Chocolate Hazelnut Brownie Bites
This recipe makes 32 pieces servings
|Per piece: about||-|
|total fat||6 g|
|sat. fat||3 g|
- Portion size: 32 pieces
A hint of spice adds depth to these moist, rich mouthfuls.
- 1/2 cup 1/2cupsalted butter
- 2 oz 2ozunsweetened chocolate, coarsely chopped
- 3/4 cup 3/4cupgranulated sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 1/2 cup 1/2cupall-purpose flour
- 1/3 cup 1/3cupchopped toasted hazelnuthazelnuts
- 1 pinch 1pinchcinnamon
- 1 pinch 1pinchcloves
- 1 pinch 1pinchsalt
- 1/4 cup 1/4cupchocolate hazelnut spread
In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate; let cool. Stir in sugar, eggs and vanilla.
In separate bowl, whisk together flour, hazelnuts, cinnamon, cloves and salt; stir into chocolate mixture. Drop by 1 tbsp (15 mL) into each paper-lined mini-muffin cup. Spoon 1/4 tsp (1 mL) chocolate hazelnut spread onto each.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 10 minutes. Let cool in pan on rack. Remove from pan; let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Livng Holiday Cookbook: Fall 2009