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?

Bite-Size Wonders

I realize that the premise of this blog is for the independent college kid whose living off-campus and learning to cook for themselves; but, this recipe is so darn simple it could potentially be made in a dorm kitchen with a mini-muffin tin, muffin holders and four ingredients.  RA's would have an entirely new way to bribe their minions.

Every so often you need simple solutions (and little pleasures) in life that don't require a lot time, money, or skills.  Look no further.  This is one of those recipes where, how should I say it...just buy the box mix (not everything has to be from 'scratch')...and enjoy the decadence that follows.

I found this recipe on Pinterest.  The possibilities are endless.  I have included one of my versions:  White Chocolate-Stuffed Raspberry Brownie Bites.  I promise if you need friends, obedient freshmen, or simply just need to 'wow' a few folks--try this out!  I doubt it'll bribe your professors to change your grade, but I wouldn't be surprised.

Equipment:

Mini-Muffin / Cupcake Pan 

Cupcake Paper Cups / Liners

Mixing Bowl

Spatula

Functioning Oven & Microwave

Ingredients:

1 box of your favorite Brownie Mix (I used Ghirardelli's Double Chocolate)

(usually need vegetable oil, one egg, water in some ratio.  Check the box before getting started)

1/2 cup peanut butter chips

1/2 cup chocolate chips

1/2 cup creamy peanut butter, heated

Instructions:

1. Wash your hands.

2. Preheat oven to 350F.

3. Place cupcake holders into muffin tin.

4. Prepare brownie mix per package instructions.

5. You should have a beautiful dark brown liquid in front of you that will be very tempting to eat as is.

6. Fill each mini-muffin cup carefully with 1 Tablespoon of brownie mix.

7. Bake for 13-15 minutes until toothpick comes out partially wet.

8. Remove from oven and wait for centers to fall.

9. If you need to, make a small indentation into the top of each muffin.

10. Warm the peanut butter until it stirs easily.

11. Place 1/2-1 teaspoon of peanut butter into the indentation

12. Sprinkle with chocolate and peanut butter chips.

13. Let cool.

If you want to make the White Chocolate Stuffed Raspberry version:

1. Stuff several raspberries with 1-2 white chocolate chips.

2. Press the raspberry into the center of the warm brownie cup.

3. Sprinkle a few white chocolate chips on top.

4. Let cool.

These are awesome.  'Nough Said