Ooey-gooey Chocolate

It’s been awhile since I’ve written. Writing is an interesting phenomenon for me. I used to write my memoirs of my mundane ordinary life. I did this on computer and then in some handwritten journals. I then wrote the blog. At present I am exchanging emails with my best friend from high school in the middle of this pandemic. She’s in the Midwest; I’m in the Northeast. The point is that these writing episodes do not seem to overlap. I’m writing either one or the other. And lately I decided to handwrite letters to my son who is in the Northwest. But here I am back on the blog.

It’s not that I have not been baking or cooking. Well, actually, I have been doing less as Hubby has picked up cooking and dinner making. He continues to make me breakfast as I go off to work, either at the Agency or to the Dining Room. Either commute is not a hardship as the Agency is just up the street and across the road. Most of my baking is for something sweet. I have made a few batches of brownies. The problem with that is we tend to eat the whole pan in one sitting, or in two days, whichever comes first!

So I wanted to make something chocolate but not brownies…again! For some reason I had a couple of cake mixes in the baking pantry. Why do I have these? Because I thought I would have to bake my own birthday cake which is traditionally German Chocolate. I have made German Chocolate cake from scratch but have no problem making it from a mix. I’m telling Hubby that I found coconut so have all the ingredients and plan to bake the cake.  He has to tell me then that he has bought me the cake as a surprise and now I went and ruined his surprise!

In my search for something to bake I remembered a cookie bar made from cake mix and sweetened condensed milk. It takes me some time to find the recipe notebook with this scrap of cake mix box. These are called Macaroon Cookie Bars. They are sort of a brownie as well.

  • 1 package chocolate cake mix: I used a German Chocolate mix. The original recipe was from a Devil’s Food Cake Mix
  • ½ cup butter, softened
  • 1 egg
  • 14-oz. can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 ¼ cups flaked coconut; divide this to use the ¼ cup separately
  • 1 cup chopped nuts; I used pecans

Mix the first 3 ingredients and press into a greased 13-inch x 9-inch baking dish. Mix the  remaining ingredients except for ¼ cup of the coconut. Spread that mixture on top of the cake mix batter. Sprinkle the ¼ cup reserved coconut on top. Bake for 350 degree F for 30-35 minutes until golden brown. The edges will be the darkest. Cool completely and cut into squares.

Super simple and yummy!

Comfort Baking: Olive Oil Cake

My son and daughter-in-law visited so I baked a cake. I was flipping through magazines and so I baked a cake. I was looking through my news-feed and had to bake a cake. I sense a pattern here. I’m thinking I might be baking a cake in the near future as well.

I finally got around to making this cake. I was looking for the magazine that had created a recipe for veggie sauce with the mouth feel of ground meat. I had attached a note to the front of the magazine with the names and page numbers of recipes I wanted to try and this one was there. This turned out well, having a grown-up taste, not too sweet and quite moist. It is possible that I under-baked it by 5 minutes but that did not affect our enjoyment of the cake. The problem with this cake is that it was so easy to slice off a sliver each time one walked by it.

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ¼ cups sugar, plus 2 tablespoons for topping
  • ¼ teaspoon lemon zest (I used orange zest; the second time I used lime zest. Stick to lemon or orange)
  • ¾ cup olive oil
  • ¾ cup milk (I used unsweetened vanilla almond milk.)

Oven to 350 degrees F. Grease 9 inch spring-form pan. Whisk flour, baking soda, and salt together. In a separate bowl whip eggs on medium speed (stand mixer with whisk attachment) until foamy about one minute. Add sugar and zest increasing speed to high and beating for about 3 minutes. Reduce speed back to medium and slowly pour in oil, mix only one minute. Add ½ the flour mixture about one minute. Add milk and mix for 30 seconds. Add the rest of the flour mixture and mix for one minute. Of course, you are scraping down the sides of the bowl during the addition of the flour and milk. Pour the batter into prepared pan and sprinkle on the remaining sugar. Bake 45-50 minutes. Let cool in pan for 15 minutes before removing. Supposedly let this cool completely before slicing. Hah!

