Mile High Brownie Cupcakes Recipes

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MILE-HIGH PEANUT BUTTER BROWNIE PIE



Mile-High Peanut Butter Brownie Pie image

Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 17

13 tablespoons unsalted butter
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
9 ounces peanut butter sandwich cookies, such as Nutter Butter
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 ounces semisweet chocolate, chopped
4 large eggs
1 cup sugar
1/2 cup peanut butter chips, plus more for garnish
One 8-ounce block cream cheese, at room temperature
1 1/4 cups creamy peanut butter
1/2 cup marshmallow creme
1 cup heavy cream
1/3 cup mini semisweet chocolate chips, plus more for garnish
4 ounces cream cheese, at room temperature
1 cup heavy cream
1/3 cup sugar

Steps:

  • For the brownie: Preheat the oven to 350 degrees F.
  • Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
  • Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
  • For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
  • For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

MILE HIGH ROCKY ROAD CUPCAKES



Mile High Rocky Road Cupcakes image

Enjoy these delicious cupcakes that are made using Betty Crocker® FUN da-Middles™ chocolate cupcake mix - a perfect dessert to impress your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and whole eggs called for on cupcake mix box
1 1/4 cups sugar
1/3 cup water
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
2 oz semisweet baking chocolate, melted, cooled
1/4 cup coarsely chopped pecans, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cupcake mix as directed on box, using water, oil and whole eggs. Fill muffin cups with batter and filling as directed. Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely.
  • In 2-quart saucepan, heat sugar and 1/3 cup water to boiling over medium heat, without stirring. Boil about 3 minutes, without stirring, to 238°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. Gradually add sugar syrup, beating until stiff peaks form, about 5 minutes.
  • Spoon frosting into decorating bag fitted with #6 large round tip. Pipe frosting onto cupcakes. Spoon melted chocolate over frosting. Sprinkle with pecans.

Nutrition Facts : Calories 288, Carbohydrate 37 g, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 266 mg

BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER



Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever image

I'm not going to lie, my Chocolate Chip Cookie Cupcakes are still my favorite, but these are a VERY close second AND you don't have to wait for anything to freeze so they provide almost instant gratification, which makes me happy. Instantly. The very center of the brownie layer remains slightly gooey to give you that decadent brownie indulgence!

Provided by lovestohost

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 50m

Yield 48

Number Of Ingredients 8

1 (19.5 ounce) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25 ounce) package white cake mix
2 tablespoons canola oil
1 ⅓ cups water
3 egg whites

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
  • Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
  • Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
  • Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 5.8 g

BROWNIE CUPCAKES



Brownie Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 12

Number Of Ingredients 10

6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting

Steps:

  • Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
  • In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
  • In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.
  • Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
  • Ice cupcakes with a generous amount of chocolate frosting.

MILE-HIGH FUDGE BROWNIE PIE



Mile-High Fudge Brownie Pie image

Make this tall brownie pie for dessert tonight! Fudge brownies, pudding and whipped topping dreaminess make our Mile-High Fudge Brownie Pie delicious.

Provided by My Food and Family

Categories     Recipes

Time 3h55m

Yield 10 servings

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 pkg. JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Heat oven to 350°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge. Reserve removed brownie pieces for later use.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining COOL WHIP and reserved brownie pieces.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

MILE HIGH BROWNIE CUPCAKES



MILE HIGH BROWNIE CUPCAKES image

Categories     Chocolate     Dessert     Cupcake

Yield 30 cupcakes

Number Of Ingredients 8

3 sticks unsalted butter
16 ounces high quality bittersweet chocolate, chopped
8 eggs
2 cups sugar
1 Tbl. vanilla extract
2 1/2 cups flour
1/2 cup cocoa powder
1 Tbl. kosher salt

Steps:

  • Preheat oven to 350ºF. Melt butter & chocolate over medium heat, stirring until smooth. In a standing mixer with a paddle, combine chocolate/ butter mix with sugar. Beat at medium speed until smooth. Add eggs one at a time, followed by vanilla. Mix in flour, cocoa & salt until just combined. Spoon into lined cupcake tins, and bake 25-28 minutes.

CUPCAKE BROWNIES WW



Cupcake Brownies Ww image

These brownies were pretty good for anyone watching their weight. A woman brought this recipe in for us girls going to WW. Sure glad they are only one point each!

Provided by Aunt Paula

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 teaspoon cider vinegar
1 1/2 teaspoons margarine, melted
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
  • In a second bowl stir together remaining ingredients.
  • Pour water mixture over flour mixture and,.
  • Stir until batter is smooth.
  • Pour into a nonstick 12 hole muffin tin coated with cooking spray.
  • Filling until half full.
  • Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
  • Remove from oven.
  • Let stand 5 minutes then turn out onto rack to cool.

