A mound of cinnamon liqueur cream tops these dark, dense brownie bites.
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1 cup premium dark chocolate chips
1/2 cup Land O Lakes® Extra Creamy Butter
1 teaspoon instant espresso powder
1/4 teaspoon salt
2/3 cup sugar
2 large Land O Lakes® Eggs
1/2 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup horchata-flavored rum
Ground cinnamon, if desired
*Substitute prepared horchata or omit.
Heat oven to 375ºF. Place foil or paper liners into 48 mini muffin pan cups; set aside.
Melt chocolate chips, butter, espresso powder and salt in 1-quart saucepan over low heat, stirring occasionally, until smooth. Pour into bowl; cool 5 minutes.
Add sugar and eggs to chocolate mixture; mix well. Stir in flour until well combined.
Divide batter evenly (about 1 tablespoon) between prepared muffin pan cups. Bake 9-11 minutes or until edges are just set. Cool completely; remove from pans.
Place cream cheese and powdered sugar into bowl; beat at medium speed until smooth. Add whipping cream and rum; beat until stiff peaks form.
Pipe or dollop heaping teaspoon frosting onto each brownie bite. Sprinkle lightly with cinnamon, if desired.
Horchata is a rice and cinnamon drink mix found in most Hispanic markets as well as the Hispanic section of grocery stores.
Whether fudgy or cakey, classic or dressed up with flavors and frosting — a big pan of brownies is always a hit.