Wednesday, July 9, 2014

Decadent White Chocolate Chip Brownie Bites

Ready for some simple goodness. Tired of taking a tray of box mix brownies? These are sooooooo much better. All from scratch. No special equipment. Perfect for college living. Fool-proof baking! The only problem with this recipe...too few cookies out of a single batch. So, double-up folks and watch the compliment tide roll in!


I substitute a mixture of white chocolate and semi-sweet chocolate chips for 2 cups of toasted  walnuts since my family apparently has an aversion to nuts in baked goods. And, I have tried these with the Mini-Reeses cup--delicious!!!!

(Adapted from a recipe I tore out of a magazine years ago. Recipe from Baker's company and titled 'One-Bowl Chocolate Brownie Cookies.)

Equipment:
Large mixing bowl
Whisk
Upper arm strength or borrow a handmixer
Ungreased baking sheet
Cups & measuring spoons

Ingredients:
6 oz of Baker's Semi-Sweet Baking Chocolate
4 oz of Baker's Unsweetened or Bittersweet Baking Chocolate
6 Tbls butter


1 1/4 cup of granulated sugar
3 eggs
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt

1/2 cup semi-sweet chocolate chips
1 cup white chocolate chips

Instructions:
1. Wash your hands.
2. Preheat the oven to 325F degrees.
3. Microwave chocolate and butter in a large microwaveable bowl until almost melted.


4. Stir until mixture creamy and smooth.


5. Stir in sugar until a thick paste is blended.


6. Add in eggs and vanilla.


7. Add in flour, baking powder and salt slowly until blended.


8. Add your goodies: chocolate chips, white chocolate chips or mini-reese's.
9. Don't eat all of the batter.


10. Drop rounded tablespoons of batter 1 1/2 inches apart on ungreased cookie sheet.
11. Bake 10 minutes. DO NOT OVERBAKE. You want these slightly moist inside.


12. Allow to cool for 5 minutes before removing from cookie sheet. Ideally, onto a wire rack.


13. Sprinkle with powdered sugar or leave plain.


14. Got Milk?