Saturday, May 9, 2015

Mini Brownies

 Little easy to pop several in your mouth. 
 Perfect for a ladies tea; with a raspberry on top or a swirl of icing perhaps?
 I made one hundred for a friend's benefit dinner. 
Ouuu chocolate, such wonderful stuff. 

Mini Brownies: Makes 55-60 
  1. 1 1/2 cups flour
  2. 3 tbsp cocoa powder
  3. 1 cup butter
  4. 1 cup chocolate chips (milk or semi-sweet)
  5. 3 cups sugar
  6. 1 tsp vanilla
  7. 6 eggs 
  8. 3/4 tsp salt
  1. Preheat oven to 350 degrees.
  2. Spray a mini muffin tin (I used a 48 cavity one by Wilton) with baking spray or line with mini muffin liners. I did both and found that it's much easier to use the liners. Less to clean. 
  3. Whisk together flour, cocoa powder, sugar, and salt in a large bowl.
  4. Heat the butter and chocolate in a medium sauce pan over medium heat. Stir constantly. Once thoroughly  melted, turn off heat and set to the side.
  5. Whisk together all the eggs in a separate bowl and then add the butter/chocolate mixture while still whisking the mixture.
  6. Pour wet mixture into dry mixture and whisk until everything is combined. It will be thick.
  7. Spoon into muffin liners and lift the muffin tin a few inches in the air and drop it a few times to even out the batter.
  8. Bake for 10-12 minutes. They will puff up. You can choose to leave them like this and simply sprinkle with a bit of powdered sugar or I took the bottom of my measuring tablespoon and created a crater by pressing the bottom into each brownie so that a topping like fruit or icing can later be put on them easier for decoration. ENJOY!

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