Home » Southern Comfort Food » Meltaway Brownie Blossoms

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.

Meltaway Brownie Blossoms

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.
ingredients-to-make-brownie-blossoms

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.
baked-brownie-blossoms

More Brownie Recipes to Make

brownie-blossoms

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Meltaway Brownie Blossoms

Prep Time15 minutes
Cook Time20 minutes
Cooling Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: metaway-brownie-blossoms
Servings: 48 blossoms
Calories: 108kcal
Author: Melissa Sperka

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.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 111IU | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating