|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This
delicious Mini Chocolate Tea Brownie recipe is by Ellen Easton. Check out more of Ellen Easton's
Tea Travels™
articles and recipes. Photo by
Camille Brownson.
Check out Linda's
History of
English High Tea and
Afternoon Tea & High
Tea Recipes.
More favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Mini Chocolate Tea
Brownies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Afternoon Tea and High Tea, Brownies
Yields: Makes 24 bite-size brownies
Prep time: 20 min
Cook time: 20 min
Ingredients:
2 (1-ounce) squares
unsweetened chocolate
1/4 cup all-purpose
flour
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup granulated
sugar
2
eggs
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts or pecans (optional)
Preparation:
Preheat oven to 325 degrees F. Spray a 9x9-inch baking pan or a mini-muffin pan
with non-stick baking spray; dust with granulated sugar on all sides.
In a double boiler or in a bowl set over a pan of hot water, melt the chocolate;
set aside to cool.
Learn
different techniques for
How To Melt
Chocolate.
In a small bowl, sift together the flour and the salt; set aside.
In a large bowl of your electric mixer, mix together the butter and sugar until
creamy. Add eggs, one at a time, to the creamed mixture until well mixed. Add
the butter mixture to the cooled chocolate until blended.
Fold in the flour mixture until well blended. Add vanilla extract and chopped nuts
(if desired).
Spread or pour batter into prepared baking pan or min-muffin pan. Bake 20 minutes or until edges are firm (center will be soft). Remove from oven and cool 30 to 60 minutes on a
cooling rack before removing from muffin pan or cutting into 1-inch square pieces.
To serve, place each chocolate brownie into a candy cup.
Yields 24 bite-size pieces.
ELLEN EASTON, author of AFTERNOON TEA...TIPS,
TERMS and TRADITIONS, The Gift of Good Manners™ and Good $ense For $uccess™
(RED WAGON PRESS), is a consultant to
leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the
hotel, food service, retail, and special event industries.
REVA PAUL, an internationally acclaimed confectionery artist,
hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail -
Bulk & Gift boxed. All prices on request via RED WAGON PRESS
(212) 722-7981.
 |
AFTERNOON TEA...TIPS,TERMS and TRADITIONS By
Ellen Easton
72 pages of how to’s, history, etiquette
and FAQ about afternoon tea, serving styles and more.
|
 |
TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64
pages, 21 color photos. A complete holiday menu includes
25 easy to prepare recipes; theme teas, decorating &
gift ideas; invitation template & secret sources.
|
Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item.
Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
|
