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Treasure Brownie Cups
Ingredients:
1 cup (250 mL) butter, softened
1/2 cup (125 mL) sugar
3 eggs
3 egg yolks
1 tsp (5 mL) vanilla extract
2 cups (500 mL) semi-sweet chocolate chips, melted
1 cup (250 mL) all purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) finely chopped pecans toasted
6 squares white baking chocolate (1 oz/28 g each)
Icing sugar, optional
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Instructions:
In a medium mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Blend in melted chocolate. Combine flour and salt; add to creamed mixture. Stir in pecans. Spoon into six greased (10 oz/300 mL) oven proof custard cups; place on baking sheet. Bake in a 350°F (180°C) oven for 10 minutes. Push one square of chocolate into centre of each brownie until square is at same level as dough. Bake 15-18 minutes longer or until toothpick inserted in cake portion comes out clean. Remove from the oven and let cool for 5 minutes. Loosen the edges with a knife; invert onto dessert plates. Sprinkle with icing sugar, if desired. Serve warm.
Makes 6 brownies (12 servings).
Tips: This recipe can be prepared one day ahead of time. Place baked Brownie Cups in an airtight container and store in a cool, dry place. To reheat, replace Brownie Cups in custard cups and bake in a 350°F (180°C) oven for 10 minutes.
Leftover raw egg whites should be stored immediately in the refrigerator in an airtight container. Fresh egg whites can be kept up to 4 days in the refrigerator. You can freeze egg whites "as is" in a freezer container for up to 4 months.
Preparation: 10 minutes
Baking: 28 minutes
Baking: 40 minutes
Nutrients per serving:
Calories: 520
Carbohydrates: 44 g
Protein: 6 g
Fat: 38 g
Sodium: 230 mg
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