EASTER BROWNIE BITES
Easter Brownie Bites are just the right sized small treat to add to your Easter dessert platter. Delicious, with an Easter Egg inside and on top !
Provided by Linda Nortje
Categories Easter
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 180 deg C ( 350 deg F ) - spray one or two ( 24 holes ) mini cupcake tins with cooking oil and line with mini liners
- Place the Butter, Dark Chocolate, and Sugar in a small saucepan - heat gently, stirring continuously until all the Butter and Chocolate have melted - remove from heat and leave to cool a few minutes
- Sift the Flour, Cocoa and Salt in a large bowl - stir in the warm melted Chocolate mixture, followed by the beaten Eggs - add half the Chocolate chips and stir until just comboned
- Fill the prepared lined cupcake tins with the batter (leaving a little space for the mini Egg)
- Gently push a mini Easter Egg into the batter of each brownie - bake 15 minutes until crisp on the edges but still a little gooey in the middle
- Remove from the oven and let cool the baked brownies in the cupcake tin/s for 10 minutes
- Transfer the Brownie Bites to a wire rack to cool completely
- Melt the remainin Chocolate Chips in the microwave or in a bowl set over a pot of simmering water (stir frequently)
- Dot each Brownie Bite with a tiny bit of melted Chocolate and top with a mini Easter Egg
Nutrition Facts : Calories 269 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 Brownie Bite, Sodium 75 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASTER BROWNIE BITES
Tucked inside these scrumptious brownie bites are mini eggs - they're a perfectly sized sweet treat that's fun to make with the kids in the Easter holidays
Provided by Lulu Grimes
Categories Treat
Time 30m
Yield Makes 24 mini brownies
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
- Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
- Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
- Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.
Nutrition Facts : Calories 194 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
BROWNIE BOURBON BITES
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!-Paula Kirchenbauer, Newton, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
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
13 FUN EASTER BROWNIES (+ EASY DESSERT)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Easter brownie the whole family will love!
Nutrition Facts :
EASTER EGG BROWNIES
Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 9
Steps:
- Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil - one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
- Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.
Nutrition Facts : Calories 575 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
PEANUT CARAMEL BROWNIE BITES
With their multiple decadent layers, these brownies are my family's absolute favorite. -Ella Agans, Birch Tree, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 212 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
EASTER EGG BROWNIES
Keep Easter dessert simple and sweet with these cute treats. Your box of Betty Crocker™ fudge brownie mix will give you a jump-start on baking these up, so there's more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs-just add a little food color to your Betty Crocker™ Rich & Creamy vanilla frosting. Decorate with kids for a fun holiday project, or make them a sweet surprise for Easter brunch dessert. Either way, we think you'll find these are the kind of eggs everyone'll want to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
- Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 320, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 34 g, TransFat 0 g
BROWNIE BITES
These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 40 muffins
Number Of Ingredients 7
Steps:
- In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
- Remove pan from heat and stir in sugar and vanilla.
- Add eggs, one at a time, stirring well after each addition.
- Stir in flour.
- Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
- Place a walnut half on the top of each brownie.
- Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
- Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 80.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.1, Sodium 26.4, Carbohydrate 10.8, Fiber 0.6, Sugar 7.5, Protein 1.2
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- Melt butter in a medium saucepan. Remove from heat and add in chocolate and salt. Whisk until melted and smooth (if it doesn’t completely melt, cook on low heat for a few more seconds). Transfer to a large bowl. Add sugar and whisk until well combined. Add eggs and whisk until combined and shiny. Add flour and cocoa powder and, using a rubber spatula, fold just until combined and no more flour is visible.
- Using a spoon or a piping bag, scoop or pipe the batter into the muffin pan, filling the tins almost all the way full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, 10-14 minutes. Allow brownies to cool in the pan for 10-15 minutes, then take them out of the tins and place them on a cooling rack, allowing to cool completely before serving.
- Store brownie bites at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Brownies can be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
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