Brandied Cherry Brownie Bites Recipes
BROWNIE BITES WITH BRANDY BUTTER GLAZE
Treat family and friends to these brownie bites at Christmastime. The brandy butter glaze makes them particularly festive
Provided by Anna Glover
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Put the raisins in a small pan and cover with the brandy or rum. Heat briefly over a low heat until just steaming, then remove from the heat and leave to cool completely - the raisins will plump up as they cool.
- Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm square cake tin, then line with baking parchment.
- Melt the butter and 200g chocolate in a heatproof bowl set over a small pan of simmering water, or in 30-second bursts in the microwave, stirring until melted and smooth. Remove from the heat and leave to cool.
- Beat the eggs and both sugars in a medium bowl with an electric whisk until pale and fluffy, about 3 mins. Stir the raisins and the liquid from the pan into the chocolate mixture (don't worry if it looks like it's starting to split), then fold into the egg mixture bowl using a large metal spoon. Do this gently, as you want to keep as much air in as possible. Sift over the flour and cocoa powder, and gently fold in the remaining chocolate.
- Pour the mixture into the prepared tin and smooth the surface using the back of a spoon. Bake on the middle shelf of the oven for 35-40 mins until set with a very gentle wobble in the middle, and slightly risen around the edge. Leave to cool in the tin for 15 mins.
- To make the brandy butter, mash the butter and sugar together in a small bowl until soft and smooth, then stir in the brandy or rum. Prick the warm brownie all over with a cocktail stick, then spread the brandy butter over the top so the butter melts into the brownie. Leave to cool in the tin for at least 20 mins more - the butter will form a crispy crust as it cools, but will be more like a glaze while the brownie is warm. Serve warm, or leave to cool to room temperature. Cut into small squares and serve piled up on a plate. Will keep, covered in the fridge, for up to three days.
Nutrition Facts : Calories 368 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BRANDIED CHERRIES
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
Provided by Paula Jones
Categories Dessert
Time 4h
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
- Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
- Store in refrigerator 4 to 6 weeks before serving.
Nutrition Facts : ServingSize 1 Serving
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