No-Bake Brownie Bites

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These No-Bake Brownie Bites are rich, deeply fudgy, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!).

Course Dessert, Snack

Cuisine American, Vegetarian

Keyword no bake brownie bites

Prep Time 45 minutes

Cook Time 10 minutes

Setting Time 2 hours

Total Time 2 hours 55 minutes

Servings no bake brownie bites

Calories 177kcal

Author Chelsea

Cost $5.62

Ingredients

1 cup (180g) semi-sweet chocolate chips
6 tablespoons (87g) unsalted butter
1/2 cup (100g) white granulated sugar
3/4 cup (145g) light brown sugar
1 cup (120g) white all-purpose flour (heat treated -- See Note 1)
1/4 cup (20g) Dutch-process cocoa powder (See Note 2)
1/2 teaspoon fine sea salt
1/4 cup (55g) heavy cream
1 teaspoon vanilla
1/2 cup (87g) mini chocolate chips

Dipping

2 cups (360g) milk chocolate chips (or semi-sweet or dark) (See Note 3)
2 teaspoons coconut oil (or shortening)

Instructions

HEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Let the flour cool completely to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.)
DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup, 1/4 cup cocoa powder, and 1/2 teaspoon salt to a medium-sized bowl. Stir to combine and set aside.
BUTTER & CHOCOLATE: In a microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)
WET INGREDIENTS: Use a stand mixer or hand mixer to combine the chocolate-butter mixture, the 1/2 cup white sugar, and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.
COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 1/2 cup miniature chocolate chips into the batter with a spatula. (If the dough is too wet, add 1-2 more tablespoons heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.)
ROLL: Use a 1-tablespoon measuring spoon to portion out balls of brownie batter. You should get around 35 balls. Roll into even-sized balls and chill in the fridge, covered, for 15 minutes.
MELT CHOCOLATE: Line a large sheet pan with a Silpat liner or parchment paper. Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in bursts of 20 seconds, stirring in between each burst for 30 seconds -- a lot of melting is happening outside of the microwave, so take the time to stir it to avoid burned chocolate.
DIP IN CHOCOLATE: Once the chocolate is completely melted and smooth, coat the truffles in chocolate. I do this by dipping a fork in the melted chocolate and then placing a truffle on the dipped fork. Use a spoon to pour the melted chocolate on top of the truffle. Carefully tap the fork against the edge of the bowl to allow excess chocolate to fall off the truffle. Then use a table knife to slide the truffle off the fork and onto a parchment-paper-lined sheet pan. (If the truffles aren't dipping nicely/the chocolate is going on too thick, add a touch more coconut oil to thin the chocolate. Add extra coconut oil in very small increments to barely thin the chocolate more.)
ENJOY: Let truffles fully set at room temperature. We think these are best enjoyed the same day they are made, but they will last 3-4 days. They freeze better if they aren't coated in chocolate. We love these chilled and straight out of the fridge -- so fudgy!

Video

Notes

Note 1: Heat treat it in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough in case some burns. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.) Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra in case some burns). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe.

Note 2: Cocoa: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutching process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make the brownie batter drier and less flavorful. Hershey's "Special Dark" cocoa powder is Dutch process and found at most grocery stores.

Note 3: Chocolate: We like milk chocolate best, but these are very sweet! If you prefer less sweetness or simply a different type of chocolate, any variety will work -- semi-sweet, dark, or white. The better quality the chocolate chips, the better they will melt and easier to dip.

Nutrition