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Glazed Mini Brownies

Ree Drummond's Glazed Mini Brownies, as seen on The Pioneer Woman.
Close-up of Glazed Mini Brownies, as seen on The Pioneer Woman, Season 19.
Prep Time
1h 35 min
Cook Time
25 min
Yields
24 Brownies

These bite-sized glazed mini brownies, topped with crunchy pistachios, are the perfect dessert for birthdays, celebrations, or afternoon tea!

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ingredients

Nonstick cooking spray, for the pan
1
cup (2 sticks) salted butter
5
ounce unsweetened chocolate
¼
cup unsweetened cocoa powder
2
cups sugar
1
tbsp vanilla extract
3
large eggs
1 ¼
cups all-purpose flour
4
ounce chopped bittersweet chocolate
½
cup heavy cream
¼
cup roasted shelled pistachios, chopped
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directions

Step 1

Preheat the oven to 350ºF. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.

Step 2

Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.

Step 3

Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.

Step 4

Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.

Step 5

Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.

Step 6

Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

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