Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
Make brownie batter as directed on box.
Divide batter evenly among muffin cups, filling each with about 2 level measuring tablespoonfuls batter.
Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean.
Do not overbake.
Cool 20 minutes.
Carefully remove paper baking cups from muffins and place upside down on cooling rack.
Cool completely, about 15 minutes.
Cut small heart out of paper.
Place on bottom of cupcake.
Sprinkle with powdered sugar.
Carefully remove heart.
Repeat with remaining cupcakes.
Don’t have enough muffin cups? Just cover and refrigerate batter in the mixing bowl while the first pan is baking. An extra minute or two for baking the second batch may be needed.
Calories: 110 kcal | Carbohydrates: 18 g | Fat: 4 g
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Heat oven to 350°F.
Place paper baking cup in each of 24 miniature muffin cups.
In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended.
Stir in chocolate chips until melted.
Stir in vanilla and eggs until well mixed.
Stir in flour and baking powder.
Divide batter evenly among muffin cups, filling each with about 1 heaping tablespoon batter.
Bake 17 to 25 minutes or until set (do not overbake).
Lightly press 1 candy bar on top of each brownie cup.
Cool completely, about 30 minutes.
Calories: 180 kcal | Carbohydrates: 20 g | Fat: 10 g
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Heat oven to 350°F.
Place mini paper baking cup in each of 42 miniature muffin cups.
Make brownie batter as directed on box.
Divide batter evenly among muffin cups, filling each with about 1 tablespoon batter or until three-fourths full.
Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean.
Do not overbake.
Cool 10 minutes.
Remove from pan to cooling rack; cool completely, about 30 minutes.
Carefully remove paper liners, if desired.
In 1-quart saucepan, heat whipping cream over low heat just to boiling.
Remove from heat; stir in chocolate chips until melted.
Let stand about 15 minutes or until mixture coats a spoon.
Spoon about 1 teaspoon chocolate mixture onto each brownie.
Garnish with fresh raspberries.
Simplify this recipe by baking brownies in a 13 x 9-inch pan. Top with ganache. Cut into small squares and serve in miniature paper or foil baking cups.
Calories: 100 kcal | Carbohydrates: 13 g | Fat: 4.5 g
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Heat oven to 350°F (325°F for dark or nonstick pan).
Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan.
Spray foil with cooking spray.
Make brownies as directed on box.
Cool completely, about 1 hour.
Place brownies in freezer for 30 minutes.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Cut into 15 rectangular bars, 5 rows by 3 rows.
Gently insert craft stick into short end of each bar, peeling foil from bars.
Place on cookie sheet; freeze 30 minutes.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth.
If necessary, microwave additional 5 seconds at a time until desired consistency.
Dip top third to half of each brownie into chocolate; sprinkle with candy sprinkles.
Lay flat on waxed paper or foil to dry.
For a flavor change, substitute white baking chips for the chocolate chips.
Calories: 220 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 8 g | Fiber: 1 g
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Heat oven to 350°F.
Line 8-inch square pan with foil; spray foil with cooking spray.
In 3-quart saucepan, melt ½ cup chocolate chips and ½ cup butter over low heat, stirring constantly; remove from heat.
Cool completely.
Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk.
Stir in flour, cocoa and salt.
Spread evenly in pan.
Bake 20 minutes or until center is set.
Cool completely.
In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable.
Spread over brownies.
Refrigerate at least 15 minutes.
In small microwavable bowl, microwave all glaze ingredients on High 1 minute; stir.
Microwave 15 seconds longer; stir until melted and smooth.
Pour glaze over frosting; spread to cover.
Refrigerate until set.
With wet knife, cut into 8 rows by 4 rows.
Store covered in refrigerator.
Calories: 173 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 9 g | Fiber: 1 g
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Heat oven to 350°F.
Spray 13 x 9-inch pan with cooking spray.
In large bowl, mix oats, ¾ cup flour, the brown sugar and baking soda.
