Introduction: Pot Brownies
Pot brownies are a potent dessert that pack a punch; served in a cute terracotta pot, of course. What these brownies lack in herbal ingredients they make up for in fun presentation. Some might scoff at theses non-narcotic nummies, but why not leave out the sticky-icky and double down on the chocolate instead?
These pot brownies are perfect for when you have the munchies during that late-night gaming session, or just a treat for you chronic chocoholics out there.
Step 1: Ingredients
Preheat your oven to 350 degrees
- In a bain marie (double boiler) over low heat slowly melt the chocolate chips, stirring occasionally.
- While the chocolate is melting crush the nuts. I used a mortar and pestle, but any method to crush nuts will work.
- When the chocolate is completely melted remove from heat and add in the butter, mix until combined.
- Add in remainder of ingredients and mix thoroughly.
Step 2: Pot
While the oven is heating up we can prepare the pots for the brownies. Remember to remove any stickers on the pots, and to clean them all before using.
To make sure the brownies don't stick the bottom was lined with parchment paper. The pot was placed on the parchment paper right side up and the bottom outline was traced with a pen. This was then cut out with scissors and used as a template to cut out more parchment paper circles.
Place the parchment paper circle cutouts inside the pots, then liberally coat the inside of each pot with lard. Alternatively you can line the inside of each pot with more parchment paper.
When all pots are lined you can scoop the brownie batter into each, allowing some room at the top of all pots for expansion when baking.
Step 3: Get Baked
When each pot is filled place all terra cotta pots onto a cookie sheet, then place into the oven on the middle rack.
While your little friends are hotboxing it's time to kick your feet up and relax for about 25 minutes.
Step 4: Munch Munch
These sticky-icky brownies are sure to sure to satisfy those munchies. These tiny treats are best eaten warm, and go especially well with a tall glass of milk.