Desserts

March 6, 2022

Mini Brownie Bites with Buttercream Frosting

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These easy brownie bites topped with an almond buttercream frosting are super moist, fudgy and the perfect mini size to pop in your mouth for a quick treat.

This mini brownie bites recipe is perfect for parties and is endlessly versatile! (See our suggestion on how to decorate after St. Patrick’s Day below.) No matter your brownie preferences, these brownie bites deliver. Everyone will love their rich chocolate flavor! While corner brownie lovers will appreciate the crisp and chewy edges and middle of the pan brownie enthusiasts will adore the warm gooey center.

Whether it takes you a bite or two to eat, you’ll love these homemade mini brownies. They are full of rich chocolatey flavor and easy to make from scratch using simple pantry staples. No brownie mix required!

Try our chocolate chip cookie recipe or decadent chocolate coffee cake recipe for more fudgy chocolate treats.

Equipment Needed to Make Mini Brownie Bites

Mini muffin pan: To prevent the brownie bites form sticking to the pan, spray the pan with non-stick cooking spray. For extra protection, you can line the pan inserts with parchment paper.

Mini-tart shaper: To fool your guest or family into believing you are a professional baker, we recommend using this mini-tart shaper. If you don’t have a tart shaper, you can use a spoon to evenly press down into each brownie.

Piping bag with large fitting: We love this reusable bag and piping tip set.

Brownie Bite FAQs

Can I double this recipe?

Yes! The more the merrier! Just double the ingredients for the chocolate brownie bites and buttercream frosting. Cook time will stay the same.

Can I use other toppings when decorating mini brownie bites?

I don’t see why not! While these treats make an excellent St. Patrick’s Day dessert, you can make them any time of the year or for any holiday with some adjustments. For instance, change out the food coloring to any color in the rainbow or substitute the buttercream frosting for cream cheese frosting.

Here are some toppings I recommend:

Sprinkles
Oreo crumbs
M&Ms (or mini M&Ms)
Reeses Pieces or crumbled Reese’s Peanut Butter Cups
Drizzle of melted chocolate
Crumbled Cadbury eggs

Looking for more St. Patrick’s Day recipes? Check out our delicious Irish soda bread recipe!

How should you store leftover chocolate brownie bites?

You can store any leftover brownie bites in an airtight container in your fridge for up to a week.

Can you freeze mini brownie bites?

Yes! Let them cool completely before placing them in the freezer for up to 3 months. Then thaw the bite-sized brownies covered on the counter for 1-2 hours or overnight in the fridge before decorating.

Can you substitute the almond flavor in the buttercream?

Yes. We recommend replacing the almond extract with 1 tsp of vanilla extract for a classic buttercream taste.

How to Make Mini Brownie Bites – Step by Step

Step 1
Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray, then set aside.

Step 2
Melt butter on stove top in a small pot or in the microwave using a medium bowl. Add sugar and blend well.

Step 3
Add butter mixture to a stand mixer or a large bowl, mix in cocoa powder until well combined.

Step 4
Add baking powder, vanilla, eggs and salt, blend well.

Step 5
Add flour ½ cup at a time until fully combined. Stir in chocolate chips until evenly distributed.

Step 6
Scoop about 1 tbsp into the individual spots of the prepared mini muffin pan.

Step 7
Bake for 12-15 minutes. Remove from the oven and allow to cool for approximately 8-10 minutes before using a mini-tart shaper to press into each brownie. Remove mini brownie bites from the pan and place on the cooling rack.

If brownies rise a little gently use a spoon to press them down to look flat as soon as removed from the oven. It will make it easier to press the mini-tart shaper into the brownie if they are not rounded. Best way to remove from the pan after using a shaper is to slide a butter knife down alongside the brownie and it should lift out easily.

How to make Buttercream Frosting for Brownies

Step 1
Add powdered sugar and butter to a medium bowl and mix well.

Step 2
Add heavy cream and vanilla until well combined.

Step 3
Add 2-3 drops of green food coloring and blend well until satisfied with the color.

Step 4
Add filling to a piping bag and fill the individual brownie cups. Top the brownie bites with mini chocolate chips if desired.

More Chocolate Desserts You’ll Love

The Best Chocolate Chunk Cookies Ever
Chocolate Coffee Cake with Mascarpone Frosting

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Breads

March 6, 2022

Easy Traditional Irish Soda Bread Recipe

This post may contain affiliate links, please read my disclosure policy.

