CHOCOLATE STRAWBERRY TRUFFLE BROWNIES
Some of the strawberry jam I put up every year makes its way into these brownies. I like to bake up a batch as a special treat for the learning-disabled students I teach. My husband and three sons enjoy them, too. -Teresa Jansen, Advance, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter. , Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside. , In a small bowl, beat cream cheese until smooth. Add jam and confectioners' sugar; mix well. Beat in melted chocolate until well blended. Spread over brownies. , For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1 hour.
Nutrition Facts : Calories 215 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 80mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE STRAWBERRIES
The world's simplest dessert! Strawberries dipped in chocolate.
Provided by Colin
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 15
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g
GLUTEN-FREE STRAWBERRY TRUFFLE BROWNIES
Betty Crocker® Gluten Free brownie mix is the base for these fabulous easy-to-make bars. Make it your way with the delicious variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. Make brownie mix as directed on box, using melted butter and eggs. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes.
- In medium microwavable bowl, microwave white chips and 1/4 cup butter on Medium-High (70%) 1 to 2 minutes, stirring once, until butter is melted. Stir until smooth. Add 1/2 cup powdered sugar and the jam; stir until smooth. Stir in food color. Spread over brownies. Refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and 2 tablespoons butter uncovered on High, stirring once, until melted and smooth. Stir in corn syrup. Drizzle glaze over topping; spread gently to cover. Refrigerate 30 minutes or until set.
- Sprinkle powdered sugar over top of brownies. Cut into 5 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 30 g, TransFat 0 g
ULTIMATE CHOCOLATE STRAWBERRY TRIFLE
I get rave reviews on this recipe. It is the perfect amount of chocolate with the strawberries. Tip: Watch how many brownies you place on the bottom layer. If you put to many you may not have enough room to finish the top layer.
Provided by Mek5709
Categories Dessert
Time 55m
Yield 1 dessert
Number Of Ingredients 8
Steps:
- 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
- 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY
Whether you need a Valentine's Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you're ready to go!
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 24 strawberries
Number Of Ingredients 13
Steps:
- Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
- While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
- In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
- Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
- Chill the strawberries in the refrigerator for 30 minutes.
- Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
- Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
- Let the chocolate set, about 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, Sugar 25 grams
CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
- Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
- Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
- Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
- Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
- To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
- Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
- Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
STRAWBERRY CHOCOLATE TRUFFLES
The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.
Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 17mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY TRUFFLE BROWNIES
Laced with strawberry preserves and berry liqueur, these rich chocolate brownies are truly decadent!
Provided by Mom2Rose
Categories Bar Cookie
Time 55m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F; spray a 9x9x2-inch baking pan with cooking spray.
- Melt the butter and baking chocolate in a large saucepan over low heat, stirring constantly.
- Remove from heat; set aside to cool slightly.
- Whisk the eggs in a medium bowl; add the sugar, preserves and liqueur and mix well.
- Pour into the chocolate mixture and blend well.
- Add the flour and salt; mix well.
- Stir in the chocolate chips.
- Pour into prepared pan.
- Bake for about 45 minutes, until a wooden toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan on a wire rack.
- Run a small knife around the sides of the pan.
- Cut into 16 squares; just before serving, dust the tops with confectioner's sugar if desired.
Nutrition Facts : Calories 278.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 62.5, Sodium 116, Carbohydrate 36.5, Fiber 1.4, Sugar 27, Protein 2.9
CHOCOLATE TRUFFLE BROWNIES
If you're a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it's melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.
Provided by William Norwich
Categories dessert
Time 50m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 93 milligrams, Sugar 20 grams, TransFat 0 grams
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