Chewin'

the News

February 2006

Brownie Bites

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Recipes:	1	2	3	4	5	6
Servings:	40	80	120	160	200	240
Ingredients:
Butter	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Shortening	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Eggs	4	8	12	16	20	24
Unsweetened cocoa powder	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Baking powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Flour	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.

Assembly Directions:

Heat oven to 350 degrees. Cream butter, shortening and sugar. Beat in eggs one at a time. Beat in cocoa powder, baking powder and salt until thoroughly mixed. Add flour stirring until just mixed. Grease a mini-muffin pan or spray with cooking spray. Fill cups about 3/4 full or use a medium cookie scoop. Bake for 14 to 18 minutes or until no longer soft when you touch the middle of one of the brownies.

Freezing Directions:

Let set in pan for about 5 minutes. Gently remove from pan and let cool. Place in freezer containers. Seal, label and freeze.

Serving Directions:

Thaw and enjoy.

Comments:

You can frost these with your favorite frosting. We like chocolate fudge or peanut butter frosting. If left plain, they pack nicely in snack bags for lunches.

Nutritional Info: 

Per Serving: 109 Calories; 6g Fat (43.9% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 98mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

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