When I think of brownies, it often conjures of images of my grandmother taking a tray of them out of the oven. I was the little girl who sat waiting for brownies to cool. Such images, I suspect, is probably most common: little fingers of children eating brownies. Thank goodness, images of the little brownie has grown up for us grown ups!
Here's one of my versions of dressing up the little brownie for a classy dessert--worthy of white tablecloth and and napkins. I use a light brown brownie recipe loaded with nuts, pour a ganache or dark chocolate syrup over brownies and add raspberries.
1/2 cup (113 g) salted butter
1 cup (202 g) granulated sugar
2 raw eggs
3/4 cup (116 g) white flour
3 TBS (19 g) power cocoa
6 TBS (1/3 cup) half-and-half, fat free
Pinch of salt
1 tsp vanilla extract
1 cup chopped pecans (or some other nuts of your choice)
Preheat oven at 350 degrees (176.67 C).
Cream butter and sugar. Add eggs and beat well. Add flour, cocoa, half-and-half milk, salt, and vanilla. Blend thoroughly. Stir in the chopped nuts. With parchment paper, line a 8 x 10 inch or 8 x 8 square inch glass baking dish. Spread brownies mixture in the dish. Bake for 25 minutes.
Dressing Up Notes:
Here are some other ideas for dressing up the little brownie:
- Sprinkle powdered sugar over the brownies
- Add a little more nuts on the top
- Add other types of fruits such as strawberries
- Garnish with a few mint leaves
- Add chocolate sauce or syrup decoratively on the plate
PLEASE NOTE THAT THIS IS AN ESTIMATED NUTRITIONAL VALUE FOR ONE SERVING SIZE (696 G) AND IS INTENDED ONLY AS AN ESTIMATE.
If you're looking for a quick, decadent dessert, you don't have to pass up the little brownie. Make it yourself. Or you can just buy them. Either way, why not dress them up!