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Whenever I make brownies, I usually cut them out into bite-sized squares/rectangles. One bite wonders.

Today I thought about those packaged brownie bites found in the grocery store. I bet they use a mini muffin tin.. but with cupcakes still on my mind, I decided to make some brownie cupcakes. I put the cupcake liners into their designated spots on the pan. Since I didn’t intend on turning this into a huge project, I made a brownie-in-a-box batter. My favorite is Betty Crocker Dark Chocolate. I dribbled enough of the batter to cover the bottom of the cupcake liner. Then, I strategically placed 1/4 of a large marshmallow (I would have used a mini marshmallow if I had them) into the center of the cup. Filling with more batter until the cupcake liner was 3/4 full and completely covering the marshmallow. Of course, I could have taken the marshmallow out of the equation, but I thought I’d try something different. A small dollop of peanut butter or some kind of baking chips would have been interesting, too– mint, peanut butter, or chocolate. But the marshmallows had a unusual effect when baked. They somewhat surfaced because the density of the batter is greater than that of the marshmallow. Thus, the slightly exposed marshmallow toasted nicely during the bake time. The brownie cupcakes baked pretty quickly.. about 22-25 minutes or until an inserted toothpick comes out clean.

Once I took them out of the oven, the marshmallow looked very puffy.. but went down and settled as it is cooled. I removed the cupcakes from the pan– using a spoon for a little help. As they cooled, I dusted some powdered sugar on top for decoration. And that’s it.. the brownie cupcake.

nom nom nom.

B

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