And here’s another cake: Guinness Chocolate Cake in honor of St. Patrick’s Day but really because it was a Friday and I got home from work. For this one I made a Bailey’s Buttercream and not a cream cheese frosting.

https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake

Thoughts:

Weight loss is out the window. With all this Coronavirus Pandemic, hunkering down, figuring out how to work from home, how worried should I be, binge-watching Netflix for escapism, I eat what I want. I apparently bake and eat cakes too! See above. We re-watched the whole Lord of the Rings Special Edition DVD set. There’s a situation that puts this in perspective. I would have liked to put one of those images and quotes here but am not sure how or if things are copyrighted.

It’s all about priorities and enjoying life. I like to learn about food. I like to do new things with vegetables to eat more of them. I like to bake and cook. I am reasonably healthy and not too overweight. I do not want to add more anxiety in this day and time with regard to the food I eat.

Maybe I’ll get back on the weight loss train sometime later this year. One day at a time.

Betty Crocker Brownies

I wanted to bake brownies. I did not need to make brownies. I do not need to eat brownies. But I wanted to make brownies. I knew that the Betty Crocker’s Cookbook uses chocolate squares instead of cocoa, so I thought maybe these won’t turn out good (or should this be well?)and I wouldn’t feel compelled to eat them. Well…it is the rare brownie that cannot be eaten. And these are very edible!

Just uploading the photo made me go get a couple to nibble on.

So Hubby asked if I would put Walnuts in the brownies. Sure. While getting the ingredients together I found a bag of green and red M&Ms that I did not use for Christmas baking. I asked Hubby if he minded those in his brownies as well. So these brownies are loaded. I used the Fudgy Brownie variation, also on Page 271.

  • 2 ounces unsweetened chocolate
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour (I used whole wheat pastry flour; you know, to be healthy.)
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup M&Ms

Melt chocolate and butter together. Mix in sugar, eggs, and vanilla. Whisk this for a time, preferable 3 minutes, but I didn’t do that long. Supposedly that will help get the meringue crackly top surface. Stir in remaining ingredients. Spread into prepared pan and bake.

Preheat the oven to 350 F prior to mixing the batter. This variation called for a 9×9 inch pan or 12×7.5 inch pan. Neither of which I have. My brain had a glitch and I used a 13×9 pan. I’m not sure why I thought that was a good idea but by the time I had sprayed it and lined in with foil and sprayed the foil again, it was too late to turn back. I have 8×8 and a 10×6 but my brain was not working on this one. I figured they would be very thin (there is no rising agent in fudgy brownies) and I would bake them for the least time. I baked them for about 19 minutes.

They did turn out thin. They did turn out fudgy. They did not have that shiny crackly top. Remember to remove them from the foil while still warm; I have brownie chunks along with my nicely squared brownies.

Chocolate Mousse Cake a la King Arthur

King Arthur Flour (no I do not get paid for talking about them) has a monthly bake-along. February is a Chocolate Mousse Cake with Raspberries. Looked and sounded delicious and something fun to make on one of my two February holidays. Well, if you know me, I changed it up just a bit. I was not going to spend a fortune on fresh raspberries in the middle of winter. I like chocolate covered cherries and I had a can of cherries in my pantry. I could use those.

So the original bake-along recipe is right here: Chocolate Mousse Cake with Raspberries. I made the cake exactly. I happened to find four 8-inch cake pans, two of which were three inches deep so I baked the cake in two pans and cut these into the four layers. Hint for you: this is a thin batter just like they say. It may not be that wise to use pans that have removable bottoms. Just saying. I had a bit of leakage, very little but I had to bake the cakes on a cookie sheet. I also baked the cakes at 350 degrees F. They came out nicely. They did not have domes, so I am not sure if they fell a bit. The finished product is so rich it was impossible to tell.

  • 1 3/4 cups Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 teaspoons vanilla
  • 3 large eggs

Whisk dry ingredient together. Mix wet ingredients together but not eggs. Put wet ingredients into dry ingredients, combine thoroughly. Beat in eggs one at a time. Put into the greased pans and bake. The two 8-inch x 3-inch pans took 55 minutes. Cool completely and slice each layer in two.

