BROWNIE BITES
Source: Good Housekeeping
Makes about 28 cookies
1 teaspoon instant espresso coffee powder
1 teaspoon hot water
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup sugar
3 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg white
FOR THE FROSTING:
1 ounce unsweetened chocolate, coarsely chopped
3 tablespoons water
1 teaspoon trans fat-free vegetable oil spread (60% to 70% oil)
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
TO PREPARE THE BROWNIE BITES:
Preheat oven to 350 degrees F. Grease large cookie sheet. In cup, stir espresso powder into hot water until dissolved. Set aside.
In large bowl, combine cocoa, flours, baking powder, salt, and cinnamon.
In medium bowl, whisk sugar, oil, honey, vanilla, egg white, and espresso mixture until mixed. With spoon, stir oil mixture into flour mixture, then with hand, press dough just until thoroughly blended.
With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly.
Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool. Repeat with remaining dough.
TO PREPARE THE FROSTING:
In microwave safe small bowl, heat chocolate and water in microwave oven on High 45 seconds; stir until smooth. Stir in vegetable oil spread, then confectioners' sugar and vanilla. Cool frosting slightly.
Dip top of each cookie in frosting. Set aside to allow frosting to dry.
Store brownies in tightly covered container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.
BROWNIE BITES WITH MAGIC FROSTING
Source: Hershey's
Makes about 3 dozen brownies
3/4 cup HERSHEY'S unsweetened cocoa powder
2/3 cup vegetable oil
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or 1-2/3 cups HERSHEY'S Premier White Chips, divided
Preheat oven to 350 degrees F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula. Garnish with pecan half, if desired.
BROWNIE BITES
Makes 36 mini brownies
These tiny brownies can be made up to 2 days ahead. Store in an airtight container. at room temperature.
2 sticks unsalted butter
4 oz. unsweetened chocolate, choppped
1 3/4 cups granulated sugar
1 tsp. vanilla
4 large eggs
3/4 plus 1/8 cup all-purpose flour
1/4 cup unsweeted cocoa powder
1/4 tsp. salf
confectioners sugar (optional)
Preheat oven to 350 degrees F.
Line mini-muffin with paper liners, spray liners with cooking spray.
In a large microwave safe bowl, combine butter and chocolate, heat at 50% power for 2-3 minutes or until butter is melted. Stir until chocolate is melted and smooth. Stir in sugar and vanilla. Stir in eggs, one at a time, stirring well after each addition.
In a medium bowl, whisk together flour, cocoa power and salt. Stir flour mixture into chocolate mixture just until blended.
Spoon batter into a large Ziploc bag. Cut one corner off the bag and squeeze batter into muffin liners, filling to the top.
Bake in the middle of the oven18-20 minutes or until a tester in the middle comes out coated with fudgy crumbs. Cool 5 minutes in tins and turn out into racks.
Dust with confectioners sugar if desired. |
