Chocolate Mint Truffle Brownie Bites
Jun 30, 2013 21:24:44 GMT -5
Post by PurplePuppy on Jun 30, 2013 21:24:44 GMT -5
Chocolate Mint Truffle Brownie Bites
Adapted from Nestle’s Very Best Baking Irresistible Brownies
Makes about 3 dozen cookies
Brownie ingredients:
1 ½ all-purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated (white) sugar
4 large eggs
1 cup chopped chocolate mint bar (I used Andes Crème de Menthe Thins but any chocolate mint bar would work.)
1/2 cup mini chocolate chips
Chocolate topping*** ingredients:
About 4 ounces/100 grams chocolate mint bar, melted
About ½ cup white chocolate chips
2 drops green food coloring ( I used Americolor Electric Green)
***Desert safe adaptation: Do not use chocolate topping. Brownie bites can be sprinkled with powdered sugar for decoration but are delicious without any additional topping.
Directions:
Preheat oven to 350 degrees F.
Spray each cup of a cupcake pan with non-stick spray.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt .
In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
Gradually add in the flour mixture, until combined.
Stir in the chocolate mint bits and mini chips.
Using a medium scoop (2 tablespoons),scoop the batter into the prepared cupcake pan.
Bake for 8-10 minutes.( If mailing the brownies, use the shorter baking time to slightly under cook.) The toothpick test doesn’t work very well because of all of the melting chocolate chips.
Cool in the pan for 5-10 minutes, until the brownie bites are firm enough to remove from the pan
Complete cooling on a wire rack.
If using chocolate topping (NOT recommended for warm weather care packages):
Using the microwave, melt chocolate mint bar in a small bowl.
Place white chocolate chips in a ziplock sandwich size bag. On medium power (white chocolate overheats easily) melt the white chocolate for about 30 seconds. Remove from microwave and mush the bag. The chips should be liquidy. If further heating is needed, use medium power for 10 second intervals, until completely melted.
Add 2 drops of green food coloring directly into the melted white chocolate. Massage the bag to blend the food coloring into white chocolate. When the contents are an even green, cut a small corner from the bottom of the plastic bag.
Dip the top of a brownie bite into the melted mint chocolate, letting excess drip back into the bowl. Place on waxed paper.
Pipe a spiral of green chocolate onto the dipped brownie bite.
Use a tooth pick to swirl the green chocolate into the brown chocolate, making random designs.
Repeat with remaining cookies. Allow the chocolate to firm (at room temperature or for 5 minutes in the refrigerator) before storing.
Store brownie bites at room temperature in an airtight container or zip lock bag for at least 2 weeks. If chocolate topping is used, store decorated brownie bites layered between sheets of waxed paper, in an airtight container.
Adapted from Nestle’s Very Best Baking Irresistible Brownies
Makes about 3 dozen cookies
Brownie ingredients:
1 ½ all-purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated (white) sugar
4 large eggs
1 cup chopped chocolate mint bar (I used Andes Crème de Menthe Thins but any chocolate mint bar would work.)
1/2 cup mini chocolate chips
Chocolate topping*** ingredients:
About 4 ounces/100 grams chocolate mint bar, melted
About ½ cup white chocolate chips
2 drops green food coloring ( I used Americolor Electric Green)
***Desert safe adaptation: Do not use chocolate topping. Brownie bites can be sprinkled with powdered sugar for decoration but are delicious without any additional topping.
Directions:
Preheat oven to 350 degrees F.
Spray each cup of a cupcake pan with non-stick spray.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt .
In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
Gradually add in the flour mixture, until combined.
Stir in the chocolate mint bits and mini chips.
Using a medium scoop (2 tablespoons),scoop the batter into the prepared cupcake pan.
Bake for 8-10 minutes.( If mailing the brownies, use the shorter baking time to slightly under cook.) The toothpick test doesn’t work very well because of all of the melting chocolate chips.
Cool in the pan for 5-10 minutes, until the brownie bites are firm enough to remove from the pan
Complete cooling on a wire rack.
If using chocolate topping (NOT recommended for warm weather care packages):
Using the microwave, melt chocolate mint bar in a small bowl.
Place white chocolate chips in a ziplock sandwich size bag. On medium power (white chocolate overheats easily) melt the white chocolate for about 30 seconds. Remove from microwave and mush the bag. The chips should be liquidy. If further heating is needed, use medium power for 10 second intervals, until completely melted.
Add 2 drops of green food coloring directly into the melted white chocolate. Massage the bag to blend the food coloring into white chocolate. When the contents are an even green, cut a small corner from the bottom of the plastic bag.
Dip the top of a brownie bite into the melted mint chocolate, letting excess drip back into the bowl. Place on waxed paper.
Pipe a spiral of green chocolate onto the dipped brownie bite.
Use a tooth pick to swirl the green chocolate into the brown chocolate, making random designs.
Repeat with remaining cookies. Allow the chocolate to firm (at room temperature or for 5 minutes in the refrigerator) before storing.
Store brownie bites at room temperature in an airtight container or zip lock bag for at least 2 weeks. If chocolate topping is used, store decorated brownie bites layered between sheets of waxed paper, in an airtight container.
