Chocolate Toffee Brownie Shooters Recipes

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TOFFEE BROWNIES



Toffee Brownies image

Categories     Chocolate     Dessert     Bake     Picnic     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 15

Brownies
6 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 teaspoons instant espresso powder
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
Topping
6 ounces cream cheese, room temperature
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract
6 tablespoons sifted powdered sugar
1 1/3 cups chopped Almond Roca or Heath Bars (about 7 ounces)

Steps:

  • For brownies:
  • Preheat oven to 350°F. Butter and flour 13 1/2x8 1/2-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
  • Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.)
  • For topping:
  • Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.
  • Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)

CHOCOLATE TOFFEE BROWNIE SHOOTERS



Chocolate Toffee Brownie Shooters image

Looking for a delicious dessert using Betty Crocker® Brownies mix? Then try this irresistible dessert layered with brownies and chocolate cream mixture.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 6

1 box (18 oz) Betty Crocker™ Premium Brownies Ultimate Fudge
Water, vegetable oil and egg called for on brownie mix box
3 tablespoons coffee-flavored liqueur
3 bars (3.5 oz each) dark chocolate with toffee bits and caramelized almonds candy, unwrapped, chopped
1 1/2 cups whipping cream
1 can (7 oz) whipped cream topping

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box, using water, oil and egg. With fork, poke holes in baked brownies; pour liqueur over brownies, allowing it to seep into holes. Cool completely in pan.
  • Meanwhile, in large microwavable bowl, microwave chopped candy and 1/4 cup of the whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted. Let stand 45 minutes or until almost cool. In chilled large bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture.
  • Crumble brownies into bite-size pieces; divide evenly among 36 (2-oz) shot glasses. Spoon chocolate cream mixture evenly over brownies. Top each dessert with whipped cream topping. Garnish with sugared cranberries and mint leaves, if desired.

Nutrition Facts : Calories 204, Carbohydrate 19 g, Fat 3, Fiber 0 g, Protein 1/2 g, SaturatedFat 5 1/2 g, ServingSize 1 Serving, Sodium 73 mg

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