Posted by: Suzi on |
Here is twist on the standard brownie. Instead of big and chewy, these are small and cakey. Baked in miniature muffin pans with only about a tablespoon of batter each, these are little brownie puffs that are sweet to just pop in your mouth.
I’ve doubled Dori Greenspan’s original recipe here so you get 24, not 16, and mine are just a tad larger to fit my particular muffin sheet.
As an option, Dori suggests dipping the tops of each brownie button in melted white chocolate for a very sophisticated look. I doubled down with a chocolate ganache!
Yield: 24 small brownie bites
- ½ cup +4 tablespoons all-purpose flour
- pinch of salt
- 1 stick unsalted butter cut into eight pieces
- 5 ounces bittersweet chocolate, coarsely chopped
- ⅔ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Center a rack in the oven and preheat the oven to 350°F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.
Melt the butter, chocolate and brown sugar in a medium heavy bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from heat and cool for a minute or two.
Stir the vanilla and eggs into the chocolate mixture. When the mixture is well blended, add the flour stirring only until it is incorporated. You should have a smooth, glossy batter. Spoon the batter into the muffin cups, using about 1 tablespoon the batter to fill each cup about three quarters full. If you have any empty cups, put 1 teaspoon water into each of those cups.
Bake for 14 to 16 minutes, or until the tops and bottoms spring back when touched. Transfer the pans to racks to cool for three minutes before carefully releasing the buttons. Cool to room temperature on the racks.
Source: Baking by Dori Greenspan
Posted by: Suzi on |
Before you say something like, “Another brownie recipe, does this man not have a limit?” I just want to tell you that I believe in democracy. This summer at Cooking by the Book, this has been the most requested dessert. By far. People just love brownies. Call it “Double Chocolate” and it’s irresistible.
The brownie flavor here is quite, quite intense. So this creature is the perfect foundation for a brownie sundae. Top this brownie with a scoop of rich vanilla ice cream for contrast [look for a Vanilla Bourbon Ice Cream in tomorrow's post!]. Or, go for a complement. Coffee or mocha ice creams would be fine choices.
You can be decadent and top with marshmallow fluff. By now you need a bigger bowl. And probably a second batch of these treats.
On technique, this is a brownie made in a saucepan, not in a mixing bowl. It’s quick to prepare and you have less kitchen mess — yet you create a real treat. Chances are, anyone who tastes this will also vote for more.
Yield: Makes nine 2 ½-Inch squares
- 1 stick unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, chopped
- 1½ cups sugar
- 3 large eggs
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup plus 2 tablespoons all-purpose flour, sifted
- Chopped walnuts, pecans or chocolate chips may be added
Preheat oven to 350°F.
Line an 8-inch square baking pan with the parchment, leaving a slight overhang on all sides. Melt the butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
Pour batter into pan. Bake until set and toothpick inserted into center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan about 15 minutes. Lift brownies from pan using parchment. Remove parchment, transfer to a wire rack. Let cool completely. Cut into 9 squares.
Source: Martha Stewart Living Magazine
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