Chocolate Toffee Brownie Bites

By michaelmeiner

Ingredients

• BROWNIES
• 1 stick margarine
• 2 ounces unsweetened choclate -- coarsely chopped
• 1/2 cup flour
• 1/8 teaspoon baking powder
• pinch of salt
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• CHOCOLATE GLAZE
• 5 ounces bittersweet chocolate -- coarsely chopped
• 1/2 cup plus 1 T. heavy cream
• 1 Tablespoon corn syrup
• 1/2 cup almond brickle chips such as Heath Bits O' Brickle

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Grease two 12 cup mini muffin pans and dust with flour.

In the top of a double boiler, combine margarine and chocolate and heat, stirring occasionally, until melted and smooth. Transfer to bowl and cool until tepid.

Sift the flour, baking powder and salt together, and stir until combined.

Stir the sugar, eggs, vanilla and almond extract into the chocolate mixture until well combined. Add flour mixture and stir until blended.

Spoon the batter into prepared muffin cups, filling them two-thirds full. Bake for 14 to 16 minutes, until set but still soft in the center. Let cool in the pan on a wire rack for 10 minutes, then invert the brownies onto a rack and cool completely.

GLAZE: In the top of a double boiler, combine chocolate, cream and corn syrup and heat, stirring occasionally, until the chocolate is completely melted and mixture is smooth. Remove from heat and stir in brickle bits.

Place the rack with the brownies on it on a baking sheet. Arrange brownies, still inverted so that they are no more than 1/4 inch apart. Pour glaze over the bites, covering tops and sides. Use a small offset spatula to smooth glaze over any exposed spots. Refrigerate until set, about 10 minutes.