Peppermint Brownie Bites
Oct 16, 2013 20:15:24 GMT -5
Post by PurplePuppy on Oct 16, 2013 20:15:24 GMT -5
Peppermint Brownie Bites
Serves: 4 dozen bite-sized brownies
Ingredients
FOR THE BROWNIES:
1½ cups all purpose flour
¾ cup unsweetened cocoa powder, sifted
½ tsp. salt
¼ tsp. baking powder
1 cup butter
1 cup semi-sweet mini chocolate chips (6 oz.)
1½ cups granulated sugar
5 large eggs
1½ tsp. vanilla extract
1 Tbsp. peppermint extract
FOR THE TOPPING:
½ cup heavy cream
1 cup semi-sweet chocolate chips (6 oz.)
½ cup peppermint candies, chopped
Instructions
Preheat oven to 300°.
MAKE THE BROWNIES:
Combine the flour, sifted unsweetened cocoa powder, baking powder and salt.
Melt the butter and 1 cup chocolate chips in a double boiler.
Whisk together the eggs and granulated sugar in a large bowl. Stir in the vanilla and peppermint extracts.
Stir melted chocolate mixture into the egg mixture until smooth.
Gently fold the flour mixture into the egg mixture with a spatula until no streaks remain.
Prepare a mini muffin pan by spray with non-stick baker’s spray.
Spoon 1 heaping Tbsp. of batter into each muffin tin.
Bake for 15 minutes.
Let the brownies cool for 5 minutes, then transfer to a rack to cool completely.
Continue baking batches of brownies until all of the batter is used up.
MAKE THE GANACHE:
Heat the cream in a sauce pan just to a simmer. Remove from heat and stir in 1 cup chocolate chips.
DECORATE THE BROWNIES:
Dip the top of each brownie in the ganache, then sprinkle with peppermint candy. Wait at least 15 minutes before serving so the ganache can set up.
Serves: 4 dozen bite-sized brownies
Ingredients
FOR THE BROWNIES:
1½ cups all purpose flour
¾ cup unsweetened cocoa powder, sifted
½ tsp. salt
¼ tsp. baking powder
1 cup butter
1 cup semi-sweet mini chocolate chips (6 oz.)
1½ cups granulated sugar
5 large eggs
1½ tsp. vanilla extract
1 Tbsp. peppermint extract
FOR THE TOPPING:
½ cup heavy cream
1 cup semi-sweet chocolate chips (6 oz.)
½ cup peppermint candies, chopped
Instructions
Preheat oven to 300°.
MAKE THE BROWNIES:
Combine the flour, sifted unsweetened cocoa powder, baking powder and salt.
Melt the butter and 1 cup chocolate chips in a double boiler.
Whisk together the eggs and granulated sugar in a large bowl. Stir in the vanilla and peppermint extracts.
Stir melted chocolate mixture into the egg mixture until smooth.
Gently fold the flour mixture into the egg mixture with a spatula until no streaks remain.
Prepare a mini muffin pan by spray with non-stick baker’s spray.
Spoon 1 heaping Tbsp. of batter into each muffin tin.
Bake for 15 minutes.
Let the brownies cool for 5 minutes, then transfer to a rack to cool completely.
Continue baking batches of brownies until all of the batter is used up.
MAKE THE GANACHE:
Heat the cream in a sauce pan just to a simmer. Remove from heat and stir in 1 cup chocolate chips.
DECORATE THE BROWNIES:
Dip the top of each brownie in the ganache, then sprinkle with peppermint candy. Wait at least 15 minutes before serving so the ganache can set up.
