Cindy "TheSweetNerd" Rodriguez This Brownie Bites post was inspired by these sweet decorative sugar topper pieces I found online. I paired them with a teeny tiny brownie on which to display their cuteness. I love the light pink chrysanthemums and the saguaro cactus individually, but I kinda love them more together. A pink and green combo is lively and vibrant, and works well for many different themed parties ala a baby shower, wedding shower, gal pal get-together or even for a teenage fiesta.
I have to give credit where credit is wholeheartedly and deliciously due: the brownie recipe is from Sally’s Baking Addiction – yums!
I found a nonstick brownie bite pan, but don’t sweat it if you don’t have one at home. A 9×12 pan works just as well, scored into brownies.
I went big and melted Ghirardelli’s melting chocolate (yum). For the pink color I added Americolor red candy oil. This colors it but also thins out the melting chocolate so its easier to drizzle.
Besides looking pretty, it gave me something to adhere the cactus and decorative pieces to.
OUR FAVES
- Williams Sonoma, Nonstick Brownie Bite Pan
- Layer Cake Shop, Cactus Sugars and Chrysanthemums
- Ghirardelli, Melting Chocolate
Photos by: Maria Hedrick Photography
Brownie Layer 3/4 cup (12 Tbsp; 175g) unsalted butter one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped1 2 cups (400g) granulated sugar2 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup (95g) unsweetened natural or dutch-process cocoa powder3 1 cup (125g) all-purpose flour (spoon & leveled) 1 and 1/4 cups (225g) semi-sweet chocolate chips Extras Brownie Layer 1Preheat the oven to 350°F (177°C) and grease a brownie pan. Set aside. 2In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking. 3Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan. 4Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. 5Remove from the oven and place on a wire rack to cool completely. Extras 1Once brownies are cooled, melt white chocolate and use a piping bag to drizzle lines across the brownies. 2Add your choice of sugar candy on top and serve.
Ingredients
Directions
By 
LET’S BAKE TOGETHER!
Don’t Miss A Recipe
Love these! So pretty and, well who doesn’t love brownie bites?! 🙂
Right? Brownie bites are the best.
I’ve never meant a brownie bite I didn’t love! So pretty too Cindy!
I love pretty desserts that taste amazing!