Chocolate Dipped Brownie Bites
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| Yield | 12 (4 bites each) |
| Meal type | Dessert |
| Source | Sally's Baking Addiction |
Ingredients
Homemade Brownies
- 1/2 cup unsalted butter
- 8oz coarsely chopped bittersweet (or semi-sweet) chocolate
- 1 1/4 cup granulated sugar (8 3/4 ounces)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cups all-purpose flour (3 3/4 ounces)
- 1/4 teaspoon salt
For Dipping
- 8oz semi-sweet chocolate
- sprinkles
Directions
| 1. | |
| Preheat oven to 350F. Spray 11 x 7 inch baking pan (or 9x9 pan) with cooking spray. Set aside. | |
| 2. | |
| Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly untie smooth. Remove from heat and let cool to room temperature (about 15 minutes). | |
| 3. | |
| Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, or until a toothpick comes out *almost* clean. Allow brownies to cool completely (I stuck mine the refrigerator for 1 hour) and cut into bite-sized squares using a cold knife for clean cuts. Allow to chill the brownie bites for at least 1 hour in the refrigerator. The bites must be cold when you dip them. | |
| 4. | |
| When the brownie bites are chilled, begin to dip them. In a medium size bowl, melt the chocolate chips or baking chocolate for about 30 seconds in microwave, stirring every 10 seconds. Microwave for longer until chocolate is completely smooth. | |
| 5. | |
| Dip brownie tops into melted chocolate and decorate with sprinkles. Chill in the refrigerator for about 20 minutes until chocolate is hardened. Makes about 48 bites. I kept my brownie bites in the refrigerator. They are good up to one week stored covered. | |