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These brownies have a nice hint of cinnamon and coffee, which pairs nicely with chocolate. To add a bit of crunch and texture, there are also chopped pecans and bittersweet chocolate swirled in. They're great as is, or Dorie suggests serving them with some whipped cream.
The recipe is made in a 9 x 13 baking pan, however I prefer bite-sized desserts whenever possible (which prevents me from over indulging!) I baked up this delicious brownie batter in a mini muffin tin, which didn't take up too much time at all... allowing me to enjoy them sooner than later. To ensure these brownie bites came out moist, I removed them from the oven while the middles were still slightly undone. As they rested, the residual heat set up the middles perfectly resulting in moist brownies.
Let me be the first to say how good your Brownie Bites look. I think I may go this route next time (and yes there will be one) as mine stuck to the paper. **SIGH**. Yours look perfect
ReplyDeleteThose look delicious!! I like the idea for bite size!
ReplyDeleteBite size brownies, I can eat a dozen of these in one sitting.:)
ReplyDeleteThey look so moist and delicious.
Oh, dear. There's nothing more dangerous than a batch of mini brownies.
ReplyDeleteEven a well behaved woman of Katherine's stature would agree, I'm sure. :)
I like that you made this into mini brownies. That means I get to eat more of them, right?
ReplyDeleteWhat a great idea, cooking them in a mini-muffin tin. Delicious. They look so moist!
ReplyDeleteI really need to buy a mini-muffin pan. I always crave little mini-desserts when I see them!
ReplyDeleteThese look great - nice job Joelen!
ReplyDeletePssst... It is KathArine Hepburn, I was named after her =)
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