Thursday, April 30, 2009

Two-Bite Brownies

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This blog post proves there is (almost) always a silver lining, even when a recipe decides to go pear shaped.

Today I attempted to make vanilla cupcakes with a brownie centre, using my very favourite brownie recipe.  Well, it didn’t pan out(pun intended). 

The vanilla cupcakes, a new recipe, were just plain bad.  Dense (more than a muffin), dry, and pretty much tasteless.  The brownie section was dry in some parts, and completely uncooked in others.  I was thoroughly disappointed, especially since I had just spent the afternoon mucking up the kitchen, and there was half a pound of butter down the drain.

I know, you’re wondering where does the silver lining come in.

Well I had a bunch of brownie batter leftover, but not enough for a full pan, so I had just quickly put the rest into greased mini muffin tins, and slipped them in the oven alongside the cupcake pan.

These turned out to be the little stars of the show.

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These are my usual brownies, but this is the  first time I’ve ever made them mini, thinking they would end up tough and hard.  Instead they developed this wonderful chewiness (don’t take me wrong, its not like chewing chocolate bubblegum I promise!). The texture when baked in the pan is very fudgy, not cakelike, which might be why they didn’t end up drying out which I was afraid of.  If you would rather bake these in a pan then as minis, I’ve included a note at the bottom with directions.  These are very good even unfrosted, but I found as minis, they were almost elevated to miniature brownie cupcakes with a touch of frosting.

Two Bite Brownies

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Frosting

  • 1/4 cup butter, softened
  • 2 ounces chocolate, melted (two full chocolate baking squares)
  • 1 cup icing sugar, sifted
  • Enough milk to make creamy consistency (approx. 2 to 4 tablespoons*)
  • Preheat oven to 350 degrees F (175 degrees C).  Grease two mini muffin pans and set aside.

    In large bowl combine melted butter,  sugar, eggs, and 1 teaspoon vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.  Drop by teaspoonful into greased mini muffin pans.

    Bake in preheated oven for approximately 10-15 minutes (check at the 10 minute mark). Do not overcook.  Let set for 5 minutes in pans, then gently remove and cool on racks.  Store in airtight container.

    To Make Frosting:  Combine melted chocolate and butter.  Add icing sugar and mix.  Mixture will be crumbly.  Add just enough milk to make a smooth and creamy consistency. 

    *As icing sugars can differ in starch content, even depending on humidity, this amount can differ.  If you accidentally add too much milk or the frosting is too runny, you can slowly add more sugar.  Pipe or spread on cooled brownies.

    Note: To make in an 8 inch square pan: spread brownies in the greased and parchment or foil lined 8 inch pan, and bake for 15 to 20 minutes, checking at the 15 minute mark.  Let cool in pan on a wire rack.

    Recipe adapted from “Best Brownies”  from  Allrecipes.com

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    My 6 year old nephew loves the store-bought two bite brownies, that come in the brown folded bag.  He hates cake with a passion so I dress them up for his birthdays.  I would love to see if these(without frosting of course) would pass his discriminating taste buds.

    I am still on the look out (and desperate) for a fantastic vanilla cupcake recipe.  If you have one you could point me to or would like to share, please let me know!

    5 comments:

    1. Great idea.... wonderful photos... :)

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    2. I was looking for something creative like this. Then tried this awesome recipe. This recipe does not disappoint. It's a snap to prepare and really tasty.

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    3. So glad you liked them Dazy!

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    4. Hey...these are really beautiful!

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