Mini Glazed Brownies by Ree Drummond




Ree’s latest cookbook, The Pioneer Woman Cooks: The New Frontier, is officially on sale and we’re celebrating with a sweet treat! These mini glazed brownies are filled with chocolaty goodness and are the perfect dessert for the whole family to make and enjoy together.

A wife of a cowboy, mother of growing kids, and a businesswoman with a packed work schedule, Ree knows exactly what it means to juggle life’s numerous demands simultaneously. The recipes in this book use everything from a skillet to a Dutch oven to an Instant Pot, so you’ll have a mix of options to suit your own timeframe. And to reflect her own occasional adventures in carb cutting, Ree shares dozens of luscious lower-carb options for those days you want to eat a little lighter without sacrificing flavor. (Enjoy this bite-size snack guilt-free!)

MINI GLAZED BROWNIES

Makes about 60 Bite-Size Brownies

Ingredients:
Baking spray 1 cup (2 sticks) salted butter 5 ounces unsweetened chocolate, broken into pieces ¼ cup unsweetened cocoa powder 2 cups sugar 1 tablespoon vanilla extract 3 large eggs 1¼ cups all-purpose flour ½ cup heavy cream 4 ounces bittersweet chocolate, broken into pieces Chopped pistachios (optional) Rainbow sprinkles (optional)
Directions:
Preheat the oven to 350°F. Spray a 9 x 13-inch pan with baking spray and line the bottom with parchment paper, leaving 6 inches of overhang of the parchment on the two long sides. In a medium saucepan, combine the butter and unsweetened chocolate and stir frequently over low heat until the mixture is fully melted and smooth. Remove it from the heat. Add the cocoa powder and the sugar and stir to combine. Add the vanilla and the eggs and stir until the mixture just comes together. Sift in the flour and stir until just barely combined. Pour the batter into the prepared pan and smooth the surface. Bake until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Let the brownies cool completely in the pan, then use the parchment overhang to lift them out of the pan. Peel back the parchment. Use a long serrated knife to cut the brownie block into strips, then into small squares. (Trim the ends as needed to keep them evenly sized. The trimmed pieces are a snack in themselves!) Transfer the brownie bites to a rack set over a sheet pan and set them aside. Next, make the ganache! In a small saucepan, heat the cream over medium-high heat until hot but not simmering. Set the bittersweet chocolate in a small heatproof bowl and pour the hot cream over it. Let it sit for 2 minutes, then stir until melted and completely smooth Transfer the ganache to a squirt bottle and squeeze a little over each brownie, letting it drip over the sides. If you prefer, you can drizzle it on with a small spoon. Before the ganache sets, sprinkle on the pistachios and/or sprinkles, if using! Let the ganache set. Serve them on a platter or store them in an airtight container for easy snackin’!
 

 

From The Pioneer Woman Cooks: The New Frontier by Ree Drummond. Copyright © 2019 by Ree Drummond. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.