Chocolate Covered Brownie Bites

I love brownies.  More than cake.  More than cookies. I would give up all things sweet just to have a brownie.  And I love chocolate too.  So when I came across this recipe at Sweetapolita for chocolate covered brownies!!.. I hurried into my kitchen to give them a try.   They were worth it.  Really worth it.

Delicious little bite size brownies. Did I mention they are covered in chocolate?

These babies are rich so 1" bite size pieces are the perfect size.

Just waiting to be enjoyed.  I obliged. 

Yield approx. 35-40 1" bites

For the brownies

3/4 cup of sugar

1/3 cup of butter, cubed

2 tablespoons of water

2 cups of semisweet chocolate chips 

1 teaspoon of vanilla

2 eggs

3/4 cup of flour

1/2 teaspoon of salt

1/4 teaspoon of baking soda

For the chocolate covering

2 cups of chocolate chips

2 tablespoons of shortening

Sprinkles

Preheat oven to 325.  Line a 9" square pan with parchment paper.

In a large saucepan, bring the sugar, butter and water to a boil over medium heat.

Remove from heat and stir in 1 cup of chocolate chips and vanilla until smooth.  Cool for 5 minutes.

Add eggs, one at a time, stirring well after each addition. (I used a whisk)

In a separate bowl, combine the flour, salt and baking soda.

Stir into the chocolate mixture.

Add 1 cup of chocolate chips.

Pour into prepared pan.

Bake for 30 - 35 minutes depending on desired texture of brownies.  I like mine on the gooey side so I only left mine in for 30 minutes.

Cool completely on a wire rack.

Place in freezer for about 30 minutes just until firm enough to cut into bite size pieces.

Once the brownies are cooled, remove from pan holding onto the parchment paper.  Cut into 1" squares. (give or take) I used a pizza cutter.  It makes it so much easier..trust me!

In a microwave safe bowl, melt the chocolate chips and shortening.  I heated for 30-45 seconds then stirred and heated again until the chocolate was smooth.

Dip each brownie bite into the chocolate then place on parchment and cover in sprinkles.

Store in an airtight container in the fridge.

Enjoy!

Blondie Brownie Truffles

Have you ever went to bake something you've made a dozen times only to have a serious failure on your hands?...ya well, that was me this week.  I made (or should I say "attempted" to make) my Blondie Brownies.  Something I've done many times before.....but something happened this time around and when they came out of the oven they were extra gooey.  So much so you couldn't even cut them to have a bite!  I just couldn't justify throwing the whole batch away so I set off trying to find a recipe what I could repurpose them in.  Then it hit me.....Truffles!  I love cake pops and the concept is the same so I proceeded to take a go at it.  It worked!

Top with sprinkles, coconut, toffee, cookie crumbs or anything else you can come up with!

Ingredients 

Any brownie recipe, or you can use my Blondie Brownie recipe

Almond bark, candy coating, or chocolate chips

Toppings

Bake brownies about 5 minutes less than the recipe calls for, or when you can tell they are almost done but still gooey.

Cool completely

Break apart and place in a large bowl.  

Mix together by hand just until combined.  Don't over mix.

Using a spoon or a cookie scoop,  make 1 inch balls and place on a cookie sheet.

Melt almond bark/chocolate/candy coating in the microwave until melted. Stir often.

Using a fork, lower a brownie ball into the bark and use a spoon to cover in bark/chocolate/candy coating.

Sprinkle with any topping you desire and place on cookies sheet.

Refrigerate to harden.

Blondie Brownies

Blondies!!   Woohoo I love blondies!  

I have tried and tested a few recipes and this is the one our family has decided is "the one" for us.  I am an almond flavor lover so these have a hint of almond to give them a little boost of yum!

Just waiting to be devoured!

Chocolate chips and white morsels ready to melt in your mouth....

2 1/4 cups of all-purpose flour

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 1/4 cups of granulated sugar

1 1/4 cups of packed brown sugar

3/4 cup of unsalted butter, softened

1 tablespoon of vanilla extract

1/4 teaspoon of almond extract

3 eggs

1 cup of semi sweet chocolate chips

1 cup of white morsels or peanut butter chips

Preheat oven to 350 degrees F.  Grease a cookie sheet or jelly roll pan.

In a small bowl, combine the flour, baking powder and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, butter, vanilla extract and almond extract until smooth. 

Beat in the eggs one at a time until combined.

Using a wooden spoon, stir in the flour mixture just until combined. 

Mix in chocolate and white morsel chips.

Spread evenly in prepared pan.  Dough will be thick so you need to use a spatula to spread.

Bake for 25-28 minutes.  If you like a darker, crispy exterior than cook a little longer.  I like a soft center with a light exterior so I so I cook mine for 25 minutes.  

Cool in the pan on a wire rack.  When completely cooled cut into squares and store in an airtight container.  

Tip.  Place a slice of bread in the airtight container with the blondies to keep them soft.  The brownies will draw the moisture from the bread.  Replace the bread when it dries out.

Brownie Tart

This recipe came from the "Barefoot Contessa" but I tweaked it a tad to suit my families taste.  I really did try to get a picture of it after I cut a slice out, but it just vanished too quickly!  It is tasty for sure, and has a bit of a crunchy exterior with a soft gooey center.  If you are a chocolate lover than this one's for you!

6 tablespoons (3/4 stick) unsalted butter

3 1/4 cups semisweet chocolate chips

3 large eggs

1 cup sugar

1/2 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

2-3 tablespoons heavy cream

Nutella hazelnut spread

Grease and flour an 11-inch tart pan with removable sides.  Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water.  Add 2 cups of the chocolate chips, remove from the heat and stir until the chocolate melts.  Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes.  Stir in the cooled chocolate.
In a medium bowl, combine the flour, baking powder, salt and 1 cup of the chocolate chips.
Fold the flour mixture into the batter until just combined.
Pour into the pan and bake for 25-30 minutes, until center is puffed. (the top may crack)  The inside will still be very soft.
Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream.  Add Nutella until desired consistency is reached and drizzle on the tart.

I am also sharing this recipe at Mandy's Recipe Box