Frosted Walnut Brownie Cups Recipes

FROSTED BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F.
• Prepare the brownie mix according to package instructions except use melted coconut oil instead of melted butter. Mix together by hand in a large bowl until completely incorporated and smooth, but don't over mix. Pour batter into a greased 13x9 baking pan. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
• Melt chocolate in a glass or metal bowl set over a pot of simmering hot water. Gradually blend in yogurt and it's ready to spread. Frost brownies, then sprinkle with walnuts. Serve immediately or store covered in the refrigerator for up to a week.

FROSTED WALNUT BROWNIE CUPS

Steps:

• In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. , In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full. , Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownie cups.

SCRUMPTIOUS FROSTED FUDGY BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

FAVORITE FROSTED BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners' sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired.

FROSTED BROWNIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
• Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
• Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.

FUDGE-FROSTED WALNUT BROWNIES

Steps:

• Preheat oven to 350°.
• Position oven rack in lower third of the oven.
• Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
• In a bowl, mix the brownie mix, melted butter, buttermilk, eggs, and extracts with a wooden spoon until just blended and all dry ingredients are moistened; stir in the walnuts.
• Spread batter into prepared pan.
• Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
• Transfer to a wire rack and cool completely.
• Frosting--in a double boiler, melt the chopped chocolate with the butter; cook and stir until melted and smooth.
• Remove from heat and cool 10 minutes.
• In a bowl, mix the melted chocolate, 1/2 cup powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt with an electric mixer set on medium until blended.
• Add the remaining powdered sugar, 1/2 cup at a time, beating on medium until blended and smooth.
• Add a few more drops milk if necessary, to make the frosting spreading consistency.
• Spread frosting over cooled brownies.
• Cut into squares.

WALNUT BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
• Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING

Steps:

• BROWNIE LOAF DIRECTIONS:.
• Preheat oven to 325 degrees (glass) or 350 degrees (metal).
• Cream butter, sugars and vanilla.
• Add eggs one at a time, beating until mixture is light and fluffy.
• Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
• Stir in chopped walnuts.
• Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
• Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
• COCOA FUDGE FROSTING DIRECTIONS:.
• Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
• Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.