Sunday, March 22, 2009

Brownie Bites

I've been making baked goods for coworkers' birthdays, and I think everyone is born in March. Whoever's birthday it is this week is a big fan of chocolate, so I took the opportunity to make this very fattening recipe for brownie bites. It involves making a big sheet of brownies and then using a circular cookie cutter to cut out little rounds. They're really cute and then you can eat the scraps. It also works out well because my brownies burned around the edge of the pan but I was able to leave out the edges because of the cookie-cutting. So everyone will have their soft little circles of brownie. I am not bothering with the garnishes. I think the coworkers can handle not having little chocolate shavings on top of their brownies.

I would not make this again due to the tons of butter and sugar in it, but it certainly is yummy and it's very cute.


Brownie Bites
King Arthur Flour

1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 tablespoon espresso powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1 cup chopped nuts, optional

Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.

1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.

2) Add the sugar, stirring to combine.

3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.

4) Whisk in the eggs, stirring until smooth.

5) Add the flour, chips, and optional nuts, again stirring until smooth.

6) Spoon the batter into the prepared pan.

7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.

8) Remove the brownies from the oven, and cool for at least 1 hour before cutting.

9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.

10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.

Yield: 40 (I got 27)

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