Ingredients
Scale
For the Brownies (or use your favorite boxed mix)
- 1/2 cup (1 stick) unsalted butter
- 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
- 1 1/4 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
For Dipping
- Preheat oven to 350F. Spray 11 x 7 inch baking pan (or 13 x 9 inch baking pan for thinner brownies) with cooking spray. Set aside.
- Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes).
- Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, or until a toothpick comes out *almost* clean.
- Allow brownies to cool completely (I stuck mine the refrigerator for 1 hour) and cut into bite-sized squares using a cold knife for clean cuts. Allow to chill the brownie bites for at least 1 hour in the refrigerator. The bites must be cold when you dip them.
- When the brownie bites are chilled, begin to dip them. In a medium size bowl, melt the chocolate chips or baking chocolate for about 30 seconds in microwave, stirring every 10 seconds. Microwave for longer until chocolate is completely smooth.
- Dip brownie tops into melted chocolate and decorate with sprinkles. Chill in the refrigerator for about 20 minutes until chocolate is hardened.
Notes
I kept my brownie bites in the refrigerator. They are good up to one week stored covered.