Fudgie Brownie Cups

[AzAnne]

Looking for a recipe that was in the Penzeys catalog, maybe late Fall/Winter 2002. Fudgie Brownie Cups, I think. Ingredients included marachino cherries and was baked in small muffin tin.

I tried Penzeys site, but no luck. If anyone has this typed up I sure would appreciate it. TIA

[donleyk]

Bump.

[valchemist]

wow, they (Penzey's) really cleaned out their archived recipes. there aren't many left.

[britneyelise]

I don't have a copy of this recipe at home, but I know that we have a copy of it at work. I will get it when I go in tommorow and then type it in for you!

Happy Holidays,
Shannon

[AzAnne]

bumping this back up....

Still looking for this recipe

[lindrusso]

Hi Anne. I don't have the recipe you're looking for, but these that were posted by LynnB are really, really good. They are like yummy brownies on the top and gooey on the bottom. If you don't have any luck finding the Penzey's recipe, maybe this one will work for you.

WARM BROWNIE CUPS

4 ounces semisweet chocolate
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 Pinch salt
1/2 cup cocoa (I use Dutch process)
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar

1. Heat oven to 350 degrees. Place a baking dish (large enough to hold the 5 ramekins) half full of water in oven.

2. Bring a sucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until melted. Remove bowl from heat and let cool, stirring occasionally. (I just use a double boiler!)

3. Sift together twice all the dry ingredients except sugar. Set aside.

4. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five (8-oz) custard cups or ramekins, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.

5. Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioner's sugar.

Alysha

[annagins]

I don't know the Penzey's recipe, but this is one I like. You can skip the topping if you plan to transport them. However, if you're serving them at home it's a nice touch -- like eating a tiny Black Forest cake.

Black Forest Brownie Bites

Brownie Bites:
No-Stick Spray
1 (7 oz) roll of almond paste
2 eggs
1/4 cup European Style (Dutch Process) cocoa powder
4 Tablespoons melted butter
1 tablespoon juice from a jar of maraschino cherries
1/2 cup finely chopped maraschino cherries
1 cup semi-sweet chocolate morsels

Cream Topping:
2 ounces cream cheese
2 Tablespoons granulated sugar
1 tablespoon of maraschino cherry juice
1 cup non-dairy whipped topping

Garnish
24 maraschino cherry pieces

Preheat oven to 350 degrees F. Spray a muffin tin with no-stick spray.

In a large bowl, beat almond paste for 30 seconds with high speed of mixer. Add eggs and beat on high speed for one more minute, or until smooth. Stir in cocoa and continue to beat, scraping sides of bowl. Using low speed, beat in melted butter and cherry juice. By hand, stir in chopped cherries and chocolate morsels.

Drop batter by rounded tablespoons into muffin tins. Batter should come almost to top.

Bake for 8 minutes. Let brownie drops cool for about 10 minutes in cups and gently remove from cups, using a butter knife to loosen around the rim. Let cool completely.

Prepare topping. Beat cream cheese, sugar and cherry juice using high speed of mixer. Fold in whipped topping. Drop a dollop of cream topping on each brownie bite and top garnish with a cherry piece.

Makes 24

[doggerham]

Anne,
FWIW, the Penzey's staff in Houston has a notebook with all the published recipes in it. When your store opens, you could go ask them -- but I'd wait until it's a quiet moment!

[deniseannsc]

This is not Penzey's, but maybe something like it that you could try until you find the one you want. Or adjust this one to fit your needs. Not a T&T recipe. Found it on the web.


Tiny Fudge Brownie Cups

4 tablespoons(1/2 stick) butter or margarine
3 squares (1 ounce each) semi sweet chocolate
1/3 cup firmlypacked light brown sugar
1/2 teaspoon vanilla
1 egg
5 tablespoons unsifted all purpose flour
2 ounces milk chocolate
Chopped Pistachio Nuts

Preheat oven to 350 degrees. Lightly butter 24 mini muffin tins
about 1 1/2 x 3/4 inch.

Melt together butter, semisweet chocolate and sugar in small saucepan
over low heat, stirring constantly until smooth. Remove from heat.

Beat in vanilla; then egg, stirring until incorporated. Fold in flour until blended.
Spoon lightly rounded teaspoonfuls into each tin; tin should be about 1/2 full.

Bake in preheated 350 degree oven for 10 to 12 minutes or till center springs back when lightly touched with fingertip. Cool in pan on rack for 10 minutes. Remove brownie cup from pan and cool completely on wire rack. Store unfrosted and wrapped airtight in refrigerator.

To frost, when ready to present, melt milk chocolate in bowl set over hot not boiling water in saucepan; stir until smooth. Spread a little chocolate on top of each brownie cup with small spatula. Sprinkle with chopped pistachios nuts. Makes 2 dozen

[AzAnne]

Thanks for all the suggestions and recipes I've copied them into mastercook.

I sent an email to penzeys, so I'll wait and see if they respond, or like doggerham suggested ask the staff at penzeys.

The scottsdale store should be open by the end of this month, at least that is what I was told by Penzeys.