# What you'll need:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/2 cup packed brown sugar (90 g)
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2/3 cup unsweetened cocoa powder (60 g)
07 - 1/2 cup all-purpose flour (65 g)
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 cup dark chocolate chips (90 g)
→ Decorations
11 - 3.5 ounces white chocolate, melted (100 g)
12 - Pink and black gel food coloring
13 - 32 mini chocolate chips (for eyes)
14 - 16 pink heart sprinkles or pink M&M minis (for noses)
15 - 32 slivered almonds or sliced jelly candies (for ears)
16 - 16 licorice laces or spaghetti candy strands (for tails)
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 16-cup mini muffin tin or line with mini liners.
02 - Melt butter in a microwave-safe bowl. Stir in granulated and brown sugars until fully combined.
03 - Whisk in the eggs and vanilla extract until the mixture is smooth and glossy.
04 - Sift together cocoa powder, flour, baking powder, and salt. Gradually fold into wet mixture until just blended.
05 - Fold dark chocolate chips evenly into the batter.
06 - Distribute batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, until set and a toothpick inserted comes out with moist crumbs. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
08 - Tint melted white chocolate with pink gel food coloring for noses and ears.
09 - Use a piping bag or toothpick to pipe dots for noses and cheeks, along with lines for whiskers and tails.
10 - Press two mini chocolate chips into each brownie for eyes and add a pink sprinkle or M&M for the nose. Attach slivered almonds or jelly slices for ears.
11 - Insert a licorice lace or candy strand at the base to simulate tails.
12 - Allow all decorations to set completely before serving.
