All you need for these Mini Brownie Bites for your next party, is a brownies recipe and some chocolate whipped cream.
The milk chocolate whipped cream we use in this recipe is stable enough to withstand the preparation ahead of time and survive on the table at the time of the party. It is a light chocolate ganache, made with chocolate and heavy cream. The cocoa butter solids existing in the milk chocolate, keep the cream stable in the piping bag until the time you need it.
You can prepare them by assembling ahead of time and having them ready to serve.
Or choose my favourite method for parties, which is having the brownie cut and ready and the whipped chocolate cream in the piping bag. Then, all you have to do is put them all together, which is done in a breeze. This saves space in the fridge, something you will definitely be glad for, when throwing a party.
All components can be prepared ahead of time and assembled when ready to served. Assembling is fun and easy and only takes a few minutes.
Makes: 50 pieces
Active preparation time: 30 minutes total
Waiting time: 4 hours total
1 cup = 235 ml
1 Tbs. = 15 ml
1 tsp = 5 ml
Sugar: superfine or caster sugar is the best option for this recipe, as it results to a smooth texture and nice crust in the brownie.
Regular white sugar is ok, too.
DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar or raw cane sugar such as Demerara, it is not suitable for this recipe.
Preheat the oven to 180ºC / 350ºF.
Lightly grease a 23 cm (9 in) square pan and line it with baking paper, leaving its sides overhanging. These will help you lift the brownie from the pan after it is baked.
In a medium saucepan, put the butter and the chocolate and melt over medium heat.
When it has melted, add the sugar and salt and stir with a silicone spatula. Remove from the heat.
Check the temperature of the batter, it ought to be tepid, before adding the eggs. If it is hot, leave it for a few minutes to cool.
Add the eggs, one at a time, stirring well after each addition.
Add the flour and stir the batter vigorously for one whole minute. Do not shortcut, the batter is thick and it is difficult to stir, but it is important to get it stirred vigorously. The batter will become glossy and pull away from the sides of the pan. Do not use a mixer, as it will incorporate too much air in the batter.
Pour the batter into the prepared pan and bake for 30 minutes. Do not overbake.
Put the pan on a wire rack and leave to cool completely before removing the brownie from the pan and cutting in squares.
Using a long knife, cut out the edges of the brownie; these are your treat.
Then cut the rest of the brownie in 3 cm (1.2 in.) pieces. See tips for perfect-cut pieces below.
√ leave the brownie in the freezer for a couple of hours
√ use a ruler or a measuring tape
√ cut in a vertical motion and wipe your knife with a damp cloth after each cut
at room temperature, for up to 3 days, in an airtight container. Store in one layer or put a piece of baking paper between each layer to prevent them from sticking.
in the fridge, for up to one week, in an airtight container.
in the freezer for up to one month, cut in pieces. To freeze, lay a tray with baking paper and put the shortcake pieces, uncovered, for 3-4 hours until hardened. When hard, put them in a sealable bag. To thaw, remove from the bag and lay them on a tray for one hour.
In a small saucepan, warm the heavy cream.
Add the chopped milk chocolate and stir with a silicone spatula, until melted. Take extra care not to leave any unmelted chocolate in the cream.
Pass through a fine sieve to a clean bowl and allow to cool slightly.
Cover the bowl and put in the coldest spot in the fridge for a couple of hours or overnight, till thoroughly cooled.
When cold, whip it to firm peaks, with a whisk or a hand held mixer.
Prepare the piping bag and fill with the cream. Secure with a clip and store it till needed.
Prepare the piping bag; if needed, cut the edge with scissors or a sharp knife. Fit on the piping tip. For clean storing, you can secure the space above the piping tip with a clip. This will keep the content of the piping bag safe until you are ready to use it. Fill the piping bag and secure the open side with another clip.
Remove the piping bag with the milk chocolate whipped cream from the fridge 20 minutes before you are going to use it, to allow it to soften.
Prepare your workplace. Bring everything ready and close to you: the serving platter, the brownie bites, the piping bag filled with the milk chocolate whipped cream and the sprinkles of you choice.
With a tea strainer, dust the platter with the cocoa powder, if using.
Arrange the brownie bites on the platter.
Using the piping bag with the milk chocolate whipped cream, pipe a star on each brownie bite.
Sprinkle with the sprinkles of choice, by carefully throwing them from very close on top of each piped star, to make sure they stick on them. (if you sprinkle them from afar, chances are that the decorations will not stick on the brownies, but fall on the platter instead).
They can be left at room temperature for 3-4 hours.