# What You Need:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/2 cup 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)
→ Decoration (Rat Features)
11 - 3.5 oz 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)
# How-To:
01 - Preheat oven to 350°F (175°C). Grease a 16-cup mini muffin tin or line with mini liners.
02 - In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugars until fully incorporated.
03 - Whisk in eggs and vanilla extract until the mixture is smooth and glossy.
04 - Sift in cocoa powder, all-purpose flour, baking powder, and salt. Gently mix until just combined.
05 - Carefully fold in dark chocolate chips ensuring even distribution without overmixing.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 20 minutes until set and a toothpick inserted comes out with moist crumbs. Cool in tin for 10 minutes.
08 - Transfer brownie bites to a cooling rack and allow to cool fully before decorating.
09 - Tint melted white chocolate with pink gel coloring for noses and ears.
10 - Using a piping bag or toothpick, pipe dots for noses and cheeks, and fine lines for whiskers and tails.
11 - Press two mini chocolate chips onto each brownie for eyes. Use pink sprinkles or M&Ms for noses, and slivered almonds or jelly slices for ears.
12 - Insert licorice laces or candy strands at the base of each brownie for tails.
13 - Allow the chocolate decorations to set completely before serving.
