Not that anyone would turn down a brownie, but if you’re up for some Brownie Innovation, here are two ways that I recently tried to make something different with brownie mix. They both turned out great!
FIRST WAY: Walnut Brownie Bites with Ganache
Go to Bed Bath and Beyond, and get yo’sef a Brownie Bite Pan (or you can order it from Amazon.) It looks like this, and it’s made by USA Pan:
Then, get a box of your favorite Ghiradelli brownie mix and mix according to pkg directions. (The above pan perfectly accommodates one box of mix.) Spoon into pan – fill each cavity about half full – and bake at 350 for 21-24 mins. After they have cooled, remove from pan and cover with ganache. You can make ganache by melting together in a double boiler: 4 oz of semi sweet or milk chocolate with 1 T butter, 1/4 C heavy cream, and 1/4 T vanilla. Remove from heat and stir until it’s not so thin. Pour over each brownie bite and top with half a walnut or whatever you like. Refridgerate until ganache is set (several hours) and then you can take them out of the fridge to let them return to room temp before serving.
They’re a little larger than a petit-four, and they are chewy like the edge of a brownie. I took these to coffee hour at church a few weeks ago, and they went fast! Be careful not to bake them too long or they will get really hard. (I made that mistake the first time and had to start over.)
SECOND WAY: Chocolate Caramel Cookies
No special pan needed. Just a small cookie scoop and a box of Ghiradelli Caramel brownie mix. There’s a recipe on the back of the box for these cookies: Brownie mix, one egg, 4 T softened butter. Mix (use a stand mixer – dough is very dense) and scoop onto cookie sheets. Make an indentation with your thumb in the middle of each cookie, and pour the caramel into each cavity. (Caramel pouch provided in the box.) Bake for 12-13 min at 350. Remove from oven and top with whatever – I used brickle bits. The recipe says to use a pecan half, but because I used a small scoop, the cookies were a little too small for that. But I got 3 dozen cookies out of it by using the small scoop. And they did spread a good bit during baking, so they are not dinky.
The brownie mix has little walnut bits in it, so you can see some of those on the sides of the cookies. But that’s the brickle in the middle.
I will be taking these to coffee hour at church tomorrow along with some Almond Macaroons and Apricot Almond Bars. Hope everyone enjoys them! I surely enjoyed making them.