Sasha's Kitchen: Miniature Chocolate Brownies

Instead of making regular chocolate brownies, I decided to make miniature chocolate brownies, using my new Wilton silicon mini brownie tray that was a gift from my mom.  Like I have said in some of my previous posts, miniature food is so cute and adorable and fun to eat.  I'm not sure there's any health benefit though to making the food smaller, since I ate at least four of the little chocolate brownies.  I'm always loved chocolate brownies and most recipes to make brownies from scratch are actually quite simple and always come out perfectly.  

When making miniature brownies, you only need about a teaspoon or so of batter for each brownie, so the total size of the mix can be decreased.  I made about half the amount of mix that I would have made to fill a normal 8x8 brownie pan.  Because i think miniature food is great for brunch, I think these would make a great brunch dessert.  However, they are also fabulous for snacking on any time you want a bit of chocolate fudge indulgence.  If you prefer to make full size brownies, you can double this recipe.

Miniature Chocolate Brownies  (Modified and Adapted from Martha Stewart's Chocolate Fudge Brownie Recipe in Her Baking Handbook)

4 T unsalted butter

5 oz bittersweet chocolate

3/4 cup sugar

2 eggs

pinch of salt

1/2 tsp vanilla

1/4 cup plus 1/8 cup flour

Preheat the oven to 350 F.  Melt the chocolate and the butter in a double boiler.  If you don't have a double boiler, you can simply make one by placing a small metal bowl with the chocolate and the butter over a pot of boiling water.  Then, mix in the sugar.  Beat in the eggs, one at a time, and add the vanilla.  Stir in the flour and pinch of salt.  Bake for about 30 minutes until a toothpick comes out clean when you test the brownies.  It took me thirty minutes, which is less than it would take for full sized brownies.  These were delicious!

To make an entire miniature brunch, check out my recipes for mini key lime cheesecakes and mini frittatas.