Saturday, December 31, 2011

Mini Brownies

Belated Merry Christmas and a Happy New Year's Eve to everyone! We are in a our new home!!! And we somehow managed to host a 20 person Christmas dinner made up of 5 courses with help of our awesome family!! We owe a lot to all the members of my family who dedicated countless hours to do everything from cook, clean, and unpack to lay flooring and painting. We still haven't fully unpacked and despite the fact that the kitchen floors are still not grouted, it was a perfect Christmas in our new home! However, our house and the internet have yet to be friends so this is my first post in the month of December as ironically the month and year come to a close! Pictures, stories, and of course, more recipes to come in 2012! Wishing many blessings to all of you in this new year!

Since December is National Brownie Month, Nicole, from Seven Ate Nine , chose a brownie challenge for this month's What's Baking. I used the brownie recipe from Baker's chocolate topped with a simple ganache for icing. It was a perfect bite-sized treat!

4 squares unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup coarsely chopped pecans
1 cup heavy cream
1 cup chocolate chips or chunks

1. Melt the chocolate squares and butter in medium sized bowl in the microwave for about two minutes or until melted. Stir until thoroughly mixed together. Set aside to cool slightly.

2. Transfer chocolate mixture to a mixing bowl and add in sugar. Beat to incorporate.

3. Add in eggs and vanilla on low. Mix in flour and nuts until well blended. We skipped nuts for those who may be allergic, but it would be good. You could replace nuts with white chocolate or semisweet chunks too.

4. Using a small cookie scoop and a well VERY greased mini muffin pan, scoop small amounts into each cup. Put into a preheated oven of 325 degrees and bake for 12-14 minutes. Do not overbake. Flip them onto baking racks to cool. Make sure you grease those cups well or they will get stuck!

5. While the mini brownies cool, heat one cup of heavy cream on stove top or in a microwave until it reaches a boil, then remove. Pour atop chocolate chunks or chips. I opted for milk chocolate, but any kind will do! Let the hot cream soften the chocolate and then stir.

6. Dip mini brownies into the ganache for a yummy topping or eat them naked if you prefer. I also topped them off with dark chocolate chunks, festive sprinkles, and cinnamon chips. Use whatever you have in the pantry! Enjoy! HAPPY NEW YEAR!

Source: Baker's Unsweetened Chocolate Box or Kraft Recipes