Mounds Brownie Bites

Mounds Brownie Bites might be just the American recipe you are searching for. This recipe serves 24 and costs 38 cents per serving. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 214 calories. A mixture of salt, heavy cream, unsweetened shredded coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. 4252 people have made this recipe and would make it again. It is brought to you by Handle the Heat. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Brownie Mounds, Chocolate Brownie Mounds, and Chewy Brownie Bites or Brownie Cookies.

Servings: 24

 

Ingredients:

3/4 cup all purpose flour

1/2 teaspoon almond extract

1/4 teaspoon baking powder

1 teaspoon coconut oil

2 large eggs

1 cup granulated sugar

1/3 cup heavy cream

3 ounces milk chocolate, chopped

2/3 cup powdered sugar

1/4 teaspoon salt

7 ounces sweetened condensed milk

1 stick (4 ounces) unsalted butter

3 ounces unsweetened chocolate, chopped

1 1/2 cups unsweetened shredded coconut

1 teaspoon vanilla extract

Equipment:

mini muffin tray

oven

microwave

bowl

whisk

muffin tray

spatula

wire rack

Cooking instruction summary:

For the brownies:Preheat the oven to 325°F. Line a mini muffin tin with paper liners.Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar. Add the eggs, one at a time, until combined. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake for about 12 to 15 minutes, or until cooked through but still moist. Let cool on a cooling rack.For the coconut layer:In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly. Place the brownies in the refrigerator. For the chocolate ganache topping:Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set. Serve or store covered in the refrigerator for up to 3 days.

 

Step by step:


1. For the brownies:Preheat the oven to 325°F. Line a mini muffin tin with paper liners.

2. Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth.

3. Whisk in the sugar.

4. Add the eggs, one at a time, until combined.

5. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.

6. Bake for about 12 to 15 minutes, or until cooked through but still moist.

7. Let cool on a cooling rack.For the coconut layer:In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly.

8. Place the brownies in the refrigerator. For the chocolate ganache topping:Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set.

9. Serve or store covered in the refrigerator for up to 3 days.


Nutrition Information:

Quickview
213k Calories
2g Protein
13g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
213k
11%

Fat
13g
20%

  Saturated Fat
9g
57%

Carbohydrates
23g
8%

  Sugar
18g
20%

Cholesterol
33mg
11%

Sodium
46mg
2%

Caffeine
5mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.35mg
18%

Copper
0.19mg
10%

Selenium
5µg
8%

Fiber
1g
7%

Phosphorus
70mg
7%

Iron
1mg
7%

Magnesium
24mg
6%

Vitamin B2
0.1mg
6%

Zinc
0.68mg
5%

Vitamin A
211IU
4%

Calcium
37mg
4%

Potassium
120mg
3%

Vitamin B1
0.05mg
3%

Folate
11µg
3%

Vitamin B5
0.21mg
2%

Vitamin B3
0.36mg
2%

Vitamin B6
0.03mg
2%

Vitamin E
0.25mg
2%

Vitamin B12
0.09µg
1%

Vitamin D
0.19µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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