lemon kissed brownie bites

Ingredients

• Servings: 14
• for brownies:
• 1/2 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon finely shredded lemon zest
• 1/4 teaspoon baking powder
• for lemon frosting:
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon finely shredded lemon zest
• 1 1/3 cups confectioners' sugar
• 4 teaspoons fresh lemon juice, divided, or as needed
• for chocolate glaze:
• 1/3 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1 tablespoon unsalted butter
• 2 teaspoons light-color corn syrup
• additional lemon zest for topping (optional)

Recipe

Preparation Time: 25 mins Cook Time: 9 mins Ready Time: 2 hrs 4 mins


• preheat oven to 350 degrees f. line fourteen 1-1/4-inch muffin cups with paper bake cups; set aside. in a medium saucepan, heat and stir the 1/2 cup ghirardelli® 60% cacao bittersweet chocolate baking chips and the 1/4 cup butter over very low heat until melted and smooth. remove from heat. stir in sugar. add egg, beating with a wooden spoon until just combined. stir in vanilla. in a small bowl, stir together flour, the 1/2 teaspoon lemon zest, and the baking powder. add flour mixture to chocolate mixture; stir just until combined. drop a rounded teaspoon of batter into each prepared muffin cup
• bake for 9 to 11 minutes or until a wooden toothpick inserted in centers of brownies comes out clean. cool in pan for 5 minutes. carefully transfer brownies to a wire rack; cool.
• for the lemon frosting, in a small bowl, beat the 2 tablespoons softened butter and the 1/4 teaspoon lemon zest with an electric mixer on medium speed for 30 seconds. add powdered sugar and 2 teaspoons of the lemon juice. beat until combined. beat in enough of the remaining lemon juice, 1 teaspoon at a time, to make a thick frosting. using a pastry bag fitted with a star tip, pipe frosting each brownie. (or spoon into a small self-sealing plastic bag. snip off corner. pipe frosting each brownie.) chill for 30 minutes.
• for the chocolate glaze, in a small saucepan, combine the 1/3 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the 1 tablespoon butter. heat and stir over very low heat until melted and smooth. remove from heat; stir in the corn syrup. let cool for 10 minutes. spoon glaze over tops of chilled brownies. if desired, top with strips of lemon zest.
• let stand at room temperature for 1 hour or until glaze is set. enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.