Foto: Spend With Pennies
Ingredients
- 12 tablespoons unsalted butter (cut into tablespoon-sized pieces)
- ½ cup semisweet choc chips
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- ½ tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon (optional, it gives a nice rich flavor and doesn't make these treats alcoholic)
- ⅛ teaspoon salt
- 1 cup miniature marshmallows (extra small marshmallows, usually found in the hot chocolate aisle)
Steps
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Preheat oven to 350°F and prepare a 24-cavity mini muffin tin by spraying with baking spray or lightly greasing and flouring. Make sure that you spray/grease and flour not only the wells, but also the top of the muffin tin around each well.
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Place butter and chocolate chips in a large, microwave-safe bowl and microwave on 30-second increments (stirring in between) until completely melted.
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Stir in cocoa powder.
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Add sugars, and stir well.
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Add vanilla extract and instant coffee (if using) and stir in eggs and egg yolk, one at a time. Set aside.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add flour mixture to batter, stirring until completely combined.
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Use a 1 ½ tablespoon-sized cookie scoop to drop batter into prepared muffin tin wells.
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Lightly dampen your fingertips and use them to lightly tamp down the batter for a smooth surface.
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Bake on 350°F for 18-21 minutes (until centers of brownie bites are cooked and an inserted toothpick comes out clean/with few crumbs).
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Allow brownie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each brownie bite).
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Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.
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Meanwhile, prepare the ganache.
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Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
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Stir frequently until chocolate is completely melted and mixture is smooth.
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Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
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Allow mixture to cool slightly at room temperature, about 10 minutes.
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Use a small spoon to pour ganache into the indent of each brownie.
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Sprinkle mallow bits over ganache before it can harden completely
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Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (16% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 12 tablespoons | - | - |
| semisweet choc chips | 0.5 cup | - | - |
| unsweetened cocoa powder | 0.5 cup | Rp 8.000/100g | Rp 9.480 |
| granulated sugar | 1 cup | - | - |
| brown sugar | 0.5 cup | - | - |
| instant coffee | 1 teaspoon | Rp 3.500/bungkus | Rp 206 |
| vanilla extract | 1 teaspoon | - | - |
| eggs | 2 large | - | - |
| egg yolk | 1 large | - | - |
| all-purpose flour | 1.25 cup | - | - |
| baking powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 0.5 teaspoon | - | - |
| semisweet chocolate chips | 1 cup | - | - |
| heavy whipping cream | 0.25 cup | - | - |
| butter | 0.5 tablespoon | - | - |
| vanilla extract | 1 teaspoon | - | - |
| bourbon | 1 teaspoon | - | - |
| ⅛ teaspoon salt | - | - | - |
| miniature marshmallows | 1 cup | - | - |
*Estimated market prices, may vary by region
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