Zombie Brain Brownie Bites
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 20
Ingredients:
box brownie mix, plus ingredients to make them
1 lb vibrant green candy coating melts, divided use (see note)
1/3 cup heavy cream
2 TBSP strawberry jelly
Green gel food coloring, I used the Americolor brand
Brain candy mold
Directions:
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Preheat the oven to 350°F, and spray two mini cupcake pans very well with nonstick cooking spray.
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Prepare the brownie mix according to the directions on the package. Use a cookie scoop or large spoon to fill each mini cupcake cavity almost to the top. You should get about 20 brownie bites from this recipe.
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Bake the brownie bites for 15 minutes, until the top is puffed and crackly, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely, then run a thin metal spatula around the edges and pop the brownies out of the pan. (If they start to tear, refrigerate them briefly so they firm up before removing.)
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Combine 8 oz of candy coating and the cream in a microwave-safe bowl, and heat for 1 minute. Whisk well, and if there are any unmelted pieces, heat again briefly for 10-20 seconds until fully melted and smooth. It will be very loose, like a liquid.
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Press a layer of cling wrap directly on top of the ganache and refrigerate for at least 2 hours—longer is okay.
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Melt the remaining 8 oz of candy coating, and place a spoonful in the cavity of a brain candy mold. Use a clean, dry food-safe paintbrush to brush the coating up the sides of the mold. You may not go all the way to the top, depending on the size of your brownie bites. If the top of the mold is wider than the top of your brownie bites, do not extend the coating to the top. Instead, stop a quarter or half inch down from the top (whatever works best for your measurements) so the brains are the same size as the tops of your brownie bites.
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Once all of the molds are filled, place the tray in the freezer for 10 minutes, then gently remove the brains from the molds. Repeat to make more brains, re-warming the candy coating as necessary, until you have a brain for each brownie bite.
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To assemble, gently press a hole in the top of each brownie bite using your finger or the handle of a wooden spoon. Take a teaspoon-sized scoop of ganache and fill the hole and top of the brownie bite. Press a chocolate brain on top. If the brain is not touching the ganache, it won’t stay put, so if necessary, fill the top of the brain with ganache and then press it down onto the brownie bite until secure.
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Once all of the brains are attached, stir together the jelly and a drop of green food coloring, then paint the brains with the glistening mixture. Serve at room temperature, and enjoy!
Notes:
Note that the filling recipe produces a loose filling that slowly oozes when you bite into it. If you want a soft, truffle-like filling instead, use ¼ cup cream in the recipe. For an even stiffer filling, reduce it to 3 TBSP.
MEASURING TIPS:
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Variations:
Make them full-sized: if you don’t want mini versions, bake the brownies in full-sized muffin tins instead.
Do cupcakes instead: Who says they have to be brownies at all? Try this recipe with your favorite cupcake recipe instead!
Add flavors or mix-ins: if you want a little more texture along with your brains, you can add chopped cookies, nuts, or sprinkles when adding the ganache. You can also add some flavoring extract to the ganache if you’d like.
Gelatin brains: Silicone molds are also great for gelatin, so if crunchy candy brains aren’t your thing, consider making gelatin brains instead! They’re shiny, jiggly, and perhaps a bit TOO realistic – perfect for Halloween! If you go the gelatin route, you’ll probably want to omit the ganache and make solid gelatin brains (instead of just shells) and then attach them to the brownies with a bit of frosting.
Tips and FAQs:
The texture of the green ooze is intentionally loose and fluid. I was really attached to the idea of the brains oozing out once the chocolate shell was cracked, so it never fully sets or hardens. If this kind of squicks you out, which is understandable, I’ve included instructions in the recipe for making the filling firmer.
The outside of the brains is painted with a mixture of jelly and food coloring to make them glisten with slime. Over time, the jelly dries down so it’s tacky and not wet, but it does always transfer a little to the fingers. This step can be omitted if you need to transfer them or serve them to a group of kindergartners in your pristine white dining room, etc.
WHAT IF I CAN’T FIND GREEN CANDY MELTS?
This recipe is easiest if you use Wilton Vibrant Green Candy Melts in both the ganache and the brain molds.
Unfortunately, this seems to be a seasonal product, and it might not be readily available. If you can’t find green melts, you can use white melts for the ganache and add bright green food coloring.
For the candy brains, you do NOT want to use water-based (ie, gel or liquid) food coloring –this will cause the candy melts to seize and clump up. You can either use oil-based candy coloring, use a combination of regular green and yellow candy melts to make a custom color, or use another shade of candy color for the brains themselves.
I CAN’T FIND THE RIGHT SIZE OF BRAIN MOLDS:
Unfortunately, the availability of specific molds comes and goes. If you have a mold that’s almost-but-not-quite the right size for your brownie bites, it’s easy to adjust the brains to be a little smaller. Simply don’t brush the candy coating all the way to the top of the brain mold, and paint the coating just as far up the mold as you need to to ensure a tight fit. You might need to experiment a bit to see what fits best on your brownies.
MAKE-AHEAD INFORMATION
All of the elements of this recipe can be made in advance and stored separately. The brownie bites can be stored at room temperature for 3-4 days or in the freezer for up to several months. The oozing green ganache can easily be kept in the refrigerator for a week –just make sure there is a layer of plastic wrap pressed directly on top to prevent it from drying out. And the brains will last indefinitely, if they are stored in a cool, dark place.
Once assembled, the brownies will gradually soften thanks to the ganache, so for the best taste and texture, I recommend eating them within a day of assembly. Refrigerate any leftovers.
Recipe courtesy of Sugar Hero.com