Nutrition Facts : Calories 77.6, Fat 0.7, SaturatedFat 0.2, Sodium 110.2, Carbohydrate 17.5, Fiber 0.7, Sugar 10.6, Protein 1.1

BROWNIE CUPS



Brownie Cups image

Brownie meets cupcake - with a twist.

Provided by LeAnna

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 11

14 tablespoons unsweetened cocoa powder
¾ cup butter, melted
3 tablespoons vegetable oil
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1 ½ cups finely crushed animal cracker cookies
⅓ cup white sugar
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
  • Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
  • Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
  • Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY



S'mores Brownie Cupcake Recipe by Tasty image

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

1 box brownie mix, batter prepared according to package instructions
16 Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, halved crosswise
16 marshmallows
4 graham cracker sheets, each divided into 4 rectangles
8 Godiva® Signature Dark Chocolate Mini Bars, halved crosswise

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!

BROWNIE CUPCAKES WITH SUGARED PANSIES



Brownie Cupcakes with Sugared Pansies image

Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12

Number Of Ingredients 14

2/3 cup unbleached all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, cut into pieces
6 ounces bittersweet (61 percent cacao) chocolate, chopped
1 1/2 cup sugar
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
8 ounces white chocolate, chopped
1/2 cup heavy cream
1 teaspoon white gel-paste food color
2 drops purple gel-paste food color
2 drops violet gel-paste food color
Sugared edible flowers, such as pansies, for decorating

Steps:

  • Cupcakes: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa, and salt.
  • Melt butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Remove from heat and add sugar, stirring to combine with a rubber spatula. Add eggs and vanilla; stir until emulsified. Add flour mixture and stir until just combined.
  • Divide batter evenly among muffin cups. Bake until cupcakes are just set, 22 to 24 minutes. Transfer tin to a wire rack and let cool completely. Carefully remove cupcakes from tin without loosening cakes from liners.
  • Glaze: Place white chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, then pour over chocolate. Let stand 3 minutes until chocolate has softened, then stir with a rubber spatula until emulsified. Stir in white food color, then stir in purple and violet food colors, one drop at a time, until desired color is reached.
  • Pour glaze over cooled cupcakes, filling just to tops of liners. Poke any air bubbles with a toothpick or small skewer. Let stand at room temperature until glaze has set, about 15 minutes. Decorate with sugared pansies. Let stand at room temperature until glaze has set completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

BROWNIE CUPCAKES



Brownie Cupcakes image

When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 2

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

  • Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
  • Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g

MILE HIGH FUDGETOPPED BROWNIES



Mile High FudgeTopped Brownies image

You won't have to do your weight training workout after lifting this pan! You won't believe the thick fudge topping. A chocolate lovers dream.

Provided by Michele7

Categories     Bar Cookie

Time 1h15m

Yield 1 large pan

Number Of Ingredients 16

1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional)
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
1/2 cup butter
1 (12 ounce) package semi-sweet chocolate chips
1 (11 1/2 ounce) package milk chocolate chips
1 (7 ounce) jar marshmallow cream
2 teaspoons vanilla

Steps:

  • In a saucepan over low heat, melt butter and chocolate.
  • Remove from heat.
  • Blend in sugar and vanilla.
  • Beat in eggs.
  • Combine flour, baking powder, and salt; add to chocolate mix.
  • Stir in nuts if desired.
  • Pour into greased 13x9 baking pan.
  • Bake 350 for 25-30 minutes or until top springs back when lightly touched.
  • Do not over bake.
  • Make the topping while the brownies are baking.
  • In a heavy saucepan combine sugar, milk and butter; bring to a boil over medium heat.
  • Reduce heat; simmer 5 minutes, stirring constantly.
  • Remove from heat and stir in semi-sweet and milk chips, marshmallow cream and vanilla.
  • Beat until smooth.
  • Spread over warm brownies.
  • Freeze until firm.
  • Cut with a knife that has been run under hot water.
  • Store in refigerator.

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From thewhitefamilyrecipes.blogspot.com


MILE HIGH BROWNIE – KELLY CHILDS
Part 3 – Immune Boosting – What NOT to eat! April 18, 2020. Part 1 – Immune Boosting – Medical Medium
From kellychilds.com


HIGH ALTITUDE VANILLA CUPCAKE RECIPE - HUMMINGBIRD HIGH
2011-12-20 Next, make the frosting. Once the cupcakes are cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter together on medium-low until smooth and creamy, about 1 minute.
From hummingbirdhigh.com


MILE HIGH PEANUT BUTTER MOUSSE BROWNIE PIE - THE SPIFFY COOKIE
2018-01-03 Heat oven to 350°F. Unroll pie crust, fit into an ungreased 9-inch glass pie plate, and flute the edge. Prepare the brownie layer according to packaged directions, fold in peanut butter cups, and pour into prepared crust. Bake for 30-40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until center of brownie is set.
From thespiffycookie.com


