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No Bake Brownie Bites Recipe

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4 from 11 reviews

These No Bake Brownie Bites are decadent, fudgy chocolate treats that come together quickly without an oven. Made with heat-treated flour, melted chocolate, butter, sugars, and cream, these bites are rolled into balls and coated in a smooth layer of melted chocolate, creating the perfect bite-sized indulgence. Ideal for chocolate lovers looking for an easy, no-bake dessert that’s rich and satisfying.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (heat treated—see note 1)
  • 1/4 cup Dutch process cocoa powder (see note 2)
  • 1/2 teaspoon salt

Chocolate Mixture

  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons unsalted butter

Wet Ingredients

  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Additional Mix-ins and Coating

  • 1/2 cup mini chocolate chips
  • 2 cups milk chocolate chips (or semi-sweet or dark, see note 3)
  • 2 teaspoons coconut oil (or shortening)

Instructions

  1. Heat Treat Flour: Heat treat the all-purpose flour by microwaving or baking to ensure it reaches a safe temperature of 165°F to eliminate any harmful bacteria. Allow the flour to cool completely to room temperature before using to maintain its texture and avoid cooking the batter prematurely.
  2. Combine Dry Ingredients: In a medium bowl, mix the cooled heat-treated flour with Dutch process cocoa powder and salt until evenly combined. Set aside.
  3. Melt Butter and Chocolate: In a microwave-safe bowl, add semi-sweet chocolate chips and butter cut into chunks. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth, approximately 1 minute 30 seconds.
  4. Add Wet Ingredients: Using a stand or hand mixer, beat the melted chocolate and butter mixture with granulated sugar and brown sugar on medium speed for 2 minutes until smooth. Then add heavy cream and vanilla extract, continuing to beat for another 1 to 2 minutes until the batter becomes light and creamy.
  5. Combine: Slowly add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid developing gluten. Scrape the bowl’s sides as needed and gently fold in mini chocolate chips. Adjust texture by adding more heat-treated flour if too wet or more heavy cream if too dry.
  6. Roll: Using a 1-tablespoon measuring spoon, scoop out portions of the brownie batter, roll each into even-sized balls, and place them onto a tray. Chill the batter balls in the refrigerator, covered, for 15 minutes to firm up.
  7. Melt Chocolate for Coating: Line a baking sheet with parchment paper or a silicone liner. In a microwave-safe bowl, combine the 2 cups of milk chocolate chips with coconut oil. Heat in 20-second bursts, stirring well between each to ensure smooth, even melting and prevent burning.
  8. Dip in Chocolate: Using a fork, dip each chilled brownie ball into the melted chocolate to coat thoroughly. Pour additional melted chocolate over the truffle using a spoon to ensure full coverage. Tap the fork’s edge gently to shake off excess chocolate and slide the coated truffle onto the lined sheet pan. If the chocolate is too thick, thin with small increments of coconut oil.
  9. Enjoy: Allow the chocolate coating to set at room temperature before serving. These bites are best enjoyed the same day but can be stored for 3–4 days. For longer storage, freeze uncoated brownie bites. They are delicious chilled, offering a fudgy texture straight from the fridge.

Notes

  • Heat treating the flour is essential to eliminate potential bacteria; this can be done by microwaving in short bursts or baking until the interior reaches 165°F.
  • Dutch process cocoa powder is preferred for its rich, smooth flavor, but natural cocoa can be used with slight flavor differences.
  • Chocolate chips for coating can be milk, semi-sweet, or dark depending on your preference; coconut oil assists in creating a smooth, glossy finish.
  • If the batter is too sticky to roll, add a tablespoon or two of heat-treated flour; if too dry and crumbly, add a tablespoon or two more heavy cream.
  • Store the finished brownie bites in an airtight container in the refrigerator for best freshness.

Find it online: https://bitezly.com/no-bake-brownie-bites-recipe-2/