Yields:
12
Prep Time:
40 mins
Total Time:
2 hrs
Jump to recipeBonus points if you can find candy decorations that match the school's colors!
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Ingredients
For the brownies:
- 1
stick unsalted butter, plus more for the pan
- 3/4 cup
all-purpose flour, plus more for the pan
- 2 oz.
unsweetened chocolate
- 1 cup
sugar
- 2
large eggs
- 1/2 tsp.
vanilla extract
- 2 Tbsp.
unsweetened cocoa powder
For the glaze:
- 1 cup
heavy cream
- 2 Tbsp.
light corn syrup
- 8 oz.
semisweet chocolate, chopped
- 2 tsp.
vanilla extract
For the decorations:
- 1
roll sour candy belt
- 12
1-inch squares semisweet chocolate
- 12
mini candy-coated chocolates
Directions
- Step 1For the brownies: Preheat the oven to 350˚ and generously butter and flour a mini-muffin pan. Melt the chocolate and butter in a medium saucepan over low heat. Remove from the heat and set aside for 10 minutes to cool.
- Step 2Stir the sugar into the melted chocolate mixture, then stir in the eggs, one at a time, and the vanilla. Stir in the flour and cocoa powder, mixing until just combined. Scoop generous teaspoonfuls of batter into each mini-muffin cup but don’t overfill them.
- Step 3Bake the brownies until set, 10 to 12 minutes, rotating the pan halfway through. Remove from the oven and let cool 10 minutes, then invert the brownies onto a cooling rack. Flip them over and press gently to flatten the domed tops so the brownies will sit flat on the serving tray. Let cool completely.
- Step 4For the glaze: Mix the heavy cream with the corn syrup in a microwave-safe container and microwave until hot. Put the chopped chocolate in a bowl. Add the vanilla to the warm cream mixture, then pour over the chopped chocolate. Stir until the chocolate totally melts and the mixture is smooth.
- Step 5For the decorations: Using kitchen shears, cut the sour candy belt into twelve 1 1/2-inch strips. Make a V-cut on one end of each strip. Turn the chocolate squares upside-down. Using a toothpick, dab a small amount of the glaze onto the center of each chocolate square and top with a mini candy-coated chocolate. Use more of the glaze to attach a sour belt tassel to each.
- Step 6Dunk the brownie bites in the remaining glaze, spooning it over to fully coat. Lift out with a fork, tapping the fork on the side of the bowl several times so the excess drips off. Carefully set wide-side down on a sheet of wax paper. Cap each brownie with a decorated chocolate square while still wet. Let set, about 20 minutes.
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