The mousse filling was more difficult. It did not come out smoothly and was difficult to spread between the layers of the cake.

  • 2 tablespoons soft butter
  • 8-ounce package cream cheese, at room temperature
  • 1 cup confectioners’ sugar, divided
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2/3 cup semisweet chocolate chips, melted
  • 1 cup heavy cream

Beat the butter, cream cheese, 3/4 cup sugar, vanilla and salt until creamy. Melt the chocolate and stir that in. Whip the cream with the remaining sugar until stiff. Fold this into the cream cheese mixture. This ended up swirled and not a uniform color. Perhaps that was okay.

I used a can of cherries, drained, and a jar of cherry fruit spread instead of raspberries. I mixed this and spread it on top of the mousse layer. I forgot to put cherries on the middle layer. I don’t think anyone noticed this omission.

Once this is done chill or freeze the cake for 30 minutes so it will be easier to frost.

At this point I am thinking about the frosting. This cake already looks extraordinarily rich. The KAF frosting calls for another cup of butter and 4 cups powdered sugar. That just is too much. I then remember I had made a chocolate sauce to serve with the disastrous orange cake for Christmas. Since that cake was inedible I had frozen the sauce for use at another time. This seemed to be that “another time.”

  • 1/2 cup light brown sugar
  • 1/3 cup cocoa powder
  • 3/4 cup milk
  • 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon orange extract or liqueur (it was actually the poaching syrup from the disastrous orange cake A Christmas Sponge: an Orange Upside Down Cake)

Whisk sugar and cocoa in a small sauce pan. Gradually whisk in the milk until a smooth paste forms. Reduce heat and simmer whisking constantly for 4 minutes. Remove from heat and stir in chocolate and orange extract. (the orange taste does not come through at all.)

So I thawed the chocolate sauce and poured it out on the cake. This gave it a nice glazed cover. Now this glaze looks like a ganache but does not firm up like one.

This is not nearly as good looking as the picture on the King Arthur website. But served with a bit of whipped cream it is chocolate decadence! A little dab will do ya!

Lessons learned: If you want a rich chocolate cake that makes thick layers use this cake recipe. I would make a different filling or just use the fruit and preserves in between layers with some whipped cream. Cover with your own ganache or just sprinkle with powdered sugar. That way you could have a fancy cake with less fuss. But we are enjoying our indulgence a little at a time. Store cake in refrigerator.

Cook’s Cookies: chocolate

It’s cookie baking time and being the season of the year that it is one would think that I would be making Christmas cookies, but no. I have found the most wonderful chocolate cookie from Cook’s Illustrated January/February 2009 edition. I was in awe of this cookie when I first made them. This is a cookie that I could have one or two with a cup of tea and be satisfied. Now that is unusual; with homemade cookies I can eat and eat and eat them, especially fresh out of the oven. But these are so rich and satisfying of that chocolate craving that one can be enough! This is my adaptation; I am not so fussy as the magazine.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa; I use Hershey’s, don’t know if that is Dutch processed or not?
  • 1/2 teaspoon baking soda
  • scant 1/2 teaspoon salt

Whisk all the dry ingredients together in a bowl.

  • 1/2 cup molasses; the original recipe calls for dark corn syrup
  • 1 large egg white
  • 1 teaspoon vanilla

Whisk these together in a small bowl.

  • 1 1/2 sticks unsalted butter
  • 1/3 cup brown sugar
  • 1/3 cup sugar

Cream these together until light and fluffy about 3 minutes. Beat in egg mixture until fully incorporated and then the flour.

  • 1 cup dark chocolate chips; I used Hershey’s special dark since the original recipe calls for 4 ounces of bittersweet chocolate chopped into 1/2 inch pieces.

Stir in the chocolate chips. Chill in fridge if desired; I did not bother. I had read that using wet hands to shape the dough into balls prevents the dough from sticking to the hands. It does work, somewhat. Roll the dough into balls. Make these uniform in size and adjust baking time accordingly. I used heaping tablespoons. Then roll in the sugar and place 2 inches apart on the parchment lines baking pans.  Bake for 10 minutes. Let rest on the pan for at least one minute before removing to a wire rack for cooling.

