Spiced Brownie Bites Recipe
Spiced Brownie Bites Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My son and I came up with this recipe together to satisfy our cravings for chocolate and spice. —Anna Nicoletta, East Stroudsburg, Pennsylvanis
MAKES:
42 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup butter, cubed
  • 4 large eggs
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon Chinese five-spice powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 tablespoons butter, cubed
  • 1 tablespoon light corn syrup
  • Chopped crystallized ginger

Directions

Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly.
In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well.
Fill greased mini-muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes.
Dip tops of brownies into glaze. Top with ginger. Yield: about 3-1/2 dozen.
Originally published as Spiced Brownie Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p131

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup butter, cubed
  • 4 large eggs
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon Chinese five-spice powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 tablespoons butter, cubed
  • 1 tablespoon light corn syrup
  • Chopped crystallized ginger
  1. Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly.
  2. In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well.
  3. Fill greased mini-muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
  4. In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes.
  5. Dip tops of brownies into glaze. Top with ginger. Yield: about 3-1/2 dozen.
Originally published as Spiced Brownie Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p131

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