At a glance
You're making fudgy chocolate brownie balls that you'll coat with chocolate and sprinkles, then top with candy eyes for a silly monster look. The trickiest part is baking the brownie base just right – keeping it slightly underdone so the center stays moist – and then carefully crumbling and shaping it into balls before the dipping and decorating fun begins.
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Chocolate base
In a saucepan (or over a double boiler), melt the butter and broken-up dark chocolate over low heat. Stir until you get a smooth, glossy mixture. Be careful not to burn the chocolate – it just needs to melt, not cook.
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Adding egg and sugar
In a bowl, mix the sugar, vanilla extract and a pinch of salt. Whisk in the egg. Pour this egg mixture into the saucepan with the melted chocolate and butter (off the heat). Stir everything together thoroughly until the batter is glossy and thick.
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Finishing the brownie batter
Finally, fold in the flour briefly. The rule here: don't overmix! Just stir until the flour disappears. Pour the batter into a small baking dish or pan lined with parchment paper.
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