BROWNIES - BITE-SIZED CHESTNUT

By akselden

Ingredients

• Brownie Batter:
• 1/2 C. unsalted butter
• 6 oz. bittersweet chocolate
• 3 large eggs
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 C. granulated sugar
• 1 C. all-purpose flour
• Small paper or foil muffin tin liners
• Chestnut Mousse:
• 3/4 C. chestnut puree (canned)
• 1/2 C. ricotta cheese
• 1/2 C. granulated sugar
• 2 large eggs
• 1/2 tsp. vanilla extract

Details

Servings 48

Preparation

Step 1

1. Preheat oven to 350°F.

For brownie batter:
2. Melt the butter in a saucepan, remove it from heat and stir in the chocolate until it has melted, In a bowl, whisk together the eggs, salt, vanilla and sugar. With a
rubber spatula, fold in chocolate mixture then gradually fold in flour. Set aside.

For chestnut mousse:
3. Use a wooden spoon to mix together chestnut puree and ricotta. Blend in rest of ingredients. Set aside.

4. Line small muffin tins (approximately 1-1/2" in diameter) with small paper or foil liners.

5. Using a 1/2 T. measure, fill each cup with one level spoon of brownie batter (it's okay if the batter is rounded slightly higher than the rim of the spoon, just keep the amounts consistent) by pushing each spoonful into the cup with a finger wetted with cold water. Next, using a teaspoon measure, add a level spoonful of chestnut mousse to each cup. Finish by using a teaspoon measure to top each cup with a level spoonful of brownie batter.

6. Bake on the middle rack of the oven for 20 to 22 minutes. Cool completely before packaging.

7. The brownies will keep well up to 2 days in a sealed container. Freezing them is not recommended because the brownies chocolate color is likely to lighten.