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Cute & Easy Mini Santa Hat Brownies Noreen December 17, 2011 *Post Edit:- I had forgotten to mention the step where the sugar goes in the recipe image below….as pointed out by several people in the comments. So, Add the sugar when you melt the chocolate in the butter. =) I have now edited the image to include that and I hope this clears things up. Sorry again for the accidental omission. Makes: 48 mini muffin sized brownies or 24 regular muffin sized brownies.
This weekend I temporarily lost my baking mojo. I burnt a batch of caramel, ruined shortbread and my pizza dough was a disaster. What was happening?
For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
Red Velvet Cheesecake Brownies These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine’s Day! Brownie and cheesecake batter are swirled together to make a festive and impressive dessert . Indianapolis, along with many other states in the Midwest, is coping with a huge ice storm that is supposed to cover us in over an inch of ice.
Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking.
Have you ever tried crack? Yeah, me either. After eating these brownies, though, I feel like I would probably be less addicted to crack.