Mounds Brownie Bites
Mounds Brownie Bites might be just the American recipe you are searching for. This recipe serves 24 and costs 38 cents per serving. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 214 calories. A mixture of salt, heavy cream, unsweetened shredded coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. 4252 people have made this recipe and would make it again. It is brought to you by Handle the Heat. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Brownie Mounds, Chocolate Brownie Mounds, and Chewy Brownie Bites or Brownie Cookies.
Servings: 24
Ingredients:
3/4 cup all purpose flour
1/2 teaspoon almond extract
1/4 teaspoon baking powder
1 teaspoon coconut oil
2 large eggs
1 cup granulated sugar
1/3 cup heavy cream
3 ounces milk chocolate, chopped
2/3 cup powdered sugar
1/4 teaspoon salt
7 ounces sweetened condensed milk
1 stick (4 ounces) unsalted butter
3 ounces unsweetened chocolate, chopped
1 1/2 cups unsweetened shredded coconut
1 teaspoon vanilla extract
Equipment:
mini muffin tray
oven
microwave
bowl
whisk
muffin tray
spatula
wire rack
Cooking instruction summary:
For the brownies:Preheat the oven to 325°F. Line a mini muffin tin with paper liners.Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar. Add the eggs, one at a time, until combined. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake for about 12 to 15 minutes, or until cooked through but still moist. Let cool on a cooling rack.For the coconut layer:In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly. Place the brownies in the refrigerator. For the chocolate ganache topping:Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set. Serve or store covered in the refrigerator for up to 3 days.
Step by step:
1. For the brownies:Preheat the oven to 325°F. Line a mini muffin tin with paper liners.
2. Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth.
3. Whisk in the sugar.
4. Add the eggs, one at a time, until combined.
5. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.
6. Bake for about 12 to 15 minutes, or until cooked through but still moist.
7. Let cool on a cooling rack.For the coconut layer:In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly.
8. Place the brownies in the refrigerator. For the chocolate ganache topping:Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set.
9. Serve or store covered in the refrigerator for up to 3 days.
Nutrition Information:
covered percent of daily need
