COBWEB BROWNIE CUPS
Brownies that look like they have cobwebs on top! These are really neat and easy and perfect for Halloween parties!
Provided by StephanieNS
Categories Dessert
Time 40m
Yield 18 brownies, 18 serving(s)
Number Of Ingredients 9
Steps:
- ***Please realize that the number of eggs and amount of vegetable oil and water may vary depending on what brand of brownies you buy; make sure that you have enough eggs for the brownies and also one egg for the cream cheese mixture.
- Preheat oven to 350 degrees Fahrenheit.
- Line 18 standard muffin cups with paper baking cups.
- Prepare brownie mix according to package directions for cakelike brownies; stir in chocolate chips.
- Divide batter evenly into muffin cups.
- Beat cream cheese and egg in bowl until well blended.
- Add sugar, flour and vanilla; beat until well blended.
- Place cream cheese mixture in resealable bag; seal bag. Cut off small corner of bag with scissors.
- Pipe cream cheese mixture in concentric circle design on each brownie cup; draw toothpick through cream cheese mixture 6 to 8 times out from center.
- Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
- Cool in pans on wire racks 15 minutes. Remove to racks and cool completely.
Nutrition Facts : Calories 245.4, Fat 14.1, SaturatedFat 3.4, Cholesterol 38.7, Sodium 117.7, Carbohydrate 29.4, Fiber 0.3, Sugar 4, Protein 2.8
COBWEB 'BOX' BROWNIE BITES RECIPE BY TASTY
Here's what you need: brownie mix, white chocolate chip, milk chocolate chips
Provided by Julie Klink
Categories Desserts
Yield 45 brownie bites
Number Of Ingredients 3
Steps:
- Prepare 2 boxes of brownie mix according to instructions on box. Pour into a greased 9x9-inch (23x23-cm) square pan. Bake according to instructions on box.
- Cut each tray of brownies into 25 small squares. Form each brownie square into a ball, rolling in palms until smooth.
- In a microwave-safe bowl, add the white chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
- In a microwave-safe bowl, add the milk chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
- Turn a plastic sandwich bag inside out and hold it from the inside with one hand. Spoon the white chocolate into the bag. Turn the bag back out making sure chocolate does not fall out the opening. Seal it closed. Cut the corner of the bag, keeping in mind the more you cut off the larger your piping hole will be.
- Coat the brownie balls in the melted milk chocolate using a fork. Place on a parchment paper-lined baking sheet and chill until chocolate has hardened, about 20 minutes.
- Place one of the milk chocolate brownie bites onto a clean surface.
- Using the white chocolate piping bag make one dot in the middle of the ball. Draw a circle around the dot. Draw a larger circle around the second circle.
- Using a toothpick starting from the inner dot drag the chocolate downward crossing each circle. Repeat 6 times.
- Enjoy!
Nutrition Facts : Calories 179 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 19 grams
PASTRY WRAPPED FUDGY BROWNIE CUPS
Puff pastry cups cradling fudgy brownies...couldn't be better! Recipe from the back of a puff pastry box.
Provided by JamesDeansGirl
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Thaw puff pastry at room temperature for 30 minutes.
- Preheat oven to 400*F.
- Melt the chocolate and butter together over low heat, stirring until chocolate is completely melted.
- Stir in the sugar, then the eggs and vanilla, then the flour.
- Unfold the pastry on a lightly floured surface; roll into a 15x12" rectangle.
- Cut into 20 3" squares; press 1 square into the bottom of each 3" muffin cups.
- Spoon 1 tablespoons brownie batter into the center of each pastry square.
- Bake for 15-20 minutes or until pastry is golden. Carefully remove from muffin tins and cool on wire racks.
- Dust with powdered sugar, or serve with ice cream.
Nutrition Facts : Calories 156.1, Fat 10.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 55.3, Carbohydrate 15.4, Fiber 1.1, Sugar 7.7, Protein 2.4
COBWEB CAKES
Drizzle glaze over chocolate cakes to look like cobweb - a tasty dessert treat on Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 12 regular-size muffin cups with paper liners. Make brownie mix as directed on box, using water, oil and eggs. Stir in chopped cherries. Divide batter evenly among muffin cups.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix powdered sugar, butter, vanilla and enough milk with spoon until glaze is smooth and spreadable. Drizzle glaze over cakes to look like cobwebs.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 188 mg
ICE CREAM BROWNIE CUPS
Make and share this Ice Cream Brownie Cups recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
- While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
- While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
- OR.
- While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
- Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
- TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.
Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 7.6, Cholesterol 29.7, Sodium 153.6, Carbohydrate 39.6, Fiber 0.4, Sugar 3.9, Protein 2.5
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