Wednesday, December 22, 2010

Yummy Delicious Brownie Bites.

A while ago, P-Dub had these amazing brownie bites on her site and so I decided to try them out. They came out amazing. I mean, so amazing, that they melt in your mouth. So amazing that everyone who tried them immediately fell in love with them. So amazing that they are now requested. They are a little time consuming and a little messy, but oh so worth it. 

Start your oven off at 325. 

I made them using plain old brownie mix from a box. I am so semi-homemade.

So make your brownies according to the box directions. 

Add in a cup of chocolate chips. 

I just use the expensive grocery store brand. I've found that using the more expensive kind definitely makes a huge difference in the flavor. 

You'll need a mini muffin pan. Make sure you extra, extra, extra grease it and then add some flour. 

Scoop your brownie mix into your pan. I used a cookie scoop to make it easier and have them all come out even. 

Now put your brownies into the oven for about 9-10 minutes. I like mine to still be a little squishy in the middle, so feel free to cook them just a little longer. 

FYI.. it was about here that my camera batteries died and I had to switch to the camera on my phone, so the rest of the pictures suck 100x more than they normally do anyway. 

Now your chocolate glaze. You can eat them without the glaze, but they won't be anywhere as enjoyable. 

Cut up your 8 oz. of semi-sweet chocolate 

This was my hand afterwards. Yum.. not. 

Then you'll need 8oz. of heavy cream.

Add 2 tablespoons of light corn syrup to your heavy cream.


Then add 1 teaspoon of vanilla to the mixture and pop it in the microwave for about a minute.

When it gets out of the microwave add your chocolate. 

And stir until it's all mixed together. 

Take your brownies out of the oven when they're done and turn them upside down on your cooling racks. Let them cool completely, about 10-15 minutes. 

Then it's time to dunk. 

I used a large salad fork to dunk my brownies, it was perfect for letting the chocolate drip off. 

I stuck my cooling rack inside of a cookie pan in order to contain the mess and this worked perfectly. You can use max paper I'm sure, but there is a good possibility that it will pool and get soggy. 

May the force be with you in that case. 

So once they were all coated, I added some sprinkles. 

I love sprinkles. 

I let them set for a while as well. Luckily our porch is like a second refrigerator this time of year, so I let them chill out there for about an hour to let the chocolate set. 

If you need the complete recipe and much better pictures, you can get it from P-Dub here


Justin said...

Thanks for supporting my local economy in such a delicious fashion.

-Lizmaster B said...

What part of your local economy am I reppin'?

Justin said...

That would be the Ghiradelli Chocolate Company. It's headquarters are in San Leandro, but the Ghiradelli factory remains in San Francisco, California.

The old factory has been converted into a small shopping area and several Ghiradelli stores. There is a two story Ghiradelli Ice Cream Shoppe that is amazing. They serve a great Caramel and Sea Salt Hot Cocoa. Crazy.