Warm Brownie Cups Recipes

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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

WARM BROWNIE CUPS



Warm Brownie Cups image

This pudding-like dessert makes a sweet ending to any dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 5

Number Of Ingredients 10

4 ounces semisweet chocolate
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup cocoa powder
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Place a baking pan half full of water in oven.
  • Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
  • Sift together twice all the dry ingredients except sugar. Set aside.
  • Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
  • Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners' sugar.

EASY BROWNIE IN A MUG



Easy Brownie In A Mug image

I love this recipe, especially while babysitting younger kids (they love this) and during the hot summers (when it's unbearable to turn the oven on). It's quick, easy and clean.

Provided by Jordin Wilson

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 10m

Yield 1

Number Of Ingredients 8

¼ cup all-purpose flour
¼ cup white sugar
2 tablespoons cocoa powder
1 pinch ground cinnamon
1 pinch salt
¼ cup water
2 tablespoons canola oil
1 splash vanilla extract

Steps:

  • Stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. Stir water, oil, and vanilla extract into flour mixture with a fork until smooth.
  • Microwave until set, 1 to 5 minutes.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 80.8 g, Fat 29.8 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 160 mg, Sugar 50.5 g

BROWNIE CUPS



Brownie Cups image

From Spearville, Kansas, Merrill Powers shares this recipe for individual brownie-like cupcakes studded with pecan pieces. "This crinkly tops of these chewy treats are so pretty that they don't even need frosting," she relates.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
4 large eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

Steps:

  • In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 286 calories, Fat 19g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 118mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

WARM CREAM-CHEESE BROWNIES



Warm Cream-Cheese Brownies image

A delectable, down-South dessert that's on the menu at Magnolias restaurant in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes one 9-by-13-inch pan of brownies

Number Of Ingredients 19

FOR THE CREAM-CHEESE BATTER:
6 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature, plus more for pan
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1/2 cup (3 1/2 ounces) semisweet chocolate chips
FOR THE CHOCOLATE BATTER:
4 ounces unsweetened chocolate
4 ounces semisweet chocolate
6 tablespoons unsalted butter
4 large eggs
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (7 ounces) semisweet chocolate chips

Steps:

  • Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
  • Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.
  • In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
  • Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
  • Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

GOOEY S'MORES BROWNIE CUPS



Gooey S'mores Brownie Cups image

S'mores are brought to a whole new level of indulgence with these gooey molten lava brownie cups.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ fudge molten lava brownie mix
Water, oil and egg called for on brownie mix box
12 large marshmallows, cut in half
1/4 cup graham cracker crumbs
2 bars (1.55 oz each) Hershey'smilk chocolate, broken into 24 pieces

Steps:

  • Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.
  • Make brownie batter as directed on box. Fill muffin cups with about 2 heaping tablespoons of batter. Squeeze fudge pouch about 10 seconds. Cut 1/4-inch tip from corner of pouch. Divide fudge equally among muffin cups by squeezing a small amount on top center of brownie batter.
  • Bake 18 to 20 minutes or until edges and tops are set. Remove from oven, and top each brownie cup with two marshmallow halves; return to oven 1 to 2 minutes or until marshmallows are softened. Cool 5 minutes in pan. Remove from pan; cool 5 minutes. Top each with 1 teaspoon graham cracker crumbs and 2 chocolate bar pieces.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Brownie Cup, Sodium 140030 mg, Sugar 32 g, TransFat 0 g

SLUTTY BROWNIE CUPS RECIPE - (4.2/5)



Slutty Brownie Cups Recipe - (4.2/5) image

Provided by [email protected]

Number Of Ingredients 5

1 box brownie mix (plus ingredients box calls for)
24 oreos
1 1/2 logs store-bought cookie dough
1 1/2 cups semisweet chocolate chips
3/4 cups hot heavy cream

Steps:

  • Preheat oven to 350ºF and line a 12-cup muffin tin with cupcake liners. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo. Pour over brownie batter mix until each is almost full, fully covering the top Oreo. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain. Spoon ganache over each cupcake and serve.

BROWNIE ICE CREAM CUPS



Brownie Ice Cream Cups image

These Brownie Ice Cream Cups are a fun twist on your normal ice cream sundaes!

Provided by Six Sisters Stuff

Number Of Ingredients 10

8 Tablespoons cocoa powder
1 cup (2 sticks) margarine
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1 cup nuts (optional)
pinch of salt
6 cups of your favorite flavor of ice cream
Sprinkles and toppings of your choice

Steps:

  • Preheat oven to 325 degrees.
  • Spray a muffin pan with non stick cooking spray, or fill with cupcake liners, and set aside.
  • Melt margarine. Stir in cocoa.
  • Mix sugar and eggs in mixing bowl.
  • Stir in margarine and cocoa. Add vanilla, flour, and salt.
  • Drop about 1/3 cup of brownie batter into each cupcake liner, or space.
  • Bake for 30 minutes or until toothpick comes out clean after being inserted into the middle.
  • After baked, smash down center of each brownie with a spoon, or scoop out the middle, forming a minature bowl. I used my salt and pepper shakers to shape the middle and that seemed to work great.
  • Scoop your favorite flavor of ice cream and place into the small brownie bowl, top with your favorite toppings, and serve. Best if served warm!

MICROWAVE CHOCOLATE MUG BROWNIE



Microwave Chocolate Mug Brownie image

This makes a delicious brownie for one in about a minute. 60 seconds makes a molten center brownie. 75 seconds make a uniformly done brownie. Be careful not to overcook.

Provided by Wheres_the_Beef

Categories     Dessert

Time 6m

Yield 1 brownie, 1 serving(s)

Number Of Ingredients 8

2 tablespoons melted butter or 2 tablespoons oil
2 tablespoons milk or 2 tablespoons chocolate milk
1/4 teaspoon vanilla extract
1 dash salt
2 tablespoons white sugar, depending on how sweet you like it
2 tablespoons unsweetened cocoa powder
4 tablespoons flour
to make triple chocolate add chocolate milk, chocolate chips, and serve with chocolate syrup

Steps:

  • In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
  • Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
  • Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
  • Enjoy with a spoon. Careful, brownie will be hot.

ICE CREAM BROWNIE CUPS



Ice Cream Brownie Cups image

Make and share this Ice Cream Brownie Cups recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box brownie mix
1 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1/2 teaspoon vanilla extract
vanilla ice cream
rainbow candy sprinkles

Steps:

  • Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
  • While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
  • While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
  • OR.
  • While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
  • Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
  • TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 7.6, Cholesterol 29.7, Sodium 153.6, Carbohydrate 39.6, Fiber 0.4, Sugar 3.9, Protein 2.5

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