If you love freshly baked bread, traditional Irish soda bread is a must-try. This hearty bread has a golden-brown crust with a soft, tender crumb, and is the easiest bread you’ll make!

Traditional soda bread requires no rising time, a few basic ingredients and takes only 55 minutes to come together. The best part – while quick and easy, it doesn’t lack any flavor! This St. Patrick’s Day favorite has an almost biscuit like texture and pairs beautiful with cold butter or a hearty stew.

Why You’ll Love this Easy Soda Bread Recipe

This Irish soda bread recipe requires only 4 ingredients and will help you celebrate St. Patrick’s Day the right way! It’s also a fun recipe to bake with kids because it’s quick and easy to make. Kids can easily help shape the round loaf, as it’s supposed to have a bit of craggy crust anyways. Plus, no yeast is required, which drastically cuts down on the prep time.

However, the real secret to this classic family recipe is buttermilk. Buttermilk chemically reacts with the baking soda to provide the homemade bread’s leavening. It also happens to add delicious flavor!

If you’re baking for St. Patrick’s Day, you’ll also love our Brownie Bites with Buttercream Frosting.

Traditional Irish Soda Bread Ingredients

Flour: This recipe calls for all-purpose flour and not whole-wheat flour. Traditionally, the Irish used soft wheat flour which is somewhat similar to cake flour and is low in gluten.

Buttermilk: This is a necessary ingredient because the acid in the room temperature buttermilk activates the baking soda which makes the bread rise. Here’s a good substitute if you don’t have buttermilk: Mix milk with white vinegar, apple cider vinegar, or lemon juice. You can also use plain yogurt mixed with regular milk.

Baking soda: It is also known as Sodium Bicarbonate, Bicarbonate of Soda, bi carb, or bread soda in Ireland. It was and still is used as a leavening agent instead of yeast. When making Soda Bread be sure to use baking soda, NOT baking powder.

Salt: Salt adds flavor to the bread.

Frequently Asked Questions

Can I add a little sugar to traditional soda bread?

You certainly can, but traditional Irish soda bread doesn’t have sugar in it and is not meant to be sweet or airy.

How long does Irish soda bread last?

Soda bread can dry out quickly. It’s best when freshly baked or toasted. You can store it tightly wrapped for about 2-3 days or freeze it for up to 2 months.

Why do the Irish put a cross on top of the loaf and poke it with a sharp knife?

Depending on who you talk to, the cross is meant to bless the bread or let the divel (devil) out. Poking it in all four sections is to create holes so that the fairies can escape from it.

Can you bake Irish soda bread with gluten-free flour?

You certainly can! Traditionally the Irish used soft wheat flour which was low in gluten so in a way soda bread is designed for low gluten flour.

Can I add other ingredients to soda bread?

Soda bread is so versatile. You can add whisky-soaked raisins, caraway seeds, jalapeños, rosemary, cheese, dried cherries, sultanas, dates, butter, or sugar.

Can you prepare the dough earlier and then bake it later?

I wouldn’t recommend that. It’s best to bake the bread immediately after kneading because the baking soda is most active and will ensure that the bread will rise well.

Can I use a salt substitute for this recipe?

Absolutely.

Will doubling the baking soda make the soda bread rise more?

Unfortunately, it won’t. It will only give the bread a metallic taste.

How do I keep the crust from getting too hard?

Wrapping Irish soda bread in a damp tea towel for about an hour after baking will prevent its crust from getting too hard.

Can I divide the dough so I can make smaller loaves?

You certainly can! Especially if you plan on giving some to your neighbors and friends for St. Patrick’s Day. The baking time will be less though, so keep a close eye on the bread.

Tools Needed to Make Irish Soda Bread

Baking sheet, cast iron skillet, or Dutch oven
Parchment paper
Measuring cup
Measuring spoon
Mixing bowl
Wire rack
Serrated knife or sharp knife
Wooden spoon

How to Make No Yeast Irish Soda Bread

Step 1
Preheat your oven temperature to 400° F.

Step 2
Mix together all your dry ingredients: white flour, baking soda, and salt in a large bowl.

Step 3
Create a well in the middle of the flour mixture. Pour into it the buttermilk or whole milk mixed with vinegar or lime juice.

Dry ingredients in a glass bowl with well in the middle.

