Ingredients
½cupunsalted butter
8ozbittersweet chocolate,coarsely chopped, or semi-sweet, I used two 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars
1¼cupsgranulated sugar
3largeeggs
1tsppure vanilla extract
¾cupall-purpose flour,spoon & leveled
¼tspsalt
8ozsemi-sweet chocolate,I used two 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars
sprinkles
Preparation
Preheat oven to 350 degrees F.
Spray 11 by 7 inch baking pan (or 9×9 pan) with cooking spray. Set aside.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly untie smooth.
Remove from heat and let cool to room temperature for about 15 minutes.
Stir sugar into cooled chocolate/butter mixture until combined.
Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.
Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife.
Bake for approximately 35 minutes, or until a toothpick comes out almost clean.
Allow brownies to cool completely and cut into bite-sized squares using a cold knife for clean cuts.
Allow to chill the brownie bites for at least 1 hour in the refrigerator. The bites must be cold when you dip them.
When the brownie bites are chilled, begin to dip them.
In a medium size bowl, melt the chocolate chips for about 30 seconds in microwave, stirring every 10 seconds.
Microwave for longer until chocolate is completely smooth.
Dip brownie tops into melted chocolate and decorate with sprinkles.
Chill in the refrigerator for about 20 minutes until chocolate is hardened. Serve.
