Best Brownie Batter Recipes

BROWNIE BATTER WAFFLES

Steps:

• Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
• Pour slightly less than 3/4 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
• Serve waffles topped with whipped cream and strawberries.

BROWNIE BATTER DIP

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar, cocoa, milk, brown sugar and vanilla until smooth. If desired, sprinkle with M&M's minis. Serve with dippers of your choice.

BROWNIE-BATTER COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix flour and sugar together in a large bowl. Set aside.
• Beat cream cheese and butter together using an electric mixer in a mixing bowl until combined. Stir into flour mixture until just combined. Press pastry dough evenly into the bottom and up the sides of each cup of an ungreased 24-cup mini muffin pan.
• Heat milk chocolate chips and butter in a saucepan over medium-low heat until melted and chocolate is only slightly lumpy, 2 to 3 minutes. Cool slightly and stir in sugar, egg, and vanilla extract.
• Spoon roughly 1 teaspoon batter into each pastry-lined muffin cup.
• Bake in the preheated oven until pastry is golden and filling is slightly puffed, about 20 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.

BROWNIE BATTER-PEANUT BUTTER CHEX™ BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or 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. Cool completely on cooling rack, about 1 hour.
• Using fork, break apart brownies into small pieces. Place brownies in large bowl. Stir in chocolate syrup until brownies are moistened. Set aside.
• Spray another 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium-low heat. Add marshmallows; stir until completely melted and mixture is well blended, 2 to 3 minutes. Remove from heat. Stir in peanut butter until melted. Add cereal; mix well. Using a spatula sprayed with cooking spray, press half of cereal mixture evenly in bottom of pan.
• Top cereal layer with reserved brownie mixture; press to make a lightly packed brownie layer. Spoon remaining cereal mixture over top, and spread to cover brownie layer, pressing firmly for an even top. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Refrigerate about 40 minutes or until chocolate is set. Cut into 6 rows by 4 rows.

BROWNIE BATTER

Steps:

• Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
• Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
• Refrigerate in an airtight container for up to 5 days.

BROWNIE BATTER PANCAKES

Steps:

• Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
• Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.

BROWNIE BATTER PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the brownie mix, flour, and baking powder.
• In a medium bowl, whisk together the milk, melted butter, and egg yolks.
• Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
• Let the batter sit for 15 minutes to thicken.
• Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
• Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
• Enjoy!

BROWNIE BATTER CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
• Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

BROWNIE BATTER DIP

Steps:

• Combine cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Mix in 1 cup powdered sugar and 1 tablespoon milk. Add remaining 1 cup powdered sugar and mix until combined. Add flour, cocoa powder, brown sugar, remaining 1 tablespoon milk, and vanilla extract. Beat until smooth, adding more powdered sugar or milk to reach desired consistency.
• Serve at room temperature or chilled.

HEALTHIER BROWNIE BATTER DIP

Steps:

• Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

BROWNIE BATTER OATMEAL

Steps:

• Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates and reserved liquid in a food processor; process until smooth., In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.

BROWNIE BATTER DIP (AKA CHOCOLATE HUMMUS)

Steps:

• Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract, and salt in a food processor. Blend, scraping down sides as needed, until smooth.
• Begin adding water while processor is running and blend until desired consistency is reached.

BROWNIE BATTER OREO ICE CREAM RECIPE

Steps:

• Prepare the brownie bites first so they can set up in the freezer. For the brownie bites mix together the butter and powdered sugar in a medium sized mixing bowl.
• Add cocoa, milk, vanilla, and salt and mix together well.
• Add flour and stir until it comes together like a cookie dough consistency.
• Roll the brownie batter into little balls about the size of a small marble.
• Set on a cookie sheet or in some type of container. Place in the freezer until the ice cream is done.
• To make the ice cream, stir milk, whipping cream, sugar and vanilla together until the sugar is dissolved.
• Pour into your ice cream maker and turn on according to your machine directions.
• While ice cream is mixing, break up each oreo into about 6 pieces. Set aside until ice cream is done.
• When ice cream is done mixing in your ice cream maker, stir in the oreo chunks and frozen brownie bites. Stir the chunks in gently into the soft ice cream. You can eat it soft or freeze it until it sets up! This is the chunkiest and best ice cream!
• You can easily just add the oreos or the brownie bites. Doesn't have to be both, but we love our ice cream loaded with chunks!

