Chocolate Dipped Brownie Bites Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Steps:

• In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Beat in eggs. Combine the flour, salt and baking soda; add to chocolate mixture. Stir in 1 cup chocolate chips. , Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. , Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars. , In a microwave-safe bowl, melt remaining chips and shortening; stir until smooth. Using a small fork, dip brownies to completely coat; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.

Steps:

• For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
• Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
• Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
• Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
• For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
• Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
• Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
• Let stand until set. Store in a sealed container in a cool place.

Steps:

• Heat oven to 350. Line mini muffin pans with paper liners.
• Brownie Cups - Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp batter.
• Bake 15 minutes or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 minutes before removing from pan to rack. Let cool completely.
• Ganache - Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1-2 minutes. Whisk until smooth. Spread a tsp on top of each brownie and decorate if using. Let sit at room temperature.

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9- or 10-inch square pan with shortening or cooking spray.
• In large bowl, stir cake mix, melted butter, egg, milk and pecans until combined. Fold in chocolate chips and coconut. (Batter will be thick.) Lightly and evenly press batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.