Pretty Valentine’s Day brownie bites

Valentine's brownie bites, February 2011

Brownies are a treat anytime, but Valentine’s Day in particular is a very appropriate time to eat chocolate. These brownies are chocolaty and have a nice, nutty texture. To make brownies extra special—from this recipe or a mix—cut into heart shaped bites with a cookie cutter, dip in melted white or cherry chips, and add sprinkles. Detailed instructions are included after the brownie recipe.

CHOCOLATE BROWNIES (GLUTEN-FREE)

Active time: 15 minutes
Cook time: 20 to 30 minutes
Servings: 9 squares

1 cup or 6 oz chocolate baking bar or chips (semisweet, bittersweet [60% cacao], dark, or other)
6 tablespoons butter, cut into pieces
1/2 teaspoon salt
2/3 cup almond flour
1/3 cup brown rice flour
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs

Place oven rack in lower third of the oven. Preheat oven to 325°F. Line 8 x 8-inch baking pan on the bottom and two sides with parchment paper.

Place chocolate chips or baking bar broken into pieces, butter, and salt in the top of a double boiler over barely simmering water. Stir often. When melted and smooth, remove from heat and allow to cool for 5 minutes. Meanwhile, in a medium bowl mix flours together. Stir sugar and vanilla into chocolate mixture. Stir eggs into chocolate mixture one at a time. Add the flour mixture and stir until moistened, then mix briskly, about 40 strokes. Spread batter evenly in prepared pan.

Bake 20 to 30 minutes or until brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool and cut into squares.

(Adapted from Ghiradelli.com.)

CANDY-DIPPED BROWNIE BITES

Baked brownies should be about 1 inch thick. If using a mix, bake in a 13 x 9-inch pan. Before baking, line pan on bottom and up two sides with parchment paper. Cool brownies completely, then chill in the refrigerator for at least an hour. Run a knife around the unlined edges of the pan and carefully lift out sheet of brownies using the parchment paper. Peel off the parchment, then place brownie sheet on a cutting board, top side up. Cut out hearts, staggering to cut as many as possible. Cut 1-inch hearts from smaller scraps.

In top of double boiler over barely simmering water, melt 1/2 to 1 cup candy chips (for about 1 inch of melted candy), stirring occasionally, until smooth, or melt for a few seconds in microwave. Hold heart shape by its bottom and carefully swirl brownie heart in the melted candy. Slowly pull heart sideways out of the candy, then with a knife, smooth the top and remove drips. Have a cloth or paper towel handy for wiping the candy off of your fingertips. Have a spoon handy for removing some of the crumbs from the melted candy after dipping. Place dipped hearts on a wire rack. Decorate immediately with sprinkles. Toss leftover brownie scraps with the remaining candy coating and save for snacking.

With 8 x 8-inch pan of brownies this makes about 14 2-inch hearts plus one or two 1-inch hearts; with a 9 x 13-inch pan, about 28 2-inch hearts plus a few 1-inch hearts.

(Adapted from “Chocolate-Dipped Heart Brownies,” at recipegirl.com.)