Moist, fudgy two-bite brownies in colourful muffin-cup liners become a delicious "tree" — a sweet centrepiece that guests of any age will love. Cover the cone with foil and decorate the brownies with your favourite Valentine's Day candies if you like. Or, instead of assembling the tree, you can arrange the brownies in a pyramid shape on a cake plate.
- Portion size 48 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Chocolate Icing:
Garnish:
Method
Line 1-3/4- x 3/4-inch (4.5 x 2 cm) mini-muffin cups with paper liners. Place 3 white chocolate chips in each cup; set aside.
In bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate with butter; let cool for 10 minutes.
In separate bowl, beat eggs with granulated sugar until pale and thickened, about 5 minutes. Beat in vanilla and chocolate mixture. In small bowl, whisk flour with baking powder; stir into chocolate mixture. Spoon into cups, filling three-quarters full.
Bake in centre of 350°F (180°C) oven until just firm to the touch, 12 to 15 minutes. Let cool in pan on rack for 10 minutes; transfer to rack. Let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 1 month.)
Chocolate Icing: In bowl, beat butter with icing sugar until fluffy; beat in bittersweet chocolate until blended. Spread over brownies.
Garnish: Decorate with red and chocolates sprinkles as desired.
On 9-inch (23 cm) tall foam cone with 4-inch (10 cm) wide base and holding toothpick at sharp angle, press two-thirds of toothpick into cone near base. Press 1 side of brownie onto toothpick to secure. Repeat with remaining brownies to cover cone, leaving scant 1/2 inch (1 cm) between each row. (Make-ahead: Wrap with plastic wrap and store for up to 1 day.)
Nutritional facts <b>Per brownie:</b> about
- Sodium 53 mg
- Protein 1 g
- Calories 113.0
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 5.0
