I am a chocoholic. I love to try new dessert recipes especially if they contain lots and lots of chocolate. I found this recipe several years ago in one of my tons (admitting here that I own over 200) of cookbooks and have lost count how many times I have been asked to make these for get-togethers. I know that you will enjoy these—especially for your special someone on Valentine’s Day.
Brownies
1/2 cup (1 stick) unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate, coarsely chopped
1/2 cup all purpose flour
1/8 tsp baking powder
Pinch of salt
1 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
Chocolate glaze
5 ounces bittersweet chocolate, coarsely chopped
1/2 cup plus 1 tbsp. heavy cream
1 tbsp light corn syrup
1/3 cup almond brickle chips, such as Heath Bits O’ Brickle
Preheat the oven to 325.
Brownies: Grease two 12 cup miniature muffin pans well and dust them with flour.
In the top of a double boiler over barely simmering water, combine the butter and chocolate and heat, stirring occasionally, until melted and smooth. Transfer the mixture to a medium bowl and cool until tepid.
Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
Spoon the batter into the prepared muffin cups, filling two-thirds full. Bake the brownie bites 14 to 16 minutes, until set but still soft in the center; Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the brownies onto the rack and cool completely.
Glaze: in the top of a double boiler over simmering water, combine the chocolate, cream and corn syrup and heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the heat and stir in the brickle bits.
Glaze and garnish the brownies
Arrange the brownie bites, still inverted, so that they are no more than ¼ inch apart on tray. Pour the glaze over the bites, covering the tops and sides. Use a small spatula to smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Serve at room temperature or chilled.
