Directions

1. 1

   Preheat your oven to 350°F. Spray a mini muffin tin with non-stick cooking spray. Prepare the brownie batter following the package directions exactly, and distribute the batter evenly among the muffin cups.

2. 2

   Bake for 15 to 20 minutes, until a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs. Let the brownies rest in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely.

3. 3

   While the brownies cool, rinse and dry the strawberries thoroughly. Trim both the top and bottom of each strawberry to create flat, even surfaces for cleaner appearance and easier assembly.

4. 4

   Once the brownies have cooled completely, begin assembling the kabobs by threading a flat-ended strawberry onto a halved wooden skewer, followed by a cooled brownie, then a marshmallow. Repeat the layering with another strawberry to create a balanced kabob. Arrange all finished kabobs on a sheet of wax paper placed on a baking sheet.

5. 5

   Place the melting chocolate squares in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely smooth and melted.

6. 6

   Transfer the melted chocolate to a piping bag or into a zip-top plastic bag with one corner snipped off to create a drizzling tip. Carefully drizzle the melted chocolate over each kabob in a decorative pattern.

7. 7

   Place the completed kabobs in the refrigerator for at least 15 minutes to allow the chocolate coating to set completely before serving.