Miniature Brownie Cups

 

My miniature muffin pan doesn’t get the love it deserves from me. (Then again, neither does my 15 x 10 x 1-inch pan or my 9-inch springform pan, but those are two other posts altogether.) In an affectionate effort to show him some much-craved love before he gets bubble-wrapped and put into storage next week, I wanted to bake some two-bite treats, and Miniature Brownie Cups seemed to be the perfect recipe to make.

My friend Amy and I finally got together for lunch today at Brio after two previous failed attempts, so I figured that was a good enough reason to bake something. (Isn't there always a good enough reason to bake, though?) After sampling one of these from the first batch, I decided to bake two more batches. One batch for Amy to take back to her office to share with her co-workers, another batch for her to take home to her hubby and son and, well, a batch for me. Boy-oh-boy is Mr. Miniature Muffin Pan finally feeling the love!!! Three times in one day is more action than he's gotten in the six or so years I've owned him.

These brownie cups are really delicious. The texture is somewhere between that of chocolate cake and a crunchy top/chewy middle brownie. The pecans, which toast on top of the brownie cups as they bake, add a nice crunch, too. I think these would be really good using miniature baking M&M's, too.

Yummy and easy to make... my kind of recipe!!!

Miniature Brownie Cups

Source: Old-Fashioned Bake Sale, p. 79

6 tablespoons unsalted butter, melted
¾ cup sugar
½ teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
¼ cup natural or Dutch-processed cocoa powder
¼ teaspoon baking powder
Dash salt
¼ cup finely chopped pecans

Preheat oven to 350 degrees F. Line small muffin cups (1 ¾ inches in diameter) with paper baking cups. Whisk together butter, sugar and vanilla extract in medium bowl. Add eggs, one at a time; beat well.

Sift together flour, cocoa powder, baking powder and salt; gradually add to butter mixture, whisking until well blended. Using a spoon, fill muffin cups ½ full with batter; sprinkle nuts over top.

Bake 12 to 15 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly; remove brownies from pan to wire rack. Cool completely.

Makes about 24 brownies.

 

Chocolate Truffle Cookies

What do you do when you find this in your pantry?

 
















You bake a batch of cookies, of course. (I'm still pondering when I actually bought these chocolate sprinkles. Hmmm...still pondering.) My neighbor Chris is moving back to India next week after a year here in the United States, and I wanted to bake him something to wish him a fond farewell. He's such a great guy, and I wish I would have spent more time getting to know him, but he promised to stay in touch, and I promised him that every batch of cookies I bake and blog are being "virtually" sent to him in Bombay.

All my best to you, Chris!!!

 

















Chocolate Truffle Cookies

Source: Adapted from Taste of Home

½ cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
3 tablespoons natural cocoa powder
2 tablespoons sour cream
1 ½ teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 cup (6 oz.) semisweet chocolate chips
3 tablespoons chocolate sprinkles

In a large mixing bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla extract. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.

Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely.

Yields about 30 cookies.