Brownie Bites

I discovered these lovely petite brownies on Pioneer Woman Cooks a while back.  While brainstorming desserts to make for a baby shower, these were the first thing that came to mind!  I love how you can decorate each brownie individually.  The best part -- they are mini!  Everything is better bite-sized.

We clearly love bite-sized desserts -- s'mores bites, cake balls, peanut butter pretzel truffles, cookie dough balls.  

 

I used my favorite brownies to make these little guys and created a glaze using semi-sweet chocolate chips.  Rather than dip the entire brownie in the chocolate glaze, I just dipped the top half.  This made the dipping process very speedy -- I suggest this method if you make these.

Brownie Bites
Source:  The Pioneer Woman Cooks
Yields:  approximately 36 Brownies

Ingredients
Brownies (this is a half batch of my favorite brownies)
2 sticks unsalted butter
12 ounces plus 6 ounces semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules
1 tablespoon pure vanilla extract
1 1/8 cups sugar
1/2 cup all-purpose flour, plus 2 tablespoons
1/2 tablespoon baking powder
1/2 teaspoon salt

Glaze
8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
1 teaspoon vegetable oil

Directions
Preheat oven to 350 degrees F.

Melt together the butter, 12 ounces of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture and stir just until combined. Toss 6 ounces of chocolate chips in a medium bowl with 2 tablespoons of flour, then incorporate them to the chocolate batter.

Generously grease and flour mini-muffin pan. Scoop tablespoons of batter into each tin.

Bake for 10 to 14 minutes, or until set.  Allow brownies to cool for about 30 minutes.  Once you are ready to remove from the muffin pan, run a knife along the edge of each brownie and invert on a cooling rack. Allow brownie bites to cool completely.

To make the chocolate glaze, heat chocolate and oil over a double boiler.  Stir until chocolate totally melts and mixture is smooth.

Dip brownie bites face down (the smaller side of the brownie) into the glaze and submerge half of the brownie.  Carefully set on a baking mat or sheet of waxed paper, with the smaller side of the brownie face up.

Before chocolate hardens, decorate.  I used a variety of sprinkles, coconut, crushed graham crackers, pecans and M&M's.