Cognac Brownie Bites Food

DARK CHOCOLATE BROWNIE PUDDINGS

Steps:

• Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
• Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
• Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
• Allow to cool for 10 minutes.
• Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
• Serve the puddings in their ramekins with dollops of the fresh whipped cream.

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

COGNAC BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch pan with cooking spray.
• Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely.
• While brownies cool, bring heavy cream to a simmer over medium heat in a small saucepan. Remove from heat. Stir in chocolate until smooth. Whisk in cognac.
• Refrigerate topping until thick enough to spread, about 1 hour. Spread topping over cooled brownies; cut into bite-sized squares.