The school year has begun and the bake sales are already in full swing. I had my first one this week and made these and some caramel popcorn. My popcorn recipe needs work but I thought these were great – and they sold (and were eaten too) which is always a good indication.
The only difference between a brownie and a brownie bite is the illusion that it’s portion controlled – ridiculous really because a person who is lacking in self control will simply eat two – but whatever rocks your boat. They are dense and fudgy and typically gone in two delicious bites. Yum! I think I may have another….
240 grams/7 1/2 ounces butter
240 grams/7 1/2 ounces dark chocolate
1 1/2 cups caster (superfine) sugar
2 cups plain (all purpose) flour
3/4 teaspoon baking powder
pinch of salt
1 1/2 cups chopped white chocolate
Heat your oven to 180c/350f.
Place butter and dark chocolate in a bowl over gently simmering water and melt, stirring occasionally until smooth. Set aside to cool slightly.
Place eggs and sugar in a bowl and beat until mixture is light and thick. Fold egg mixture through dark chocolate mixture, sifted flour, baking powder and salt, and finaly the white chocolate chips.
Pour into greased mini muffin pans and bake for 12 – 15 minutes. Allow to cool and remove from tins.
Yield: around 56
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