Double-Chocolate Brownie Bites

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray mini muffin tins with cooking spray and set aside.

Beat eggs and sugar for four to five minutes until light and lemony in color.

Add oil, cocoa powder, vanilla sugar, salt, and flour and mix together well. Stir in chocolate chips.

Pour batter into the prepared mini muffin tins, filling only three-quarters of the way. (This is to prevent them from having rounded muffin tops.)

Bake for 12 minutes or until set. Do not overbake. Cool slightly before removing from pans. Invert on a cooling rack. Allow brownie bites to cool completely before frosting.

Place the chocolate in a deep bowl and set aside.

Mix parve whipping cream and corn syrup in a separate bowl. Heat in microwave for about 30–60 seconds, or until heated through. Add vanilla and mix together.

Pour over chocolate pieces and stir until chocolate totally melts and mixture is smooth. (You may have to return it to the microwave for a few seconds.)

Using a fork or a skewer, dip each brownie bite into the chocolate glaze until it is completely covered. Gently shake off the excess, and place on a baking sheet lined with Gefen Parchment Paper. (Alternately, you can just glaze the tops and have it drip down the sides.)

Garnish while still wet.