Have you ever had a two bite brownie? Is it not the most amazing product? They sit on store shelves for months, maybe years, and still manage to be moist and fudgy and delicious. How do they do it? How many chemicals are in the recipe? I shudder to think.
I can, however, make my own and I do just in time for Christmas. I am a sucker for all things holiday and those cute red and gold foil candy cups are one of the frivolous products I end up having too many of. They work perfectly for this recipe and add an extra touch of color to the cookie trays. Plus, they keep the brownies nice and small, literally two bites! My mom found my mini baking cups at the dollar store so I would suggest looking there before spending the high prices in baking supply stores.
These brownies are more of a dark chocolate flavor than the kind you get in the store. I think if I had used milk chocolate chips, it would have toned that down but everyone seemed to like that they were not too sweet. And the Rosebud chocoloate candy on top added the icing sweetness that I was looking for. If you don't know what a Rosebud is, they come in those Nelson chocolate boxes from places like Walmart. I think I only paid 99 cents fo mine.
I don't have much to add to the recipe except that overbaking them will ruin the fudgy texture so bake no longer than recommended and, if your stove tends to be on the hotter side, turn it down to 325. Also, don't double the recipe. They lose their texture. I just made three seperate batches.
These brownies were moist and fudgy right through the new year, though I only had a couple left of the 3 batches that I made. Chances are you won't have many left either!
From the Canadian Living Christmas Book
1/3c. packed brown sugar
3oz. semi sweet chocolate
24 chocolate rosebuds
In a saucepan melt sugar, butter and chocolate over low heat until chocolate is just melted. Remove from heat and let cool one minute.
Blend in the vanilla and the egg, then gently fold in the flour just until blended.
Spoon into tiny baking cups, about 2/3's full. (I placed the baking cups inside mini muffin tins for added stability but I have also just placed them all on a cookie sheet as well).
Bake in a 350 oven for 10 minutes. Remove from oven and set a Rosebud on top of each one. Let completely cool.