Tomorrow is our spouses club "make it, fake it or bake it" luncheon. I scoured the internet and Pinterest looking for something yummy to bake and finally settled on this recipe. The original recipe was for a pan of these brownies but I wanted something "cuter" for the auction tomorrow so I decided to go with bite sized versions. Luckily there were some left over so I was able to taste one two a few to make sure they were good and they definitely didn't disappoint!
I almost didn't choose this route because I didn't have wrappers that fit my mini muffin pan so I needed to be sure they wouldn't stick! In order to make this happen I had to get creative.
Are any of you scrapbookers? I found a new use for one of my tools that is usually used strictly for scrapbooking. I used a 1&3/8 inch circle punch to cut pieces of parchment paper to fit in the bottom of each cup. Then I sprayed the sides like a mad woman and prayed!
Thankfully this worked like a charm! I had to run a knife around the sides of some but for the most part, they just fell right out of the pan!
With our further ado, here is the recipe modified for the mini version
Ingredients
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup unsalted butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350°. Line bottom and spray the sides 2 mini muffin pans.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Scoop 1 TBSP of batter into each cup.
Bake at 350° for 10 minutes or until a tooth pick inserted in center comes out with a few moist crumbs. {mine took 10 minutes and my oven usually bakes pretty slow so I would check them after about 7 minutes. To be safe, stay close and monitor them frequently!}
3/4 cup unsalted butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350°. Line bottom and spray the sides 2 mini muffin pans.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Scoop 1 TBSP of batter into each cup.
Bake at 350° for 10 minutes or until a tooth pick inserted in center comes out with a few moist crumbs. {mine took 10 minutes and my oven usually bakes pretty slow so I would check them after about 7 minutes. To be safe, stay close and monitor them frequently!}
Cool completely on a wire rack (about 30 minutes).
Here is the super easy cream cheese frosting recipe for the top
Ingredients1 (8-oz.) package cream cheese, softened
3 Tbsp unsalted butter, softened
1 1/2 cups powdered sugar {sifted}
1/8 tsp salt
1 tsp vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
3 Tbsp unsalted butter, softened
1 1/2 cups powdered sugar {sifted}
1/8 tsp salt
1 tsp vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
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