Chocolate Covered Brownie Bites Food

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.

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.

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.

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 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.

CHOCOLATE-COVERED BROWNIE TRUFFLES

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
• Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
• Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
• On a large cookie sheet, lay a sheet of waxed paper.
• Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
• Pour a tall glass of ice-cold milk, sit back and enjoy!