Brownie Bites

There are recipes that last literally a lifetime and beyond. Way back in the day it was the custom to clip and save "proof of purchase" coupons from the packaging of products you liked and used often. The idea was to send the coupons and typically a small amount of money to the product maker when they offered some sort of bonus for purchasing their wares. In return you received the item in 3-6 weeks. I kid you not, 3-6 weeks. This was also a time when sending cash in an envelope was a no-risk deal. Unheard of now. So I sent to Hershey's Cocoa, $.50 and a proof-of-purchase coupon from a box of Hershey's cocoa in order to receive the Hershey's Cocoa Cookbook. All by snail mail, of course. No registering and/or paying online back in the 70's. Eventually I received a recipe book of the best cocoa recipes they could compile. I still have it. I still use it. I still love it. 

"The Best" Brownies

1/2 cup vegetable oil (Canola) or melted butter

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 eggs

1/2 cup unsifted all-purpose flour

1/3 cup Hershey's cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped (walnuts) nuts 

1/2 white chocolate chips

1/2 cup milk chocolate chips

Note: The original recipe is perfect, I must say, but over the years I've tweaked it a bit. The explanation is as follows. I use oil not butter, specifically Canola oil. I added the almond extract because the combination of chocolate, vanilla and almond is delicious. I prefer walnuts to any other nut in brownies, so that's that. And lastly, adding an extra cup of chocolate chips is nothing short of reasonable. Triple chocolate heaven.

Into a mixing bowl add the oil, sugar, vanilla extract, almond extract, and whisk until blended. Add the eggs and mix completely. Using a sifter, add the all-purpose flour, cocoa powder, baking powder, salt and sift onto a sheet of wax paper or parchment for easy handling. Fold the wax paper in half and slide the dry ingredients into the bowl of wet ingredients. Stir carefully until all comes together in a thick batter, then mix briskly for a few seconds. Fold in the chopped walnuts, and both chocolate chips. Mix well. 

Note: I don't bother with a mixer. It's fine and to me easier to use a good old sturdy wooden spoon for the mixing.

If making a pan of brownies, spread into a 9" square pan, greased or sprayed with a non-stick spray. Bake at 350° for 20-25 minutes, or until it pulls away from the sides of the pan. Remove and cool completely before slicing. Yields 16 brownies. 

However, if you're making brownie bites, using two teaspoons, scoop the batter with one teaspoon, and scoot the batter off with the second spoon into cupcake liners fitted into a mini cupcake pan holding 24 tiny cupcakes. Bake for less time than the pan of brownies, about 15 minutes. Cool completely before frosting.

Chocolate Cream Cheese Frosting

1-8 ounce block of (softened room temp) cream cheese

1/2 cup (softened room temp) butter

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3-1/2 cups confectioner's sugar

1/2 cup Hershey's cocoa powder

Pinch of salt

Note: The best way to achieve success with this recipe is to use a stand mixer if possible. The result is much more smooth and creamy. 

Begin with the cream cheese and butter by whipping them with a paddle attachment in the mixer. Add the flavorings and beat until incorporated. Sift the confectioner's sugar, cocoa powder and salt onto wax paper or parchment. With the mixer on low, fold the wax paper in half and carefully add the dry ingredients to the cream cheese/butter mixture a cup or so at the time mixing well after each addition. Stop to scrap down the sides of the bowl and whip until smooth and spreadable. 

Note: If it's to dense, add a bit of milk or cream and mix; if it's too thin, add a bit more sifted confectioner's sugar until the desired consistency is reached.

And lastly, spread the luscious frosting onto the cooled brownie bites and top with a Maraschino Cherry (preferably cherries with stems). I couldn't find any this time. Make sure you drain them and place them on a couple of paper towels to dry as much as possible. If you like, sprinkle with a bit of sugar for pretty's sake, and enjoy this recipe. It's a bit fiddly with all the steps, but worth it.

The pictorial step-by-step process of Brownie Bites!