I baked my favorite brownie recipe, by Smitten Kitchen, of course, into this awesome brownie bite pan. It’s basically a mini cupcake pan, but with squares. It’s pretty shallow, which makes for perfect, bite-sized desserts.
After baking, I melted some dark chocolate and thinned it a bit with vegetable oil so it’s be nice and runny. I dunked some of the squares into the chocolate, lets the extra drip, and let them set on a piece of wax paper. Not only does the chocolate coating taste great, but it also helps to seal in the freshness and moisture. You can see the chocolate covered ones below; they look like petit fours.
Some got chocolate ganache heaped on top of the brownie bites instead of a complete coating.
And the white cloud of deliciousness you see is marshmallow fluff. I was in a hurry so I didn’t have time to make frosting, plus the brownies were being served at a dairy-free event and I didn’t want to mess with margarine frosting, but I’m really happy with how the fluff looked and tasted.
They were topped off with fresh raspberries.
The little squares looked like perfectly delicious gems. Next time, I think I’ll try a light glaze on top of the berries to make them really shine. Chocolatey, fruity, sweet and chewy.
And they’re so small that you can try one or two [every time you walk by the fridge].