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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
9×13 pan of brownies, baked and cooled (use fudge-like brownies and not cakey, please)
Can of coconut pecan frosting
8 oz German baking chocolate, chopped
Paraffin wax
Place the frosting in your refrigerator or freezer until chilled and firm. Remove small spoonfuls and roll into balls (keep them pretty small…larger than a pea but smaller than a malted milk ball). Place on a wax paper lined baking sheet or plate and place in the freezer for about an hour.
Crumble up your brownies so that they can stick together with no large unbroken pieces. Mash some of the brownie into a flat circle in your palm. Place a frosting ball in the center and wrap the brownie around it. You might want to spray your hand with nonstick spray from time to time to prevent the brownies sticking to your hands.
Once all the brownie bites are formed (you should get around 2 dozen), place them in the refrigerator to chill.
Once they are firm, melt your chocolate in the microwave with about 1/4 bar of the paraffin. (Adding it to chocolate helps it melt smoothly and adds a glossy sheen to the finished product.) Place back on wax paper lined sheet and allow to set until firm.
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GERMAN CHOCOLATE BROWNIE BITES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
9×13 pan of brownies, baked and cooled (use fudge-like brownies and not cakey, please)
Can of coconut pecan frosting
8 oz German baking chocolate, chopped
Paraffin wax
Place the frosting in your refrigerator or freezer until chilled and firm. Remove small spoonfuls and roll into balls (keep them pretty small…larger than a pea but smaller than a malted milk ball). Place on a wax paper lined baking sheet or plate and place in the freezer for about an hour.
Crumble up your brownies so that they can stick together with no large unbroken pieces. Mash some of the brownie into a flat circle in your palm. Place a frosting ball in the center and wrap the brownie around it. You might want to spray your hand with nonstick spray from time to time to prevent the brownies sticking to your hands.
Once all the brownie bites are formed (you should get around 2 dozen), place them in the refrigerator to chill.
Once they are firm, melt your chocolate in the microwave with about 1/4 bar of the paraffin. (Adding it to chocolate helps it melt smoothly and adds a glossy sheen to the finished product.) Place back on wax paper lined sheet and allow to set until firm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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