I was lacking inspiration this week. Call it the summer doldrums, I guess. I went to my favorite cooking blog and searched specifically for a treat that would allow me to use my new mini-cupcake pan. Instead of cupcakes, though, I came across a recipe for brownie bites. Bringing brownies into work in August seemed like a better bet than cupcakes anyway.
So onto the brownies. My favorite thing about these is that you can customize them as you like. I rummaged through our pantry and came out with some M&M’s, chocolate chips and crushed Heath bar. The recipe originally called for mini M&M’s but I didn’t have those. I did, however, have a mallet. Who says baking isn’t therapeutic?
Brownie Bites (from Culinary in the Desert)
12 tablespoons butter
3/4 cup dutch-proccess cocoa
1 1/2 cups granulated sugar
1 tablespoon espresso powder
2 teaspoons vanilla
4 large eggs
1 cup all purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup M&M’s, chocolate chips, Heath bar…basically whatever you desire
Preheat oven to 325.
In a medium saucepan, add butter and cocoa powder - melt while stirring frequently over low heat. When smooth, set aside and cool slightly.
In a medium bowl, whisk together sugar and espresso powder. Whisk into the melted butter and cocoa. Whisk in eggs and vanilla.
In a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Stir into the wet mixture just until combined. Portion out into 36 mini muffin cups lightly coated with nonstick spray. Place M&M’s, chocolate chips, etc. on top.
Bake for 8-12 minutes - when you test for doneness with a toothpick, you want it to be still a little wet in the center of each cup. Remove and let cool completely in the pan.