Put the chocolate chips into your favorite large mug, then pour in
the batter over the chocolate chips.
Not exact matches
I left my loaf plain and simple, but a handful of
chocolate chips in the
batter, or a drizzle of
chocolate over the top once cool would no doubt be wonderful.
Sprinkle half of the topping and half of the miniature
chocolate chips over the
batter.
Pour the rest of the
batter over the top and sprinkle it with the remaining topping and
chocolate chips.
Since I never say no to more
chocolate, I used both melted dark
chocolate and dark
chocolate cocoa powder in the
batter, then mixed in some milk
chocolate chips and semi-sweet
chocolate chunks (
over the weekend, I found out I had approximately 19 half - used bags of
chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).
Pour
batter into prepared pan and sprinkle remaining 1/2 cup
chocolate chips over the top.
Sprinkle the remaining
chocolate chips over the top, then bake in the preheated oven for 55 - 65 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (
chocolate is okay, no
batter.)
Press into a lightly greased 9 x 9 inch (23 x 23 cm) pan, spread the remaining
chocolate chips over the top and gently press them into the
batter, and bake for 25 minutes.
Spread the crumbs
over the cake
batter and top with
chocolate chips.
Sprinkle
chocolate chips over cheesecake / brownie
batter swirl if using.
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark
chocolate baking
chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle
over the top of the cake
batter
Sprinkle the remaining
chocolate chips over the tops of the
batter.
Place
batter in the prepared pan and sprinkle the 3 Tbsp of dark
chocolate chips over the
batter.
For topping, sprinkle mini
chocolate chips over batter.
Scatter the (optional)
chocolate chips over the top of the
batter, and press the
chips gently into the
batter to adhere.
Sprinkle the
chocolate chips evenly
over the
batter.
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark
chocolate baking
chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle
over the top of the cake
batter
Scatter
over the reserved
chocolate chips and gently press in to the top of the
batter so they stay in place.
Sprinkle walnuts,
chocolate chips, and cocoa nibs evenly
over the top, gently pressing into
batter until partially covered.
grain / gluten / dairy / refined sugar free
chocolate chip cookie - brownies -
batter spiked with our reishi and cordyceps ⚡️ would you please teleport these
over here immediately?
Recipe direction change; spread 3/4 of the
batter into the greased pan and bake for 8 minutes, removed from oven and immediately sprinkled the
chocolate chips over the baked crust, drizzle the caramel sauce
over the
chocolate chips and drop the remaining
batter, by spoonfuls
over the top.