Meltaway Brownie Blossoms
These mini Meltaway Brownie Blossoms are a spectacular one-bite sweet treat. A fudgy homemade brownie batter is baked in mini muffin tins then topped with a candy kiss at the very end. The only hard part about these goodies is stopping with only one.
Easy Meltaway Brownie Blossoms Recipe
Americans have a long held love for brownies. The question isn’t if we love them, but how we love them. Should they be fudgy or cake-like, chewy or soft, do we prefer the edges or a gooey center? There are accounts of brownies being developed and served as far back as the late 1800’s by Americans who had developed a love for chocolate. Chocolate itself being first mentioned in the 1600’s by British-American colonists who imported it from Europe. I’m so glad our forefathers and mothers had such good taste. A world without chocolate desserts would be a sad place to be. How to make Meltaway Brownie Blossoms: (Scroll down for full printable recipe.)
- PreparePans – Preheat the oven to 350°F. Line 48 mini cupcake cups with mini cupcake liners.
- Melt Chocolate – Melt together the chocolate and butter. Melt on high for 1 minute, then stop and stir. Repeat until smooth.
- Batter – To the melted chocolate add the sugar, eggs, espresso and vanilla. Mix until combined. Whisk in the all-purpose flour and salt mixing until fully combined.
- Transfer Batter to Pans – Divide the batter between the wells of the mini muffin cups using a small ice cream scoop or teaspoon.
- Bake for 18-20 minutes or until a toothpick inserted into the center shows moist crumbs.
- Remove from the oven and top each with a candy kiss.
- Cool in the pan for 5-10 minutes to allow the candy to melt slightly then move onto a cooling rack to cool completely.
How to Make the BEST Meltaway Brownie Blossoms Recipe
- Ingredients you’ll need to make Brownie Blossoms: Unsweetened chocolate baking squares chopped [i.e. Baker’s], salted butter, granulated sugar, large eggs, instant espresso powder, pure vanilla, salt, all-purpose flour and 48 candy kisses unwrapped.
- Kitchen tools you’ll need: Mini muffin pans, medium bowl, large bowl, hand mixer, measuring cups and spoons and a cooling rack.
- These warm bite-size chocolate brownie blossoms, are crowned with a chocolate kiss which melts and becomes a sweet puddle in the center. You can use any flavor of candy kisses that you enjoy.
- I love it when the kiss melts just a bit in the center, but if you want the kiss to keep it’s full shape, let the brownies cool for a few minutes before pressing the kisses into the center. Not completely cooled or they won’t fuse with the warm meltaway brownie.
- Serve them while the chocolate is still gooey in the center or at room temperature, they always disappear one bite at a time.
- You can make these directly in the pan without liners. They’re delicate making them a little harder to remove from the pan.
- Store at room temperature in an airtight container for up to one week.
More Brownie Recipes to Make
- Old Fashioned Frosted Brownies never disappoint.
- Fudgy Double Chocolate Brownies melt in your mouth.
- Rocky Road Brownie Cookies filled with almonds and mini marshmallows.
- Cheesecake Brownies are a fusion of two favorites.
- Strawberry Shortcake Brownie Cupcakes are an easy and impressive dessert.
- Santa Hat Brownies for the holidays.
- Peanut Butter Brownie Trifle is a peanut butter cup extravaganza.
- Brownie Truffles from The Pioneer Woman.
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Helpful Kitchen Items:
Meltaway Brownie Blossoms
Ingredients
- 4 oz unsweetened chocolate baking squares chopped [i.e. Baker’s]
- 3/4 cup salted butter
- 2 cup granulated sugar
- 4 large eggs
- 2 tsp instant espresso powder
- 1 tsp pure vanilla
- 1/4 tsp salt
- 1 cup all-purpose flour
- 48 candy kisses unwrapped
Instructions
- Preheat the oven to 350°F. Line 48 mini cupcake cups with mini cupcake liners. [Tip: Depending on how the batter is divided you may be able to yield more than 48 so have extra liners on hand.]
- In a microwave safe bowl, melt together the chocolate and butter. Melt on high for 1 minute, then stop and stir. Repeat until smooth.
- To the melted chocolate add the sugar, eggs, espresso and vanilla. Mix until combined. Whisk in the all-purpose flour and salt mixing until fully combined.
- Divide the batter between the mini muffin cups using a small ice cream, cookie scoop or teaspoon
- Bake for 18-20 minutes or until a toothpick inserted into the center shows moist crumbs.
- Remove from the oven and top each with a candy kiss. Cool in the pan for 5-10 minutes to allow the candy to melt slightly then move onto a cooling rack to cool completely.
My husband loves coconut! Gonna surprise him with something new! Thank you Merry Christmas????