HERSHEY'S KISSES MELTAWAY BROWNIE BITES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 11
Steps:
- Remove wrappers from chocolates; place in freezer while preparing and baking cookies. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack. Makes about 48 brownie bites.
BROWNIE MELTAWAYS RECIPE - (4.2/5)
Provided by Side Passion
Number Of Ingredients 9
Steps:
- Prepare brownies as directed on package but add coconut and nuts into batter. Bake as directed and cool. Mix powdered sugar, 1/3 cup butter, vanilla and milk (a little at a time, you might need a touch more milk). Spread over brownies and cool in refrigerator at least 30 minutes. Frosting must be firm. Heat chocolate squares and 2 teaspoons butter until melted. Spread over frosting. Spread evenly. Refrigerate until chocolate is firm. This can be stored in refrigerator or on cupboard.
CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
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- Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
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- Preheat the oven to 350 degrees Fahrenheit. Melt together the butter and baker's chocolate in a double boiler. (If you don't have a double boiler, nest a small pot with the chocolate and butter in it over a slightly larger pot with boiling water in it).
- Stir until completely combined, then remove from heat and allow the mixture to cool down until it is warm, not hot. Stir in the brown sugar, olive oil, cocoa powder, amaretto liqueur, and vanilla extract. Then beat in the two eggs until well blended.
- Stir in the flour and 1/4 teaspoon of the salt until completely mixed into the dough. Add the walnuts and most of the chocolate chips and stir again until evenly dispersed.
- Pour the mixture into a well-greased 8x8 inch baking pan. Sprinkle the small amount of remaining chocolate chips over the brownies for decoration, as well as the remaining 1/4 teaspoon of salt. Place in the oven and bake for 25 minutes. Remove from the oven and allow to cool for 15 minutes before serving.
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- Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.
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