Valentine's Day Mini Brownie Bites

5 from 1 vote

Valentine's Day Mini Brownie Bites

These Valentine's Day mini brownie bites are bite-sized treats that are just as fun to make as they are to eat. Whether you drizzle, coat, or sprinkle them with love, they are guaranteed to add a sweet touch to your celebration!

Prep Time10

Cook Time10

Decorating10

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 205kcal

Author: Candi Elm

Equipment

1 Mini Brownie Bites Mold

Ingredients

1 Stick Unsalted butter
½ cup Chocolate 70% Cacao
⅔ cup Sugar
2 Eggs Large
1 teaspoon Vanilla extract
2 3/4 Tablespoon Unsweetened cocoa powder
¾ cup All purpose flour
½ teaspoon Salt
Valentine's Day Sprinkles of your choice

Glaze

1 ½ cups White chocolate
Food Coloring GEL RED
3 tablespoons Vegetable Oil or substitute with another odorless oil

Instructions

Preheat oven to 350 degrees. Prepare the pan: Grease a silicone brownie bites mold or square mold.
Melt the butter and chocolate: In a heatproof bowl, melt the butter and 70% chocolate together using a double boiler or in the microwave in short 30-second intervals. Let it cool slightly and make sure it doesn't burn.
Mix the sugar, vanilla, and eggs: In a mixing bowl, whisk the egg, yolk, and sugar until well combined, but avoid overmixing. This will help dissolve the sugar and prevent the formation of a sticky crust.
Add the dry ingredients: Sift together the flour, cocoa powder, and salt. Gradually fold them into the wet mixture in two additions, using gentle folding motions. Avoid overmixing.
Incorporate the chocolate mixture: Add the melted butter and chocolate mixture to the egg and sugar mixture. Stir until fully combined.
Bake: Pour the batter into the prepared molds, using a piping bag and smooth the surface. Fill about ⅔ full. Bake at (350°F) for 10-15 minutes. Check by inserting a toothpick into the center— it should come out with moist crumbs, not raw batter.
DECORATE
Let the brownies cool completely before decorating.
Prepare the glaze. Melt the chocolate with the oil until smooth. Divide the melted chocolate into separate bowls and mix in different food coloring to create various shades of pink, red, and white.
Fully coat some brownies. Take a few brownies and completely coat them using a spoon or by dipping them in the glaze. Use whichever shade you prefer or stick to white chocolate for a classic look.
Add drizzles. Once the coating sets slightly, drizzle another shade (or multiple shades) of chocolate over the fully coated brownies to create layered designs. (Easier if you use a piping bag to drizzle the chocolate.)
Decorate the remaining brownies. Leave some brownies uncoated and drizzle different shades of chocolate over them.
Add Valentine’s Day sprinkles. Top all the brownies with festive sprinkles while the chocolate is still wet to ensure they stick.
Let the glaze set. Allow the decorated brownies to set at room temperature or freeze them briefly for faster results.

Notes

1. Use high-quality chocolate & cocoa: The quality of chocolate significantly impacts the flavor. Use good-quality semi-sweet 60% or dark chocolate 70% and a rich, unsweetened Dutch-process cocoa powder for a deep, fudgy taste.

2. Melt butter & chocolate gently when melting butter and chocolate together, use low heat or a double boiler to prevent scorching. If using a microwave, melt in 20-second intervals, stirring in between.

3. Don’t overmix the batter once you add the flour, mix only until combined to avoid activating too much gluten, which can lead to dense or tough brownies instead of soft and fudgy ones.

Nutrition