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I should have taken a picture of one with a bite out of it so you can see the darkness of the soft interior with a crispy outside. But I put them away so I would not feast on them over the course of the week, before packaging them to send to my favorite airman!

 

The Great Brownie Chase…

Back in 1999 I tried a bunch of brownie recipes on my teenagers and their friends. Over 6 months the winning brownie came out of a box. And it did not matter much which brand.

Well, I want to change that outcome so I am trying out brownie recipes on my coworkers. The biggest drawback is that brownies generally get rave reviews just for showing up and just for being chocolate.

For a two week trial so far, here is what I have done. I chose a Quick & Easy Fudge Brownies recipe from the back of a King Arthur flour bag. I clipped this and stuck it on my kitchen counter. I am not sure if I made this one before or a different KAF recipe. I have written about brownies twice before, here and here. But my endeavor here is to find a go-to recipe that gets high ratings from a variety of people. And because I am a social scientist I have a three point Likert scale for tasters to rate each brownie.

I virtually made the same recipe for both weeks. There are technical differences but I think this makes a big difference. Here is the basic recipe:

  • 1 cup unbleached all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups sugar
  • 1/ teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 3 large eggs
  • 1/2 cup butter, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract

KAF’s instructions are to put the ingredients in a large bowl in the order listed and beat until the mixture is smooth. Bake in a 913-inch pan for 25-30 minutes at 375 F.

Being the baker that I am I did not exactly follow the above, but almost. I accidentally used Hershey’s Special Dark Cocoa in the first batch. Also in the first batch, I used 4 egg whites (because I had these in need of use) and one whole egg. I used Whole Wheat Pastry Flour both weeks. The second week I used regular cocoa powder and three whole eggs. I melted the butter in the bowl, sifted the dry ingredients together, then added all the ingredients and mixed until smooth.

I had my coworkers rate these on three aspects: appearance, texture, and taste. I am sure there is some skewing of the results based on the time between samples. But, too bad!

The first was the Special Dark cocoa brownies. The sample size was n=12. The second week sample size was n=8. And the winner is…

I think these results show that Special Dark Cocoa should not be used in brownies. It is most likely best suited for dark and rich chocolate cakes. The medical student at work with a discerning palette picked up on the difference in moistness between the two which is the result of the egg whites vs. whole eggs. There was another coworker who verbally gave me her results so the second week is really a sample of 9. Three people who compared the two weeks all said the second week was better.

So don’t mess with the cocoa or the eggs! Whole wheat pastry flour works just as well as the all-purpose flour called for in the recipe. So we could say this is a healthy brownie, LOL! This is a simple enough recipe and makes a 9 x 13 pan so it could easily be a go-to recipe. Maybe I’ll try out recipes using baking chocolate next.

 

Thoughts from my Kitchen

I had a fabulous baking weekend. Well, on Saturday I roasted a big chicken, with Mediterranean vegetables. Yum! I was so tired after winterizing the trailer which included arguing about how to drain all the plumbing properly and running off to the store to buy more RV/Marine antifreeze to be effective that I did not want to make anything else. Wow! That is a run-on sentence if I ever wrote one! As I write this we are waiting for all the little goblins and ghouls to show up to beg for the $20 worth of candies I bought. Then I will turn off the porch light and relax.

After a tiring first half of the weekend I set to work in the kitchen. First I did a bit of cleaning and then got out the sourdough starter to make rolls. I used a recipe that looked good and as luck would have it I had powdered milk and potato flour. If you don’t have these ingredients there are plenty of other sourdough bread and rolls recipes. I had fed the starter the day before so I figured it would be just fine. I let it set out for the entire morning of the day I made the dough: sourdough dinner rolls from King Arthur Flour. This makes two pans of eight. Here is the one for the future!

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I have found the chocolate cake recipe that bests the  Best Ever Chocolate Cake. I hang my head in shame as I write these words. I had to look again and again at the ingredient list to note the differences.Best Ever uses 1/2 cup more flour and twice the baking soda. I looked into the explanation of using baking soda in cakes in the book BakeWise by Shirley Corriher. She explains that 1/4 teaspoon of baking soda is sufficient for each cup of flour. The new best chocolate cake recipe rises nicely and even has better body than Best Ever.

