Midnight Chocolate Brownie Bites

Ok, this is embarrassing. I made these brownies, photographed them, and can’t find the pictures. Anywhere.

So I’ve taken the photo that accompanies the recipe from the L.A. Times to show you. Really, though, these do look better than mine – so I suppose it’s a bit self serving that the pictures have gone M.I.A.

40594233Photo credit: Robert Lachman / L.A. Times

Now, what you really want to know is….how were they? According to my notes, they were very, very good – dark, fudgey and a bit sweet. I think the sugar could be decreased, but then again, I did leave out the Grand Marnier and orange peel – and perhaps that would have given another dimension to the flavor instead of “sweet”. I personally don’t like fruit or fruit flavoring in my brownies – but if you try them, let me know.

Midnight Chocolate Brownie Bites -adapted from  L.A. Times

1/2 cup (1 stick) butter plus more to butter the dish
1/2 pound bittersweet chocolate
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1/4 cup best-quality cocoa
1/4 cup flour
1/2 cup mini chocolate chips

Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.

Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla.

Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

Sift together the cocoa and flour, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.

Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.

Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if desired.


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