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BETH’S TRIO OF SINISTER BROWNIE BITES
Makes 5 dozen (in mini muffin tin)
INGREDIENTS:
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
Toppings:
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)
METHOD:
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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