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Perfect Mini Mortarboard Brownie Bites Dipped in Dark Chocolate

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These mini mortarboard brownie bites are fudgy, bite-sized treats dipped in rich dark chocolate, perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup (85g) all-purpose flour, sifted
  • ⅓ cup (30g) unsweetened cocoa powder, sifted
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 6 oz (170g) dark chocolate (70% cocoa), chopped or chips
  • 1 tablespoon light corn syrup or honey
  • 1 teaspoon vegetable oil
  • Optional garnishes: edible gold dust or sprinkles, mini fondant tassels or piped white chocolate details

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a mini square brownie pan or line an 8×8-inch pan with parchment paper.
  2. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  3. In another bowl, sift together flour, cocoa powder, salt, and baking powder.
  4. Gently fold dry ingredients into wet mixture using a spatula. Stir just until combined; do not overmix.
  5. Pour batter evenly into prepared pan or molds. Bake 18-22 minutes for mini pan or 25-28 minutes for larger pan. Check doneness with a toothpick; it should come out with a few moist crumbs.
  6. Cool brownies in pan for 15 minutes, then transfer to wire rack to cool completely (30-40 minutes).
  7. In a microwave-safe bowl, combine chopped dark chocolate, corn syrup, and vegetable oil. Microwave in 20-second bursts, stirring until smooth and glossy, or melt over a double boiler.
  8. Using a fork or toothpick, dip each brownie bite halfway into the chocolate, letting excess drip off. Place on parchment paper to set. Add decorations if desired.
  9. Allow chocolate to set at room temperature or in fridge until firm and shiny (about 30 minutes).
  10. Arrange brownie bites on a platter and serve.

Notes

Do not overbake brownies to keep them fudgy. Use room temperature eggs for better batter texture. Cool brownies completely before dipping to prevent chocolate from sliding off. Thin chocolate dip with corn syrup or vegetable oil for a smooth, glossy coating. Store in airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: brownie bites, mini brownies, dark chocolate dip, graduation party dessert, easy brownies, bite-sized treats, fudgy brownies

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