Best Cobweb Brownie Cups Recipes

COBWEB 'BOX' BROWNIE BITES RECIPE BY TASTY

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!

MRS. FIELD'S CHEESECAKE BROWNIE CUPS

Steps:

• For cream cheese filling, mix all ingredients together, blend well and set aside.
• For brownies, mix all ingredients together until smooth.
• Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
• Line 12 muffin cups with paper cupcake liners.
• Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
• Top with a scant teaspoon of brownie batter.
• Place in a preheated 350° oven for 20 to 25 minutes until done.

BLACK BOTTOM MINI BROWNIE CUPS

Steps:

• Preheat oven to 350°F.
• Grease 24 mini muffins pans or coat with nonstick spray.
• For the Cream Cheese Layer:.
• In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
• Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
• For the Chocolate Layer:.
• In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
• In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
• Stir in the flour mixture until evenly incorporated.
• Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
• Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
• Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
• Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.

PASTRY WRAPPED FUDGY BROWNIE CUPS

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.

COBWEB CAKES

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.