Love Cooking Company was nice enough to send me a variety of new bakeware products to try out recently. This couldn’t come at a more perfect time, as the holiday season kicks into high gear. Some of you know I kind of lose my mind at Christmas, stringing lights and tinsel on anything that stands still long enough and often baking late into the night, emerging the next day looking like some sort of flour-spackled Yeti.
My immediate favorite item was the Mrs. Field’s Cutie Cake pan, which makes 48 bite-sized cakes. I know I’ll get a ton of creative use out of this, but I thought I’d start out with something simple and delicious: Brownie Bites! I finished them off two ways, with caramel and with powdered sugar, but you can change that up if you like. They’re yummy just plain or you could top with icing or seasonal candies.
Brownie Cutie Cakes
- 3/4 cup baking cocoa
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1/4 teaspoon salt
- 2/3 cup butter, melted, divided in half
- 1/2 cup hot water
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- Cooking spray
- Caramel sauce (optional)
- Powdered sugar (optional)
- Preheat oven to 325°. In a large mixing bowl, combine coco, baking soda and salt. Add in 1/3 cup melted butter until well blended. Add hot water and stir again until blended. Stir in sugar, eggs, vanilla and remaining 1/3 cup of butter. Add flour. Stir in chocolate chips.
- Spray Cutie Cake pan with a light coating of cooking spray. Fill each cup to the top with brownie batter. Try not to overfill. This can be a bit tedious with so many tiny cups. It’s recommended that you use a batter pourer or pastry bag to make this step go faster. Bake brownies for about 20-25 minutes. I’m still experimenting with the proper cooking time for this pan. Watch them closely, as the small size will dry them out quickly. Remove them from the oven when they look a bit underdone. Allow to cool in pan.
- Remove brownies from pan and place on serving or display plate. Swirl tops with a generous amount of caramel or dust with powdered sugar.
I also received some awesome larger cake pans, which I will try to bring you some fun recipes and creations for in the coming months. The Love Cooking Push Pan is a great alternative to the old-fashioned springform pan. This makes things so much easier, it’s completely water-tight so your cake batter doesn’t spill out, yet when the cake is done baking, you simply put it on a flat, sturdy surface and push the sides down, leaving a perfectly formed, smooth-sided cake.
I saved my FAVORITE for last. The Mrs. Fields Fill N Flip is one of the coolest baking inventions I’ve seen in a while. It allows you to easily bake two sides of a cake that fit together snugly like puzzle pieces- one pulled over top of the other. Inside is an empty cavity that can be filled with any filling you choose. I picture layers of decadent berries and cream. The best part if how simple it is, yet how it makes you look like some kind of rockstar chef to all your guests.