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What you’ll need: FOR THE BROWNIES: 4 whole 1-ounce Squares Unsweetened Chocolate; 2 sticks Butter, Softened (but Not Room Temperature); 2 cups Sugar; 4 whole Large Eggs; 3 teaspoons Vanilla Extract ;1-1/4 cup All-purpose Flour; 1 cup Milk Chocolate Chips; 1 cup Semi-sweet Chocolate Chunks| FOR THE GLAZE: 8 whole 1-ounce Squares Semi-sweet Chocolate; Chopped 1 cup Cream; Heated 2 Tablespoons; Light Corn Syrup; 2 teaspoons Vanilla Extract
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Begin by melting four ounces of unsweetened chocolate in a microwave-proof bowl. Do this a good 15 minutes ahead of time because it has to have time to cool! If you add the chocolate when it’s too warm, your brownie bites will be totally weird and your life will spiral downward into a series of unfortunate events that you’ll definitely be able to trace back to the fact that you didn’t let your chocolate cool enough.
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When the chocolate is cool (but obviously still stirrable), combine butter and sugar in the bowl of an electric mixer.
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When the chocolate is cool (but obviously still stirrable), combine butter and sugar in the bowl of an electric mixer.
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Add four eggs, two at a time, mixing gently after each addition.
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With the mixer on low, add the melted but cooled but still warm enough for it to be stirrable but not so warm it’ll mess up your brownies and your life chocolate.
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Next, add in vanilla extract and mix until combined.
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To this, add in all-purpose flour, mixing just until combined. You definitely don’t want to overmix the batter! At every stage (except creaming the butter and sugar) just mix until combined.
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Next, add in a cup of milk chocolate chips.
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Next, add a cup of semi-sweet chocolate chunks. Use semi-sweet or, if you’re adventurous, bittersweet.
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Mix it gently until just combined. Then just stand there and look at it for a minute.
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Spray mini-muffin pans generously with baking spray.
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Scoop or spoon just a small amount of batter into each muffin tin. What we’re trying to avoid here is a big muffin top; you want the tops to remain below the surface of the tins
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Now bake the little suckers for about 10 to 12 minutes on 325, or until no longer jiggly
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If you adequately greased the pan, they should pop right out of the pan. Turn them out, face down, on a cooling rack. Let them cool down for a good twenty minutes
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Measure a cup of cream.
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Add two tablespoons of light corn syrup.
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Nuke this for about a minute, then add in some vanilla.
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Lay 8 ounces (8 squares) semi-sweet chocolate onto a cutting board.
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Chop it up with a sharp knife.
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Throw it into a bowl
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Then pour the warm cream mixture over the chocolate. Stir it together until the chocolate melts and the mixture becomes smooth and silky.
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Now, pick up a brownie bite and blow on it just to get rid of any superficial crumbs. Then dunk it, face down, into the chocolate mixture.
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Then spoon chocolate over the top
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Then lift it out of the chocolate with a fork so the chocolate will run between the tines.
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Carefully let the brownie slide off the fork and onto a baking mat or a sheet of waxed paper. You can see the nice cone shape here. This is why you don’t want big muffin tops on the brownie bites.
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Repeat until they’re all coated…then you can start having some fun decorating them! These are just regular chocolate sprinkles
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A single M&M
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Or you can really be adventurous and grab some sea salt
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The icing is a little on the sticky side, so you’ll definitely want to let them set for a little while. Refrigerating them for a bit will help with this. But if you’re serving them as a finger food, have some little napkins nearby.
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