Meltaway Brownie Blossoms – Americans have a long held love for brownies. The question isn’t if we love them but, how we love them. Should they be fudgy or cake-like, chewy or soft, edges or center? There are accounts of brownies being developed and served as far back as the late 1800’s by Americans who had developed a love for chocolate. Chocolate itself being first mentioned in the 1600’s by British-American colonists who imported it from Europe.
I’m so glad our forefathers and mothers had such good taste. A world without chocolate would be a sad place to be. These warm bite-size chocolate brownie blossoms, are crowned with a chocolate kiss which melts and becomes a sweet puddle in the center. Serve them while the chocolate is still gooey or at room temperature, they always disappear one bite at a time.
Meltaway Brownie Blossoms
- 4 oz unsweetened chocolate baking squares chopped [i.e. Baker's]
- 3/4 cup butter 1 1/2 sticks
- 2 cup granulated sugar
- 4 large eggs
- 2 tsp instant espresso powder
- 1 tsp pure vanilla
- 1/4 tsp salt
- 1 cup all-purpose flour
- 48 candy kisses unwrapped
- Preheat the oven to 350°F. Line 48 mini cupcake cups with mini cupcake liners. [Tip: Depending on how the batter is divided you may be able to yield more than 48 so have extra liners on hand.]
- In a microwave safe bowl, melt together the chocolate and butter. Melt on high for 1 minute, then stop and stir. Repeat until smooth.
To the melted chocolate add the sugar, eggs, espresso and vanilla. Mix until combined. Whisk in the all-purpose flour and salt mixing until fully combined.
Divide the batter between the mini muffin cups using a small ice cream, cookie scoop or teaspoon
- Bake for 18-20 minutes or until a toothpick inserted into the center shows moist crumbs.
- Remove from the oven and top each with a candy kiss. Cool in the pan for 10 minutes to allow the candy to melt then move onto a cooling rack to cool completely.