Recipe by EAGLE BRAND®
"Little balls of brownie are individually dipped in a chocolate glaze to make elegant bite sized treats. Leave them plain, or sprinkle with decorations before the chocolate hardens."
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1 (19.8 ounce) package
brownie mix, any variety
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
semi-sweet baking chocolate
Delicious! I made these for a potluck and they were a hit. The changes I made due to reading the reviews, was to add more chips, I used a whole bag instead of what the recipe called for, I was concerned that they wouldnt harden in time..But they did..Also when I scooped I used the soft insides for making the balls and left the outside crunchy brownie edges in the pan, So when all was done, then I poured the leftover melted chips, and nuts, and coconut into the the pan and it made another yummy treat. Waste not want not right? I also found that using a pastry brush to glob the chocolate on the ball was helpful, keeping the chocolate warm by setting it inside a pan of hot water helped too.
This was my second time trying to melt chocolate in a regular sauce pan, so I'm pretty sure I did it wrong since it came out burned and tasting funny. But I really like the idea, so I'm going to keep trying to get the chocolate melted just right! I would love some advice on how to melt chocolate nicely if anyone has any! And it's fun to decorate the little bite-sized brownies. :3
If you love chocolate... this is the recipe for you. These were very rich. I wasn't sure how big to make them so mine turned out a little bigger than I wanted them to be. I would suggest cutting the 9x13 pan into about 24 pieces and then rolling those into balls. When I dipped them I didn't let the chocolate run off. I put mine on a large cookie sheet with foil lining the bottom. They came off easily that way. It takes an unusually long time for the chocolate to harden (probably about 5-6 hrs on the counter top). Overall, a great recipe though!
This was an easy recipe and just a little bit different than your average brownies. I like to serve one brownie ball and one scoop of ice cream and then top it off with a little fudge sauce. It looks really classy when served like this.
I love this recipe. I first made it last year around the holidays and then lost the recipe so I tried making by memory and got pretty close. I also only use the soft inside of the brownies and leave the crusty edge in the pan. I scoop mine with my cookie scoop and they turn out round on top with a flat bottom to sit on. I use a double boiler method for melting the chocolate mixture. I used toothpicks to hold the balls while dipping into the chocolate. They keep for a few days in the refrigerator, but are best served at room temperature.
I made these with white chocolate but the chocolate sauce was too thin. Next time I'll use less sweetened condensed milk.
love this recipe-have made it a half dozen times- I use a smaller pan than the brownie box designates-make big tall thick squares, still kind of squishing the sides while they're warm so theres no crumbs, dip one at a time (if it seems too thin add a small handfull more choc chips.) and place on a wire rack with a piece of foil under it. The kids have never complained about cleaning up the drippings! These dont set up hard like a shell chocolate, more like a soft fudge, I move them from rack to serving platter with two forks to avoid smudging them up. Always the "wow" of the dessert table. Have never had one left so I dont know how they keep!
Excellent for those chocolate lovers, but a little messy to make. I used "dipping chocolate" that you can microwave to avoid using more dishes. My boyfriend accused me of messing up the brownies, until he tried one...Loved it! I took them to an open house and they were the talk of the night!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Covered Brownie Bites
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 60
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