Black and White Brownie Bites – A fun project for kids – perfect for parties and gatherings like New Year’s Eve. My basic brownie mix makes a delicious fudgy brownie we cut into 2-bite sticks, dip in white chocolate and then either crushed candies or toasted nuts.
This is another fun project to help kids get involved with party planning. New Year’s Eve isn’t a typical kids holiday, but we celebrate early with the kids before the ball drops. These two-bite Black and White Brownie Bites are the perfect size for parties where guests are most likely walking and mingling with a beverage in one hand and a bite or two of food in the other.
These start with my basic fudgy brownie mix that I bake and then cool. I then cut them into sticks by cutting the 8×8- inch square into three rows each about 2-1/2 inches tall. I then cut each row into sticks about 3/4 to 1-inch wide. I repeat this process with all three rows for a total of about 30 sticks. Working in small batches, I dip one end into the melted chocolate and then quickly garnish with crushed candies or toasted nuts before the chocolate sets.
They are the perfect two-bite treat.
Prefer Chocolate Ganache instead of white chocolate? Check out this recipe.
Black and White Brownie Bites
Yield 30 -33 brownie bites depending on how wide and tall they are cut
- For the Brownies
- 1-1/3 cups all-purpose flour
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup vegetable oil
- 4 eggs, slightly beaten
- 2 tsp. vanilla
- 1 cup chopped nuts (optional)
- For the Chocolate Garnish
- 3/4 cup white chocolate chips
- 1 package white almond bark
- Preheat oven to 350 F. Lightly spray or butter an 8x8-inch baking dish with non-stick cooking spray or butter. I also line my pan with a strip of aluminum foil which I also spray or butter. This is to help me lift the brownies from the pan in a whole 8x8-inch square.
- In a mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. In another bowl, combine the oil, eggs, and vanilla. Add the wet ingredients and nuts (optional) to the dry ingredients. Mix just until combined. Spread into the prepared baking pan.
- Bake for 35-40 minutes or until a toothpick inserted near the center tests clean. It should be just set in the center as they will continue to bake for the next few minutes as they cool.
- Once brownies are cool, run a knife around the edge of the pan to release the brownies then lift the aluminum foil to remove the entire 8x8-inch square out of the pan whole.
- Next, cut the brownies into sticks. I do this by cutting the square into equal rows about 2-1/2 inches tall. Then I cut the rows into sticks about 3/4-inch wide. You will get about 10 - 11 sticks per row depending on how thick you cut them.
- Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Working in batches, dip one end of each brownie finger into the almond bark and then place them on a cookie sheet or baking rack. Use a variety of sprinkles, leftover crushed candy canes, and small candies to decorate the chocolate dipped ends before the chocolate hardens.
- Store in a tightly covered container.