Miniature Brownies for Valentine’s Day
This may be my favorite recipe of all time.
When I lived in Newfoundland, my best friend, Mike’s wife, Wendy, was a fantastic cook, baker and crafter. She was basically one of those people you’d love to hate because she was so great at everything, but she was such a nice person, you just couldn’t.
Every year at Christmas, we’d get together and make cookies to have for when people came over to visit during Christmas, or to give away as gifts when we went to parties. This recipe came from her, and I’ve been making it for almost 20 years.
It’s an incredibly easy recipe, but more than almost any recipe I’ve ever made, you have to be really careful about measuring your ingredients, as the slightest aberration makes it look “not quite right,” even though they still taste great.
I just made a batch of these for Michael’s Valentine’s Day party tomorrow, using cute Valentine’s–themed miniature cupcake cups, and at Christmas, I use Christmassy ones. They are readily available at craft stores and dollar stores. For Michael’s class, because I wanted to make one for each, I used the 3″ cups, but usually I use the smaller ones and make up for it with quantity. 🙂 For Christmas, I double and treble the recipe.
1/3 cup brown sugar
1/4 cup butter
.6 cup of chocolate chips (the real ones)–that’s 1/2 cup plus 2 tbsps
1/2 tsp vanilla
1/3 cup flour
- Melt the butter in the microwave, measure 1/4 cup and empty into a medium, heavy-bottomed saucepan turned on to medium-low heat.
- Add the brown sugar and the chocolate chips.
- Stir and watch carefully so it doesn’t burn.
- Let it sit off of the heat for a couple of minutes, and while you do, arrange the cupcake cups on a sheet pan in rows.
- In a separate bowl, beat the egg. Temper the egg with about a tablespoon or two of the chocolate mxture (this means dump a spoonful of the chocolate into the eggs and beat it like you are making scrambled eggs. We do this to bring the eggs up a bit in temperature, so that they don’t turn into scrambled eggs when they hit the still-warm chocolate).
Add the egg, four and vanilla into the chocolate mixture, and stir to blend.
- Pour the batter into a ziploc bag. Squeeze as much of the air out as you can, and seal the bag. Cut off one of the bottom corners of the bag (about 1/2 inch?).
- Pipe the brownie mixture into the cupcake cups, filling each one about 1/2 way.
- Top each brownie with a chocolate rosebud.
- Bake at 350 for 10-12 minutes.
All you add is love!!