Cookies and Cream Brownie Bites

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• About 28 Mini Oreos (bite sized)
• About 28 Cookies ’n Cream Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350°F. Spray mini cupcake pans with cooking spray or use mini cupcake liners. Place one Mini Oreo in each cavity.
2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
3. Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
4. Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
5. Store in an airtight container at room temperature. They can be frozen for up to 3 months.

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Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Brownie Butter Cake

Ingredients:

Brownie:

140g (5oz) dark chocolate (broken into pieces)
50g (¼ cup) unsalted butter
50g (¼ cup) brown sugar
1 Egg
35g (¼ cup) all-purpose flour

Butter cake:

120g (½ cup) unsalted butter
100g (½ cup) sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) all-purpose flour
2g (¼ tsp) baking powder
50ml (3 ½ Tbsp) fresh milk

Instructions:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

Enjoy!

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Raspberry Truffle Brownie

Ingredients

Brownie

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract

Truffle Filling

• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract

Chocolate Ganache

• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Instructions

For the brownie:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.

For the truffle filling:

• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).

For the ganache:

• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.

*If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.

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Super Brownie Cookies

Serves: 24

Ingredients

·         1 box fudge brownie mix (19.5 ounce or family size)

·         ¼ cup butter, melted

·         4 oz. (1/2 block) cream cheese, softened

·         1 egg

·         1 cup powdered sugar

·         1 cup creamy peanut butter

·         4 blocks (about 4 ounces) chocolate Candiquik

Instructions

1.     Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

2.     In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

3.     Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.

4.     As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

5.     Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

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