Chocolate-Glazed Brownie Bites Draft

How I make it

Brownies

1. Preheat the oven to 325°F (160°C). Grease two 24-cavity silicone half-sphere molds, 1½ inches (3.5 cm) across.

2. In a medium metal bowl set over a pot of simmering water, melt the butter and chocolate.

3. Remove from the heat, transfer to a large bowl and let cool until lukewarm.

4. Sift the flour, cocoa, baking powder and salt into a medium bowl.

5. Stir the sugar and vanilla into the chocolate mixture, then add the eggs one at a time, mixing well with a wooden spoon after each.

6. Add the flour mixture and stir vigorously for 1 minute, until the batter thickens and turns smooth and glossy.

7. Transfer to a piping bag fitted with a ⅜-inch (1 cm) plain tip and pipe into the cavities, filling each two-thirds full.

8. Set the molds on a flat baking sheet and bake for about 9 minutes, until set but still soft in the center; a toothpick should come out with moist crumbs.

9. Cool in the molds on a rack for 8 minutes, then turn out the brownies and let them cool completely on the rack.

Glaze

1. In a medium metal bowl over simmering water, melt the chocolate, cream and corn syrup, stirring until smooth. Remove from the heat and set aside.

2. Set the rack with the brownies over a flat baking sheet. Dip just the domed side of each brownie in the glaze and return it to the rack.

3. Refrigerate the rack on its sheet for 1 hour or more, until the glaze sets. Serve at room temperature.