MINI BROWNIE BARS

By carvalhohm

Ingredients

• Brownies:
• 1/4 cup (1/2 stick) unsalted butter, softened
• 4 ounces semisweet chocolate, chopped
• 2/3 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Toppings:
• 2/3 cup canned vanilla frosting
• Toasted shredded coconut, chopped Andes mints, chopped pretzels, chopped pecans, warmed bottled hot fudge and caramel

Details

Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees. Coat one Brownie Bite pan or two 12-cup mini muffin pans with nonstick cooking spray.

2. Microwave butter and chocolate together for 1 minute. Stir until smooth. Mix in flour, sugar and salt. Whisk in eggs and vanilla until smooth.

Transfer batter to plastic bag. Snip off a corner and squeeze batter into indentations. Bake at 350 degrees for 12 minutes. Cool in pan(s) on wire rack.

3. Once cooled, remove brownies to platter. Transfer frosting to plastic bag and snip off corner. Pipe onto brownies, then top with toasted coconut, chopped mints, chopped pretzels or chopped pecans. Drizzle hot fudge over the mints and pretzels and caramel over pecans.