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    Lemon Kissed Brownie Bites

      Servings:   14 brownies

    Ingredients
      For Brownies:
      12 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      14 cup unsalted butter
      13 cup granulated sugar
      1 large egg
      1 teaspoon vanilla extract
      12 cup all-purpose flour
      12 teaspoon finely shredded lemon zest (divided)
      14 teaspoon baking powder

      For Lemon Frosting:
      2 tablespoons unsalted butter, softened
      14 teaspoon finely shredded lemon zest
      1-13 cups powdered sugar
      3 to 4 teaspoons fresh lemon juice (divided)

      For Chocolate Glaze:
      13 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      1 tablespoon unsalted butter
      2 teaspoons light-color corn syrup
      Additional lemon zest for topping (optional)
    Directions
    • ​Preheat oven to 350°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.
    • 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.
    • 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.
    • 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.
    • 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.