Ingredients:
Brownies:
1/2 cup unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate, coarsely chopped (I used Bakers)
1/2 cup flour
1/8 teaspoon baking powder
pinch of salt
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
Glaze:
4 ounces bittersweet chocolate, coarsely chopped (I used Ghirardelli)
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1/8 teaspoon almond extract
1/3 cup heath bits
Directions:
Pre-heat oven to 325 degrees. Generously grease and flour 2 mini 12 cup muffin tins. Be sure to grease
them well so they don't stick when removing.
Combine butter and chocolate in a medium bowl. Microwave until melted and smooth. Microwave for about 30
seconds and stir. Then repeat for another 30 seconds until the mixture is completely smooth. Let cool until tepid,
about 10 minutes at room temp.
Sift the flour, baking powder and salt together in a medium bowl. Stir until combined. Set aside.
Stir the sugar, eggs, vanilla, and almond extract into the chocolate/butter mixture until well combined. Then add the
flour mixture and stir til it's all well blended.
Spoon Batter into the prepared mini muffin tins. Fill them 2/3 full. Bake 14 - 15 minutes, until set but still soft in the
center. Let them cool in the pan for about 10 minutes. Then invert them onto a plate or rack and let them cool
completely.
For the glaze heat the chocolate, cream, and corn syrup in a microwave safe bowl. Stirring every 30 seconds until
mixture is melted and smooth. Then stir in the almond extract. Then add in the toffee bits and stir until well blended.
Spoon glaze over the brownie bites covering tops and let it drip down the sides. You can sprinkle extra toffee bits on
top (optional).
Let the glaze set up for about 10 minutes. Store any leftover brownie bites in the fridge.
Makes 24
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