I adore my brownie recipe. It produces such a moist, decadent brownie that it is difficult to not sit down with a spoon and eat the whole pan at once. Bliss in a dish!
I recently needed to make some desserts for a fundraiser. I knew the brownies would be a hit, but the traditional “cut into bars” version can be difficult to eat while standing around talking since they crumble easily. I decided to try making them in my mini muffin pans instead.
The results were amazing!
Homemade Brownie Bites
1⁄2 cup shortening
1⁄2 cup real butter
1 cup dark chocolate cocoa
2 cups sugar
2 teaspoons vanilla
1 cup flour
1⁄2 teaspoon salt
Preheat oven to 350°F.
Grease 48 mini muffin tins.
Melt shortening and butter over low heat or in the microwave.
Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well.
Add eggs ONE AT A TIME, beating well, by hand, after each addition. Stir in vanilla, flour, and salt.
DO NOT OVER BEAT!
Bake 9-11 minutes.
The centers will still be a bit soft. That helps maintain the fudginess of them. If you bake them longer, they will be more cake-like and drier. Cool about 10 minutes and carefully remove them. Cool completely and dust with confectioner’s sugar, if desired.
I love a Sweet Tarts.
I love Sweet Tart Jelly Beans.
I love homemade Lemon Limeade.
I love coming up with a recipe that satisfies that sweet/tart craving in a cookie form. These bars are a slight tweak of a recipe I had tried before that I felt needed a little extra umph. If you don’t care for a strong lime flavor, use only half the zest from the lime. It does seem to be stronger than the lemon. You can also use 2 lemons, but what’s the fun in that?? Now I’m trying to figure out how to add some cherry flavoring for when I’m craving Cherry Limeade….
Lemon Limeade Bars
1⁄2 cup unsalted butter, softened
3⁄4 cup flour
2 eggs, large
1 lemon, juice and zest
1 lime, juice and zest
3⁄4 cup sugar
1⁄4 teaspoon salt
1 cup powdered sugar
Preheat the oven to 350°F.
Grease an 8×8-inch baking dish with nonstick spray and set aside.
Zest and juice the lemon and the lime. Combine the juices and zest in a small bowl and set aside.
Beat the sugar, salt, and softened butter until combined with an electric mixer. Beat in the flour.
Measure out 4 Tbls. of the juice and zest combination (it should leave you with about 2 Tbls.) Whisk together the eggs and 4 Tbls. of juice and zest. Beat it into the flour mixture for 2 minutes at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 minutes, should turn golden around the edges.
Allow to cool completely before glazing. Do not over bake, or the bars will dry.
Add the powdered sugar to the remaining 2 Tbls. of juice and zest. Adding more powdered sugar if necessary to get the right thick-glaze consistency.
Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.