Walnut Brownie Bites Food

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.

WALNUT BROWNIE BITES

Steps:

• Preheat oven to moderate.
• Lightly grease 2 non-stick 12 hole mini muffin pans.
• Divide walnuts among holes.
• Stir butter and chocolate in small saucepan over low heat until smooth.
• Stir in sugar, cool to just warm.
• Stir in egg, then flour and cream.
• Spoon mixture into prepared pan.
• Press one Rolo into centre of each quantity of mixture.
• Spread mixture so that Rolo is completely enclosed.
• Bake in oven about 15 minutes.
• Using a sharp pointed knife, loosen sides of brownies from pan, stand 10 minutes.
• Remove brownies gently from pan.

MAPLE WALNUT BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease an 8" square pan.
• Whisk together flour, salt, and baking powder; set aside.
• Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour).
• Stir in the eggs one at a time, then the maple flavor.
• Stir in the dry ingredients, and finally the walnuts.
• Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing.
• To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.