Chambord Brownie Bites Recipe |
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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 36 |
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This is an exciting way to prepare brownies or bars. Found this on About Home Cooking. I didn't allow for 2 hours chilling time. Ingredients:
3 ounces cream cheese, at room temperature |
6 tablespoons butter, at room temperature |
1 egg |
1 (21 1/4 ounce) package betty crocker triple chunk brownie mix |
1 tablespoon chambord raspberry liquor (optional) |
2 (3 ounce) packages raspberry jell-o gelatin |
1/2 cup boling water |
1/4 cup chambord raspberry liquor |
2 cups miniature marshmallows |
8 ounces semisweet chocolate bars, chopped |
3 tablespoons heavy cream |
Directions:
1. BROWNIES:.
2. Preheat the oven to 350ºF.
3. Line a 9 x12 pan with non-stick foil.
4. Cream butter and cream cheese together, add egg and mix until smooth. Combine creamed mixture with dry brownie mix and Chambord, if using, stirring by hand. Mixture will be thick.
5. Spread evenly in foil-lined pan and bake for 30 minutes.
6. Cool completely.
7. Using a wooden skewer, poke holes at 1 intervals halfway down into the brownies.
8. FILLING:.
9. Combine boiling water and both boxes of jello. Stir until no more sugar or jello granules are visible and liquid is clear.
10. Cool to room temperature. Add Chambord. Pour cooled Chambord jello mixture over top of cooled brownies.
11. Top evenly with mini-marshmallows.
12. Refrigerate for 2 hours.
13. Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart so as to allow topping to dribble down sides.
14. TOPPING:.
15. Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy.
16. Cool to room temperature, but still liquid enough to drizzle. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.)
17. Refrigerate to harden chocolate topping.
18. Serve. Refrigerate any leftovers, that is, if there are any left!
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