The Freshman Cook: Reese's Heart Mini Brownies

These Reese Heart Mini Brownies are bite size bits of heaven! I am serious!! 

They are gooey, chocolatey, rich, and mini! What more is there?

 Oh, they are quick to make also! Everyone will want one, so be sure to make plenty. 

So good! They make you say “mmmmmmm”!

Reese Heart Mini Brownies

4 ounces Ghiradelli Bittersweet Chocolate Bar

4 ounces Ghirardelli Semi Sweet Chocolate Bar

3/4 cup Butter

1/4 cup Water

1 cup Sugar

3/4 cup packed Dark Brown Sugar

2 Eggs

1 teaspoon Vanilla

1 1/3 cup Flour

pinch salt

Reese Heart Candy

These are the two chocolate bars that I used. 

Chop your chocolate and …….

your butter into small pieces, so they will melt evenly.

Melt the chocolate, butter and water together in a double boiler

on your stove. Set the heat on low. 

When the mixture becomes melted and smooth….

pour it in to the bottom of your mixing bowl.

Add both sugars and beat with your mixer on low,

until combined and smooth.

Add your eggs and mix on medium. 

Add vanilla.

Add your flour and salt. Mix together on low.

I used muffin cups for my brownies. Some of the first ones

stuck to the paper, so I sprayed the next batch with 

pan spray. That worked much better.
Fill each cup with your batter until about 3/4″ full.

Bake for 15 minutes. 

While your brownies are baking,

 unwrap the Reese’s Heart candies. 

Once your brownies are done baking,

let them cool for 10 minutes.

Then place a Reese’s heart on each brownie. 

They will sink in a little and start to melt.

Refrigerate for these to set up quickly, or they will set up 

over time while covered. Of course, if you are like me,

and have no self control what so ever, eat one now, while they are hot

and the Reese’s heart is melting! mmmmmmm!

Thanks for joining The Freshman Cook today! I am so glad you stopped by!

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