONS OF A BAKING QUEEN
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4.5/5 (6)Category DessertCuisine AmericanTotal Time 30 mins
- Preheat your oven to 350F/180C and grease a mini muffin tin or use the Silpat Mini Muffin Pan.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Take off the heat and add the oil and vanilla extract. The oil may not look like it is combining evenly with the chocolate mixture, that's is fine just mix a few times.
- Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour and chocolate chips by using a spatula to fold until just combined, just until no flour streaks remain. Do not over mix, this will affect the end product.
THE MOST AMAZING FUDGY BROWNIE BITES - PRETTY. SIMPLE.
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5/5 (3)Estimated Reading Time 4 mins
- Melt butter in a medium saucepan. Remove from heat and add in chocolate and salt. Whisk until melted and smooth (if it doesn’t completely melt, cook on low heat for a few more seconds). Transfer to a large bowl. Add sugar and whisk until well combined. Add eggs and whisk until combined and shiny. Add flour and cocoa powder and, using a rubber spatula, fold just until combined and no more flour is visible.
- Using a spoon or a piping bag, scoop or pipe the batter into the muffin pan, filling the tins almost all the way full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, 10-14 minutes. Allow brownies to cool in the pan for 10-15 minutes, then take them out of the tins and place them on a cooling rack, allowing to cool completely before serving.
- Store brownie bites at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Brownies can be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
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