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Saturday, Oct 25, 2014
Lifestyle Stories

What goes yum in the night? Super Fudgy Brownie Bites!


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Boo!

Did these spooky little guys scare you? I hope not! I think they’re as cute as can be! I made them to take to my office as a little Halloween treat, and you can, too.

They’re just mini brownie bites with vanilla buttercream frosting piped on to look like little ghosts. To make them, all you need to do is mix up a batch of your favorite brownie recipe and bake it in a mini muffin tin. A boxed mix also works just fine. Then, whip up some luscious vanilla frosting to pipe on top using a pastry bag with a plain tip. After that, just pop on a couple of mini chocolate chips for the eyes. That’s it! Super simple, super adorable and super delicious!

If you’re pressed for time, you can usually find pre-made brownie bites or mini chocolate cupcakes at the Publix bakery. If you’re really in a hurry, you can even get ol’ Betty Crocker to help you out with the frosting. I’ll never tell.

Super Fudgy Brownie Bites

(Adapted from Baker’s Chocolate)

Makes approximately 24-30 brownie bites.

4 ounces good quality unsweetened chocolate, coarsely chopped

¾ cup (12 tablespoons) butter, cut into chunks

2 cups granulated sugar

3 eggs

1 teaspoon vanilla

1 cup all purpose flour

2 tablespoons instant espresso powder

Heat oven to 350 degrees. Spray a mini muffin tin generously with nonstick cooking spray until well coated.

Microwave the chocolate and butter together in a large microwaveable bowl on high in 30-second increments, until butter is melted. Remove and wait about 10 seconds. Then, stir until chocolate is melted and completely combined with the butter. Stir in sugar. Blend in eggs and vanilla. Add flour and espresso powder and mix well. Spoon the batter into the muffin tin, filling each cup about ª full. A melon baller works well for this.

Bake 20-24 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs. (Do not overbake!)

Cool in the tin for about 10 minutes. Then, remove brownie bites from tin and continue to cool on a wire rack. When completely cooled, decorate as desired.

Very Vanilla Frosting

Makes about 5 cups.

ª cup (11 tablespoons) salted butter, softened (I used salted.)

1/3 cup (5 tablespoons) vegetable shortening (I used original Crisco.)

1 large bag powdered sugar (2 pounds or about 8 cups)

1 tablespoon vanilla extract

§ cup to ¾ cup half-and-half

Cream butter, shortening and vanilla together with an electric or stand mixer until fluffy, about 2 minutes. Add in powdered sugar, one cup at a time. The mixture will be kind of crumbly. Slowly add in the half-and-half a few tablespoons at a time, until you get the consistency you want. Use more for a creamy consistency, and a little less for a stiffer consistency. Keep covered with a damp kitchen towel until you are ready to use.

Find recipes at Susan Filson’s blog, stickygooeycreamychewy.com.

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