# Components:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/2 cup brown sugar, packed (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)
# Method steps:
01 - Preheat oven to 350°F (175°C). Lightly grease a 16-cup mini muffin tin or line with mini liners.
02 - Melt butter in a microwave-safe bowl and stir in granulated and brown sugars until fully incorporated.
03 - Whisk in eggs and vanilla extract until mixture is smooth and glossy.
04 - Sift together cocoa powder, flour, baking powder, and salt; fold gently into wet ingredients until just combined.
05 - Carefully fold dark chocolate chips into batter, ensuring even distribution.
06 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full. Bake for 18–20 minutes until set and a toothpick inserted comes out with moist crumbs.
07 - Allow brownie bites to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
08 - Tint melted white chocolate with pink gel food coloring to create shades for noses and ears.
09 - Using a piping bag or toothpick, pipe small dots for noses and cheeks, and fine lines to form whiskers and tails on each brownie bite.
10 - Press two mini chocolate chips for eyes, a pink sprinkle or M&M for the nose, slivered almonds or jelly slices for ears, and insert a licorice lace or candy strand at the base for the tail.
11 - Allow chocolate decorations to firm up completely before serving.
