• Boxed brownie mix plus ingredients to make them
  • 1 lb vibrant green candy coating divided use (see note)
  • 1/3 cup International Delight Caramel Macchiato Creamer
  • 2 TBSP strawberry jelly
  • Electric green gel food coloring I used Americolor brand
  • Brain candy mold

  1. Preheat the oven to 350 F, and spray two mini cupcake pans
    very well with nonstick cooking spray.
  2. 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.
  3. 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.)
  4. Combine 8 oz of candy coating and the International Delight
    Caramel Macchiato Creamer 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.
    Press a layer of cling wrap directly on top of the ganache and refrigerate for
    at least 2 hours—longer is okay.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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