Servings: 6 You’ll Need: 6 little dessert cups or ramekins 3 whole graham crackers, crushed 2 medium ripe bananas sliced 1/2 cup sugar (or Splenda) 1/4 cup unsweetened cocoa powder 3 Tbsp. cornstarch 1/8 tsp. salt 3 cups 1% or fat free milk 1/2 tsp. vanilla extract 6 Tbsp. semi-sweet mini chocolate chips Divide graham cracker crumbs evenly along the bottom of cups. Top with at least 4 – 5 banana slices. Refrigerate remaining banana slices in a sealed container. Mix milk, sugar, cocoa powder, cornstarch and salt in a large saucepan. Whisk over medium/high heat until pudding comes to a boil and thickens. Cook 1 minute longer then remove from heat and stir in vanilla extract. Pour into prepared dessert cups and let cool for 15 minutes. Cover with plastic wrap and chill for at least 2 hours. Top each dessert cup with 1 Tbsp of chocolate chips and serve. Karen’s Note: Keep chilled and covered with plastic wrap, until ready-to-serve this great dessert idea for your Holiday, Sunday half-time sporting event or Valentine’s Day guests!
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I decided to bake this very chocolaty dessert recipe prior to Valentine’s Day, which for the men folk is “always” on February 14th! These Little Brownie Bites will definitely go great for parties (Super Bowl Sunday-hint-hint) and most especially for your loved ones…just make sure there’s enough for everyone! Servings: 48 Little Brownie Bites You’ll need: 1 cup all-purpose flour 2/3 c. unsweetened cocoa powder 1/2 tsp. baking powder 1/4 tsp. salt 2 c. dark brown sugar, not packed 1/2 cup canola oil 2 lg. eggs 4 oz. unsweetened apple sauce 2 tsp. vanilla extract 2/3 cup mini chocolate chip morsels Buttery cooking spray Coat four 12 mini muffin tins or 2 8″ x 8″ glass square baking pans with buttery cooking spray. (Note: can be combined as two mini muffin tins and one 8″ x 8″ pan) Heat oven to 350 degrees F. In a large bowl, using a whisk, combine flour, cocoa, baking powder and salt. In a medium bowl, combine brown sugar, oil, eggs, apple sauce and vanilla extract. Whisk until smooth, removing any brown sugar hard clumps. Pour into flour mixture and stir until blended. Stir in mini chocolate chips (batter will be very sticky and slightly stiff). Spread batter evenly in 8″ x 8″ square prepared pans or using a cookie dough scooper fill prepared mini muffin tins 1/2 -2/3 full. Put square pans in oven and bake for 20 -22 minutes, until firm at edges and wooden pick, inserted off-center, comes out clean. Mini muffin tins will bake much faster in about 12-14 minutes…make sure to keep an eye on these little mini brownies after 10 minutes of baking time and when an inserted toothpick in the middle comes out clean. Place pans on rack and let cool completely. Cut square pan brownies into 48 bars and/or remove the mini brownie bites and enjoy! These brownies can also be made a week or two ahead as needed and stored in a covered container and also great served right out of the refrigerator! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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June 2017
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