Stir in melted butter.
Reserve ¾ cup oat mixture for topping.
Press remaining oat mixture in pan.
Bake 10 minutes.
Cool 5 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate and ⅔ cup butter over low heat, stirring occasionally, until melted; remove from heat.
Stir in granulated sugar, vanilla and eggs.
Stir in 1¼ cups flour, the baking powder and salt.
Spread filling over crust.
Sprinkle with reserved oat mixture.
Bake about 30 minutes longer or until center is set and oat mixture turns golden brown (do not overbake).
Cool completely, about 2 hours.
Cut into 8 rows by 6 rows.
Unsweetened baking chocolate is bitter in flavor and used primarily in baking.
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 7 g | Fiber: 1 g
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Heat oven to 350°F (325°F for dark or nonstick pan).
Grease bottom only of 9-inch square pan with shortening or cooking spray.
In small bowl, beat all filling ingredients with electric mixer on low speed until smooth; set aside.
Make brownie batter as directed on box, using ¼ cup oil, 2 tablespoons water and the egg.
Spread three-fourths of batter in pan.
Spoon filling by tablespoonfuls evenly over batter.
Spoon remaining batter over filling.
Cut through layers several times with knife for marbled design.
Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean.
Cool completely, about 1 hour.
Cut into 4 rows by 4 rows.
Store covered in refrigerator.
You can freeze brownies for up to 6 months. Wrap them up individually and they’ll be ready for packing in lunches.
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Heat oven to 350ºF (325ºF for dark or nonstick pan).
Grease bottom only of 9-inch square pan with shortening or cooking spray.
In small bowl, beat all filling ingredients with electric mixer on low speed until smooth.
Set aside.
Make brownie batter as directed on box.
Spread three-fourths of batter in pan.
Spoon filling by tablespoonfuls evenly over batter.
Spoon remaining batter over filling.
Cut through layers with knife several times for marbled design.
Sprinkle with chocolate chips.
Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from edge comes out almost clean.
Cool completely, about 1 hour 30 minutes.
Cut into 4 rows by 4 rows.
Store covered in refrigerator.
Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 10 to 15 seconds.
Calories: 220 kcal | Carbohydrates: 32 g | Fat: 9 g
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Heat oven to 350°F.
Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
Make and bake brownie mix as directed on box for 13 x 9-inch pan.
Cool completely, about 1 hour.
Spread brownies with frosting.
Sprinkle with peanuts; refrigerate while making cereal mixture.
Place cereal in large bowl; set aside.
In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
Pour over cereal in bowl, stirring until evenly coated.
Spread over frosted brownies.
Cool completely before cutting, about 1 hour.
Cut into 5 rows by 4 rows.
Store tightly covered at room temperature.
Instead of peanuts, try using chopped walnuts or pecans. Or try drizzling caramel topping over the top of the bars for an even sweeter treat!
Serving: 1 brownie | Calories: 490 kcal | Carbohydrates: 55 g | Protein: 7 g | Fat: 24 g
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Heat oven to 350°F (325°F for dark or nonstick pan).
Spray bottom and sides of 9-inch square pan with baking spray with flour.
Make brownie batter as directed on box.
Spread half of batter in pan.
Bake 18 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownies; spread to within ¼ inch of edges.
Sprinkle with ⅔ cup of the chocolate chunks and ⅓ cup of the pecans.
Drop remaining brownie batter by small spoonfuls onto caramel layer.
Sprinkle with remaining ⅔ cup chocolate chunks and ⅓ cup pecans.
Bake 34 to 37 minutes longer or until center is almost set.
Cool 1 hour at room temperature.
Cover; refrigerate 1 hour before serving.
Cut into 6 rows by 4 rows.
Store covered at room temperature.
You can make these bars the day ahead and store them tightly covered at room temperature
Calories: 250 kcal | Carbohydrates: 36 g | Fat: 10 g
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