Tuesday, June 1, 2010
Cookie Recipe #150 - Chocolate Toffee Brownie Bites
A mound of brownie covered in a blanket of gooey chocolate is a taste bud pleaser!
Ingredients: 1/2 cup unsalted butter, 2 ounces unsweetened chocolate, coarsely chopped, 1/2 cup all-purpose flour, 1/8 teaspoon baking powder, pinch of salt, 1 cup granulated sugar, 2 large eggs, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extract. Glaze: 5 ounces bittersweet chocolate, coarsely chopped, 1/2 cup plus 1 tablespoon heavy cream, 1 tablespoon light corn syrup, 1/3 cup almond brickle chips.
Instructions: Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour.
Melt the butter and chocolate in microwave for 2 minutes,or until chocolate is melted; stir until smooth and allow to cool slightly.
Transfer chocolate/butter mixture to large mixing bowl and stir in sugar, eggs, vanilla, and almond extract until well combined. Sift in the flour, baking powder and salt and mix thoroughly.
Spoon the batter into the prepared muffing pans, filling them 2/3 full. Bake for 14-16 minutes, until set but still soft in the center; toothpick inserted should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes before inverting onto the rack to cool completely.
To make the glaze: In small saucepan over low heat, combine the chocolate, cream and corn syrup, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in brickle bits.
Place the rack of brownie bites, still inverted, on a baking sheet (make sure brownies are no more than 1/4 inch apart). Pour the glaze over the bites, covering the tops and sides. Use a small metal spatula to smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Serve at room temperature of chilled. Delicious both ways!
Store in an airtight container at room temperature up to 3 days, or refrigerate up to a week. Makes 24 brownie bites.
"The Good Cookie", Tish Boyle, John Wiley & Sons, Inc., Hoboken, NJ, 2002.