Creme Filled Brownie Bites

Crème Filled Brownie Bites ~ Brownies and crème.  Clarissa Dickson Wright and Jennifer Paterson. What do the Two Fat Ladies and crème filled brownies bites have in common? Nothing, other than some things are made better by the other half.

Creme Filled Brownie Bites

Creme Filled Brownie Bites

If you have never seen their show, Two Fat Ladies, look them up on You Tube. While their fully fat laden cooking maybe out of vogue, I’m pretty sure you can still enjoy their humor – the ladies are hilarious.

As for the brownie team up in this recipe, I filled the brownies with a simple pastry cream. I love how it evens out the richness of the chocolate, while adding a nice textural contrast to the fudge like brownie. And yes, more sprinkles – they make me smile, so I added some.

So it seems that aside from the sprinkle run, I’m all about stuffing desserts lately (another one coming up tomorrow). I’m sure in a few days, the sprinkle and stuffing run will be replaced with a new infatuation and you’ll see a few recipes incorporating my new found love .

For now its sprinkles and stuffed desserts, combining the two for this post I give you . . . Crème Filled Brownie Bites. Enjoy!

A few notes:

  • If you are familiar with making cake balls, this is the same idea; with no binder since the brownie texture is almost fudge like and therefore provides enough moisture to bind the brownie crumbs into a ball.
  • Your palate your preference, you can easily change out the crème filled portion for peanut butter, Nutella or pretty much anything you can think of. I’m thinking my next one will be a cookie dough filled one on a stick.
  • For an Easter twist, dip the brownie filled bites in some pastel colored candy melts instead of chocolate.

Creme Filled Brownie Bites

Makes 24 Brownie Bites

Classic Brownies

Adapted from Alice Medrich

Preparation: Heat oven to 400 degrees F. Cover 8×8 pan with bake spray.

Ingredients:

Brownies:

  • 8 tablespoons unsalted butter
  • 4oz. unsweetened chocolate
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ salt
  • 2 large eggs
  • ½ cup all-purpose flour

Pastry Cream:

(Click here for a step-by-step tutorial)

  • 2 cup of whole milk
  • ¼ cup cornstarch
  • ½ cup plus 2 tablespoon sugar
  • 1 large egg
  • 3 large egg yolks
  • Pinch of salt
  • 4 tablespoon unsalted butter
  • 2 teaspoon vanilla

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Instructions:

Brownies:

  1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
  2. Scrape the batter into the pan and bake for 20 minutes, or until the brownie starts to pull away from the sides of pan. While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.

Pastry Cream:

  1. Combine cornstarch and ½ cup milk and stir to dissolve. Beat whole eggs and yolks into corn mixture; set aside. Prepare an ice bath; set aside.
  2. Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove sauce pan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.
  3. Slowly add egg mixture into hot milk stirring constantly so the eggs do not curdle. Return mixture to stovetop and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove sauce pan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool about 30 minutes.

Chocolate Pouring Sauce:

  1. 1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

  1. Crumble brownie into small pieces with a  food processor or with your hands. Measure out a heaping tablespoon and roll brownie crumbs into a ball. Using your finger or the round end of an object, create a well. Fill that well with your pastry cream or your choice of filling.
  2. Measure out ¼ teaspoon of brownie crumb, using your fingers flatten it into a circle then place it on top of the crème filled well. Refrigerate brownie bites for at least 30minutes or overnight.
  3. Remove chilled brownie bites and dip in chocolate glaze or candy melts.
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28 Responses to “Creme Filled Brownie Bites”

  1. #
    1
    DessertForTwo — April 6, 2011 @ 3:02 am

    How original! Gorgeous photos, too!

    I love the Two Fat Ladies! One of the first cooking shows I watched. This was way before the Food Network existed, and cooking shows were on free public channels.

    Reply

  2. #
    2
    Sahina — April 6, 2011 @ 4:06 am

    When you make the classic brownies, do you place thee brownie into the over bath or just lie the bottom of the pan in the ice?

    Reply

    • Naomi replied: — April 6th, 2011 @ 4:59 am

      Sahina – Place the pan with the baked brownie in the ice bath.

      Reply

  3. #
    3
    paddle attachment — April 6, 2011 @ 6:06 am

    I have never watched the Two Fat Ladies TV show. That, and pastry cream in my brownies will most definitely make me happier!

    Reply

  4. #
    4
    Blog is the New Black — April 6, 2011 @ 9:18 am

    Scrumptious!

