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Chocolate Stuffed Brownies?
Brownies, stuffed with chocolate.
How good is that? A little soft surprise in the middle of your densely delicious cupcake shaped brownie?
If I’m going to eat dessert, I want it to be Supercalifragilisticexpialidocious!
I thought of these cupcakes when my client sent me a new product, chocolate bars, Perugina chocolate bars to be exact. Bittersweet, dark, milk and some lovely filled ones, filled with caramel, cappuccino raspberry and asked that I come up with some new recipes to showcase their newest product. Bittersweet, dark chocolate? Easy. But what do you do with filled chocolates, except just eat them? Then I thought, what would happen if I put them in the middle of a brownie. Well, it’s a delicious cupcake, with a sweet surprise. If you can’t find Perugina, use the best quality chocolate with a high cocoa content, 70% or better.
Heat the oven to 350 F. Lightly oil 2 mini muffin pans (or make in batches)
In a double boiler set over simmering water, melt the bittersweet chocolate with the oil and butter, whisking until smooth.
In a mixing bowl, beat the sugar, eggs and salt with an electric mixer until thick. Stir in the vanilla and flour. Add the melted chocolate mixture and mix until well blended.
Using a small ladle (I use a gravy ladle); spoon a layer of batter into the bottom of the muffin pan, about 1/3 of the way up. Nestle a piece of the filled chocolate into the center; then cover with more batter, making sure the chocolate piece is enclosed.
Place the pans in the center of the oven and bake for about 12 minutes, or until a toothpick, when inserted comes out with just a small amount of crumb clinging to it (just make sure you don’t go straight down the center where the melted chocolate is). Allow to cool slightly then remove from the pan.
These are delicious warm, but store well in an airtight container. If you want to warm them up, wrap in a paper towel and microwave for about 15 seconds.
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