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BROWNIE POPS

cup (1 stick) butter, melted1 cup sugar 1 teaspoon vanilla2 eggs cup flour 1/3 cup cocoa teaspoon baking powder teaspoon salt

Nuts (optional)

eat oven to 3!"#$% &rease a mini muffin pan wit' cooking spra %

n a medium bowl, stir toget'er t'e butter, sugar, and vanilla% *dd eggs, and beat well% +tir toget'erflour, cocoa, baking powder and salt% &raduall add to egg mi ture, beating until blended% +tir in nuts,if desired%

$ill a piping bag (or free-er bag), and fill t'e mini muffin cups% .ake for 12 1! minutes%

Brownie Frosting 3 tablespoons butter 3 tablespoons cocoa1 tablespoon lig't corn s rup or 'one teaspoon vanilla1 cup powdered sugar 1 2 tablespoons milk

0'isk all ingredients to spreading consistenc %

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French Chocolate Brownies(adapted from Baking From My Home to Yours by Dorie Greenspan, pages 92-9 !

1/2 cup all purpose flour 1/ teaspoon salt (" used #$% tsp--guess " &an't read instru&tions!1/ teaspoon ground cinnamon1/3 cup raisins (dark or golden)1 1/2 tablespoons water 1 1/2 tablespoons dark rum ounces bittersweet c'ocolate, finel c'opped (" used ) *ey Gran +aman .!1 1/2 sticks (12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature3 large eggs1 cup sugar

&etting read 4enter a rack in t'e oven and pre'eat t'e oven to 3"" degrees $% 5ine an inc' s6uare baking pan wit' foil, butter t'e foil and place t'e pan on a baking s'eet% (" )ined t/e pan wit/ non-sti&k foi) and skipped t/e butter0!

0'isk t'e flour, salt and cinnamon toget'er%

7ut t'e raisins in a small saucepan wit' t'e water, bring to a boil over medium 'eat and cook until t'ewater almost evaporates% *dd t'e rum and let it warm for about 3" seconds, t'en turn off t'e 'eat, stand

back and ignite t'e rum wit' a long matc'% *llow t'e flames to die down, and set t'e raisins aside% ("/ad troub)e wit/ f)aming t/e raisins--not enoug/ rum1 )so, " )ike to do t/is 3uite a w/i)e before "make t/e rest of t/e re&ipe to gi4e t/e raisins )ots of time to soak up t/e rum0!

7ut t'e c'ocolate in a 'eatproof bowl and set t'e bowl over a saucepan of simmering water% +tiroccasionall until t'e c'ocolate melts% 8emove t'e bowl from t'e saucepan and add t'e butter, stirring

until it melts% t9s important t'at t'e c'ocolate and butter not get ver 'ot% owever, if t'e butter is notmelting, ou can put t'e bowl back over t'e still 'ot water for a minute% f ou9ve got a couple of little

bits of unmelted butter, leave t'em:it9s better to 'ave a few bits t'an to over'eat t'e w'ole% (" usedt/e mi&rowa4e0!

0orking wit' a stand mi er fitted wit' t'e w'isk attac'ment, or wit' a 'and mi er in a large bowl, beat t'e eggs and sugar until t'ick and pale, about 2 minutes% (" used t/e /and mi5er0! 8educe t'emi er speed and pour in t'e c'ocolate butter mi ture, mi ing onl until it is incorporated: ou9ll 'avea t'ick, cream batter% (" 6ust used a w/isk, not t/e mi5er0! *dd t'e dr ingredients and mi at lowspeed for about 3" seconds:t'e dr ingredients won9t be completel incorporated% ;'en finis' foldingin t'e dr ingredients b 'and wit' a rubber spatula% (" used t/e spatu)a for a)) t/e mi5ing of t/e dry

ingredients0! $old in t'e raisins, along wit' an li6uid remaining in t'e pan% +crape t'e batter into t'e pan%

.ake for !" to " minutes, or until t'e top is dr and crackled and a t'in knife inserted into t'e centercomes out clean% ;ransfer t'e pan to a rack and cool to warm or room temperature%

4arefull lift t'e brownies out of t'e pan, using t'e foil edges as 'andles, and transfer to a cutting board% 4ut into 1 s6uares, eac' roug'l 2 inc'es on a side, taking care not to cut t'roug' t'e foil%

+erving ;'e brownies are good

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