Strawberry Brownie Kabobs
A festive, easy-to-assemble dessert featuring fudgy brownie bites, fluffy marshmallows, and fresh strawberries drizzled with melted chocolate.
Equipment
- Mini muffin tin
- Large Mixing Bowl
- Whisk
- Wire cooling rack
- 20 Wooden skewers
- Microwave-safe glass bowl
- Plastic bag for drizzling
- Cookie sheet
- Wax paper
Ingredients
- 1 box 18.3 oz brownie mix
- 2 16 oz large strawberries
- 1 bag 10 oz marshmallows
- 1/4 cups semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup canola oil
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 20 units Wooden skewers
Instructions
- Preheat oven to 350 degrees and spray mini muffin tins with non-stick spray.
- In a large bowl, whisk together the eggs, canola oil, water, and vanilla.
- Sprinkle the dry brownie mix over the wet mix and stir until just combined.
- Divide batter among muffin tins. Bake for 15-20 minutes, or until cake tester comes out clean.
- Allow brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Clean, dry, and cut the tops off the strawberries to create uniform sizes.
- Layer the strawberries, brownies, and marshmallows on the skewers in the order: berry, brownie, marshmallow, brownie, and berry.
- Lay assembled kabobs out on a wax paper-lined cookie sheet.
- In a glass bowl, melt chocolate in the microwave for about two minutes, stirring every 30 seconds.
- Place melted chocolate into a large plastic bag and cut off the corner tip.
- Drizzle chocolate all over kabobs and place in fridge to set.
Notes
- Ensure strawberries are completely dry before assembly so the chocolate drizzle adheres properly.
- If brownies stick to the skewer, dip the skewer in water briefly before sliding the brownie on.
- Use a mini muffin tin to ensure uniform brownie sizes without the need for messy cutting.