You may also like
Categories:
brownie bites butter sugar Dutch salt baking powder vanilla eggs all-purpose chocolate chips chocolate shortening weight Caramel heavy cream pecan halves
Viewed: 93 - Published at: 7 years agoIngredients
- FOR BROWNIE BITES:
- 1 cup Unsalted Butter
- 2-1/4 cups Sugar
- 1-1/4 cup Dutch-process Cocoa
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 Tablespoon Vanilla
- 4 whole Large Eggs
- 1-1/2 cup All-purpose Flour
- 2 cups Semi-Sweet Chocolate Chips
- FOR THE TOPPING:
- 18 ounces, weight Semi-sweet Chocolate
- 2 Tablespoons Shortening
- 6 ounces, weight Caramel Bits
- 2 Tablespoons Heavy Cream
- 1/2 cups Pecan Halves
Method
- Preheat oven to 350 degrees. Line a 9 x 13 inch pan with a double layer of foil, leaving enough foil hanging over the edge so you'll be able to grab onto it to lift the brownies out of the pan later. Spray foil lightly with cooking spray.
- In a saucepan over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to the heat briefly, just till it's hot, but not bubbling; it'll become shiny-looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.
- Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth. Then add the flour and chocolate chips, beating till well combined. Spoon the batter into the prepared pan.
- Bake the brownies for 28 to 30 minutes (this took more like 35 minutes for me), until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set on the edges as well as in the center. Remove them from the oven, and after 5 minutes, loosen the edges with a table knife. This helps prevent the brownies from sinking in the center as they cool.
- When brownies have cooled, lift them out of the pan by grabbing on to both ends of the foil. Lay foiled brownies on a flat surface. With a biscuit cutter or deep cookie cutter, cut out rounds and place on a cooling rack that has been placed over a sheet of wax paper.
- In a double boiler, melt about 18 ounces of chocolate chips plus a tablespoon or so of shortening until smooth. Drop a tablespoon of the melted chocolate on top of each mini-brownie and allow it to flow over the sides. Smooth sides with a knife. Set aside to cool. I put mine in the freezer for a few minutes.
- Meanwhile, combine about 6 ounces of caramel bits with a couple of tablespoons of heavy cream in a microwave dish. Microwave in 30-second increments until caramel is melted and smooth.
- Drizzle caramel over brownies. Top each brownie with a pecan half.
