Brownie Bites

Alright.  I have to admit that I hate edges on brownies.  I just don't understand the allure of making brownies in that pan.  I want my brownie to be chewy, fudgy and soft each and every bite, with that said, I created the edgeless brownie.  It's simple, I took a biscuit cutter to an already made and cooled batch of brownies and cut brownie circles straight from the pan.

It was perfect-no edges...and they were all the same size...and they make great gift packages.  But then I realized there were brownie remnants left over.  What should I do with all of these bits of brownie left in the pan?  Make brownie bites, of course!  This is easy, can be a little messy and I think children would LOVE to make these tiny morsels of bite size brownies.

Brownie Bites
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3/4 cup sugar
3/4 cup water
1-9"x9" square pan of baked brownie or left over brownie edges and pieces (that what I use!)
2 cup sparkling sugar or nonpareils

1. Heat water and sugar in a small saucepan over medium heat, stirring, until sugar is dissolved.  Set aside to cool.
2. Trim off any super hard edges of brownie.  Grab about a tablespoon size piece of brownie, and roll into a ball with your hands, pushing the crunchy surface pieces to the center.  Place on a parchment or wax paper lined sheet pan and repeat with the rest of the brownie pieces.  
3. Roll the brownie bites into the sugar syrup and then roll into sparkling sugar or non pareils, coating well.  Brownies bites can be made up to 3 days ahead and refrigerated, tightly covered.