Sprinkle half of the topping and half of the miniature chocolate
chips over 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.
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.
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.
They come together so easily and are fun to roll up and in the coconut, and I think if I were to change anything it would be an experiment to toss a handful of toffee
chips into the
batter but even without I would make and eat these a thousand times
over.
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.
Put the chocolate
chips into your favorite large mug, then pour in the
batter over the chocolate
chips.
Evenly sprinkle almonds and vanilla milk
chips over top of
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.