These decadent, moist brownie bites are loaded with chocolate. For a cakey texture, bake for an additional seven to 10 minutes.
- Prep time 45 minutes
- Total time 2 hours & 15 minutes
- Credits : Canadian Living Magazine
Ingredients
Brownies:
Topping:
Method
Brownies: In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in semisweet chocolate and vanilla. In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture just until combined. Stir in milk chocolate chips, dark chocolate chips and white chocolate chunks. (Make-ahead: Shape into disc and wrap in plastic wrap; refrigerate for up to 2 days. Alternately, freeze in resealable freezer bag for up to 1 month; let stand at room temperature for 20 minutes before continuing with recipe.)
Roll by heaping 1 tbsp into 48 balls; add 1 ball to each well of 2 generously greased 24-count mini muffin pans. Bake, 1 pan at a time, in 350°F (180°C) oven until tops are no longer shiny, 16 to 18 minutes. Let cool in pans for 10 minutes. Gently twist and lift each brownie to remove from pans; transfer directly to racks to cool? completely.
Topping: Using serrated knife, gently cut each pretzel crosswise into equal halves; trim 1/8 inch (3 mm) from cut sides. Spoon about 1 tsp of the chocolate onto each brownie, spreading to edge. Press ends of 2 pretzel halves onto edge of each brownie. Attach 2 candy eyeballs (such as Wilton) in centre of each brownie; attach 1 brown candy below eyes. Dip candycoated chocolates in remaining melted chocolate; attach 1 to centre of each brown candy. Let stand until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
Makes 48 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 123 mg
- Sugars 20 g
- Protein 2 g
- Calories 206.0
- Total fat 10 g
- Potassium 100 mg
- Cholesterol 19 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
%RDI
- Iron 7.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 4.0
