BROWNIE BUCKEYE BITES RECIPE - (4.3/5)
Provided by DreiFromBK
Number Of Ingredients 9
Steps:
- 1. Adjust oven rack to middle position and preheat oven to 325 degrees. Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper). This will allow for easy removal to allow brownies to cool completely. 2. In a small bowl, whisk together flour, salt, and baking powder. Set aside. 3. In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting. Remove about half way through to stir together. Place back in microwave until melted. Continue to stir every so often and make sure not to burn the chocolate. Once melted, whisk in sugar and vanilla until combined. Next, whisk in eggs, one at a time until fully incorporated before adding the next. Continue to whisk until batter is smooth and glossy. 4. Using a rubber spatula, fold in dry ingredients just until combined. Pour batter into prepared pan. Bake 35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs. If toothpick comes out clean, brownies are overcooked. 5. Cool in pan for about 5-10 minutes. Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days. No Bake Peanut Butter Ingredients Recipe from Brown Eyed Baker 1/4 cup unsalted butter, melted 1 cup powdered sugar 1/2 cup smooth peanut butter 1/3 cup graham cracker crumbs 1. In a medium glass bowl, melt butter in microwave. Add in powdered sugar and combine until smooth. Stir in peanut butter and graham crackers until completely combined and smooth. After combined, I used a potato masher to make sure the graham cracker crumbs were small enough. Bites 1. Press No Bake Peanut Butter filling in 8×8 inch dish. Place in freezer for 10-15 minutes. In the mean time, using a small round biscuit cutter, cut out brownie circles. Slowly cut brownie circle in half. Remove peanut butter mixture, repeat circle cutting steps. Using a small metal spatula, slowly remove circles from pan. Place peanut butter filling in between cut brownie circles. Repeat until all are stacked. 2. In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave. Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides. Crush up pretzel sticks on top and lightly push down. Allow chocolate to cool before seving. Bars 1. Once brownies have cooled completely. Remove parchment paper or foil, place brownies back in original pan you baked them in. Place peanut butter filling on top of brownies. Press down until smooth and firm, be careful not to push so hard you smash the brownies. 2. In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave. Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down. Allow chocolate to cool. Cut into bars and serve. Notes: Best served same day or kept in an air tight container for 2 days. Important to make sure brownies are cooled completely before assembling bites or bars.
DELICIOUS BROWNIE BITES
Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.
Provided by Mackie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g
BEST-EVER BUCKEYE BROWNIES!
If you take it somewhere, you'd better bring the recipe with you!
Provided by Cindy Yonkman
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
- Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
- Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 22.2 mg, Fat 15.9 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 112.8 mg, Sugar 10 g
BROWNIE POINTS' CHEWY BROWNIE BITES
One of my favorite food blogs is Brownie Points (http://www.browniepointsblog.com/). The latest entry is for Chewy Brownie Bites. The recipe has simply enchanted me, and the option of adding something different to every single brownie is mind-boggling. The ingredients come directly from the blog, but the directions are mine.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350º F.
- Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
- When it has all melted leave it to cool to room temperature.
- In a mixer, combine the sugar with the eggs until fluffy and creamy.
- Beat in the vanilla and add the cooled chocolate mixture.
- Fold in the flour.
- Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
- Fill each well 3/4 of the way full.
- Push on any desired add-ons, like nuts, candied fruit or sprinkles.
- If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
- Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.
Nutrition Facts : Calories 191.1, Fat 12.2, SaturatedFat 7.4, Cholesterol 55.6, Sodium 116.4, Carbohydrate 20.9, Fiber 1.2, Sugar 16.9, Protein 2.3
BUCKEYE BROWNIES RECIPE
These glorious buckeye brownies are the perfect mix of chocolate and peanut butter that will leave your taste buds asking for more.
Provided by Steph Loaiza
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
- Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
- Add in vanilla, flour, and salt and beat together well.
- Spoon batter into the prepared pan.
- Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
- Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl.
- Add powdered sugar, milk, vanilla and salt.
- Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
- Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
- Spread on top of the frosting layer and let it cool until hardened.
Nutrition Facts : Calories 451 kcal, Carbohydrate 51 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 76 mg, Sodium 151 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Make the peanut butter balls first. Beat together the peanut butter, butter and powdered sugar until smooth. If it is too dry and crumbly, add more peanut butter, if it's too sticky, add more powdered sugar. roll into 3/4 inch balls. Should make 36. Set aside
- To make the brownies bites, preheat oven to 350 F. Grease 3 mini muffins pans well. Whisk together the oil, sugar, eggs, and vanilla. Beat in the cocoa, flour, salt and baking powder. Divide batter into muffin tins, filling them 2/3 full. Should make 36 brownie bites
- Bake for 15-20 minutes or until an inserted toothpick comes out with a few crumbs. Remove from the oven and immediately press a peanut butter ball into each bite. Let cool several minutes in the pan before moving to a wire rack to cool completely.
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