Chocolate Toffee Brownie Bites

Chocolate Toffee Brownie Bites puts baking powder, Pinch of salt and eggs at the center of a brownie recipe and finishes in about 41 minutes, enough for 24 brownie bites.

• Yield 24 brownie bites
• Ready in 41 minutes
• Prep 25 minutes
• Cook 16 minutes

Ingredients

Brownies

• ½ cup ( 113 g ) butter , cut into tablespoons
• 2 ounces ( 57 g ) unsweetened chocolate , coarsely chopped
• ½ cup ( 71 g ) all purpose flour
• ⅛ teaspoon baking powder
• Pinch of salt
• 1 cup ( 212 g ) granulated sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon almond extract

Chocolate Glaze

• 5 ounces ( 142 g ) bittersweet chocolate , coarsely chopped
• ½ cup plus 1 tablespoon heavy cream
• 1 tablespoon light corn syrup
• ⅓ cup toffee bits , such as Heath

Instructions

1. Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour. Flour sticks to shortening a little better than to cooking spray, in my experience.
2. Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.
3. Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.
4. Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
5. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
6. Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.
7. Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than ¼-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one.

Cool the pan before you lift the squares.