Chocolate Truffle Brownie Cups Recipes

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CHOCOLATE BROWNIE TRIFLE



Chocolate Brownie Trifle image

Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.

Provided by JELLYBEAN

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 9

1 (21.5 ounce) package chocolate chunk brownie mix (such as Duncan Hines®)
2 eggs
¼ cup water
¼ cup vegetable oil
1 (8 ounce) package cream cheese, softened
3 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 ounces chocolate almond bark

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
  • Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
  • Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
  • Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 60.3 g, Cholesterol 56.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 14.4 g, Sodium 387.2 mg, Sugar 12.6 g

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

CHOCOLATE TRUFFLE BROWNIE CUPS



Chocolate Truffle Brownie Cups image

Brownies to go or to dress up: Without glaze, very portable and easy to serve, with glaze, yummy elegance!! These can even be frozen up to a month, then glazed. Great for bake sales!! Got recipe out of a Betty Crocker cookbook.

Provided by Clueless in the Kit

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 7

1 (19 7/8 ounce) package Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
2/3 cup whipping cream (heavy)
6 ounces semisweet baking chocolate, chopped
chocolate sprinkles (optional)

Steps:

  • Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
  • Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
  • Stir brownie mix, water, oil and eggs until well blended.
  • Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
  • Bake 20 to 22 minutes or until tooth pick comes out clean.
  • Cool completely before glazing.
  • Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
  • Stir in chocolate until melted.
  • Let stand about 15 minutes.
  • Spoon mixture over brownie and add sprinkles.

TRUFFLE BROWNIES



Truffle Brownies image

Provided by Rochelle Palermo

Categories     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Backyard BBQ     Walnut     Simmer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 25

Number Of Ingredients 12

Nonstick vegetable oil spray
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy whipping cream
Special Equipment
9 x 9 x 2-inch metal baking pan

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
  • Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
  • Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
  • Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

CHOCOLATE TRIFLE



Chocolate Trifle image

At church functions, folks line up for this trifle. And it is so easy to make!

Provided by Wayne

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 8h55m

Yield 12

Number Of Ingredients 7

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Steps:

  • Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  • In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  • In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g

DIVINE TRUFFLE BROWNIES



Divine Truffle Brownies image

Try these delightfully gooey Divine Truffle Brownies and experience chocolate heaven. Take a bite out of fudgy goodness and share this recipe with all of your friends and family because these brownies are nothing short of delicious.

Provided by My Food and Family

Categories     Bars & Squares

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 6

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter or margarine
3/4 cup sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup whipping cream

Steps:

  • Heat oven to 350°F.
  • Line 8-inch square baking pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 min. 30 sec. or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup sugar. Blend in 1 egg. Add flour; mix well. Spread onto bottom of prepared pan.
  • Microwave remaining chocolate and cream in microwaveable bowl 1 min. 30 sec.; stir until chocolate is completely melted. Beat remaining sugar and eggs in large bowl with mixer on high speed 1 min. or until thick and lemon colored. Add cream mixture; mix well. Pour over batter in pan.
  • Bake 35 min. or until topping is set. Cool in pan. Run knife around sides of pan to loosen dessert; use foil handles to remove from pan before cutting to serve. Keep refrigerated.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 16 g, Protein 3 g

CHOCOLATE RASPBERRY TRUFFLE BROWNIES



Chocolate Raspberry Truffle Brownies image

Make and share this Chocolate Raspberry Truffle Brownies recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 18

1 1/4 cups semi-sweet chocolate chips
1/2 cup butter
3/4 cup brown sugar, packed
2 eggs
1/2 teaspoon instant coffee crystals dissolved in 2 tablespoons water
3/4 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup flour
1 cup semi-sweet chocolate chips
1 teaspoon unsweetened cocoa
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam
1/2 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1/2 teaspoon unsweetened cocoa
1 tablespoon heavy cream
1 teaspoon heavy cream

Steps:

  • Brownies: Melt chocolate chips and butter in the top of a double boiler. Cool slightly. Beat eggs and sugar. Add chocolate mixture and coffee dissolved in water to egg mixture and mix well. Mix in vanilla extract. Stir together the baking powder and flour; add to chocolate mixture until just combined. Spread in 9x9 inch pan and bake 30-35 minutes at 350 degrees. Cool on wire rack.
  • Truffle Filling: Melt chocolate chips in the top of a double boiler; set aside. Beat cream cheese until fluffy. Add confectioners sugar and raspberry preserves, beating until fluffy. Beat in vanilla extract. Beat in melted chocolate and cocoa until well blended. Spread over top of brownies.
  • Glaze: Melt chocolate chips in top of a double boiler. Stir in heavy cream and cocoa. Drizzle over top of truffle mixture.
  • Chill 2 hours. Cut into squares.

Nutrition Facts : Calories 326.4, Fat 19.6, SaturatedFat 11.6, Cholesterol 55.8, Sodium 125, Carbohydrate 38.6, Fiber 1.8, Sugar 29.9, Protein 3.5

CHOCOLATE STRAWBERRY TRUFFLE BROWNIES



Chocolate Strawberry Truffle Brownies image

Some of the strawberry jam I put up every year makes its way into these brownies. I like to bake up a batch as a special treat for the learning-disabled students I teach. My husband and three sons enjoy them, too. -Teresa Jansen, Advance, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 dozen.

Number Of Ingredients 17

1-1/4 cups semisweet chocolate chips
1/2 cup butter, cubed
3/4 cup packed brown sugar
2 large eggs
1 teaspoon instant coffee granules
2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
TRUFFLE FILLING:
1 cup semisweet chocolate chips
1/4 teaspoon instant coffee granules
1 package (8 ounces) cream cheese, softened
1/3 cup strawberry jam or preserves
1/4 cup sifted confectioners' sugar
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter. , Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside. , In a small bowl, beat cream cheese until smooth. Add jam and confectioners' sugar; mix well. Beat in melted chocolate until well blended. Spread over brownies. , For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1 hour.

Nutrition Facts : Calories 215 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 80mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

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