DULCE-FROSTED CHIPOTLE BROWNIES
Chipotle and cinnamon add the signature kick to fudgy brownies topped with creamy caramel frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 8-inch pan.
- Make brownie batter as directed on box, using water, oil, and eggs, adding cinnamon and chipotle powder until well blended. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool completely.
- In medium bowl, beat powdered sugar, dulce de leche, butter, milk, and vanilla with electric mixer on low speed until smooth and creamy. Spread onto cooled brownies.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 brownie, Sodium 120 mg, Sugar 37 g, TransFat 0 g
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
LYNN'S "SICK" BROWNIES BITES
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield 18 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.
- Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.
- Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.
- Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days.
DARK CHOCOLATE CHIPOTLE COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 44m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
- Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
- Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
- When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
CHIPOTLE CRACKLE COOKIES
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chile pepper gives these cookies a little zing. The dough may be sticky, so I dip my hands in confectioners' sugar for easier handling. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE BROWNIE BITES
Make and share this Chocolate Brownie Bites recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 25m
Yield 24 brownie bites, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C). Line mini muffin cups with paper liners.
- Combine first 7 ingredients in medium sized bowl. Add remaining ingredients.
- Stir until combined. Fill each muffin cup ¾ full.
- Bake 12-15 minutes or until set.
- Serve warm or at room temperature.
Nutrition Facts : Calories 170.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 51.3, Sodium 152.7, Carbohydrate 15.9, Fiber 1.4, Sugar 7.7, Protein 2.5
CHIPOTLE CHOCOLATE CHUNK BROWNIE BITES
Make and share this Chipotle Chocolate Chunk Brownie Bites recipe from Food.com.
Provided by mersaydees
Categories Bar Cookie
Time 50m
Yield 48 bite-sized pieces
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Grease a 9x13 baking pan.
- Using a large bowl, sift the flour, salt, chipotle pepper, cinnamon and ginger together and set aside.
- Using a heavy saucepan over very low heat, slowly melt the butter and chocolate, stirring frequently. Set aside to cool.
- Add eggs to large bowl and beat until foamy.
- Gradually add sugar to eggs, stirring constantly. Add the water, vanilla and melted butter/chocolate mixture.
- Stir in the dry ingredients until well blended.
- Fold in the chocolate chunks.
- Pour into prepared pan and bake for 30 minutes.
- Allow to cool slightly before cutting.
Nutrition Facts : Calories 100.2, Fat 5.3, SaturatedFat 3.2, Cholesterol 19.3, Sodium 42.7, Carbohydrate 13.2, Fiber 0.7, Sugar 10, Protein 1.1
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CHOCOLATE-CHIPOTLE BROWNIES
From bhg.com
3.6/5 (5)Total Time 1 hr 5 minsServings 32
- Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with nonstick cooking spray; set aside. In a small saucepan, combine chocolate and butter. Cook and stir over low heat until melted and smooth. Cool slightly. In a small bowl, combine flour and cocoa powder; set aside.
- In a large bowl, combine sugar, espresso coffee powder, cinnamon, and chipotle powder. Add chocolate mixture. Beat with an electric mixer on medium speed for 1 minute, scraping side of bowl occasionally. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in vanilla just until combined. Add flour mixture, 1/2 cup at a time, beating on low speed just until combined. Beat on medium speed for 1 minute more. Spread batter evenly into prepared pan.
- Bake in preheated oven for 35 to 40 minutes or until edges start to pull away from the sides of the pan. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Sprinkle with unsweetened cocoa powder. Cut into bars. Makes 32 bars.
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Estimated Reading Time 4 mins
- Preheat oven to 350F. Line a 9-inch x 9-inch baking pan with foil leaving a 2-inch overhang. Coat with non-stick cooking spray.
- Stir in sugar then eggs, flour, cocoa powder, vanilla, chipotle chili pepper and salt. Stir until blended.
- Reserve 1 cup bittersweet chocolate chips. Stir remaining bittersweet chocolate chips into brownie batter.
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