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

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. 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.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. 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

The post Brownie bites with berry buttercream & candy floss recipe appeared first on MyKitchen.