Thursday, June 2, 2011

Two-Bite Skor Brownies

Two Bite Skor Brownies

Makes appx 32 little mouthfulls

* 8 oz semi sweet chocolate
* 3/4 cup unsalted butter
* 2 eggs + 1 egg yolk
* 1 cup sugar
* 1 tsp vanilla extract
* 1/2 tsp salt
* 1/3 cup cocoa powder
* 2/3 cup all purpose flour
* 3.5 Skor candy bars

Preheat your oven to 350ºF, with your racks set in the center position.

Set a medium sized heat proof bowl over a pot of simmering water, being sure that the bottom of the bowl does not touch the water directly. Give a very rough chop to the chocolate and then put it into the warm bowl, stirring intermittently as it starts to melt. When the chocolate is about half melted, add in the butter and continue to stir this gently until it is completely melted, smooth and glossy. Take the chocolate off the heat and set it aside to cool for 5-10 minutes.

In the mean time, crack your eggs and yolk into a fairly large mixing bowl and add the vanilla, sugar and salt. Beat the mixture until it is slightly paler and smooth.
In the mean time, crack your eggs and yolk into a fairly large mixing bowl and add the vanilla, sugar and salt. Beat the mixture until it is slightly paler and smooth.Sift the flour into the bowl (or don’t sift it, because god knows I only sift when absolutely necessary and frankly, in this case, I don’t consider it to be a make-or-break) and gently stir until it is just combined using your wooden spoon. You don’t want to beat the mixture, or stir too agressively or for too long, because the flour will get all gluten-happy and make your brownies tough. We want nice, soft, fudgey brownies, not dense little chocolate bricks.Chop the Skor bar until it is in small bits. The largest should be no bigger than a fat chocolate chip. Generously grease 2 mini muffin trays. Try not to be shy about it, because delicious Skor brownie bites will be a wasted effort if the molten sugar means that they won’t un-mold.

Dollop about 2 tablespoons of the brownie mix into each unit, or until the batter comes about 3/4 of the way up the sides of the tin. Sprinkle the chopped chocolate bars evenly over top. Moisten your hands slightly and gently press the chocolate and toffee into the batter.
Bake the brownies for 12-15 minutes or until they are slightly puffed, set, and just starting to bubble on top. You don’t want to overcook the brownies or they will be less fudgy and more cakey. In my oven this only takes about 13-14 minutes, but you may need more or less depending on how accurate your temperature settings are (mine run cold when the temperature is low, and hot when the temperature is high, making it rather frustrating at times to get a reliable cooking time).

The only difficult thing about soft, fudgy brownies (particularly those that contain molten chocolate bars) is that it is almost impossible to do the “done” test with a toothpick. You can try, but don’t expect fabulous results. Use your common sense and good eye. If you can see tiny little holes, crinkly tops and puffiness that causes the brownies to ever so slightly pull away from the edges of the pan, you’ll be just fine.
Let the brownies cool completely in the tins. To un-mold the luscious little bites, gently run a very thin, sharp knife just along the outer rim and then ease the brownies out with your hands (if they’re high enough) or a small spoon. If your pans were greased well and the brownies are cooked and cooled, they’ll just pop right out like nobody’s business.

1 comment:

  1. that sounds so awesome! great work on this blog, im following it now. If you can you should add pics when you make stuff :)

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