Brownie flights feature a variety of flavors, textures, and toppings presented together, offering a tasting experience for dessert lovers. Each brownie showcases unique characteristics, from classic chocolate to inventive combinations like salted caramel or espresso-infused, often served as small squares or bites. Perfect for events or sampling new flavors, brownie flights allow for indulging in multiple tastes without committing to one, making them a delightful dessert option for sharing or enjoying solo.
Instructions
For Cinnamon Espresso Brownie:
1. Mix brownies as directed, adding 1/2 cup Cinnamon Sweet Bits and 1 tablespoon Espresso Powder to batter. Bake as directed and cool.
2. Make ganache--place callebaut dark chocolate and butter in a large bowl. In a small sauce pan, bring cream to just barely a simmer. Pour over chopped chocolate and cover bowl immediately and let set for 5 minutes. Remove cover and whisk until smooth.
3. Stir in 1 tablespoon Espresso Powder and remaining 1/4 cup Cinnamon Sweet Bits. 4. Pour over cooled brownies and place in refrigerator to set. Cut and place Chocolate Coffee Bean on each brownie piece.
For Caramel S’more Brownie:
1. Mix brownies and bake brownies as directed. Cool completely.
2. Top brownies with soft caramel and then marshmallows.
3. Toast marshmallows under broiler or with kitchen torch.
For Chubby Hubby Brownie:
1. Mix brownies as directed, adding Double Dutch Cocoa Powder to batter. Bake as directed and cool.
2. Place peanut butter candy center in a microwave safe dish and warm slightly in microwave, do not melt. Add heavy cream and stir to combine and thin. Spread over slightly warm brownies. Place in refrigerator to firm up. Remove from refrigerator allow to come to room temperature.
3. Spread with melted Cocoa Lite candy coating and immediately top with pretzels and cookie dough pieces. Finish drizzling brownies with remaining melted Cocoa Lute candy coating. Allow to set until firm. Cut and serve.
