Brownie bites satisfy your summer chocolate craving

I hesitate to ignite my oven during the summer, but some occasions simply call for a special baked treat.

It's not that fresh fruit can't handle the job, but few tastes finish a dinner party like a touch of dark chocolate.

With the exception of birthday parties, heavy chocolate cake should not be on the summer dessert menu. Still, I yearned for something cocoa.

Brownies immediately came to mind, but I dismissed this reliable treat thinking a fudge brownie would weigh down the light and airy summertime meal.

Then an interesting thought occurred: Could I draw upon a brownie's irresistible characteristics - chewy texture and bold cocoa flavor - and combine them into a quick and breezy summertime treat? Could I create a dessert with distinctive brownie notes without overpowering the other ingredients in the dessert?

Traditional chewy brownie recipes achieve that signature texture through a boost to sugar content.

Butter plays an important supporting role here, but for the most part sugar gives chocolate a biting edge in chewy brownies.

The other important component is lengthy cooling time. Cake-style brownies can be enjoyed warm, but chewy texture develops after the crumb settles into a firm consistency. Thick batters often overbake the edges while under cooking the center; not a pleasing result no matter the season, and who wants to worry that much about a summer dessert? Not me!

Then I remembered a package of brownie bites, a small treat boasting bold chocolate taste and chewy texture, I'd spotted at Trader Joe's.

The concept provided an ideal solution to my summer brownie quandary. Baking the batter in small muffin tins reduces oven time and creates easy-to-handle individual brownies. As a bonus, the separate baking cups boost chewy edges.

Time being a critical factor I began my tests with cocoa powder, but saving time didn't translate into great flavor or texture. The combination of cocoa powder and mini tins baked a dry and crumbly brownie bite.

And, the amount of batter in my standard brownie batter raised an unforeseen issue: too many brownie bites. I scaled down and reworked the recipe use Ghirardelli's 70 percent cacao extra bittersweet chocolate. The thin, 4-ounce bar makes for quick chopping, and that intense flavor infused deep chocolate notes into the batter.

On the next go-round I grabbed a regular size muffin tin and learned that a scant 3 tablespoons of batter baked quite nicely into an individual brownie. This reduced oven time to a fast 16 minutes.

With the brownie perfectly sized, I set out to fine tune the flavor and texture.

Slightly reducing the sugar and incorporating a tablespoon of orange liqueur enhanced the dark cocoa taste while preserving the chewy texture. Mini chips add bursts of smooth chocolate essence, while a sprinkling of chopped toasted pecans added roasty notes.

These irresistible brownie bites can be enjoyed as-is or incorporated in an ice cream or fresh fruit dessert. It's easy to enjoy a touch of dark chocolate this summer.

• Annie Overboe, a Culinary Institute of America graduate, lives in Villa Park. Send questions to Baking Secrets, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006, or e-mail food@dailyherald.com. Questions will not be responded to personally.

Dark Chocolate Brownie Bites

4 ounces Ghirardelli 70% Cacao extra bittersweet chocolate, chopped

6 tablespoons unsalted butter

½ cup sugar

½ cup light brown sugar, lightly packed

1 tablespoon orange liqueur

2 large eggs

½ cup, plus 2 tablespoons all-purpose flour

¼ teaspoon baking powder

½ cup miniature chocolate chips

½ cup chopped pecans

Heat oven to 375 degrees. Lightly grease 12-cup heavy-duty regular size muffin pan.

In medium heatproof bowl, combine chopped chocolate and butter. Melt in microwave at 30-second intervals until chocolate begins to melt. Remove and stir well until completely melted. Set aside to cool 3 minutes.

Add sugar, liqueur and large eggs; stir until combined. Add flour and baking powder; stir gently until flour is completely incorporated. Fold in chips.

Scoop or spoon 3 tablespoons batter into each muffin tin. Sprinkle chopped pecans evenly on tops and bake 15 to 16 minutes. Do not overbake.

Cool 15 minutes in pan. Run spatula around each brownie and remove to cooling rack. Serve warm or at room temperature, or, heat brownie bites in microwave for 10 to 12 seconds on High.

Break into pieces and top with softened ice cream, hot fudge sauce and whipped cream.

Serves 12.

Baker's notes: Brownies can be stored, tightly sealed in plastic wrap, up to five days. One teaspoon orange extract plus 2 teaspoons orange juice or water can be substituted for the orange liqueur.

@Recipe nutrition:Nutrition values per serving: 233 calories, 16 g fat (8 g saturated fat), 24 g carbohydrates, 2 g fiber, 3 g protein, 51 mg cholesterol, 28 mg sodium.