Nutella Cheesecake Mousse Brownie Bite

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Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

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DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

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German Chocolate Brownie Bites

25

German Chocolate Brownie Bites

Yield:  4 dozens

INGREDIENTS:

For the brownie bites:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup mini chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1 3/4 cups chopped pecans, toasted

2 1/2 cups lightly packed sweetened flaked coconut

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Directions:

  1. Make the brownie bites:
  2. Preheat the oven to 350ºF.
  3. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
  4. Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
  5. Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
  6. Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
  7. Make the frosting:
  8. In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
  9. Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
  10. Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
  11. Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
  12. Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
  13. Kelly’s Note:
  14. Any leftover frosting can be served atop ice cream for German chocolate sundaes.

source: justataste

German Chocolate Caramel Brownies

47

German Chocolate Caramel Brownies

Yield : 9″ x 13″

INGREDIENTS:

20 KRAFT caramel squares

⅓ cup evaporated milk

1 15.5 oz box German Chocolate cake mix

¾ cup melted butter

⅓ cup evaporated milk

¾ cup mini chocolate chips

1 cup chopped nuts (I used walnut)

1 cup chocolate chips (semi-sweet, milk, dark – whatever you have on hand)

DIRECTIONS:
  1. Preheat oven to 350F.
  2. Spray a 9×13 in baking dish with cooking spray and line with parchment paper. Set aside.
  3. Combine caramels and ⅓ cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.
  4. Combine cake mix, melted butter, ⅓ cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.
  5. Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.
  6. Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)
  7. Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It’s okay if you don’t get 100% coverage. Bake for 15-18 minutes.
  8. Serve immediately with ice cream or let cool before cutting into bars.
  9. Store in an airtight container for up to 4 days.

source : momontimeout

Cocoa Brownies

cocoa brownies PSS2

Cocoa Brownies

Yields:   8″x8″

INGREDIENTS:

10 tablespoons (140 grams or 5 ounces) unsalted butter

1 1/4 cups (250 grams or 8.8 ounces) granulated sugar

3/4 cup plus 2 tablespoons (75 grams or 2.6 ounces) unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 large eggs

1/2 cup (62 grams or 2.2 ounces) all-purpose flour

2/3 cup (75 grams or 2.6 ounces) walnut or pecan pieces (optional)

cocoa brownies PSS

DIRECTIONS:

Preheat the oven to 325F/160C. Line an 8×8-inch baking pan with parchment paper.

In a large heat-proof bowl, combine the butter, sugar, cocoa and salt, and melt in the microwave in 30 second-intervals, stirring in between each interval, until the butter is melted and the mixture is smooth. (Or you can set it over a saucepan of simmering water, stirring occasionally).

The mixture will appear gritty and that is ok. If the mixture is hot, set aside for a few minutes until it’s warm.

Using a wooden spoon or a rubber spatula, stir in vanilla extract. Add the eggs, one at a time, stirring after each one. Stir until the batter is thick and shiny. Add flour and stir until the mixture is mixed, then beat vigorously for 40 strokes. The batter will be very thick. Stir in the nuts, if using. Spread evenly in pan and smooth the top.

Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, 25-30 minutes. Let cool completely on a rack before cutting into squares (refrigerate them first for a clean, flawless cut with clean lines).

Notes

– Store the brownies at room temperature in an airtight container for up to 3 days.
– Brownies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.

source: prettysimplesweet

Chewy Gooey Brownies with Creamy Chocolate Frosting

7

Chewy Gooey Brownies with Creamy Chocolate Frosting

Yield : 9″ x 13″

INGREDIENTS:

For the Brownies:

1 cup white sugar

1 cup brown sugar

12 tablespoons butter

4 eggs

2 teaspoons vanilla

1 1/2 cups cocoa powder (I used this dark cocoa powder)

1 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups chocolate chips (I used these bittersweet chocolate chips)

For the Frosting:

1/2 cup butter (1 stick)

1/3 cup cocoa powder (I just used regular cocoa for the frosting, not the dark, but either would be good I’m sure)

1 teaspoon vanilla

3 cups powdered sugar

1/2 cup milk (plus more as needed)

a pinch of salt

DIRECTIONS:

For the Brownies:

  • Grease a 9×13 inch pan and preheat oven to 350ºF.
  • Combine the sugars and butter in a microwave save bowl and cook in the microwave until the butter is melted. Allow to cool slightly. Add the eggs and vanilla.
  • Combine the cocoa, flour, salt, and soda and add to the butter mixture, stirring until smooth. Stir in the chocolate chips.
  • Pour batter into prepared pan and bake for about 30 minutes. Frost cooled brownies with chocolate frosting (recipe below).

For the Frosting:

  • Combine the butter and cocoa and cook on the stove or in the microwave until the butter is melted. Add the vanilla. Alternately add the powdered sugar and milk, mixing well after each addition. Add more milk about 1 tablespoon at a time if necessary until the frosting is smooth and glossy. Add a pinch of salt.

source:  yammiesnoshery

Scratch Brownies with Chocolate Ganache

8

Scratch Brownies with Chocolate Ganaches

Yield: 8 x 8-inch

INGREDIENTS:

¾ cup (1½ sticks) butter, melted

1½ cups sugar

½ teaspoon salt

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 large eggs

1 cup all-purpose flour

½ cup semisweet chocolate chips

For the ganache:

8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)

1 cup heavy cream

1 tablespoon unsalted butter, room temperature

DIRECTIONS:
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

source:  southernbite

Raspberry Cheesecake Brownie Bites

24

Raspberry Cheesecake Brownie Bites

Yield: 4 dozen

 

INGREDIENTS:

For the brownie batter:

4 large eggs

1 1/4 cups unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

For the cheesecake:

1 (8-oz.) package cream cheese, at room temperature

1/3 cup raspberry jam

1 large egg yolk

24a

Directions:

  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
  3. Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
  5. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
  6. Bake for about 12 minutes, or until a toothpick inserted comes out clean.
  7. Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.
  8. Kelly’s Notes:
  9. If the cream cheese isn’t at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
  10. The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.

source: justataste

Homemade Brownie Mix

 

Homemade Brownie Mix

Dry Ingredients:

1 cup white sugar

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Wet  Ingredients:

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

DIRECTION:

How to Make the Brownie mix

  1. Mix all the dry ingredients together and place in a container for futre use

How to Make the Brownie : 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

 

Fudge Cocoa Brownie Mix

cocoa brownies AP2

Fudge Cocoa Brownie Mix

Yield:  1 jar of premix

INGREDIENTS:

Cocoa Brownie Mix

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ pound semi-sweet chocolate, coarsely chopped

2½ cups granulated sugar

1½ cups milk chocolate chips

1 cup chopped walnuts (optional)

Additional Ingredients for Baking:

1/2 cup melted butter

1/4 cup brewed coffee or espresso

3 eggs

cocoa brownies AP

DIRECTIONS:

Cocoa Brownie Mix

  1. Whisk together first three ingredients and add to the bottom of container. Press down with the back of your hand or a wooden spoon to form a level layer.
  2. Add chopped chocolate and spread to form a level layer.
  3. Add granulated sugar and form a firm layer.
  4. Add chocolate chips in a layer.
  5. Top with walnuts (optional)

How to Bake the Brownie:

  1. Preheat oven to 325º F.
  2. Pour contents of jar into large bowl.
  3. Pour melted butter into bowl and let them begin to melt chocolate chips.
  4. Add eggs.
  5. Stir until well-combined.
  6. Pour into greased 9×13 baking dish.
  7. Bake 40-45 minutes.

source:  addapinch