Chocolate Covered Brownie Bites Recipes

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CHOCOLATE DIPPED BROWNIES



Chocolate Dipped Brownies image

My family calls these bars "the world's chocolatiest brownies" and is more than happy to gobble up a batch whenever I make them. They're a deliciously merry part of our Christmas cookie collection. -Jackie Archer, Clinton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

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.

Nutrition Facts : Calories 141 calories, Fat 8g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

DARK CHOCOLATE BROWNIE BITES



Dark Chocolate Brownie Bites image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 32 servings

Number Of Ingredients 9

Nonstick cooking spray, for greasing the pan
4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips

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



Chocolate-Covered Brownie Bites image

Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Brownie Recipes

Time 45m

Number Of Ingredients 2

1 8-inch-square pan chilled brownies, cut into 1-inch squares (see associated recipe)
1 cup semisweet or bittersweet chocolate chips, melted (see Tip)

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.

Nutrition Facts : Calories 38.4 calories, Carbohydrate 6.3 g, Cholesterol 3.6 mg, Fat 1.6 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 6.5 mg, Sugar 4.6 g

CHOCOLATE-COVERED BROWNIE BITES



Chocolate-Covered Brownie Bites image

What's better than brownies? Bite-sized brownies dipped in melted chocolate, of course! Feel free to dress them up further with chopped nuts, sprinkles, or drizzles of white chocolate.

Provided by schmidt

Time 2h

Yield 30

Number Of Ingredients 5

1 package (19.5 ounce size) brownie mix
1 can (14 ounce size) sweetened condensed milk
8 ounces semisweet baking chocolate
1 teaspoon vanilla extract
1 tablespoon butter

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.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS



Chocolate Covered Cherry Brownie Bombs image

These Chocolate Covered Cherry Brownie Bombs are delicious bites of brownie surrounding cherries and then dipped in chocolate!

Provided by Lisa Longley

Number Of Ingredients 4

1 box of brownie mix and the ingredients it takes to make them
3/4 cup chocolate frosting
15 oz almond bark (melted according to package instructions)
1 can of cherry pie filling or maraschino cherries (see note)

Steps:

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
  • Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
  • Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
  • After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
  • Place it on wax paper and wait for it to dry completely.

CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)



Chocolate-Dipped Brownie Bites (Brownies) image

A rich, chocolate coating over decadent, double-chocolate bite-size brownies with festive toppings. I got this recipe at a TOH Christmas Show and they are INCREDIBLE!! They are probably the absolute best cookie/candy type treat I've ever made!! We noticed they tasted even better on day 2 & 3 so you might want to make them ahead of time. I used candy coating wafers to dip them in rather than more chocolate chips. One of the reasons was, I wanted to dip half of them in white chocolate. If you try that, make sure you do the white chocolate first...when the brownies are right out of the freezer. As they warmed up, I had trouble with crumbs getting in the coating. Both kinds, the white and dark chocolate, were fantastic though!

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 1h5m

Yield 64 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1/3 cup butter
2 tablespoons water
4 cups semi-sweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
other christmas candies or candy sprinkles

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.

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  • 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 approximately 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.


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