# 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 white chocolate, melted (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 spaghetti candy strands (for tails)
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 16-cup mini muffin tin or line with mini liners.
02 - In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugars until well combined.
03 - Whisk in the eggs and vanilla extract until mixture is smooth and glossy.
04 - Sift together cocoa powder, flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
05 - Fold dark chocolate chips gently into the batter.
06 - Divide the batter evenly into the prepared 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. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
08 - Tint the melted white chocolate with pink gel food coloring for noses and ears.
09 - Use a piping bag or toothpick to apply small dots for noses and cheeks, along with fine lines for whiskers and tails.
10 - Press two mini chocolate chips for eyes, add a pink sprinkle or M&M mini for the nose, and affix slivered almonds or jelly candies for ears.
11 - Insert a licorice lace or candy strand at the base to form the rat’s tail.
12 - Allow the chocolate decorations to set completely before serving.
