Dark Chocolate Brownie Bites
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.
<div class="infoBox"> <h1>Ingredients</h1> <div class="infoBoxContent"> <div class="infoArea"> <ul class="recipeItems"> <li>4 ounces Ghirardelli 70% Cacao extra bittersweet chocolate, chopped</li> <li>6 tablespoons unsalted butter</li> <li>½ cup sugar</li> <li>½ cup light brown sugar, lightly packed</li> <li>1 tablespoon orange liqueur</li> <li>2 large eggs</li> <li>½ cup, plus 2 tablespoons all-purpose flour</li> <li>¼ teaspoon baking powder</li> <li>½ cup miniature chocolate chips</li> <li>½ cup chopped pecans</li> </ul> </div> </div> </div>