This week's theme is chocolate sponsored by Scharffen Berger. Can't anything get better than that?
I don't think so! Well.. I love chocolate and I can never say no to a chocolate challenge.
Last week, I made triple chocolate brownie bites.
Chocolate indulgence at its finest. Hmm.
* I know this week is sponsored by Scharffen Berger, but since I can't find that where I live, I just used what I had on hand. *
Adapted from Brown Eyed Baker
5 oz semisweet or bittersweet chocolate, chopped
2 pieces tablea / native cocoa tablets, chopped
1 stick unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Preheat oven to 350F. Butter/spray an 8x8in pan and line with parchment paper, leaving a 2-in overhang. Butter the paper again. Set aside.
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.
Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula.
Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Cool on a wire rack to room temperature, about 2 hours. Remove from pan and transfer to a cutting board. Cut into squares.
Makes 16 2-in brownies.
loosely adapted from Bakerella
8 pieces triple chocolate brownies
1/3 cup store-bought frosting, I used vanilla buttercream frosting (you can use any kind of creamy frosting)
1 cup chocolate melts / chocolate chips
lollipop sticks, optional
In a medium bowl, break brownie pieces until fine. Mix in frosting and mash. You can use a fork or your CLEAN hands. ;) Everything should come together and when rolled, should not break apart. If you put too much frosting, you can add more brownies. If too dry, add a bit of frosting.
Refrigerate for 30 minutes.
Scoop or roll into 1-inch balls and set on a baking sheet. Chill in the fridge for 1-2 hours.
Once the brownie balls have set, melt chocolate melts/chips (you can use the microwave or a double boiler). Stir constantly using a rubber spatula.
Remove brownie balls from the fridge. If you're using lollipop sticks, dip pointed part into the melted chocolate and stick into the chilled brownie bites, about 3/4 way through.
Freeze for 5-10 minutes. (I know, making these would test your patience... but you will be rewarded. I promise!) Skip this part if you’re not using lollipop sticks.
Roll balls in melted chocolate and lay on wax paper until chocolate is firm. If you’re not using lollipop sticks, you can use a spoon to dip and roll in chocolate.
Tap off extra.
You can use sprinkles or pipe frosting for garnish. I made them plain.
Dig in… and indulge.