Try this Pumpkin Spice Brownie Bites recipe or contribute your own.
- Carbohydrate 33.1743999999999 g
- Cholesterol 14.1516786211733 mg
- Fat 22.2412546806666 g
- Fiber 0.11200000166893 g
- Protein 3.2872 g
- Saturated Fat 12.5918744363086 g
- Serving Size 1 1 recipe (60g)
- Sodium 50.3999999999999 mg
- Sugar 33.062399998331 g
- Trans Fat 1.62599760594933 g
- Calories 340 calories
Step-by-step
- Bake the brownies according to the 2 egg directions on the back of the box.
- Cool completely.
- Cut into 24 squares.
- Place 1 unwrapped kiss in the center of each brownie.
- Roll the brownie around the kiss.
- Place in the freezer for at least 30 minutes.
- In a microwave safe bowl, place the melting chocolate and 1 tsp. shortening.
- Heat for 30 seconds and stir.
- Repeat until melted and smooth.
- Remove the brownie bites from the freezer.
- Place one bite at a time in the chocolate and swirl it around until coated.
- Remove with a fork and tap off the excess chocolate.
- Place on a wax paper lined tray.
- In another small microwave safe bowl, heat the white chocolate chips and 1/2 tsp. shortening for 20 seconds and stir.
- Repeat until melted and smooth.
- *If you want you can add a little bit of orange gel color and stir it in.
- Place in a plastic bag and cut a tip off.
- Drizzle the tops of the brownie bites.
How does a pastry retain its structural integrity under a heavy, warm glaze? The answer lies in temperature control. When combining baked goods with melted coatings, thermal shock ruins texture instantly. Warm chocolate melts butter-based crumb structures, turning neat squares into a muddy pool.
Standard boxed brownie mixes yield dense, fudgy squares containing roughly 33 grams of carbohydrates per serving. Freezing those cut squares for exactly 30 minutes solidifies the interior fats. Cold density prevents the pieces from crumbling when submerged into warm coating.
Shortening added to melting chocolate lowers viscosity without introducing water. Water seizes chocolate permanently, turning glossy liquid into a dull paste. Add shortening at a ratio of one teaspoon per twelve ounces of melting chocolate. This additive promotes a smooth finish and prevents blooming during storage.
Prepared bites require freezing temperatures to maintain their shape during the dipping phase. Store finished sweets on wax paper in a sealed container once the chocolate hardens completely.