BROWNIE BATTER CHEX® MIX

Steps:

• Heat oven to 250°F. Spray 15x10-inch pan or large cookie sheet with cooking spray. In large bowl, place cereal; set aside.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds; stir. Continue to microwave in 30-second increments until mixture can be stirred smooth.
• Drizzle mixture over cereal; toss until well coated. Sprinkle dry brownie mix and candy sprinkles over cereal; toss until well coated. Spread in single layer in pan.
• Bake uncovered 30 minutes, stirring after 15 minutes. Cool about 15 minutes. Store tightly covered at room temperature.

BROWNIE BATTER CHEESECAKE BARS RECIPE - (4.6/5)

Steps:

• Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray. 2 Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes. 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust. 4 Bake 26 to 30 minutes or until center is set. Cool 30 minutes. 5 In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

BROWNIE BATTER PANCAKES

Steps:

• In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined. Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter.

BROWNIE BATTER DIP

Steps:

• In large bowl, mix yogurt, pudding mix, milk, baking cocoa and powdered peanut butter with whisk until smooth.
• Refrigerate about 1 hour or until mixture is thickened and cold. Serve with graham crackers and fresh fruit.

BROWNIE BATTER BEAN DIP

Steps:

• Add beans, brown sugar, cocoa powder, and almond butter to a blender or food processor. Process until well combined. With blender still running, add almond milk, 1 tablespoon at a time, until reaching a smooth and spreadable consistency. Serve with fresh fruit or graham crackers for dipping.

FUNFETTI CAKE BATTER COOKIE DOUGH BROWNIE LAYER CAKE

Steps:

• Line the bottoms of 3 8 inch cake pans with parchment paper & grease the sides. Preheat oven to 350. Mix together the oil, sugar & vanilla. Add eggs, mix until well combined. Combine flour, cocoa, baking powder & salt. Slowly add dry ingredients to the egg mixture until well combined. Pour the batter evenly into the 3 pans. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. Allow to cool for 10 minutes in the pan, then remove to cool on wire rack. To make the cookie dough: Cream butter and sugars together until light and fluffy, about 3-4 minutes. Mix in vanilla. With the mixer on low speed, add 1 entire box of dry cake mix, plus 1 1/2 cups from a second box of cake mix and mix until combined. Add 1 cup flour and mix until combined. Add milk and up to an additional 1/3 cup of flour to preferred thickness. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside. Once the brownies are cool, put the layers together. Place half of chocolate chips in a metal bowl. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk chocolate and cream until smooth. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan. Place the first brownie into the bottom of the pan. Add about 3 tbsp of ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie. Put half of the cookie dough into the pan and spread evenly on top of the brownie. Remove the first 2 layers from the cake pan and place on it's serving dish. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan. Put another 3 tbsp of ganache on top of the cookie dough layer from the first section of cake and spread thinly.

BROWNIE BATTER ICE CREAM (ELECTRIC ICE CREAM MAKER)

Steps:

• In a bowl, whisk the milk and granulated sugar until the sugar is dissolved.
• Stir in the heavy cream and vanilla to taste.
• Stir in brownie mix, making sure there are no lumps.
• Pour mixture into the bowl and mix in electric ice cream mixer until it has thickened (about 25-30 minutes).depending on your maker.
• Remove ice cream from bowl and place into a separate container.
• Place bowl and the ice cream into the freezer to get to consistency you want.