Chocolate-Dipped Brownies {and a Giveaway!}

Chocolate-Dipped Brownies via Sweetapolita

*This giveaway is closed, but the recipe is still divine!

I love rich, silky chocolate. I also love brownies. And, well, sprinkles are my soul mate, so can someone please tell me how I never thought to marry them into one delightful and decadent bar before? It all makes so much sense, but yet, somehow, it never dawned on me.

So there I was, poring over every single recipe in the new book, Taste of Home Baking, All NEW Edition: 725+ Recipes & Variations from Classics to Best Loved!, and there it was: a recipe for Chocolate-Dipped Brownies. Needless to say I sashayed to the kitchen to whip these up, and although I wasn’t surprised, they tasted a good as I suspected they would. The reason I really enjoy this baking book so much, is because it’s made up seemingly endless (I think it’s almost 800!) recipes that have been contributed by home-bakers all over North America (I even spotted a recipe from a woman in Kitchener, Ontario, my home town, which I found very exciting for some reason). That aside, every single recipe in the book has been tested in the Taste of Home test kitchen, so there’s this comfort of knowing that the recipes are reliable and trusted.

*The sweetest gifts: From coffee cakes to cookies, Taste of Home Baking: All-New Edition offers dozens of home-baked gift ideas, and the book itself makes a valuable holiday gift; it comes with a free year subscription to Taste of Home (within the U.S.)

* Trimmed-down favorites, specially designed for health-conscious readers or those who have food allergies, such as gluten-free options.

* Troubleshooting tips that can help any home baker turn exasperation into elation, including step-by-step photos. 

*These are down-to-earth recipes that will warm the hearts of families who know the simple pleasure of gathering around the kitchen table for fresh-from-the-oven happiness.

Because I have a real thing for family recipes and comfort baking, I really connected with the whole concept of this book and, of course can’t help but feel the need to bake everything in it! The even better news is that the sweet folks from Taste of Home have generously provided me with a copy of this beautiful book to give away to one lucky reader (it also comes along with a year subscription to their Taste of Home magazine.). Some of the recipes that leapt off the pages (and are on my to-make list) are the Hot Milk Cake, Caramel Butter Cake, Peanut Butter Truffle Cupcakes, Candy Bar Meringue Torte (just to name a few) and, of course, these Chocolate-Dipped Brownies.

I found these to be a great make-with-the-kids treat, which always means a lot to me. They don’t even require an electric mixer, which is always a welcomed change. Reese was at school the morning we made these, but little Neve and I had a great time making them together (don’t worry, Reese got her taste test in after school!). I had Neve on sprinkle duty and, as you can probably bet, she didn’t mind.

Dipped Brownies via Sweetapolita

What is it about sprinkles that make life that much better?

Sweetapolita

The same goes for cute little cakelets.

Sweetapolita

 An official Sprinkle Sprinkler–imagine if that was a paying gig? Sign me up.

Dipped Brownies via Sweetapolita

I’m thinking these would be a nice addition to a Halloween party dessert table or to give away to close neighbours, friends and family as homemade Halloween treats. They would also, of course, be a nice addition to pretty much any day of the year.

For a chance to win this epic book, here are some giveaway details:

Here’s how to enter:

1. Leave a comment on this blog post telling me what your favourite baked good is. That’s it!

2. For an extra entry, tweet about this post (with the link) and include @Sweetapolita, then come back and let me know.

3. For an extra entry, tell your friends on Facebook (with the link), then pop back over here to let me know.

*Giveaway Completed

Winner will be chosen on Wednesday, October 26th at 12pm EST using random.org. Any entries received after this time will not be considered.

Be sure to check back for see if you’re the winner!

Here’s the recipe for these decadent (but simple!) treats:

Chocolate-Dipped Brownies        {click to print}

From Taste of Home Baking, All NEW Edition: 725+ Recipes & Variations from Classics to Best Loved!, contributed by Jackie Archer, Clinton, Iowa

Yield: 24 bars (1″ x 2.5″)

Ingredients

3/4 cup (150 g/5 oz) sugar

1/3 cup butter (75 g/2.5 oz), cubed

2 tablespoons (30 mL) water

4 cups (685 g/24 oz) semisweet chocolate chips, divided (I used premium chocolate for 2 cups dipping portion) – Callebaut Dark Callets 53.8 % (2 lb)

1 teaspoon (5 mL) vanilla extract

2 eggs

3/4 cup (100 g) all-purpose flour

1/2 teaspoon (2.5 mL) salt

1/4 teaspoon (1.25 mL) baking soda

2 tablespoons (30 mL) shortening

Chopped pecans, jimmies, and/or nonpareils (optional)

Method

1. In a large saucepan, bring the sugar, butter, and water to a boil over medium heat. Remove from the heat; stir in 1 cup of chocolate chip and vanilla until smooth. Cool for 5 minutes.

2. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips. Pour into a greased 9-inch square baking pan.

3. Bake at 325°F for 35 minutes or until set (see my note below). Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.

4. In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecan, jimmies and/or nonpareils. Let stand until set. Store in an airtight container.

*Dipping Bars in Chocolate

* Melt the chocolate chips, baking chocolate or candy coating according to recipe directions. If necessary, transfer chocolate to a narrow container.

* To cover an entire bar in chocolate, use two forks to dip the bar into the chocolate and lift up. Gently shake the bar to remove excess chocolate. Place on a waxed-paper lined baking sheet to set at room temperature.

* If the chocolate cools too much to the bars properly, rewarm and continue dipping.

Sweetapolita’s Notes:

  • For easy removal of the baked brownie, I grease the pan and then line with parchment paper with an inch or so of overhang. Once brownies are cool and have been in the freezer for the 30 minutes, I then remove from pan using parchment overhang and place brownie on cutting board for clean and easy cutting.
  • Because this recipe calls for so much chocolate, I used standard chocolate chips for the brownie and premium chocolate for the dipping (I use semisweet Callebaut Dark Callets 53.8 % (2 lb))
  • I tend to like my brownies a little less cakey and bake them for less time than more, so I baked mine for 25 minutes (remove as soon as the top starts to crackle).
  • I cut the brownies into 1″ x 2.5″ bars before dipping.
  • I didn’t have shortening on hand, so I used 1 tablespoon of white corn syrup in its place.

Good luck & enjoy!



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