Buttermilk and dry ingredients in a glass bowl.

Step 4
Mix the Irish soda bread dough using your hands or a wooden spoon until the dough comes together.

Step 5
Sprinkle flour over your work surface and transfer the dough onto it.

Step 6
Knead the dough lightly. Don’t over-knead your dough. Over kneading will result in a very dense loaf.

Step 7
Shape the dough into a ball and flatten the top.

Step 8
Let the divel (devil) out by cutting a deep cross onto the top of the bread. The cut should be 1 inch deep, and it ensures the bread bakes evenly inside.

Step 9
Poke the bread a few times with the tip of your knife for good luck and to let the fairies out of the bread.

Irish soda bread with knife puncturing dough.

Step 10
Transfer the loaf onto a baking sheet lined with parchment paper and then bake in the middle rack for 40-45 Minutes. The parchment paper keeps the bread from sticking to the baking sheet.

If your soda bread looks like it’s browning too fast in the oven, cover it loosely with aluminum foil and then lower the heat to 350 degrees.

Step 11
Check on your loaf about 30 minutes into the bake, just to make sure it doesn’t over-brown.

Step 12
Your soda bread is ready when you pierce it with a toothpick and it comes out clean. You can also tap the bottom of the loaf. If you hear a hollow sound, then that’s a good sign that it’s ready.

Let the homemade bread you just made cool completely before serving. Serve your traditional Irish Soda Bread with a bowl of hearty Irish stew or slather its tender crumb with a slice of Irish butter.

Enjoy! If you try this recipe, please come back to share using my 5-star rating in the comments below!

More Classic Recipes

Chocolate Cranberry Sourdough Bread
Mini Brownie Bites with Buttercream Frosting
The Best Chocolate Chunk Cookies

Easy Traditional Irish Soda Bread

5 from 6 votes

Serves | servings

Celebrate St. Patrick's Day the right way with this easy, traditional Irish Soda Bread recipe! Soda bread uses just 4 ingredients and is the world's best no yeast bread. This is a fun recipe to bake with kids because it's really quick to make.

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Prep15

Cook40

Total 55

Ingredients

▢ 4 cups all-purpose flour
▢ 2 ¼ cups buttermilk
▢ ½ tsp baking soda
▢ 1 ½ tsp salt

Instructions

Preheat your oven temperature to 400° F.
Mix together all your dry ingredients: white flour, baking soda, and salt in a large bowl.
Create a well in the middle of the flour mixture. Pour into it the buttermilk or whole milk mixed with vinegar or lime juice.
Mix the Irish soda bread dough using your hands or a wooden spoon until the dough comes together.
Sprinkle flour over your work surface and transfer the dough onto it.
Knead the dough lightly. Don't over-knead your dough. Overkneading will result in a very dense loaf.
Shape the dough into a ball and flatten the top.
Let the divel (devil) out by cutting a deep cross onto the top of the bread. The cut should be 1 inch deep and it ensures the bread bakes evenly inside.
Poke the bread a few times with the tip of your knife for good luck and also to let the fairies out of the bread.
Transfer the loaf onto a baking sheet lined with parchment paper and then bake in the middle rack for 40-45 Minutes. The parchment paper keeps the bread from sticking to the baking sheet.
If your soda bread looks like it's browning too fast in the oven, cover it loosely with aluminum foil and then lower the heat to 350 degrees.
Check on your loaf about 30 minutes into the bake, just to make sure it doesn't over-brown.
Your soda bread is ready when you pierce it with a toothpick and it comes out clean. You can also tap the bottom of the loaf. If you hear a hollow sound, then that's a good sign that it’s ready.
Let the homemade bread cool completely before serving.

Notes

Serving suggestions: Serve your traditional Irish Soda Bread with a bowl of Irish stew or slather its tender crumb with a slice of Irish butter.

For extra flavor: Add whisky-soaked raisins, caraway seeds, jalapenos, rosemary, cheese, dried cherries, sultanas, dates, butter, or sugar.

Buttermilk subsitution: Mix milk with white vinegar, apple cider vinegar, or lemon juice. You can also use plain yogurt mixed with regular milk.

