Another treasure from the white recipe book! This one was submitted by Daphne Thiessen.
Brownies:
4 oz semisweet or bittersweet chocolate
1 cup butter
3/4 tsp black pepper
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/3 cup Kahlua (strong coffee or other liqueur would work equally well)
1 1/2 cups sifted flour
1/2 tsp salt
1/4 tsp baking powder
Fudge:
2 cups dark chocolate chips (or combination of milk and dark)
14 oz sweetened condensed milk
1 tsp vanilla
For Brownies:
Grease and flour mini-muffin pans thoroughly. Set aside. Melt butter, chocolate and pepper over low heat or in microwave. In another bowl, beat eggs, sugar and vanilla until blended. Stir in cooled chocolate mixture. Then stir in Kahlua. Sift dry ingredients into chocolate and stir until blended. Fill muffin tins about 1/2 to 2/3 full. Bake in 350 degree oven just until set, about 8 - 12 minutes (depending on the size of your muffin tins). Do not overbake. Immediately upon removing brownie cups from oven, make a deep dent in each brownie with the back of a melon baller. Remove from pan and cool.
For Fudge:
Meanwhile, melt chocolate chips and sweetened condensed milk over low heat or in microwave, stirring often, until smooth. Stir in vanilla. Cool slightly and pour into cake decorating bag with any kind of small -- medium tip (or Ziploc bag with a small corner cut off). Pipe filling into each brownie cup. Let fudge set before packing away.
Makes about 72 mini brownies.
Notes:
The first time I made these, I used a Ziploc bag for the fudge, but cut too small a hole. The bag exploded. Oops.
I used muffin papers instead of greasing the pans. The papers remove easily because the brownies are very buttery. But, it also does soak the papers and they aren't as cute soaked in grease as they are when they were in the package. Oh well. Chocolate trumps the need for cute papers.
Interestingly enough, I made exactly 72 brownies. But, I overfilled them just a bit, so I didn't have enough fudge. However, I melted a small amount of dark chocolate chips, mixed them with some crunchy peanut butter and filled the remaining brownies with that. It's gonna be goooooood! I'd suggest only adding enough fudge so it's level with the top of the brownie, not till there's a little chocolate mountain on top.
Brownies:
4 oz semisweet or bittersweet chocolate
1 cup butter
3/4 tsp black pepper
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/3 cup Kahlua (strong coffee or other liqueur would work equally well)
1 1/2 cups sifted flour
1/2 tsp salt
1/4 tsp baking powder
Fudge:
2 cups dark chocolate chips (or combination of milk and dark)
14 oz sweetened condensed milk
1 tsp vanilla
For Brownies:
Grease and flour mini-muffin pans thoroughly. Set aside. Melt butter, chocolate and pepper over low heat or in microwave. In another bowl, beat eggs, sugar and vanilla until blended. Stir in cooled chocolate mixture. Then stir in Kahlua. Sift dry ingredients into chocolate and stir until blended. Fill muffin tins about 1/2 to 2/3 full. Bake in 350 degree oven just until set, about 8 - 12 minutes (depending on the size of your muffin tins). Do not overbake. Immediately upon removing brownie cups from oven, make a deep dent in each brownie with the back of a melon baller. Remove from pan and cool.
For Fudge:
Meanwhile, melt chocolate chips and sweetened condensed milk over low heat or in microwave, stirring often, until smooth. Stir in vanilla. Cool slightly and pour into cake decorating bag with any kind of small -- medium tip (or Ziploc bag with a small corner cut off). Pipe filling into each brownie cup. Let fudge set before packing away.
Makes about 72 mini brownies.
Notes:
The first time I made these, I used a Ziploc bag for the fudge, but cut too small a hole. The bag exploded. Oops.
I used muffin papers instead of greasing the pans. The papers remove easily because the brownies are very buttery. But, it also does soak the papers and they aren't as cute soaked in grease as they are when they were in the package. Oh well. Chocolate trumps the need for cute papers.
Interestingly enough, I made exactly 72 brownies. But, I overfilled them just a bit, so I didn't have enough fudge. However, I melted a small amount of dark chocolate chips, mixed them with some crunchy peanut butter and filled the remaining brownies with that. It's gonna be goooooood! I'd suggest only adding enough fudge so it's level with the top of the brownie, not till there's a little chocolate mountain on top.
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