Brownie Bites With Brandy Butter Glaze Recipes

BROWNIE BITES WITH BRANDY BUTTER GLAZE

Steps:

• Put the raisins in a small pan and cover with the brandy or rum. Heat briefly over a low heat until just steaming, then remove from the heat and leave to cool completely - the raisins will plump up as they cool.
• Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm square cake tin, then line with baking parchment.
• Melt the butter and 200g chocolate in a heatproof bowl set over a small pan of simmering water, or in 30-second bursts in the microwave, stirring until melted and smooth. Remove from the heat and leave to cool.
• Beat the eggs and both sugars in a medium bowl with an electric whisk until pale and fluffy, about 3 mins. Stir the raisins and the liquid from the pan into the chocolate mixture (don't worry if it looks like it's starting to split), then fold into the egg mixture bowl using a large metal spoon. Do this gently, as you want to keep as much air in as possible. Sift over the flour and cocoa powder, and gently fold in the remaining chocolate.
• Pour the mixture into the prepared tin and smooth the surface using the back of a spoon. Bake on the middle shelf of the oven for 35-40 mins until set with a very gentle wobble in the middle, and slightly risen around the edge. Leave to cool in the tin for 15 mins.
• To make the brandy butter, mash the butter and sugar together in a small bowl until soft and smooth, then stir in the brandy or rum. Prick the warm brownie all over with a cocktail stick, then spread the brandy butter over the top so the butter melts into the brownie. Leave to cool in the tin for at least 20 mins more - the butter will form a crispy crust as it cools, but will be more like a glaze while the brownie is warm. Serve warm, or leave to cool to room temperature. Cut into small squares and serve piled up on a plate. Will keep, covered in the fridge, for up to three days.

ROCKY ROAD BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F.
• Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
• In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
• Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

GLAZED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
• In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
• Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BRANDIED CHERRY BROWNIE BITES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.
• Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.
• Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.
• In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.

PEANUT BUTTER-BROWNIE BITES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, stir brownie mix, water, oil and egg until well blended. Spread in pan.
• Bake 33 to 36 minutes or until toothpick inserted 1 inch from edge of pan comes out almost clean. Cool completely. Cut into 6 rows by 6 rows. Working from bottom of brownie, push 1 peanut butter cup candy into center of each brownie.
• Line cookie sheet with cooking parchment paper. In large bowl, stir cookie dough and flour until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 36 pieces. Flatten each portion of dough and place 1 brownie square in center; press dough around brownie, completely covering and reshaping to form a ball. On cookie sheet, place balls 1 inch apart.
• Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

SPICED BROWNIE BITES

Steps:

• Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well., Fill greased mini muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely., In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes., Dip tops of brownies into glaze. Top with ginger.

BROWNIE POINTS' CHEWY BROWNIE BITES

Steps:

• Preheat the oven to 350º F.
• Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
• When it has all melted leave it to cool to room temperature.
• In a mixer, combine the sugar with the eggs until fluffy and creamy.
• Beat in the vanilla and add the cooled chocolate mixture.
• Fold in the flour.
• Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
• Fill each well 3/4 of the way full.
• Push on any desired add-ons, like nuts, candied fruit or sprinkles.
• If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
• Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.