Lemon Kissed Brownie Bites

Name: Lemon Kissed Brownie Bites
Prep time: 2 h 4 min
Cook time: 2 h 4 min
Total time: 2 h 4 min
Yield: 14
Cuisine: American
Ingredients: 0 teaspoons baking powder; 60 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 160 grams confectioners sugar; 2 teaspoons light-color corn syrup; 1 large egg; 63 grams all-purpose flour; 67 grams granulated sugar; 0 teaspoons finely shredded lemon zest; 1 Tbsp unsalted butter; 1 teaspoon vanilla extract

The recipe Lemon Kissed Brownie Bites could satisfy your American craving in approximately 2 hours and 4 minutes. This recipe makes 14 servings with 119 calories, 1g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have baking powder, egg, lemon zest, and a few other ingredients on hand, you can make it. It works well as a dessert.

Instructions

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.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Butter

Equipment you will use

Muffin Liners

Oven

Sauce Pan

Remove from heat. Stir in sugar.

Ingredients you will need

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.

Ingredients you will need

Baking Powder

Lemon Zest

Vanilla

All Purpose Flour

Egg

Equipment you will use

Wooden Spoon

Bowl

Add flour mixture to chocolate mixture; stir just until combined. Drop a rounded teaspoon of batter into each prepared muffin cup

Ingredients you will need

Chocolate

All Purpose Flour

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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Lemon Zest

Frosting

Butter

Lemon

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Powdered Sugar

Lemon Juice

Frosting

Equipment you will use

Ziploc Bags

Pastry Bag

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.

Ingredients you will need

Bittersweet Chocolate

Chocolate Glaze

Baking Pieces

Butter

Equipment you will use

Sauce Pan

Heat and stir over very low heat until melted and smooth.

Remove from heat; stir in the corn syrup.

Ingredients you will need

Corn Syrup

Let cool for 10 minutes. Spoon glaze over tops of chilled brownies. If desired, top with strips of lemon zest.

Ingredients you will need

Lemon Zest

Glaze

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.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

0teaspoons

baking powder 60milliliters

Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 160grams

confectioners' sugar 2teaspoons

light-color corn syrup 1large

egg 63grams

all-purpose flour 67grams

granulated sugar 0teaspoons

finely shredded lemon zest 1Tbsp

unsalted butter 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "