Chocolate Covered Strawberry Brownie Bites
There's a berried treasure at the bottom of this creamy concoction. You'll not find a fresher finale to a summertime meal. —Debbie, Oregon
Please Note -
Results may vary from person to person.
These right-sized Chocolate Covered Strawberry Brownie Bites look just as good as they taste. Slice them in half to show the inside before serving and watch them disappear. A dusting of powdered sugar on top gives them a decorative flourish.
PREP. TIME
Total Time
Prep: 15 min
Cook/Bake Time: 10m - 12m
Yields
24 brownie bites
INGREDIENTS
Brownies
1/2 cup (1 stick) unsalted butter, melted
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour*
1/4 teaspoon salt
1/4 teaspoon baking powder
Chocolate Covered Strawberries
24 strawberries, tops sliced off
2 (10 oz) packages Ghirardelli Melting Wafers (milk or dark chocolate)
DIRECTIONS
1. Preheat oven to 350°F. Grease and flour mini muffin pans.
2. In a large pan, whisk together butter, sugar, eggs, and vanilla extract until well combined. Beat in cocoa powder, flour, salt, and baking powder.
3. Spoon batter into prepared pan, filling mini muffin tins 3/4th full.
4. Bake in preheated oven for 10 to 12 minutes. An inserted toothpick should come out with just a few crumbs. Do not over bake or they will dry out quickly. Allow to cool in pan for 10 minutes and then move to a cooling rack to cool completely.
5. Once brownies are cool, transfer brownies to a parchment paper lined cookie sheet. Place a strawberry on top of each brownie, sliced top side down.
6. Melt chocolate wafers according to package directions. Heavily drizzle over top of each strawberry with melted chocolate. Allow chocolate to harden, about 20 minutes. You can speed up chocolate hardening by popping them into a refrigerator for about 10 minutes.
7. Store leftovers at room temperature for up to 24 hours.
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