Finally Friday: my brownie bites recipe
April 21, 2017
This recipe happening at all was the ultimate in exciting for me – I haven’t had the energy to bake a dessert in years!
When I do scrape together enough energy, it first going toward getting all my work done, then for making dinner, and getting JuggerBaby fed and settled into bed.
Last summer, well, last strawberry season more accurately, I managed to bake something tasty that’s nearly dessert-like (strawberry bread!) once every couple of weeks thanks to simplifying the recipe to the least possible required motion. There was no great reward for being efficient.
This one, though, was purely for me. Also for PiC, because I share with him, but mostly me.
It was both time intensive and energy intensive – I almost junked the plan altogether because of the very first step that seemed like way too much trouble. PiC was shocked when I hauled out the butter anyway and got cracking. There’s something to be said for being motivated by your cravings.
I’d share a photo but is anyone surprised that they were all devoured before I remembered to take one?
1/2 pound unsalted butter
8 ounces semi-sweet chocolate chips, unless you want an extra dose of chocolatey goodness, in which case, add 6 ounces of chocolate chips
3 extra-large eggs
1 tablespoons pure vanilla extract
1 cup sugar
1/4 cup peanut butter
1/2 + 1/4 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1.5 cups chopped walnuts
Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, chocolate chips, and peanut butter in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (no beating) together the eggs, vanilla, and sugar.
Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. Take a half hour break, I’d say.
In a medium bowl, sift together 1/2 cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts in a medium bowl with 1/4 cup of flour, add 6 ounces of chocolate chips here if you want this to be sweeter, then add them to the chocolate batter.
Pour into the muffin tin.
Bake for 20 minutes, rap the tin, then bake for about 15 minutes, until a toothpick comes out clean.
Allow to cool thoroughly before digging one out and chowing down, with a glass of milk.
This recipe was adapted from Ina Garten’s recipe. In keeping with my cooking style, these actually aren’t outrageous at all because we’re old fuddy duddies who don’t want diabetes. But they’re delicious!
I cut the original recipe in half to make a dozen muffin-brownies, and replaced the sugar with peanut butter to reduce the straight sugar a little bit, so they’re not truly bite-size either but who’s complaining? Not I, said the brownie for breakfast eater.
I buttered the muffin tin but I forgot to flour it. BIG mistake. Never mind, these weren’t for show anyway, they were for eating!
I left out the coffee, 6 ounces of semi-sweet chocolate, and 3 ounces of unsweetened chocolate. It might have been a mistake but we weren’t missing anything. Next time I’d increase the peanut butter, though, that flavor would be awesome.