Don’t let the size fool you – when it comes to flavour, these canapés and treats pack quite the punch!
Brownie bites with berry buttercream & candy floss
Serves 8
Serve in small cupcake cases for easy serving and eating.
Ingredients
550g Ina Paarman’s chocolate brownie mix
125g butter, softened
250g icing sugar, sifted
2 Tbsp milk
For the coulis
1 cup frozen mixed berries
2 tsp lemon juice Sugar, to taste
To serve
1 cup fresh berries
1/2 tub pink candy floss
Method
- Bake the brownie batter according to box instructions. Cool completely.
- Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter.
- Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture.
- Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
- Add spoons of the berry coulis to the buttercream and swirl through.
- Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis.
- Finish off by adding a bite of candy floss just before serving, to avoid melting.
Cook’s note:
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops.
Recipes and styling: Chad January
Photographs: Zhann Solomons
Also read: Chocolate chip and Oreo brownie bars
