Serve these sprinkle-coated brownie bits alongside Peanut Butter Cups as Halloween petit fours.
- Yield: Makes about 9 dozen
- Vegetable-oil cooking spray
- 6 ounces unsweetened chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 3/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 2 cups orange nonpareils
Preheat oven to 350 degrees. Lightly coat the bottom of a 9-inch square baking pan or dish with cooking spray. Line bottom with parchment paper, and set aside.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Put 2 cups sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-low speed until fluffy, about 2 minutes. Add chocolate mixture. Beat on low speed until combined. Beat in vanilla, then flour and salt.
Pour batter into prepared pan. Bake until a cake tester inserted into center comes out mostly clean, 30 to 35 minutes (do not overbake). Let cool in pan on a wire rack until cool enough to unmold, 20 to 25 minutes. Turn out onto a sheet of parchment paper, inverting the pan so brownies cool top side down. Peel off parchment paper; let cool completely.
Heat 3/4 cup water and remaining 3/4 cup sugar in a small saucepan over medium heat, stirring, until sugar is dissolved. Set aside.
Trim off hard edges of brownie square. Scoop out 1 tablespoon brownie, and roll into a ball with your hands, pushing crunchy surface pieces into center. Transfer to a clean work surface. Repeat to make more brownie bits. Generously brush brownie bits with sugar syrup. Roll in nonpareils to coat well. Brownie bits can be made up to 3 days ahead and refrigerated, tightly covered.