PANCAKE MIX BROWNIES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, semi sweet chocolate, cocoa powder, pancake mix, dark chocolate, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (190˚C).
- Add the butter and sugar to a bowl and stir to combine.
- Add in the eggs and vanilla extract and whisk to combine until smooth.
- Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
- Gently fold in the chopped dark chocolate to the batter.
- Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
- Cool for 5 minutes.
- Top with powdered sugar, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
BEST CAKE BROWNIES
This recipe caught my eye because it uses a whole can of chocolate syrup! I had searched for years for a brownie everyone likes, and this is it. My husband takes them to work, and they're gone in no time. They cut nicely after cooling a bit, but we don't often wait to dig in.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Stir in flour. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (top of brownie will appear wet). Cool on a wire rack 15-20 minutes. , For glaze, in a saucepan, combine sugar, butter and milk. Bring to a boil; cook and stir until sugar is dissolved. Remove from heat; stir in chocolate chips and marshmallows until melted. Pour over brownies, spreading evenly. Refrigerate 5 minutes before cutting.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 91mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
NO-FAIL EASY CAKE MIX BROWNIES
These are similar to a packaged brownie mix, they have a great brownie texture and take only minutes to make, just dump everything in a bowl, mix and bake! If desired frost with my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 375 degrees (second-lowest rack).
- Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
- In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
- Add in walnuts of chocolate chips mix to combine.
- Spread into the prepared baking dish (the batter will be very thick so have patience!).
- Bake for about 25-30 minutes (do not overbake).
- Cool completely before frosting.
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
CHEESECAKE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan over low heat melt the butter, chocolate and cocoa powder. Transfer to a large bowl. Add sugar, eggs, 1 teaspoon vanilla, flour, and cayenne. Using a hand-held electric mixer beat until well combined.
- Spread batter into a buttered and floured 8 by 8-inch pan.
- In a medium bowl add the cream cheese, sugar, egg yolk, 1 teaspoon vanilla and beat until thoroughly mixed.
- Dollop the cheese mixture on top of the batter in the pan.
- Bake for 35 minutes. Remove from the oven and cool before slicing.
Nutrition Facts : Calories 578, Fat 34 grams, SaturatedFat 20 grams, Cholesterol 63 milligrams, Sodium 139 milligrams, Carbohydrate 27 grams, Fiber 1 grams, Protein 9 grams
BROWNIE BATTER PANCAKES
Our brownie batter pancakes can be ready in 20 minutes and are delicious with chocolate-flavor syrup and whipped cream.
Provided by Inspired Taste
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
- Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.
Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 360 mg, Sugar 32 g, TransFat 0 g
BROWNIE BATTER PANCAKES RECIPE BY TASTY
The next time you're in the mood for pancakes, give them a chocolate twist! We use boxed brownie mix as the base and add a few other ingredients to create light, fluffy, and decadent pancakes that will satisfy any chocolate lover.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the brownie mix, flour, and baking powder.
- In a medium bowl, whisk together the milk, melted butter, and egg yolks.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
- Let the batter sit for 15 minutes to thicken.
- Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
- Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 123 grams, Fat 36 grams, Fiber 4 grams, Protein 16 grams, Sugar 71 grams
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