Triple Chocolate Sprinkled Brownie Bites
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Ingredients
  • 1½ cups bittersweet dark chocolate, divided (approximately 1 (10 ounce) bag of bittersweet baking chips; I used Ghirardelli)
  • 3 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1½ cups all purpose flour
  • 2 tablespoons dark unsweetened cocoa powder (I used Hershey’s Special Dark cocoa)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup heavy cream (maybe a tablespoon or two more, as needed for consistency)
  • ½-3/4 cup rainbow jimmies sprinkles
Instructions
  1. Pre-heat the oven to 325. Line a cookie sheet with parchment paper.
  2. Place 1 cup of the bittersweet dark chocolate chips and the 3 tablespoons of butter in a small, heavy-bottomed saucepan (or use a double-boiler) and melt, stirring constantly, over medium heat. When the chocolate is melted and smooth, remove it from the heat and set it aside.
  3. In a large bowl beat together the light brown sugar, eggs, and vanilla on medium until frothy. Then pour in the melted chocolate and beat for about 30 more seconds, until combined.
  4. In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, and kosher salt.
  5. Add the dry mixture to the wet mixture gradually, making sure to scrape down the sides between each addition. The batter will be thick.
  6. Stir in the remaining ½ cup bittersweet dark chocolate chips.
  7. Drop the dough by rounded heaping teaspoonfuls onto the prepared cookie sheet and flatten just slightly.
  8. Bake for 10-12 minutes, until the tops have a crackly appearance. Let them cool slightly on the cookie sheet before moving to a wire rack to cool completely.
  9. To make the ganache glaze, place the semi-sweet chocolate chips in a bowl.
  10. Heat the heavy cream over medium to medium high heat, watching carefully, until it simmers.
  11. Pour the hot liquid over the chocolate chips. Let it sit for about a minute and then stir until smooth and creamy, adding more cream as desired for consistency.
  12. Spread a sheet of wax or parchment paper over a clean work surface. Set out an empty plate to catch the sprinkles.
  13. Dip the cooled brownie cookies into the warm ganache, and then hold them over the empty plate and sprinkle with the rainbow jimmies.
  14. Place the sprinkled brownie cookies on the wax paper to set- to speed up the process you can refrigerate.
Notes
Leftover ganache can be stored in the refrigerator for about 3 weeks, frozen, or eaten immediately with a spoon, in case of a bad day emergency.
Recipe by Sugar Dish Me at https://www.sugardishme.com/triple-chocolate-sprinkled-brownie-bites/