Chocolate Covered Brownie Bites Recipes

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

CHOCOLATE-COVERED BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F. Prepare and bake brownie mix per directions. While warm, cut the baked brownies into pieces and roll into balls. Let cool. In heavy saucepan or double broiler over low heat, melt chocolate with condensed milk. Add vanilla and butter. Mix well. Dip brownie balls into chocolate until well coated. This process is easier if the chocolate is kept warm. Place on rack for excess chocolate to run off. The top of the brownie bites can be decorated with chopped nuts, sprinkles, or white chocolate.

BROWNIE BITES RECIPE

Steps:

• Preheat oven to 350° F.
• Prepare brownies according to package directions (for the chewy fudge brownies).
• Bake according to package directions, around 25-30 minutes, or until set. Allow to cool.
• Scoop and crumble cooled brownies into a large mixing bowl. Add icing, all little at a time, and stir. Continue adding icing until brownie crumbles are sticking together and can be formed into a ball.
• Using your hands, roll and form brownie-icing mixture into a ball. Set aside on parchment paper. Repeat until all the brownie mixture has been formed into balls.
• Over a double burner, melt the chocolate melts on low.
• If you are going to making brownie cake pops, insert a lollipop stick into each brownie ball. If you are just making bites, do not insert a lollipop stick.
• One at a time, dip each brownie ball into the melted chocolate, twirling or turning until the brownie ball is covered with chocolate. Lift and lightly shake over pot to remove excess chocolate.
• *If you are using a topping like sprinkles or crushed cookies, immediately roll them in the toppings when they come out of the chocolate dip.
• Place on parchment paper and allow chocolate covering to harden. ENJOY!

CHOCOLATE-COVERED BROWNIE BITES

Steps:

• Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

DOUBLE-CHOCOLATE BROWNIE BITES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
• Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)

Steps:

• For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
• Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
• Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
• Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
• For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
• Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
• Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
• Let stand until set. Store in a sealed container in a cool place.

CHOCOLATE DIPPED BROWNIES

Steps:

• In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Beat in eggs. Combine the flour, salt and baking soda; add to chocolate mixture. Stir in 1 cup chocolate chips. , Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. , Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars. , In a microwave-safe bowl, melt remaining chips and shortening; stir until smooth. Using a small fork, dip brownies to completely coat; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.