Have a Ball! Bakerella’s Confetti Brownie Bon Bons
Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.
These brownie bon bons started in the kitchen of John Elway’s Steakhouse in Denver, Colorado. No, the former Denver Broncos quarterback doesn’t sprinkle his desserts with rainbow confetti. But he does make a mean brownie — with a twist. He uses coffee extract in the batter, which adds a deeper flavor to every bite.
I made these big-boy brownies straight from his recipe, but then I couldn’t resist turning them into cute confetti-covered confections.
This photo made possible by the willpower to pause long enough after one bite.
Bake John Elway's Chocolate Brownies in an 8×8-inch pan and then cut them into 25 small squares.
Try not to eat them all. Trust me, this is difficult.
You can eat one, I guess. Then you’ll still be left with two dozen.
Since brownies are so fudgy, it’s easy to turn them into small balls. Just shape them with your hands until they’re round. Then chill in the refrigerator for a few minutes until firm.
Now, here’s where the party starts. Have some pastel confetti sprinkles handy.
Dip each brownie ball into melted white candy coating.
Place on a wax paper-covered baking sheet and sprinkle one at a time with colorful confetti.
Party perfect! Even for a party of one… Enjoy!
Confetti Brownie Bon Bons
1 batch John Elway's Chocolate Brownies
16 oz. vanilla candy coating
1. Bake brownies and cut into 25 even squares. Gently shape each square into a round ball and place on a wax-paper-covered baking sheet.
2. Chill in the refrigerator for about 20 minutes. Prepare another wax-paper-covered baking sheet.
3. When brownie balls are ready to coat, heat vanilla coating in the microwave on low for 30 seconds at a time, stirring in between, until melted and smooth.
4. Remove a few brownie balls from the refrigerator. One at a time, place in the bowl of coating. Use the spoon to cover the top of the ball with coating and then gently lift the ball out. Tap off any excess coating and let ball slide to the end of the spoon and then slowly slide off onto the second wax-paper-covered baking sheet.
5. While the coating is still wet, add confetti sprinkles on top.