DARK BROWNIE FUDGE ICE CREAM
A fresh recipe gone delicious on a torrid summer afternoon.
Provided by Taylor R
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 4h30m
Yield 10
Number Of Ingredients 8
Steps:
- Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
- Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
- Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 27.5 g, Cholesterol 46.6 mg, Fat 15.6 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 10.1 g, Sodium 22.7 mg, Sugar 25.6 g
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Halloween Mother's Day Back to School Walnut Winter Birthday Bon Appétit Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Makes 10 cupcakes
Number Of Ingredients 18
Steps:
- For cupcakes:
- Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
- For frosting:
- Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
- Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
FUDGE BROWNIES WITH ESPRESSO FROSTING
Provided by Food Network
Time 30m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
- To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.
PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)
This is just a recipe I came up with when I was in the mood of tinkering a little, rather than following a recipe. Even people who like peanut butter have told me this is VERY peanut buttery, so you've really got to love it for this recipe!
Provided by brokenburner
Categories Dessert
Time 45m
Yield 1 cupcake, 18 serving(s)
Number Of Ingredients 9
Steps:
- For the cupcakes:.
- Preheat oven to 350°F.
- Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
- Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
- For the frosting:.
- Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.
FUDGE BROWNIE CUPCAKES
I found this recipe and just had to share it. I hope someone enjoys it! I had to guess under serving amounts (I am new to this!)
Provided by OceanIvy
Categories Dessert
Time 35m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350°F.
- Line muffin tins with paper baking cups.
- Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
- Let cool for about 5 minutes.
- Stir chocolate mixture and other ingredients in large bowl; mix well.
- Fill each lined muffin cup with approximately 1/4 cup batter.
- Bake 23-27 minutes or until top springs up when slightly touched.
- Remove cupcakes let cool and most of all, ENJOY!
Nutrition Facts : Calories 428.6, Fat 23.9, SaturatedFat 14.3, Cholesterol 133.4, Sodium 276.6, Carbohydrate 51.9, Fiber 1, Sugar 41.4, Protein 4.5
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