Mini Kisses Brownies Recipes

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MINI BROWNIE TREATS



Mini Brownie Treats image

I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 2

1 package fudge brownie mix (13-inch x 9-inch pan size)
48 striped or milk chocolate kisses

Steps:

  • Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BROWNIE KISS CUPCAKES



Brownie Kiss Cupcakes image

It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings

Number Of Ingredients 9

1/3 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
9 milk chocolate kisses

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.

Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 163mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

MINI KISSES BROWNIES



Mini Kisses Brownies image

Make and share this Mini Kisses Brownies recipe from Food.com.

Provided by Veggie Girl NYC

Categories     Bar Cookie

Time 1h10m

Yield 36 brownies

Number Of Ingredients 11

2/3 cup cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 3/4 cups hershey miniature kisses (10 oz. pkg)
2/3 cup nuts, chopped (optional)

Steps:

  • Heat oven to 350°F Grease a 13"x9"x2" baking pan.
  • Combine cocoa and baking soda; stir mixture into 1/3 cup butter. Add boiling water; stir until thickened.
  • Stir in sugar, eggs, remaining 1/3 cup butter, and vanilla.
  • Blend in flour and salt. Stir in mini kisses and nuts (if desired).
  • Spread batter in prepared pan. Bake 35-40 minutes, or until edges begin to pull away from sides of pan.
  • Cool completely on wire rack. Cut into bars.

MINI DESSERT BROWNIES WITH RASPBERRIES



Mini Dessert Brownies with Raspberries image

My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.

Provided by barbara

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h58m

Yield 28

Number Of Ingredients 13

2 teaspoons butter
2 teaspoons all-purpose flour
1 cup butter
1 ½ cups white sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup heavy cream
3 ounces bittersweet chocolate, finely chopped
28 fresh raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
  • Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
  • Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
  • Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
  • Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
  • Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
  • Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
  • Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 17.6 g, Cholesterol 48.8 mg, Fat 10 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 90 mg, Sugar 12.4 g

KISSES PEPPERMINT BROWNIE DROPS



KISSES Peppermint Brownie Drops image

Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 36m

Yield 48

Number Of Ingredients 9

1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan)
¼ cup HERSHEY®'S Cocoa Powder
¼ cup finely crushed peppermint candies
2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch)
3 tablespoons water
1 egg
1 tablespoon vegetable oil
⅓ cup powdered sugar for rolling
48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

Steps:

  • Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.
  • Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
  • Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
  • Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g

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