Does it feel like 2013 is already flying by for everyone??? For myself it definitely has. I know the posts have been lacking in frequency lately but it has been a crazy past few weeks for me. I just recently gave birth to my first child at the end of January and it has been a whirlwind ever since. From the sleepless nights to family staying in the house for a visit, it has not been the ample environment for baking and blogging. Have no fear though… I did squeeze in some time for a quick little Valentine’s Day themed post since the holiday is fast approaching.
Valentine’s Day is one of those holidays that… for most… can be controversial depending on your relationship status at the time. For me it has always been a good day despite my former single years. Although there was a time I hated the holiday more than I do now, I still always dreamed of the day I would be able to share it with someone who would appreciate me and appreciate spending such a day with me. Now I no longer have to dream of that day but actually get to experience it… so all those years of waiting were not in vain and I’m glad that I never looked at the holiday too sourly just because I may have been a bit bitter toward all the mushy stuff at the time. The recipe I present to you today is one that I made during those single years and have carried with me ever since. They are quick and simple which gives you ample time to spend with your sweetheart. Depending on the tastes of the ones your sharing these little bites with, you can either leave them plain, frost them, or add a little decal to the frosting for added character. I left some plain for my boyfriend since he doesn’t care for frosting and I frosted the rest with decals added to bring out the Valentine’s Day theme further.
Besides using pink frosting and heart decals for a Valentine’s theme, I also used a small heart cookie cutter to cut the cooled brownies into a fitting shape. With that said, you can make these brownie bites for different holidays in the future by using alternative shapes or simply cutting them into squares for everyday munching. I am going to provide a formula for the brownies, however if you really want to shortcut the process and need to make these brownies in a jiffy, you can use a box brownie mix, plain fudge or double fudge recipes only, and follow the package instructions for preparation. Once the batter is prepared, pour half in the pan, cover with peppermint candies, then spread the remaining batter over top and bake as directed. I don’t recommend as from scratch is always better and doesn’t have that synthetic artificial taste but it is always great to have a quick go to method for emergencies which is why I will still mention it as you never know when you may need to prepare something and be short on time. I couldn’t be more aware of that now with having a newborn in the house of a baker.
Peppermint Brownie Bites
Ingredients:
- 8 tbsp. (1 stick) Unsalted Butter
- 2 oz. Unsweetened Chocolate
- ¾ cup All-Purpose Flour
- ½ tsp. Baking Powder
- ¼ tsp. Salt
- 1 cup Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 16 York Peppermint Patties (or other chocolate covered Peppermint candy)
Formula:
- Adjust the oven rack to its middle position and heat to 350°. Line an 8 inch square baking pan with foil and be sure to leave an overhang of about 1 inch on all sides.
- Melt the butter and chocolate together over a double boiler. Set aside to cool slightly. Combine the flour, baking powder, and salt in a bowl. Whisk the sugar and eggs together in a large bowl. Add the vanilla and slightly cooled chocolate mixture into the egg mixture. Gently fold in the flour mixture until just incorporated.
- Pour enough batter to generously cover the bottom of the pan. Spread the batter evenly and tap on a hard surface to remove any air bubbles. There should be about 1 cup of batter remaining to pour on top. Arrange the peppermint patties over the smoothed batter. Be sure to leave about ½ in. between each piece. Pour the reserved batter over the peppermint candies and smooth.
- Bake the brownies until just set in the center, about 30 to 35 minutes. Cool completely in the pan set on a wire rack for approximately 2 hours. Once cooled, grab the foil overhang and lift the brownies from the pan. Place the brownies on a cutting board. Choose a cookie cutter shape and carefully arrange and cut out the brownies in your desired shape making sure to strategically plan out your placement of the cutter to maximize the amount of shaped brownies you will receive. Once cut, you can leave the shapes plain or frost them with a flavor and color of your choice. Brownies can be stored at room temperature for 3 days.
SPECIAL THANKS TO:
Honeybee's Patisserie 