Lemon Kissed Brownie Bites

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    9 m
  • Ready In

    2 h 4 m
Recipe by  Ghirardelli®

“Hints of lemon in the dark chocolate mini brownies and the buttery frosting add a bright note to these treats with a rich chocolate glaze.”

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Ingredients

Adjust Servings

Original recipe yields 14 brownies

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Directions

  1. Preheat oven to 350 degrees F. Line fourteen 1-1/4-inch muffin cups with paper bake cups; set aside. In a medium saucepan, heat and stir the 1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup butter over very low heat until melted and smooth. Remove from heat. Stir in sugar. Add egg, beating with a wooden spoon until just combined. Stir in vanilla. In a small bowl, stir together flour, the 1/2 teaspoon lemon zest, and the baking powder. Add flour mixture to chocolate mixture; stir just until combined. Drop a rounded teaspoon of batter into each prepared muffin cup
  2. Bake for 9 to 11 minutes or until a wooden toothpick inserted in centers of brownies comes out clean. Cool in pan for 5 minutes. Carefully transfer brownies to a wire rack; cool.
  3. For the lemon frosting, in a small bowl, beat the 2 tablespoons softened butter and the 1/4 teaspoon lemon zest with an electric mixer on medium speed for 30 seconds. Add powdered sugar and 2 teaspoons of the lemon juice. Beat until combined. Beat in enough of the remaining lemon juice, 1 teaspoon at a time, to make a thick frosting. Using a pastry bag fitted with a star tip, pipe frosting onto each brownie. (Or spoon into a small self-sealing plastic bag. Snip off corner. Pipe frosting onto each brownie.) Chill for 30 minutes.
  4. For the chocolate glaze, in a small saucepan, combine the 1/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the 1 tablespoon butter. Heat and stir over very low heat until melted and smooth. Remove from heat; stir in the corn syrup. Let cool for 10 minutes. Spoon glaze over tops of chilled brownies. If desired, top with strips of lemon zest.
  5. Let stand at room temperature for 1 hour or until glaze is set. Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

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Reviews (3)

Rate This Recipe
NightSky
1

NightSky

Ok, just finished 'enjoying one' --M-I-L-K... must have Milk! The bittersweet chocolate was a bit strong,overpowering on the flavor. So, I'd recommend to go easy on the chocolate glaze, change it to milk chocolate, or serve it with vanilla ice-cream. May want to go with Milk chocolate or Semi-sweet chips for the Cocoa chips for the Brownie mix itself. On the other hand, the Lemon Frosting was absolutely delicious and could be a Recipe all to itself!

LisafromTexas
1

LisafromTexas

I love this recipe forever.

Dawn
0

Dawn

My 10yr old made these by herself and they turned out fantastic.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Flourless Chocolate Brownies

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