    Reply

  5. #
    5
    Ellie @ Kitchen Wench — April 6, 2011 @ 11:35 am

    That is INCREDIBLY awesome. Oh my god. Imagine a croquembouche made from these and stuck together with spun toffee!!

    Reply

  6. #
    6
    Tracy — April 6, 2011 @ 5:24 pm

    So cute and cheerful! Love them!

    Reply

  7. #
    7
    Cookbook Queen — April 6, 2011 @ 5:32 pm

    Gorgeous!! And they look so yummy :)

    Reply

  8. #
    8
    Shaina — April 6, 2011 @ 6:23 pm

    I’m a big fan of brownie balls! Yours are lovely.

    Reply

  9. #
    9
    Amanda — April 6, 2011 @ 6:55 pm

    I think I just drooled on my keyboard. Awesome as usual girl!!

    Reply

  10. #
    10
    bridget {bake at 350} — April 6, 2011 @ 9:56 pm

    oh my! So pretty and delicious looking!

    Reply

  11. #
    11
    Julia — April 7, 2011 @ 2:52 am

    I’m loving all the sprinkles and stuffed goodies you’re making!!!!

    Reply

  12. #
    12
    Tickled Red — April 7, 2011 @ 3:32 am

    Adorable, festive and yummy. These may ended up at M2′s birthday party ;)

    Reply

  13. #
    13
    Kristen | Menuism — April 7, 2011 @ 6:31 am

    Where have these been all my life? If only I had cornstarch, I’d be making them now! I’d love to see them displayed in a croquembouche too!

    Reply

  14. #
    14
    Sylvie @ Gourmande in the Kitchen — April 7, 2011 @ 7:45 am

    I like the sprinkle and stuffing desserts run that you’ve been on, I mean how can you beat two desserts in one?

    Reply

  15. #
    15
    Kim — April 7, 2011 @ 12:59 pm

    I just love the idea of the look on people’s faces when they bite into these! What a delicious surprise!

    Reply

  16. #
    16
    Sweetapolita (Rosie) — April 7, 2011 @ 1:22 pm

    These are like a party in a ball! Love the sprinkles, and I’ve been on a huge chocolate dessert craving lately–these look so fun. Gorgeous photo too, Naomi! I love the larger milk jar–so fun!

    Reply

  17. #
    17
    Jen @ My Kitchen Addiction — April 7, 2011 @ 5:40 pm

    Love these… Yum! :)

    Reply

  18. #
    18
    Wenderly — April 7, 2011 @ 8:22 pm

    So fun & festive! Looks like you are figuring out your camera my dear! Lovely photo! This makes me fell happy by the way…thank you, I needed that!

    Reply

  19. #
    19
    Kristen — April 8, 2011 @ 1:03 am

    Beautiful! These look like delicious little morsels of goodness.

    Reply

  20. #
    20
    Amy | She Wears Many Hats — April 8, 2011 @ 1:09 am

    Love that show! And these tasty looking bites of goodness. Oh my…

    Reply

  21. #
    21
    Brenda @ a farmgirl's dabbles — April 8, 2011 @ 10:01 pm

    Oh, so fun and pretty. I’m loving your stuffed treats!

    Reply

  22. #
    22
    Robyn | Add a Pinch — April 10, 2011 @ 1:37 am

    Oh how I wish I had a big ole one of these right about now!

    Reply

  23. #
    23
    Jamie | My Baking Addiction — April 10, 2011 @ 11:06 pm

    The are simply too adorable! Such a fun photo!

    Reply

  24. #
    24
    Sophia — April 19, 2011 @ 5:14 pm

    WOW!! These look amazingly delicious! I love bites or anything bite-sized! I think it makes the sweetest desserts 10 times more yummy!

    Reply

  25. #
    25
    Kim — May 11, 2011 @ 2:10 am

    I love stuffed desserts – mainly because of the “surprise” element. :)

    Your photos are quite spectacular; looks like you’re having fun with the new camera!!!

    [K]

    Reply

  26. #
    26
    Luigi Fulk — May 31, 2012 @ 11:57 am

    I’ll attire this critique article to 2 types of people: administering Zune owners who are in the fluorescent of an upgrade, and people worrying to people on between a Zune and an iPod. (There are other players seemly in the daybreak of old-fashioned there, like the Sony Walkman X, but I icon away from this gives you adequacy info to from whole cloth an play up to resolving of the Zune vs players other than the iPod separatrix as well.)

    Reply

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