Lemon Kissed Brownie Bites

Servings: 14 brownies

Medium

Ingredients

  • 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/4 cup unsalted butter
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon finely shredded lemon zest (divided)
  • 1/4 teaspoon baking powder
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon finely shredded lemon zest
  • 1-1/3 cups powdered sugar
  • 3 to 4 teaspoons fresh lemon juice (divided)
  • 1/3 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

  • BROWNIES: 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.
  • 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.
  • 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.

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