# Components:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/2 cup packed 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 melted white chocolate (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 candy strands (for tails)
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a 16-cup mini muffin tin or silicone mold with nonstick spray or mini liners.
02 - Melt the butter in a microwave-safe bowl. 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 together cocoa powder, all-purpose flour, baking powder, and salt. Gently fold into the wet mixture until just combined.
05 - Incorporate dark chocolate chips evenly into the batter.
06 - Divide the batter evenly among the 16 muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes until set and a toothpick inserted comes out with moist crumbs. Allow to cool in the tin for 10 minutes before transferring to a rack to cool completely.
08 - Tint melted white chocolate with pink gel food coloring to use for noses and ears.
09 - Using a piping bag or toothpick, pipe small dots for the nose, two dots for cheeks, and fine lines for whiskers and tails.
10 - Press two mini chocolate chips into each bite for eyes, a pink sprinkle or mini M&M for the nose, and slivered almonds or jelly slices for ears.
11 - Insert a licorice lace or candy strand at the base for the rat’s tail.
12 - Allow the chocolate to set fully before serving.
