Skip to main content

Commercial RecipeHERSHEY'S Chocolate Dipped Brownie Bites


0 minutes
14 dozen brownie bites

Chocolate lovers have always wondered: Is it possible to bake a better brownie? HERSHEY'S Chocolate Dipped Brownie Bites answer the question by adding another layer of chocolaty goodness. Dipping each bite-sized brownie into melted HERSHEY’S Mini Semi-Sweet Chocolate Chips provides the extra dimension of delight your customers have been longing for.

Ingredients & Directions


  • 2 lbs.
    unsalted butter, melted
  • 10-1⁄2 oz.
    shortening (do not use butter, margarine, spread or oil)
  • 4 lbs.
  • 1 oz.
    vanilla extract
  • 1 lb. 12 oz. (16 large)
  • 1 lb. 4 oz.
    all-purpose flour
  • 9-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 2 tsp.
    baking powder
  • 2 tsp.
  • 6 lbs.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)



Heat convection oven to 300°F (standard oven: 350°F). Line one 18x26-inch full sheet pan with foil, extending foil beyond pan edges. Lightly spray foil with vegetable cooking spray.


Mix together butter, sugar and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking powder and salt in large bowl. Gradually add to egg mixture, mixing until well blended. Spread batter evenly in prepared pan.


Bake 20 to 25 minutes* or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack; refrigerate approximately 2 hours.


*If using convection oven, rotate pans one-half turn (180°) after 10 minutes baking.


Using edges of foil, lift brownie out of pan. Peel off foil; cut into 1-1/2-inch squares and allow to warm up to room temperature.


Line full sheet pans with parchment paper. Set aside. Place HERSHEY'S Mini Semi-Sweet Chocolate Chips and shortening in large heavy-bottomed saucepan over low heat, stirring constantly until chips are melted. Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.) Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared sheet pans. Allow chocolate to set at room temperature or refrigerate until set (approximately 30 minutes).