NO-BAKE BROWNIE BITES
Steps:
- HEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Let the flour cool completely to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.)
- DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup, 1/4 cup cocoa powder, and 1/2 teaspoon salt to a medium-sized bowl. Stir to combine and set aside.
- BUTTER & CHOCOLATE: In a microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)
- WET INGREDIENTS: Use a stand mixer or hand mixer to combine the chocolate-butter mixture, the 1/2 cup white sugar, and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.
- COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 1/2 cup miniature chocolate chips into the batter with a spatula. (If the dough is too wet, add 1-2 more tablespoons heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.)
- ROLL: Use a 1-tablespoon measuring spoon to portion out balls of brownie batter. You should get around 35 balls. Roll into even-sized balls and chill in the fridge, covered, for 15 minutes.
- MELT CHOCOLATE: Line a large sheet pan with a Silpat liner or parchment paper. Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in bursts of 20 seconds, stirring in between each burst for 30 seconds -- a lot of melting is happening outside of the microwave, so take the time to stir it to avoid burned chocolate.
- DIP IN CHOCOLATE: Once the chocolate is completely melted and smooth, coat the truffles in chocolate. I do this by dipping a fork in the melted chocolate and then placing a truffle on the dipped fork. Use a spoon to pour the melted chocolate on top of the truffle. Carefully tap the fork against the edge of the bowl to allow excess chocolate to fall off the truffle. Then use a table knife to slide the truffle off the fork and onto a parchment-paper-lined sheet pan. (If the truffles aren't dipping nicely/the chocolate is going on too thick, add a touch more coconut oil to thin the chocolate. Add extra coconut oil in very small increments to barely thin the chocolate more.)
- ENJOY: Let truffles fully set at room temperature. We think these are best enjoyed the same day they are made, but they will last 3-4 days. They freeze better if they aren't coated in chocolate. We love these chilled and straight out of the fridge -- so fudgy!
Nutrition Facts : Calories 177 kcal, ServingSize 1 serving, Carbohydrate 25 g, Protein 2 g, Fat 8 g, Cholesterol 11 mg, Sodium 41 mg, Fiber 1 g, Sugar 17 g, SaturatedFat 5 g, TransFat 1 g, UnsaturatedFat 3 g
NO-BAKE BROWNIE BITES
No-bake fudgey brownie bites made with coconut flour. Instant brownies with a baked-goods texture. Gluten-free and vegan and super easy to whip up!
Provided by Audrey @ Unconventional Baker
Categories Bliss Balls
Time 10m
Number Of Ingredients 8
Steps:
- Process all ingredients, except shredded coconut, in a food processor into a uniform mixture. Allow it to sit for a minute. Meanwhile spread the shredded coconut on a plate. If your mixture seems too liquid, add a few more tbsp coconut flour and process again to combine.
- Use a 1 tbsp cookie scoop or just pick out even amounts of the dough with your hands and roll the mixture into balls. Roll each ball in the shredded coconut and set aside. Let them rest a few minutes and enjoy fresh or chilled! (I liked mine refrigerated).
NO-BAKE BROWNIE BITES
Unbelievably fudgy, nutty, vegan brownie bites with no baking required. Just 7 whole food ingredients and 10 minutes stand between you and these deceptively decadent treats.
Provided by Minimalist Baker
Categories Dessert/Snack
Time 10m
Number Of Ingredients 7
Steps:
- To a food processor add pitted dates, cocoa or cacao powder, hemp seeds, walnuts, almond butter (or other nut/seed butter), salt, and vanilla.Note: If you don't have a food processor, you can try using a blender, but dates can be notoriously tough for blenders due to their sticky nature, so use a low speed if possible and pulse instead of blending.
- Pulse until the mixture is well blended and starts to clump together (~30 seconds - 1 minute). If it's too dry or crumbly and it doesn't stick together when pressed between two fingers, add more nut butter or pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.)
- Scoop out 1 ½ Tbsp amounts (we love this scoop) and gently roll into balls. As the original recipe is written, ~14 balls.
- Enjoy immediately as is, or roll in extra cocoa, cacao, or carob powder for an extra chocolaty exterior. Store leftovers covered in the refrigerator up to 2 weeks, or in the freezer up to 1 month (often longer). Let come close to room temperature before enjoying for best texture (in our opinion).
Nutrition Facts : ServingSize 1 brownie bite, Calories 107 kcal, Carbohydrate 19.7 g, Protein 2.2 g, Fat 3.3 g, SaturatedFat 0.4 g, Sodium 9 mg, Fiber 2.6 g, Sugar 16.1 g, UnsaturatedFat 2.71 g
NO-BAKE BROWNIE BITS
EVERYONE loves this one. We make them every holiday and never have any leftover for ourselves. No one can resist them. We use "Martha White" brownie mix, it seems to work the best.
Provided by The MysticWood
Categories Drop Cookies
Time 20m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 7
Steps:
- Line cookie sheets with waxed paper. In large saucepan, combine brownie mix, milk and butter. Cook over medium heat until mixture comes to boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat.
- Add peanut butter and vanilla, blend well. Stir in oats. Carefully fold in M&Ms.
- Drop dough by tablespoonfull onto the cookie sheets. Let cool until set.
Nutrition Facts : Calories 256.3, Fat 14.2, SaturatedFat 4.9, Cholesterol 12.7, Sodium 154.9, Carbohydrate 27.5, Fiber 1.9, Sugar 12.1, Protein 6.3
NO-BAKE BROWNIES
Really tasty treats!
Provided by ChefChef
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h15m
Yield 9
Number Of Ingredients 5
Steps:
- Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 20 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 15.4 g, Sodium 48.5 mg, Sugar 16.7 g
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- Line two baking trays with baking or parchment paper and set aside. Use an electric mixer to beat the butter and sugars until combined. Add vanilla and beat until smooth and creamy.
- Add flour and cocoa powder and mix until a soft dough forms. If the mixture is a little dry, add milk. Stir through chocolate chips.
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