Desserts
HOW TO MAKE BROWNIE BITES
Ingredients
10 tablespoons unsalted butter
1 cup granulated sugar
⅔ cup unsweetened cocoa powder
2 teaspoons vanilla extract
¾ teaspoon salt
2 large egg
½ cup all-purpose flour
½ cup chocolate chips
Directions
Preheat the oven to 350F. Butter the mini-muffin pan or spray with baking spray.
In a medium saucepan, melt the butter over medium heat. Stir in the sugar, cocoa powder, vanilla, and salt. Remove from the heat and let cool for 5 minutes.
Quickly whisk in the eggs until well combined. Add the flour and stir until mostly combined, then add the chocolate chips and stir until no flour remains. Scoop the batter into the greased muffin tin.
Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack. Store any leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
HOW TO MAKE DIRTY CHAI BUTTERCREAM
Ingredients
8oz (1 Cup) Butter, at room temp.
438-500 grams (3 ½-4 Cups) Powdered Sugar, sifted
1 Tablespoon Instant coffee
½oz Hot water
1 T heavy cream
1 teaspoon Masala Chai Spice Dust
Directions
In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.
Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.
While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee and chai concentrate to the frosting with heavy cream and beat for another 3 minutes.
Frost the brownie bites and dust with spice dust.
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