No-Bake Texas Sheetcake Bites

I’m in a pickle.

You see, I have these friends on Instagram. We went to school together and they’re really nice. Some of them had a baby awhile ago, and trust me, I know they had a baby because that is ALL THEY POST.
Like, all the time.
I’m not even joking you. Constant bombardment of baby pictures daily, hourly, minutely. I wish I were kidding.
The idea for these No-Bake Texas Sheetcake Bites came to me when I was craving sheetcake frosting but didn’t want to turn the oven on since it’s been 100 degrees here lately. I was trying to think of a vessel I could slather that heavenly, sugary frosting on besides a spoon, and brownie bites came to mind – you know, the ones from the store bakery? Those are the perfect, poppable vessel for holding this substantial, chocolaty frosting.

Ingredients

• About 30 pre-made, packaged brownie bites (find these in your local grocery store's bakery)
• ½ cup unsalted butter
• 5 Tbsp cocoa powder
• 5 Tbsp milk or heavy cream
• 4 cups powdered sugar
• 1 tsp vanilla extract
• About 1 cup chopped pecan pieces

Instructions

1. Line up the brownie bites onto a large rimmed sheet pan in an even layer. Set aside.
2. In a large saucepan, melt together the butter, cocoa powder, and milk over medium heat, stirring occasionally, until it comes to a boil. Immediately remove from the heat and stir in the powdered sugar and vanilla until a glossy, thick frosting is achieved. Stir in the pecans quickly.
3. Drop heaping Tablespoonfuls of frosting on top of each brownie bite. It's okay if the frosting falls down the sides of the brownie bite; these are not pretty desserts but they are tasty! Allow the frosting to harden and set for about 20-30 minutes before serving. Store leftovers airtight at room temperature for up to 5 days.

for full instruction please see : thedomesticrebel.com

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