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Brownie Bites

Serve these sprinkle-coated brownie bits alongside our Peanut Butter Cups as Halloween petits fours.

  • Yield: Makes 6 to 12

Source: Martha Stewart Living, October 1996

Ingredients

Directions

  1. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring, over medium heat until the sugar dissolves. Set aside.

  2. Using large end of a melon baller, scoop up portion of leftover brownie, and mold into a ball; transfer to clean work surface. Continue until all leftover brownies are used. Lightly brush a brownie round with sugar syrup, and roll in sprinkles; transfer to a plate. Continue until all brownie pieces are used. Serve immediately, or refrigerate tightly wrapped in plastic up to 3 days.

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