Autumn Brownie & Blondie Bites

Brownies

1/2 C butter
4 oz semisweet chocolate bar

4 oz German chocolate bar
150 g sugar
50 g brown sugar
3 eggs, room temp
1 t vanilla
80 g AP flour
11 g cocoa powder
1/4 t salt

Adjust oven rack to lower third and preheat to 350.

Heat butter and chocolate in a bain marie.

Once smooth, add sugars and cook 5 mins.
Let cool 15 mins and whisk in eggs and vanilla.
Whisk together flour, cocoa, and salt, and fold in.

Pipe or scoop into sprayed autumn cakelette pan.

Bake for 21 mins and let cool 12 mins before removing from pan.

Yields 24 autumn brownie bites.

Maple Blondies

3/4 C butter

220 g brown sugar

110 g maple sugar

2 eggs, room temp

2 t maple syrup

1 1/2 t maple extract

1 t vanilla extract

188 g flour

3/8 t baking powder

3/8 t salt

red food coloring (optional, for red maple leaves)

Brown butter.

Stir in sugars and let cool.

Add eggs, maple syrup, and extracts.

Whisk together flour, baking powder, and salt, and fold in.

Add color if desired.

Pipe or scoop into sprayed autumn cakelette pan.

Bake for 21 mins and let cool 12 mins before removing from pan.

Yields 24 autumn blondie bites.

Pumpkin Spice Blondies

3/4 C butter

330 g brown sugar

2 eggs, room temp

.75 oz roasted pumpkin

2 t vanilla extract

188 g flour

2 t pumpkin pie spice

3/8 t baking powder

3/8 t salt

orange food coloring (optional, for orange pumpkins)

Brown butter.

Stir in brown sugar and let cool.

Add eggs, pumpkin, and vanilla.

Whisk together flour, spice, baking powder, and salt, and fold in.

Add color if desired.

Pipe or scoop into sprayed autumn cakelette pan.

Bake for 21 mins and let cool 12 mins before removing from pan.

Yields 24 autumn blondie bites.

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