TIPS:1. Don’t over stir the batter because it makes the brownie dense. 2. Decorate when the brownie is cool. 3. Place brownies on a wire rack over a baking sheet.
First: pre-heat the oven to 350 degrees Grease the pan with butter. ½ cup unsalted butter, cut into cubes, at room temperature, plus additional for greasing the pan 3 ounces of unsweetened chocolate, chopped 1-cup sugar 1/8-teaspoon salt 2 large eggs, slightly beaten, at room temperature 1-1/2 teaspoons vanilla extract ¾ cup cake flour 1-cup semisweet chocolate chips 1/3 cup walnuts, chopped (optional)
DECORATING THE MINI BROWNIES:Pour the warm glaze over the center of the brownies. The glaze should cover the surface evenly, spilling over the edges and down the sides, with all the excess falling onto the baking sheet. Refrigerate for 2 hours uncovered. Add the gold leaves, raspberries coulis on to the brownie and plate. You can get the gold leaves at any craft store or pastry shop. Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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