Chip and Dale Brownies
The cutest duo in brownie form! I used a chip and dale mold and coated it with milk chocolate then added a toffee-nut brownie filling. Delicious and adorable.
Ingredients
Scale
- Chip and Dale silicone mold found here
- Brownie mix (I used Ghirardelli walnut brownie mix) + the ingredients on the box
- 1/2 c Heath toffee bits
- Ghirardelli milk chocolate melts- I suggest 2-3 bags unless you plan on making a few of these
Instructions
- Make brownies according to the package directions and then stir in the toffee. Bake according to the package and let cool completely.
- Meanwhile, melt the milk chocolate in 30 second intervals, stirring in between each break.
- Pour the chocolate into each mold cavity, completely coating the bottom.
- Using a food safe brush, “paint” the chocolate up the side walls of each character so chocolate is covering the entire edge of the cavity. Repeat with all 6. Refrigerate until set, about 20 minutes.
- Scoop the brownie mix into each mold cavity, lightly pressing it into the mold. Be sure to leave a slight gap at the top. Once each cavity is filled, pour additional milk chocolate onto each brownie, covering the top completely. Try not to go over the edge if possible.
- Tap the mold lightly on the counter to remove any air bubbles. If you need to add more chocolate at this point, do it before the chocolate starts to set.
- Refrigerate 30 minutes and then serve at room temp.
Notes
*If you don’t use Ghirardelli brownie mix try to find something that says extra fudge or double chocolate so that the consistency will be easy to add to the mold
Find it online: https://lifeandsprinkles.com/chip-and-dale-brownies/