Make a batch of your favorite brownies. For my first attempt, I
used Ghiardelli's rich brownie mix and made them according to the
directions. Do not overbake the brownies. You want them
moist.
After the brownies are cool, cut them into tiny, bite-sized pieces.
Dip the brownie bites in dipping chocolate and place on waxed paper or parchment paper until the chocolate hardens. (Parchment works better for non-stick.)
The moist brownies are like a creamy filling inside the chocolate.
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