Gingerbread Brownie Bites
Yummmmm……I was struck by inspiration today. I had my first cake ball over the weekend, and thought that it was a fairly interesting concept. Yes, I know I am a bit behind the times, however cake balls are usually not on the list of wholesome nourishing foods that I generally choose from. Now, how to get them there???? I decided that it would be fun to use my whole wheat fudgy skillet brownie recipe, shape them into a ball & dip em in chocolate. Sounds good, right? Only a few logistical problems. I don’t have that fancy cake pop machine, nor do I have the desire to purchase another kitchen appliance. So, how do I shape brownies into a ball? Make little dough balls, bake them, and hope that they don’t flatten into puffy disks? Bake the brownies in the usual skillet, and scoop to shape while warm? Hmmm…there may be a simpler solution to this issue than it seems. How about making the brownies in a mini muffin tin, and turning them upside down. I had seen this idea on The Pioneer Woman’s blog. They were absolutely adorable. Everything I had ever dreamed of, and then some. So, just when you think it can’t get any better….WHAMMO!!!! A creative moment strikes!!!! I had made gingerbread mochas yesterday for coffee with my beautiful friend, Lisa. A lovely, kindred mama who was kind enough, and brave enough, to swing on by and try my experiemental coffee drinks. Let me add, that I can never seem to try the recipes out before hand… but oh well, what are good friends for, if not to experiment on! Ha, ha, ha! I think that was only me laughing! ? Ahem. Sooo…what about gingerbread brownie bites, dipped in homemade chocolate???!!! I had to call my sister to check and see if I had gone over the edge with this radical idea. She was as tickled as I was about it, and wondered what I was doing tomorrow….would I have time for coffee? Would there be any gingerbread brownie bites left over??!!! I was off and running. Now to the recipe. I must warn you, this is to die for, so please use discretion when creating them at home. I am absolutely not kidding. I could have ate the entire bowl of batter myself. Please do not attempt this alone. You could be found in the fetal position on the kitchen floor covered in gingerbread brownie dough…..Don’t say I didn’t warn you….
Gingerbread Brownie Bites
2 t. pure vanilla extract
3/4 c. butter or coconut oil, melted
1 1/2 c. whole wheat flour, freshly ground if possible. I have also used spelt flour…
3/4 c. cocoa
1 1/4 t. redmonds realsalt, or sea salt
1 t. ginger
1 t. cinnamon
1/4 t. cloves
1/2 t. fresh ground black pepper
*optional, 1 c. chopped nuts
Combine fresh eggs, and evaporated cane juice in mixer until well blended.
Add vanilla, and melted butter or oil. Mix until just combined. Do not overmix.
Add in cocoa, salt, and spices. Gently mix again until all are just combined.
Add flour, and chopped nuts, if desired. Mix until it just comes together and forms a beautiful batter.
Now refrain yourself, this does taste as good as it smells! Come on you can do it…leave the batter in the bowl….you need to share, now be nice…
Generously butter your mini muffin tin. You want those babies to slide outta there nice and easy like.
Using a small cookie scoop, or a teaspoon, drop rounds of brownie batter into those little muffin cups. Be careful to not overfill. We do not want a rounded top, so be stingy here. Make sure your scoop is little. I like to heap things up, so this was a bit of a challenge for me, but I know that you can do it. You don’t have to be like me.
Bake @ 325 degrees for 10-12 min. just until set. Do not overbake.
You want fudgy, delectable, gorgeous brownies on the inside, not little rocks, so this is important. Err on the side of caution.
Carefully remove from the oven. Do not faint from the unbelievable scent wafting up at you. I told you, this brownie business is not to be taken lightly. Very dangerous. Just kidding….. I just don’t know why I am so silly sometimes??!!
While they are still warm, pop those babies, oh I mean brownies, out of the tins. Use a butter knife to lift them. Please make sure that it still has plenty of butter on it from lunch. This is important. Take a picture of it, and then have to explain to a hundred people why you used a knife that was buttered. Oh, well. Some days are just like that I guess.
Place them upside down on a cooling rack, or a flour sack towel to cool. Do NOT eat them all. You still need to dip them in chocolate. Yes, it does get better than this, just in case you were wondering!
Let them cool. Guard them with your life. Do NOT sneak any!!!!
I can see you….just kidding, I really can’t.
1 c. raw organic food grade cocoa butter
* You can also use coconut oil, or just butter, but your set may be a bit softer. That was my original plan, but I happened to have some raw organic food grade cocoa butter just lying about so I thought I would give it a whirl….
1 c. unprocessed cocoa powder
2-4 T. raw honey, or agave nectar
2 t. vanilla
pinch of salt
That’s it just 5 ingredients super simple, or so it would seem….
Melt the cocoa butter, oil , or butter, you are using. Be careful not to overheat. You want this warm, but not really scorching hot. About 95-98 degrees F. I did not know this the first try. It is important, so use a candy thermometer if you are not sure.
Not pretty. I thought I could doctor the first recipe a little bit. I was very wrong. Do not attempt to tinker with it. It’s not worth the risk.
Now that you have a silky, heavenly chocolate, let’s get dippin’!!!!
Take a brownie bite and place it top down into the chocolate. Squish it in. Use a fork to flip it, and swoop chocolate up on the sides. I love these technical terms.
Pick up the brownie bite on the fork, and tap swiftly on side of the bowl to remove excess chocolate.
Decorate with chopped nuts, or sprinkles, or whatever you can find in the cupboard.
The possibilities are endless!
Place in the refrigerator overnight, or the freezer for 3o min. to set. Whichever you can tolerate.
Enjoy in moderation, we don’t want anything too crazy to happen!!!!