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Just Desserts Delivered. Fresh baked daily in Martinsburg WV. Don't send flowers, send Desserts. Cupcakes, Cookies, Cakes.

Brownie Gems

This is another of my Grandmother, Edith McCann’s, passed down recipes. Every Christmas, there would be a big Tupperware container of these little brownie tarts, baked in those little, mini liners withthe green holly leaves. You can still get those same liners in the grocery stores during the holidays. I am not crazy about chocolate (and I own a bakery, not easy to test recipes), but I loved these little things. They were my favorite Christmas dessert. They have a very light, subtle chocolate flavor, similar to German chocolate cake.

Because I love to bake, holidays at my house would include a few traditional desserts, and an array of new desserts. I have this bad habit of becoming obsessed with a certain dessert, or anything I would cook for that matter. I will bake and improve and bake again until I have a recipe that is the best I had ever had. I will then tease my youngest daughter, telling her that now she would never get that dessert again. I mastered it. It was time to move on to the next recipe.

Grandma never did that. You could count on her holiday dinners to be the same every time. For Christmas she would serve eye round roast, mashed potatoes, gravy, cauliflower with cheese sauce, fresh green beans, her fabulous homemade yeast rolls, and iced tea. Desserts would be pumpkin pie, pound cake, brownie gems, pecan tarts, chocolate chip cookies, and pecan sandies. She would put all of the desserts out on one table in big Tupperware containers so that we could serve ourselves all day, actually all holiday, long.

I always loved to cook with my grandma. She taught me many culinary skills (I’m sure she would never call it that) over the years, along with many other lessons that I have passed on to my three daughters. These little brownie gems come from a very simple recipe. I did a little experiment last Christmas. Instead of baking all of the brownies at one time and serving them over the holiday week, I made the batter and baked the first batch for the first family gathering. I kept the batter covered and wrapped in the refrigerator. Each day I baked another batch from my batter arsenal and each day the brownies tasted as fresh as the first day. Now I had fresh baked goods every day and I could offer all of my cookies fresh, asI adopted this method to other recipes.

After Christmas, I froze the little bit of batter I had left. Two months later, my daughter’s family came to visit from Vermont. I thawed and bakedthe brownie gems, along with a few other frozen dough experiments. All of my kids loved them, but I could tell that they were not as good as they were at Christmas. I did this experiment because I knew of other bakers who freeze batter and declare that there is no change. I froze the batter in Food Saver vacuum bags to insure freshness. But the frozen brownies just weren’t the same. I had always felt that fresh baked goods were superior and I found it to be true. Freezing may be easier, but it is not the best product. My family, and obviously my customers, will always get the very best, not the most convenient.

Brownie Gems

4 squares (4 ounces) real semi-sweet chocolate

2 sticks salted butter

1/4 teaspoon butter flavoring (I do not bake with artificial flavoring, but I want to be true to my grandma’s recipe)

1  1/2 cups chopped pecans

1  3/4 cups sugar

1 cup unsifted flour

4 large eggs

1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line mini muffin tins with mini liners.

Melt chocolater and butter in a medium saucepan. Add butter flavoring and vanilla. Stir. In another bowl, combine sugar, flour, eggs, and vanilla. Blend but do not beat. Add chocolate and nut mixture. Stir.

Fill mini liners 3/4 full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into middle of brownie comes out clean. Do not overbake.

Remove from oven and place pan on wire rack. Cool for one minute, or until you can remove brownies from pan by tipping the pan and catching them for a soft fall to the rack. Place all right side up and allow to cool completely. Store at room temperature in a plastic container. When you peel the paper, a tiny bit of the brownie sticks to the paper.

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