GRASSHOPPER BROWNIE BITES
These super-easy brownie cups are made extra special with crème de menthe frosting and a simple chocolate glaze.
Provided by Annalise Sandberg
Categories Dessert
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
- In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
- In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
- Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.
Nutrition Facts : Calories 460, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 1 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 43 g, TransFat 0 g
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
GRASSHOPPER BROWNIES
The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you'd like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.
Provided by Yossy Arefi
Categories candies, cookies and bars, dessert
Time 1h
Yield One 8-by-8-inch pan, 16 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
- Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
- In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
- Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
- Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
- Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
- Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 8 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 38 grams, TransFat 1 gram
GRASSHOPPER BROWNIES SUPREME
Another yummy recipe featured in an email this morning from Crisco. The picture is posted on the www.crisco.com website.
Provided by senseicheryl
Categories Bar Cookie
Time 48m
Yield 48 brownies, 48 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Combine all brownie ingredients in large bowl. Beat 50 strokes by hand. Spread in prepared pan. Bake 28 to 32 minutes or until set. Cool completely.
- BEAT 1/2 cup butter and cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients. Beat until smooth. Spread evenly over cooled brownies.
- PLACE frosting ingredients in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Microwave an additional 10 to 15 seconds as needed until melted. Stir until smooth. Pour evenly over filling. Spread carefully to cover.
- REFRIGERATE 1 hour before cutting into bars. Store in refrigerator.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
CHIPITS GRASSHOPPER BROWNIE CUPCAKES
On the bag these things look sooo good, and now that i'm pregnant and all i want to do is eat chocolate, I'm going to attempt to make them today!
Provided by sheri77
Categories Dessert
Time 40m
Yield 24 cupcakes, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 cup mint chocolate chips with 1/2 cup butter.
- Stir in sugar and flour, 2 eggs and baking powder. Mix until smooth.
- Pour into 24 large cups.
- Bake at 350 for 15-18 minutes, or until cake tester has moist (not wet) crumbs on it. Cool.
- For icing, melt 4 cups mini marshmallows with the milk over low heat. Remove, and stir in mint extract and food coloring.
- chill until cool but not set (about 15 minutes).
- Fold mint mixture into whipped whipping cream.
- Top each cupcake with a spoonful of icing mixture. Chill.
Nutrition Facts : Calories 730.9, Fat 48.7, SaturatedFat 29.6, Cholesterol 197, Sodium 260.4, Carbohydrate 72.9, Fiber 2, Sugar 51.5, Protein 7.3
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