Post by water_moon on Dec 13, 2006 17:02:36 GMT -5
These are a great Chrsitmas treat, but like most good Chirstmas food, very rich! Enjoy in small quanities.
Ingredients:
Brownies
16 oz, 1 lb melting choclate or almond bark (semi sweet chocolate works with 1 tea shortening)
Christmas or decorative sprinkles
Make a regular 8x 10 or 9 X 13 pan of brownies. You can use a mix or your favortie recipie but avoid any that have choloate chips, cramel or chocolate swirls/ toppings, etc. I've also found that slightly drier mixes work best. You want a brownie that holds together well with out being too sticky. Let the brownies cool compleatly, preferably over night.
Melt about 16 oz of chocolate ment for dipping (you can use bakers semi sweet chocolate with 1 teaspoon shortening instead) in a deep bowl or pan. Melt according to instructions and stir until smooth.
Note: when making choclate for dipping many folks use a double boiler, but when you do, be very careful not to splash ANY water in the chocolate as this can make it grainy and hard to set.
Cut the brownies into 1 - 1 1/2 inch squares (or so) and put the ones that fall apart to the side. Dip the brownie squares into the chocolate and spoon it (if nessecary) over the top until the brownie is compleatly coated, lift from the bowl and let the excess drip off. Place the brownie on a piece of parchemnt paper already spread out (waxed paper works too, but the release is a bit more messy....) and sprinkle the top with Christmas sprinkles.
You may need to re-heat the chocolate in the middle to make it smooth and workable again. Let the brownie bites cool compleatly before removing from the parchment to store layered in a cool, dry location. If they become over warm the shorting and coco butter can crystalize on the outside and appear unsightly.
These can be made several days or even a few weeks in advance.
If you're feeling fancy you can melt additional chocolate, almond bark, or icing and pipe decorations on top once they've cooled instead of decorating with sprinkles.
Ingredients:
Brownies
16 oz, 1 lb melting choclate or almond bark (semi sweet chocolate works with 1 tea shortening)
Christmas or decorative sprinkles
Make a regular 8x 10 or 9 X 13 pan of brownies. You can use a mix or your favortie recipie but avoid any that have choloate chips, cramel or chocolate swirls/ toppings, etc. I've also found that slightly drier mixes work best. You want a brownie that holds together well with out being too sticky. Let the brownies cool compleatly, preferably over night.
Melt about 16 oz of chocolate ment for dipping (you can use bakers semi sweet chocolate with 1 teaspoon shortening instead) in a deep bowl or pan. Melt according to instructions and stir until smooth.
Note: when making choclate for dipping many folks use a double boiler, but when you do, be very careful not to splash ANY water in the chocolate as this can make it grainy and hard to set.
Cut the brownies into 1 - 1 1/2 inch squares (or so) and put the ones that fall apart to the side. Dip the brownie squares into the chocolate and spoon it (if nessecary) over the top until the brownie is compleatly coated, lift from the bowl and let the excess drip off. Place the brownie on a piece of parchemnt paper already spread out (waxed paper works too, but the release is a bit more messy....) and sprinkle the top with Christmas sprinkles.
You may need to re-heat the chocolate in the middle to make it smooth and workable again. Let the brownie bites cool compleatly before removing from the parchment to store layered in a cool, dry location. If they become over warm the shorting and coco butter can crystalize on the outside and appear unsightly.
These can be made several days or even a few weeks in advance.
If you're feeling fancy you can melt additional chocolate, almond bark, or icing and pipe decorations on top once they've cooled instead of decorating with sprinkles.