↞ recipe box start page
Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies:
1/2 cup butter, cut into tbsp
2 oz unsweetened chocolate, coarsely chopped
1/2 cup all purpose flour
1/8 tsp baking powder
Pinch of salt
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
1/4 tsp almond extract
Chocolate Glaze:
5 oz bittersweet chocolate, coarsely chopped
1/2 cup plus 1 tbsp heavy cream
1 tbsp light corn syrup
1/3 cup toffee bits, such as Heath
Preheat oven to 325. Grease two 12-cup miniature muffin pans well and dust them with flour. I find the best way to do this is to fold a square paper towel into fourths so you have a padded square and use the paper napkin to dip a dollop of shortening out of the can and coat each muffin tin with the shortening. Flour sticks to shortening a little better than to cooking spray, in my experience.
Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.
Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.
Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than 1/4-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one. Makes 24 brownie bites
view more member recipes
CHOCOLATE TOFFEE BROWNIE BITES
view my recipes
print
save
Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies:
1/2 cup butter, cut into tbsp
2 oz unsweetened chocolate, coarsely chopped
1/2 cup all purpose flour
1/8 tsp baking powder
Pinch of salt
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
1/4 tsp almond extract
Chocolate Glaze:
5 oz bittersweet chocolate, coarsely chopped
1/2 cup plus 1 tbsp heavy cream
1 tbsp light corn syrup
1/3 cup toffee bits, such as Heath
Preheat oven to 325. Grease two 12-cup miniature muffin pans well and dust them with flour. I find the best way to do this is to fold a square paper towel into fourths so you have a padded square and use the paper napkin to dip a dollop of shortening out of the can and coat each muffin tin with the shortening. Flour sticks to shortening a little better than to cooking spray, in my experience.
Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.
Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.
Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than 1/4-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one. Makes 24 brownie bites
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
German Chocolate Brownie Bites
by sgre52160
9×13 pan of brownies, baked and cooled (use fudge-like brownies and not cakey, please) Can of coconut pecan frosting 8 oz German baking chocolate, chopped Paraffin wax Place the frosting in you
by sgre52160
9×13 pan of brownies, baked and cooled (use fudge-like brownies and not cakey, please) Can of coconut pecan frosting 8 oz German baking chocolate, chopped Paraffin wax Place the frosting in you
Chocolate Covered Brownie Bites
by sgre52160
1 pkg brownie mix 1 can sweetened condensed milk 8 oz semi-sweet baking chocolate 1 tsp vanilla 1 tbsp butter Decorations to roll in Chopped nuts, Candy sprinkles, white chocolate or confection
by sgre52160
1 pkg brownie mix 1 can sweetened condensed milk 8 oz semi-sweet baking chocolate 1 tsp vanilla 1 tbsp butter Decorations to roll in Chopped nuts, Candy sprinkles, white chocolate or confection
Chocolate Covered German Chocolate Brownie Bites
by sgre52160
Pan of your favorite brownies, baked and cooled 1 lb chocolate candy coating or almond bark (I like Candiquik) Frosting: 1 cup evaporated milk 2 (11 oz) bags Caramel bits 2 1/2 cups choppe
by sgre52160
Pan of your favorite brownies, baked and cooled 1 lb chocolate candy coating or almond bark (I like Candiquik) Frosting: 1 cup evaporated milk 2 (11 oz) bags Caramel bits 2 1/2 cups choppe
Turtle Brownie Double Chocolate Mousse Bites
by sgre52160
Chocolate Chip Pecan Brownie Bites (recipe follows) Double Chocolate Mousse (recipe follows) Store bought caramel sauce (or make your own) for drizzling 1 cup chopped pecans for garnish Chocolat
by sgre52160
Chocolate Chip Pecan Brownie Bites (recipe follows) Double Chocolate Mousse (recipe follows) Store bought caramel sauce (or make your own) for drizzling 1 cup chopped pecans for garnish Chocolat
Chocolate Peanut Butter Covered Brownie Bites
by sgre52160
1 brownie mix 2 cups semi sweet chocolate chips 1/4 cup peanut butter Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still sligh
by sgre52160
1 brownie mix 2 cups semi sweet chocolate chips 1/4 cup peanut butter Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still sligh
view more member recipes
related CDKitchen recipes
Chocolate-Covered Brownie Bites
Carrabba's Chocolate Dream
Hot Fudge Brownies
Brownie Mix Candy Topped Pizza
Brownie Mix Cookies
Chocolate Toffee Trifle
English Cream Toffee
Chili's Chocolate Brownie Sundae
Easy Brown Sugar Toffee
S'mores Stuffed Brownies