NO-BAKE BROWNIE BITS
EVERYONE loves this one. We make them every holiday and never have any leftover for ourselves. No one can resist them. We use "Martha White" brownie mix, it seems to work the best.
Provided by The MysticWood
Categories Drop Cookies
Time 20m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 7
Steps:
- Line cookie sheets with waxed paper. In large saucepan, combine brownie mix, milk and butter. Cook over medium heat until mixture comes to boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat.
- Add peanut butter and vanilla, blend well. Stir in oats. Carefully fold in M&Ms.
- Drop dough by tablespoonfull onto the cookie sheets. Let cool until set.
Nutrition Facts : Calories 256.3, Fat 14.2, SaturatedFat 4.9, Cholesterol 12.7, Sodium 154.9, Carbohydrate 27.5, Fiber 1.9, Sugar 12.1, Protein 6.3
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
Steps:
- Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
- Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
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- HEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a butter knife. (If you press and scoop flour in the measuring cup, you'll have too much)
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- BUTTER & CHOCOLATE: In a microwave safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30 second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave).
- WET INGREDIENTS: In a bowl with a stand mixer attached (or use hand mixers) use a spatula to scrape every bit of the chocolate butter mixture in. Add the 1/2 cup white sugar and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.
NO BAKE BROWNIE BITES - PURELY KAYLIE
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4.9/5 (13)Calories 172 per servingCategory Dessert
- Add walnuts, almonds, medjool dates, cacao powder, vanilla extract, and salt to a food processor. Process the ingredients until a sticky dough forms. If your dough is crumbly rather than sticky, add 1-2 tbsp water and process again. The additional moisture will help the ingredients stick together.
- Transfer the fudgy brownie dough to a bowl. Add chocolate chips. Use a rubber spatula, spoon, or clean hands to mix in the chocolate chips.
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NO BAKE BROWNIE BITES | SWEETEST MENU
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5/5 (8)Total Time 40 minsCategory DessertCalories 196 per serving
- Line two baking trays with baking or parchment paper and set aside. Use an electric mixer to beat the butter and sugars until combined. Add vanilla and beat until smooth and creamy.
- Add flour and cocoa powder and mix until a soft dough forms. If the mixture is a little dry, add milk. Stir through chocolate chips.
- Using your hands, roll the dough into small balls (approximately 1 tablespoon) and place onto prepared tray. Gently cover the balls with plastic wrap and then place in the fridge or freezer to chill for at least 20 minutes.
- Melt chocolate in the microwave, stirring every 20 seconds, until smooth. Dip each truffle in the melted chocolate, and then gently lift it out with a fork. Give it a little shake to remove excess chocolate and then pop it on prepared tray.
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- To a food processor add pitted dates, cocoa or cacao powder, hemp seeds, walnuts, almond butter (or other nut/seed butter), salt, and vanilla.Note: If you don’t have a food processor, you can try using a blender, but dates can be notoriously tough for blenders due to their sticky nature, so use a low speed if possible and pulse instead of blending.
- Pulse until the mixture is well blended and starts to clump together (~30 seconds - 1 minute). If it’s too dry or crumbly and it doesn’t stick together when pressed between two fingers, add more nut butter or pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.)
- Scoop out 1 ½ Tbsp amounts (we love this scoop) and gently roll into balls. As the original recipe is written, ~14 balls.
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