So what is this rogue recipe that has come to shake up my baking world? It is basically King Arthur Flour’s version of Texas Sheet Cake baked in a 9 x 13 pan. I found this in their sales catalog/flyer that arrives by the post ever so often: King Arthur Flours Favorite Fudge Cake. And its not just because of the fudge frosting, although that makes it awesome!

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I actually followed both of the recipes exactly although I don’t always use KAF products.

I am not advertising for them; I just recently got their flyer and was organizing recipes for my recipe notebooks. And these were two of the ones I had marked to try.

 

What to do with egg whites?

20160504_214255930_iOSI have a cup of egg whites in my refrigerator taunting me to do something with them. I have these whites because Son made me a Parisien flan before he left for his job in Alaska. I showed him this  Parisien Flan from Nadia at Maison Travers and he made it for me! It was fabulous!

 

I’m thinking about a … (French word, meringue cake), it’ll come to me in a moment…Pavlova…Dacquoise! I describe this to Hubby and he looks at me with a blank face. I look through a few cookbooks for meringue recipes. Many of the recipes are for 2 egg whites with 2 cups of sugar, confectioners and granulated. That seems like a lot of sugar but sugar is important for the structure of a meringue. I have four egg whites so 2 cups of sugar will have to do. I suggest to Hubby that I could make espresso flavored meringue cookies and he says to go for it. I settle on adapting a recipe from Bakewise by Shirley Corriher. She explains the science behind the product. I do not have cream of tartar so must find a substitute: apparently 1/2 teaspoon lemon juice per egg white.

  • 4 egg whites
  • 2 teaspoons lemon juice
  • 3/4 cup superfine sugar; made by processing regular granulated sugar in the food processor for one minute
  • 3/4 cup confectioners sugar (I didn’t have a full cup!)
  • 1 tablespoon espresso powder
  • 1 tablespoon Hersheys Special Dark Cocoa powder
  • 1 tablespoon flour

First I beat the egg whites and lemon juice with all but two tablespoons of the superfine sugar until stiff peaks formed.

Mix the rest of the dry ingredients to sprinkle on top of the beaten egg whites and fold in until incorporated. I confess that I do not like folding. I always worry about mixing too hard and flattening the mixture.

This is to be piped or spooned onto parchment paper and baked in a 200 degree (F) oven for 1 hour and 45 minutes. My oven is too small. I have three pans of meringue cookies and enough to make a nine inch circle for a Pavlova. I made this planning to dump a can of canned cherries mixed with sweetened yogurt on top and have a fancy dessert.

I don’t like my pastry bag so I just put huge spoonfuls on the pans. I don’t get marks for prettiness! These are baking away forever in the oven and I am on the phone with my sister when the timer goes off. I have never made meringues before, yes meringue topping for pies but not meringues. Smart phones are wonderful. I show her the meringues as I take them out of the oven and she says they look perfect. Now to let them cool. But wait, Hubby went in and took one off the tray. Yumm! They have a nice coffee flavor. Now I am not sure if cherries on top of the circle is the best flavor combination.

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It is a bit squishy because it is not completely cool.

I still need to do something with the large circle. I serve wedges with ice cream and Hubby pours on a bit of Irish Cream liquor. Too much of this will make us fat and drunk!

Red Meat and Chocolate Cake

This weekend we did a major meat shopping at a local meat market. Hubby likes red meat and when the weather is warming up, cooking steaks on the grill is a favorite meal. Actually we use the grill all year round. This is New England after all. We got a good price on the sirloin because hubby cuts it up himself.

We have plenty of steaks to hopefully last awhile. But son is coming home soon and he enjoys a nice steak too!

Ordinary Saturday evening meal: steak, potato, and green beans. By “ordinary” I mean no special recipe. (We do not eat steak every week, usually, but we may until this meat runs out.)

Now for the chocolate cake. I have had the urge to make a chocolate cake with frosting for awhile. I told the people at work that they may be eating chocolate cake at morning report someday soon. That day will be Monday!

