Beth’s Trio of Sinister Brownie Bites! (Halloween Dessert Recipe)

Beth’s Trio of Sinister Brownie Bites! (Halloween Dessert Recipe)

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Easy Pumpkin Bread
French Apple Tart
Ultimate Banana Bread
Apple Tarte Tatin
Apple Turnovers

Baked Brie
S’More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Easy White Chocolate Mousse
Dad’s Chewy Chocolottas
Lobster Thermidor
Beth’s Easy Appetizers
Banana’s Foster
Easy Almond Croissants

Makes 5 dozen (in mini muffin tin)

12 oz (340 g) bittersweet chocolate
1 tbsp (15 ml) vanilla extract
¾ cup of butter
3 eggs
1 cup (200 g) of sugar
½ cup (60 g) of flour
1 tsp (5 ml) salt

For Peanut Butter Swirl
½ cup (120 ml) peanut butter ( per dozen)

For Salted, Nutty Caramel
½ cup (75 g) chopped pecans +12 Lancaster Cream caramels + 1 tsp (5 ml) Fleur de sel sea salt (per dozen)

For Chocolate Chunk
2 ounces (56 g) bittersweet chocolate chopped into chunks (per dozen)

Preheat oven to 350F (176C).

Melt chocolate and butter in a sauce pan on low. Allow to cool slightly.

In a medium size bowl whisk eggs and sugar together until smooth. Add vanilla, and salt. Mix until smooth.

Add chocolate mixture to egg mixture a little at a time to “temper” the eggs, then add all the mixture and whisk to combine.

Then add flour mixture, mix until smooth.

Scoop into mini muffin tin and add desired toppings.

Bake 7-9 mins. Allow to cool for at least 15 mins before moving.


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