Brownie Miniatures (Makes 24)
Brownie Miniatures
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter
3 oz (90 g) semi sweet chocolate
1/2 tsp (2 mL) vanilla
1 egg, lightly beaten
1/3 cup (75 mL) all purpose flour
24 chocolate Rosebuds
In saucepan, over low heat, melt sugar, butter and chocolate, stirring until chocolate is
just melted. Remove from heat and let cool for 1 minute; blend in vanilla and egg. Gently fold in flour just until blended. Spoon into tiny paper baking cups. Bake in 350°F (180°C) oven for 10 to 12 minutes or until set. Remove from oven; set Rosebud on top of each; let cool. (Store in airtight container for up to 1 week or in freezer for up to 3 months.) Makes about 2 dozen.