Can I use chocolate chips instead of chocolate bars?

YES! The key to any ingredient is using the best you are able to get (consider availability, how much you need, and cost). We have made these with chocolate bars (Ghirardelli) and chocolate chips (Ghirardelli and Nestle). They all worked. NOTE: We did try them with a generic brand of chocolate chip and did not like them as much both from a flavor and texture standpoint.

Can brownie bites be frozen?

Absolutely! We recommend freezing the brownies before cutting to help keep them from drying out. To freeze - wrap uncut, COMPLETELY COOLED, brownies in plastic wrap. While we try to use as little single use wrap as possible, we haven’t found a better way to freeze these. Then store in an airtight container and freeze for up to a month. If serving them within 7-10 days, they can be frozen cut, wrapped tight, and in an airtight container. To serve - remove from the freezer and thaw on the counter. You can refresh the brownies, if needed, by placing them in a 200 degree oven for 1-2 minutes. Sprinkle with powdered sugar before serving.

Why are brownies so hard to cut?

Soft, gooey brownie are much harder to cleanly cut than a drier, less chewy, cake. These are our favorites tools for cutting brownies: A long sharp knife . One that will cut across the entire width without pulling the knife to make the cut. Wipe the knife off with a damp, warm, rag between each cut. A plastic knife. Use a ruler to get a straight line and a plastic knife to cut along the ruler. The brownie should come cut clean.

Brownie Bites - Appetizer Bliss

Description

These rich, chocolately, gooey brownies are a perfect bite!

Ingredients

Scale

1/2 cup butter
1 cup sugar (201 grams)
4 ounces semi sweet bar, cut into small pieces (we used Ghirardelli!)
3/4 cup flour (90 grams)
1/4 cup cocoa powder (22 grams)
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 teaspoon vanilla extract
2 ounces semi sweet bar, chopped (we used Ghirardelli!)
powdered sugar (optional for decoration)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Prepare your 8 x 8 pan. We recommend using a piece of parchment paper.
Combine butter, sugar, and 4 ounces semi sweet chocolate.
Heat over a double boiler until butter and chocolate are melted and sugar is starting to dissolve. Stir frequently to combine. NOTE: This can be done in the microwave, but use extreme care. Heat on 20-30 second intervals, stirring after each one.
Remove from heat and let cool for about 10 minutes. You want to be able to place your hand on the outside of the dish and hold it there without burning yourself.
Add flour, cocoa powder, salt, and baking powder. Stir, by hand, until combined,
Stir in eggs, one at a time.
Add vanilla and stir until mixed in.
Stir in 2 ounces chopped chocolate bar.
Pour into prepared pan.
Bake 35-40 minutes. You won’t be able to use a standard cake test for brownies as the toothpick will never come out clean. You can tell they are done when you start seeing little cracks on the top of the brownies. Ours usually take around 37 minutes.
Remove from oven and let cool in pan.
Once the brownies are cooled, remove from pan. This is when using a single sheet of parchment paper is beneficial. Just pick up the sides of the parchment and remove the entire thing from the pan.
Cut brownies. See post above for cutting tips.
Plate, sprinkle with powdered sugar (optional), and serve.

Notes

Favorite Riffs. Add some chopped, toasted walnuts or pecans to the mix before baking. Substitute caramel (diced homemade caramel, chopped chocolate caramel candy, or chopped caramel pieces) for the 2 ounces (optional) chopped chocolate in the last step. Use a good quality chocolate chip instead of the chocolate bars. Just make sure to measure by weight for the same amount of chocolate.

Please use parchment paper! We want to have a clean cut brownie for our guests. Using parchment paper helps to easily remove the brownies from the pan so we can cut them clean and equal sized. See post above for more information on our best way to line your pan with parchment.

Cutting Brownies. Make sure they are completely cool! Cutting warm brownies, while it sounds amazing, just doesn’t work. Use a ruler to make sure your brownies are all the same size. Tools for cutting. Use a sharp knife that can make the cut in ‘one press’ - you don’t have to pull the knife to make the cut. Wipe the knife off between each cut.

While these are brownie bites they are just as good as a larger brownie.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: mini brownie bite
Calories: 78
Sugar: 7.8 g
Sodium: 4.3 mg
Fat: 4.1 g
Carbohydrates: 10.4 g
Protein: 1 g
Cholesterol: 16.2 mg