Elfin Brownie Bites
These chocolatey little treats topped with chocolate swirl candies like Rosebuds or Kisses are always a hit on my holiday dessert trays. If you opt to use the dried cranberries, look for ones that have been sweetened with apple juice. They're far less sweet than conventional brands and offer more true cranberry flavour.
Ingredients
- 6 tbsp butter cut into pieces
- 6 oz semi-sweet chocolate
- 2 tbsp unsweetened cocoa powder
- 1/2 cup packed brown sugar
- 2 eggs beaten
- 1 tsp vanilla
- 1/3 cup flour
- 1/4 tsp salt
- 1/2 cup chopped tart dried cranberries (optional)
- 1/4 cup finely chopped walnuts (optional)
- 60 chocolate swirl candies or other topping of your choice
How To Make This Recipe
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Pre-heat oven to 350 ℉. Set out 60 paper petit four cups on one or two baking trays. The cups should be about 1 inch in diameter at the bottom.
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Place the butter, chocolate, cocoa powder and sugar in the top of a double boiler or a heat-proof bowl. Set over a pot of simmering water and melt together, stirring occasionally. When everything is almost melted, take bowl off the pot and set on a trivet. Stir until the mixture is smooth and let cool for a few minutes.
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Stir in the beaten eggs and vanilla, followed by the flour and salt. Finally, add in the cranberries and walnuts if using.
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Using a piping bag or simply a measuring teaspoon, fill the petit four cups about 3/4 of the way. Bake for 10 minutes. If using the chocolate rosebuds, set one atop each miniature brownie while they're still warm, and then remove them all to a mesh cooling rack. The heat will adhere the chocolates.
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If making ahead, you can freeze these with the chocolates on them, but handle them gently. Remove from the freezer a few hours before serving. Occasionally some of the chocolate toppings come loose, but it's not generally a problem and I just set them back on. Or, you could freeze the brownie bites unadorned and decorate them once they've thawed.