140 MILE HIGH PIE IDEAS | DESSERTS, DESSERT RECIPES, CUPCAKE CAKES
Oct 31, 2021 - Mile High Pie Recipes. See more ideas about desserts, dessert recipes, cupcake cakes. Oct 31, 2021 - Mile High Pie Recipes. See more ideas about desserts, dessert recipes, cupcake cakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


BROWNIE CUPCAKES WITH MARSHMALLOW FROSTING - COOKING CLASSY
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract.
From cookingclassy.com


MILE-HIGH FUDGE BROWNIE PIE - RECIPECIRCUS.COM
Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely. Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge.
From recipecircus.com


THE ULTIMATE S'MORES BROWNIE CUPCAKES - BROWNED BUTTER BLONDIE
2020-05-30 Do not over mix. Spoon the batter on top of the graham cracker crust, filling almost to the top of the liner. Bake on the center rack of the oven for 23-25 minutes or until a toothpick inserted in the center of the brownie comes out with just a few crumbs remaining. If the center is still wet, continue baking.
From brownedbutterblondie.com


FRENCH VANILLA BROWNIE CUPCAKES - HAPPY HOOLIGANS
2019-04-29 Bake your cupcakes at 350 degrees for about 30 minutes. Do the toothpick test at the 25 minute mark. If necessary, cook a little longer, until the toothpick comes out clean. Remove your cupcakes from the oven, and let them cool in the pan for 5-10 minutes until the tops feel stable enough to work with.
From happyhooligans.ca


MILE-HIGH COCONUT CUPCAKES
2016-01-23 New recipes Search. Search This Blog Mile-High Coconut Cupcakes on January 23, 2016 Get link; Facebook; Twitter; Pinterest; Email; Other Apps; Mile-High Coconut Cupcakes . Yield: Serves 12 (serving size: 1 cupcake) Ingredients. 3/4 cup light coconut milk . 7 tablespoons flaked sweetened coconut, divided . 1 vanilla bean, halved lengthwise . 6.75 …
From newbestrecipes.blogspot.com


LUNCH LADY BROWNIES - MOUNTAIN MAMA COOKS
Preheat oven to 350F degrees. Grease a 9×13 pan with either cooking spray or butter; set aside. Melt butter in a medium sized pan over medium heat. Add cocoa powder and sugar. Use a whisk until smooth. Whisk in eggs one at a time. Stir in vanilla extract. Lastly, stir in flour and salt just until combined.
From mountainmamacooks.com


BEST COOKING BROWNIE RECIPES: MILE HIGH PEANUT BUTTER BROWNIE PIE
2 in medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. pour batter into crust-lined pie plate. 3 bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. cool slightly, about 20 minutes. refrigerate 1 hour or until completely cooled.
From worldbestbrownierecipes.blogspot.com


MILE HIGH FUDGE BROWNIE PIE | RECIPE | BROWNIE PIE, DELICIOUS …
Jan 12, 2020 - Mile High Fudge Brownie Pie 5 layers of chocolate-goodness, whipped cream & hot fudge, making this pie drool worthy. Jan 12, 2020 - Mile High Fudge Brownie Pie 5 layers of chocolate-goodness, whipped cream & hot fudge, making this pie drool worthy. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


LEMON MERINGUE CUPCAKES - CUPCAKE PROJECT
2020-02-19 Lemon Filling Instructions. Preheat oven to 350 F. In a medium-sized saucepan, whisk together sugar, cornstarch, flour, and salt. Slowly add water, stirring until mixed well. Bring to a boil over medium heat, stirring constantly, and cook for 3 minutes.
From cupcakeproject.com


STRAWBERRY MILE HIGH DESSERT - CUPCAKE DIARIES
2011-05-13 2. Spread the crust mixture out on a cookie sheet and bake for 15 minutes at 350 degrees. 3. Take the mixture off the cookie sheet and just pour it right back in the bowl you made it in. That way you don’t have to dirty another bowl. Stir the mixture and allow it to cool.
From cupcakediariesblog.com


MILE HIGH FUDGE BROWNIE PIE | RECIPE | FUDGE BROWNIES, FUDGE …
Mar 14, 2016 - Mile High Fudge Brownie Pie 5 layers of chocolate-goodness, whipped cream & hot fudge, making this pie drool worthy. Mar 14, 2016 - Mile High Fudge Brownie Pie 5 layers of chocolate-goodness, whipped cream & hot fudge, making this pie drool worthy. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.com


BROOKIE CUPCAKES RECIPE - MOMS & MUNCHKINS
2018-02-02 In a large bowl, whisk sugar with eggs and vanilla until well mixed. Add melted chocolate mixture to egg mixture and stir just until mixed. Add flour mixture to chocolate mixture and stir just until combined. Combining Into Cupcakes: Put one tablespoon of brownie batter in the bottom of each cupcake wrapper.
From momsandmunchkins.ca


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