 |
Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 48 |
|
From Mother's Day party, 2008 - a dessert I made just for the mommies. I just used whatever I had in the pantry and my DD and DIL then wanted the recipe. To the best of my feeble recollection, this is what I did. ;-) Ingredients:
1 (19 1/2 ounce) package fudge brownie mix (family size for a 9 by 13 inch pan, i used betty crocker brand) |
1/4 cup water |
2 tablespoons instant espresso powder or 3 tablespoons instant coffee |
1/2 cup vegetable oil |
2 eggs |
1 teaspoon cinnamon extract (find it in the baking aisle near vanilla extract, etc. or use 2 teaspoons of ground cinnamon) |
1 cup cappuccino chips (could use chocolate chips) |
1 (16 ounce) container milk chocolate frosting (again, betty crocker to the rescue) |
1 teaspoon cinnamon extract (or use 2 tsp ground cinnamon) |
1 teaspoon ground ginger |
2 ounces dark chocolate, coarsely chopped (can use packaged chocolate chunks) |
confectioners' sugar (optional) |
grated dark chocolate (optional) |
Directions:
1. Preheat oven to 350°F Line 48 mini muffin cups with paper liners. If you don't have mini muffin pans, bake them in a standard 9-by-13 pan and then cut them into small pieces after baking.
2. Dump brownie mix into a large bowl. Mix water with espresso powder and stir in along with the oil and eggs. Add the cinnamon and chips stirring until just combined. Note - I used cappucino chips since that's what I had. Semi-sweet chocolate chips would work or cinnamon chips if you can find them.
3. Divide the batter equally among the muffin cups. Each will be about 2/3 full. Using a cookie scoop makes this a little easier. Or transfer all the prepared batter into a 4-cup measuring cup and pour from the spout.
4. Bake for 12-14 minutes. (adjust baking time if using a cake pan - see box for directions). The toothpick test will be unreliable to judge done-ness since these are gooey. At 12 minutes, press lightly on the top of one - it should have some spring to it if done. Mine did take the full 14 minutes and my oven runs hot.
5. Remove to a rack and cool completely.
6. Stir the cinnamon, ginger and chocolate chunks into the frosting. Dollop a generous amount on top of each cooled brownie bite. Don't be stingy!
7. Sprinkle with powdered sugar. Grate a little more dark chocolate on top.
8. Store in the fridge and hide them from the kids. ;-).
|
|