In the King Arthur Flour sales catalog that they send out every so often there was this recipe. It is similar to a Texas Sheet Cake in that the frosting is poured on the cake in the pan. It is to make a 9 x 13 cake but I thought I would make two small cakes, one to eat and one to take to work so that I wouldn’t find myself eating an entire cake.

This is King Arthur Flour’s Favorite Fudge Cake. http://www.kingarthurflour.com/recipes/king-arthur-flours-favorite-fudge-cake-recipe. This is very good. Really good. Very rich and very fudgy.

  • 1 cup unsalted butter
  • 1/2 cup cocoa
  • 1 cup hot water
  • 2 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

It is an interesting recipe because the butter is actually melted and not creamed with the sugar. The butter is melted in a saucepan or a bowl in the microwave. Then the cocoa, and hot water are mixed with the butter, and then the dry ingredients are added, and then the eggs and buttermilk and vanilla. Put in greased pan and bake for 30 minutes at 350 degrees F. I used one 8 inch square pan and one 9 inch round pan. In hindsight I should have used an 8 inch round pan instead. I do not have two 8 inch square pans. I do have two 8 inch round pans but I was not certain if there would be enough room to pour the frosting on top. Now I know they would have worked out just fine.

The frosting is also made by melting the butter. Melt 1 stick of butter is a small sauce pan. Stir in 1/4 cup cocoa (I used Hershey’s Special Dark Cocoa Powder) and 6 tablespoons buttermilk. Then beat in 4 cups powdered sugar until smooth. I did this by hand.Pour the frosting over the cake while the frosting is still warm. The cakes are supposed to be cooled completely. Mine were almost completely cooled.

The frosting settles into a smooth glaze that does not remain sticky. It did not stick to the plastic wrap I used to cover the cake.

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Second piece!

Easter Brownie Bites

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Hah! I finally have an excuse to make something chocolate! This is totally inspired by Sofiabakes: http://sofiabakes.com/2016/03/23/brownie-creme-scotch-eggs/

A while back I made brownies but the recipe was seriously too fussy for regular use: https://mykitchenmythoughts.com/2016/02/14/brownies/. But now I want to make some so I can put Cadbury mini-eggs in them. And then smother them with chocolate ganache! I can take these up to daughter’s family for the Easter weekend and not eat them all myself; oh okay, I would share a few with Hubby.

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I bake the essential recipe’s Brownies from the Bittman How to Cook Everything Cookbook on page 881. My step-daughter swears by these brownies, well, not really swears by them, but you know what I mean! It is super simple and makes a chewy brownie.

  • 8 tablespoons unsalted butter
  • 3 ounces unsweetened chocolate, roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup flour
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Melt the butter and chocolate. Stir until smooth. Stir in the sugar. Beat in the eggs one at a time. Gently stir in the rest of the ingredients. Pour into prepared 8×8 pan and bake at 350 F for 20-25 minutes. Do not overbake.

However I am going to bake them in mini muffin pans so will guess at the baking time. I found that they were done at 20 minutes and even though I coated the pans with cooking spray they wanted to stick to the pan a bit.

easter brownie bites and mac and cheese pot 005I put a mini-egg in each brownie bite as soon as it comes out of the oven. I had considered baking the candy inside but was not sure how that would work; so I didn’t. I am now thinking that the Cadbury mini-eggs are not creme eggs so the effect may not be what I am expecting based on the inspiration! I melt about 1/2 cup of bittersweet chocolate chips for the frosting. I added about 1/2 teaspoon oil so it would pour. This may be the downfall of getting the chocolate glaze to “crisp up”. I’ll give it a little time. I sprinkled the brownie bites with a spring sprinkle mix. They look a bit messy but a bit fancy too.

Let’s see what Hubby thinks of these. Maybe not the fairest test since he doesn’t really have a sweet tooth. I’ll just have to taste them myself!! Ummm, they’re good! Hubby says they are a rich chocolate with a burst of gooey richness. Success!

I do put them in the fridge to harden the glaze. The next day (yes, there are some left!) they are a nice bite of brownie with a piece of candy inside, not creamy. But they are a really rich chocolate; a bit too rich for Hubby. More for me!!