The Superbowl isn't just about appetizers your party needs a sweet ending. Today-Favorite Food Find Friday-is not really about a food exactly it's about something that you use to cook food. Today's favorite find is.....
Wilton's new Bite-Sized Brownie Squares-an awesome silicone baking pan that creates perfectly uniform bite sized brownies!
Embarrassingly this is my first time using a silicone baking pan; I was for some reason immediately drawn to it in the store and It was pretty good. I baked the brownies, cooled them and then easily popped out my bites! No messy brownie slicing required and a perfectly uniform result.
I followed a recipe that I found on All Recipes by Eagle Condensed Milk and while the result is tasty it was a bit labor intensive. The original recipe was for brownie bites-made by using a melon baller to shape bite-sized brownies (which I also made). The instructions called for "dipping" the brownies into the melted chocolate, but I really found it difficult to "dip" the chocolate-it was rather thick-so I just spread it on with a small spatula. I then decorated the bites with a butter cream frosting. While they look OK, I have learned that cake decorating is not my thing.
I'm hoping to score a field goal at least with these tasty hand held treats!
Mini Elegant Brownie Bars
adapted from All Recipes
1 (19.8 ounce) package brownie mix
1 (14 ounce) can sweetened condensed milk
8 ounces semi-sweet chocolate
1 teaspoon butter
1 teaspoon vanilla
1/4 cup shortening
1/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk
Preheat oven to 350 degrees. Lightly spray brownie square pan and an additional small baking pan with cooking spray. Prepare the brownie mix as directed on the box. Spoon a tablespoonful into each brownie square section in the pan. Pour any additional batter into the additional small pan. Bake in the oven for 20-25 minutes or until a cake tester inserted in the center of each brownie square comes out clean. Allow brownies to cool before popping out of brownie square pan.
For the brownies cooked in the extra small pan, use a melon baller and scoop the brownies into small rounds.
In a medium saucepan heat the sweetened condensed milk over medium heat. Add the chocolate and stir until melted. Stir in the butter and vanilla. Keeping the chocolate warm, dip the brownies into the chocolate to coat or spread the chocolate on with a small spatula.
Place brownies on a wire rack to dry. When chocolate is set, decorate with the butter cream.
In a mixing bowl with an electric mixer, beat together the shortening and the butter until smooth and fluffy. Add the powdered sugar 1/2 cup at a time, beating after each addition. Stir in the vanilla and the milk. Transfer butter cream to a decorating bag with desired decorating tip and pipe frosting onto brownies.