K.I.S.S. Brownies (Keep it Simple & Sweet) | Kitchen Confidante
RECIPE:
This is my go-to recipe when I want a simple and super chocolatey brownie. K.I.S.S. (Keep It Simple and Sweet) Brownies are moist and rich, but not overly sweet. The hardest part might be sharing.
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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Brownie Reese's Cookie Cups
A subscriber sent me a message bringing these to my attention.
This ideas has also made it's way around Pinterest and I think the original idea may come from here:
You can use from scratch brownie and cookie recipes, but I used a brownie mix and ready-made dough.
These are big and one of them make a very large serving for someone, you may want to cut them in half to serve them.
Intro: graphics by Lucas Rousseau Vocals by Rosetta Chan Music by Jason Shaw (Audionautix)
The Best Brownie Recipe
Easy Brownie Bites Recipe
Moist, fudgy, and filled with chocolate flavors, this Brownie Bites recipe is the perfect individual treat! Thanks to Benefiber for sponsoring a portion of this video. These mini brownie bites are great for those who love the crispy edge brownie pieces but also want that gooey soft center. Perfect for a party or whenever you’re craving just a bite of brownies.
RECIPE:
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How To Make A Brownie In A Mug!!
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How To Make Brownie Bites
Fudgy brownie bites filled with an (optional) chocolate ganache filling!
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Full Printable Recipe:
Ingredients 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces ½ cup semisweet chocolate chips 100g 1/2 cup natural cocoa powder 50g 1/2 teaspoon instant coffee grounds optional 1 cup tightly packed light or dark brown sugar 200g 1/2 cup granulated sugar 100g 2 large eggs + 1 large egg yolk 1 teaspoon vanilla extract 1 cup + 2 Tablespoons all-purpose flour 140g 1/2 teaspoon baking powder 1/2 teaspoon salt Ganache filling (optional) 1 cup semisweet chocolate chips 170g ¼ cup heavy cream 60ml ½ Tablespoon unsalted butter 1 teaspoon vanilla extract 1 teaspoon bourbon optional ⅛ teaspoon salt
Instructions 00:00 Introduction
00:16 Preheat your oven to 350F and spray a 24-count mini muffin tin with baking spray* Combine butter and chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined. Stir in cocoa powder and instant coffee (if using). Add sugars and stir again until combined. Add eggs and egg yolk, one at a time, stirring well after each addition. Stir in vanilla extract.
02:28 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
02:49 Add dry ingredients to wet and stir until well-combined.
03:43 Drop batter by 1 1/2 Tablespoon into prepared mini muffin tin (I like to use a cookie dough scoop to do this). Transfer to 350F (175C) oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs (not wet batter!).
Ganache 04:31 Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir frequently until chocolate is completely melted and mixture is smooth.
04:46 Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well. Allow mixture to cool slightly at room temperature, about 10 minutes. Use a small spoon to pour ganache into the indent of each brownie. Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).
05:38 If filling with ganache, immediately take a rounded teaspoon or Tablespoon and press into each brownie bite to make a well (if not filling, then simply allow brownie bites to cool and then enjoy!). Allow brownies to cool for about 10 minutes before removing from muffin tin and placing on cooling rack. Prepare ganache.