Brownie Kisses are rich, decadent chocolate fudge bites made more special crowned with cookies and cream chocolate Kiss while they’re still hot and gooey.
It’s no wonder that brownies are almost everyone’s favorite snack. Rich, dense chocolate bites are the perfect pick-me-up when you need a snack or mood lifter. These quick-cooking bites are also the perfect dessert when you need to take a quick snack to school, tailgating or potlucks.
I started with my go-to brownie mix. Then I added two, well, really three, more chocolate ingredients! Go big or go home, people! I added extra cocoa, mini chocolate chips, then that chocolate Kiss in the center. (The recipe reflects the changes) You can easily use a brownie mix and kick it up as I did in the
The result is a bold and densely chocolate cake-type brownie that’s slightly chewy. The chips and Kiss ooze a chocolate melty explosion in your mouth with every bite! Fortunately, I made these two-bite sizes so as not to have chocolate all over little hands and faces…which then ends up being on counters…and walls…and refrigerator…and doorknobs…and toys.
I know it’s hard to tell from the picture, but I made these brownies in the mini muffin tins, using liners, of course, because I don’t like cleaning baked-on brownies off baking pans. Feel free to use the mini pans or regular size pans. You’ll need to adjust the cooking time for large brownies. I baked mine for 12 minutes which left the center slightly gooey. For large brownies bake from 15 to 18 minutes, just be sure to keep an eye on them.
Furthermore, chocolate desserts are easily over-cooked. You’ll want the top to still be glossy. They will continue to cook once removed from the oven for a minute. They’ll also firm up as they cool so be cautious! Also, using liners isn’t a necessity, but like I said I hate the cleanup and I find it much easier, especially if I’m taking the brownies to a function to use liners.
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Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
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- 1 cup butter room temp
- 4 ounces semisweet chocolate chopped
- 2 cups sugar
- 1 and ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- 4 large eggs room temp
- 1 teaspoon pure vanilla extract
- ¾ teaspoon salt
- ¾ cup mini chocolate chips
- Melt 1 cup of butter and 4 ounces of chocolate in the microwave for 1 minute, stir. Heat at 30-second increments and stirring until melted.
- Whisk sugar, flour, cocoa, eggs, vanilla, and salt together. Pour chocolate mixture into dry ingredients and combine. Fold in chocolate chips. Don't over mix. Pour batter into prepared muffin or mini muffin pans.
- Bake at 350 degrees for 10 minutes (for minis) 15 to 18 minutes for regular size muffins. Remove from the oven and immediately press a chocolate into the center.
You can also find great recipes at Recipe Index and Weekend Potluck.