I got the original recipe for these from the L.A. Times website in 2008. I finally made them yesterday and they are really good. I adapted it and made them dairy-free. Worked very well. I was surprised.
Dark Chocolate Brownie Bites
1/2 cup buttery spread*
1/2 lb bittersweet chocolate (I used 1-4 oz bar and 4 oz semi sweet chips)
3/4 cup Splenda Brown Sugar Blend
1 tsp pure vanilla extract
1 tbsp blood orange juice**
1.5 tsp orange zest
3 tsp Ener-G Egg Replacer, mixed with
4 tbsp warm water***
1/4 cup cocoa powder
1/4 cup unbleached all purpose flour
1/4 tsp salt
1/2 cup mini chocolate chips
Heat the oven to 350 degrees F. Spray an 8”x8” square silicone brownie pan with cooking spray. Set aside.
Melt the buttery spread with the chocolate chips in a microwave in a microwaveable container – 30 seconds on HIGH, mix, another 30 seconds on HIGH, and mix. If still not totally melted and smooth, then do it for another 30 seconds.
Stir in vanilla and orange juice, then the zest.
Whisk in the egg replacer and water, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.
Sift together the cocoa, flour and salt. Stir the flour mixture into the batter until blended. Fold in chocolate chips.
Spoon batter into prepped pan, smoothing the top. Bake for 35-40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.
Remove from pan and let cool completely. Cut into 25 “bites”.
*original recipe calls for 1/2 cup unsalted butter. I used a dairy-free buttery spread instead.
**original recipe calls for Grand Marnier liqueur
***original recipe calls for 2 eggs, lightly beaten
Yield: 25 bites
Source: L.A. Times 1/109, originally printed from recipe by Donna Deane, Former Test Kitchen Director
Posted by RisaG