CAPPUCCINO CAKE BROWNIES
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. -Mary Houchin Swansea, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended., Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
BROWNIE COFFEECAKE RECIPE - (4.7/5)
Provided by mytastytreasures
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350. Coat a 9 inch springform pan with nonstick spray. 2. Whisk flour, cocoa, baking powder, and baking soda in a medium bowl until thoroughly blended. 3. Melt butter and 1 cup of the chocolate chips in a medium saucepan over low heat until smooth. Remove from heat; whisk in sugar, then eggs, and vanilla until blended. Stir in sour cream. Scrape into flour mixture; stir until smooth. Stir in remaining chocolate chips. Spread batter into prepared pan. 4. Work all streusel ingredients with a fork until coarse crumbs form. Sprinkle over batter in pan. Bake 50-55 minutes or until a wooden toothpick inserted in center of cake comes out clean. 5. Drizzle with melted chocolate and border with pecans, then sprinkle with powdered sugar.
BROWNIE CHEESECAKE CUPCAKES
Kind of like cheesecake-swirled brownies but made in cupcake cups. Easy to make with package brownie mix. Also cheesecake mix doesn't contain eggs.
Provided by Kat
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix brownie mix, oil, eggs, and water together in a bowl until well combined. Mix cream cheese, sugar, butter, flour, and vanilla extract together in a separate bowl.
- Fill each muffin cup 1/2-full with brownie mix; top with cream cheese mixture. Spoon brownie mix over cream cheese mixture layer.
- Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 43 g, Cholesterol 59.2 mg, Fat 28.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 9.2 g, Sodium 218.2 mg, Sugar 8.5 g
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
CUPCAKE BROWNIES
"These no-mess brownies travel well," says Nila Towler of Baird, Texas. "The pecans make them extra special."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool.
Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 117mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BROWNIE CUPCAKES
I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BROWNIE COFFEECAKE MUFFINS
I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!
Provided by aloha808
Categories < 60 Mins
Time 1h
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
- Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
- Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
- Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
- Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
- Spread batter into muffin cups filling a little more than half full.
- To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
- Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
- Bake for approximately 25 minutes until cake tester comes out clean.
- Cool on rack -- enjoy!
BROWNIE CHEESECAKE
"I don't remember where I got this recipe, but it's so good!" comments Dorothy Olivares of El Paso, Texas. Before baking the smooth and creamy chocolate cheesecake, she stirs crumbled brownies into the batter for a delectable touch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Garnish with whipped topping and pecans if desired. Refrigerate leftovers.
Nutrition Facts :
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