Nutrition

Serving: 1slice, Sodium: 384mg (17%), Calcium: 58mg (6%), Vitamin A: 74IU (1%), Sugar: 2g (2%), Fiber: 1g (4%), Potassium: 105mg (3%), Cholesterol: 5mg (2%), Calories: 180kcal (9%), Monounsaturated Fat: 1g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (6%), Fat: 2g (3%), Protein: 6g (12%), Carbohydrates: 34g (11%), Iron: 2mg (11%)

Course | Bread

Cuisine | American,Irish

Did You Make This?I'd love to see it! Follow @PrettyDomesticated on Instagram, take a photo and tag it with #prettydomesticated.

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Desserts

March 3, 2022

The Best Chocolate Chunk Cookies Ever

This post may contain affiliate links, please read my disclosure policy.

This is the best chocolate chunk cookies recipe ever – These delicious cookies are crispy on the outside and have a soft gooey center! Think ultra-thick, soft, chocolate chip cookies that melt in your mouth.

Yes, I realize everyone claims they know how to make the best chocolate chip cookies, but I have years of testing delicious cookies.

I started my chocolate chip cookie experiments in 3rd grade starting with the ever so trusty recipe on the back of every Nestle Toll House semi-sweet chocolate chip bag. While according to my mother, my kitchen cleanup skills were lacking, my cookie game was on-point from an early age. Plus, have I steered you wrong yet? Only answer that, if the answer is “no” and you weren’t one of my friends involved in the tragically flat cookie incident circa 2002.

Look at this point, I have that Nestle Toll House cookie recipe memorized, and my kids do too. I know it’s not perfect, the semi-sweet chocolate cookies sometimes come out disappointedly flat, but it’s a good recipe, maybe even great. This chocolate chunk recipe, well, it’s better. Nestle had a good two-decade (or three, who’s counting?) run, but I’m declaring these the best chocolate chip cookies of ALL-TIME! Yeah, I went there.

This easy, original recipe takes classic chocolate chip cookie recipes and amps it up a notch, using high-quality chocolate chunks for a crispy on the outside, gooey on the inside bite. Our chocolate chunk cookie recipe will fulfill your chocolate cookie craving week after week.

What makes these chocolate chunk cookies the best?

I try to eat healthy, I really do, but there’s nothing I love more than a big glass of cold milk. Pair it with a thick, decadent, gooey warm chocolate chip cookies and it’s actual heaven. Next level, heaven, and I’m pretty sure calories don’t count there anyways.

This chocolate chunk cookies recipe is the best because it’s consistent. Every time it delivers a warm, crispy outside and a soft gooey center that pairs beautiful with a glass of cold milk. Just make sure you don’t over bake! (Said every cookie recipe ever!) Take the cookies out of the oven when the edges are golden brown and the middle’s still soft.

It’s also the best because it uses chocolate chunks! Pre-packaged semi-sweet chocolate chips don’t melt the way high quality, hand-cut chocolate does. I promise. You don’t want to skip this step.

This recipe is pretty much perfect as is, but if you’re craving something a little salty-sweet, try sprinkling your cookies with kosher salt or flaky sea salt when they’re fresh out of the oven! I like my salt course.

Recommend Tools for Delicious Cookies

2 medium-sized bowls
Hand mixer
Wooden spoon or rubber Spatula
Measuring cup
Measuring spoon
Digital kitchen scale
Saucepan
Large baking sheets
Parchment paper
Cookie scoop
Wire rack

Ingredients for Chocolate Chunk Cookies

Butter: For this recipe, you will need unsalted butter. When melted, it turns into liquid brown butter. Brown butter gives cookies a nutty flavor and chewy texture as well as crisp edges. It is the secret to making the perfect cookie.

Sugar: The two kinds of sugar you will use for this recipe will be white granulated sugar and brown sugar. Brown sugar adds an extra layer of flavor to the cookies.

Baking soda: It acts as a leavening agent making the cookies soft, as well as puffy.

Vanilla extract: This recipe doesn’t require vanilla extract, but you can use a tablespoon of vanilla extract if you like.

Flour: Some people use bread flour, and others swear by cake flour when making cookies. I have found that the best flour for homemade chocolate chunk cookies is All-Purpose flour.

Eggs: You will need two large eggs that are at room temperature. To get your eggs to room temperature, place them in a bowl containing warm water.

Salt: Kosher salt is arguably the best kind of salt for making these chocolate chunk cookies.

Chocolate chunks: Roughly chop your chocolate bar into small pieces. High-quality chocolate bars are usually found right next to the chocolate chips at your local grocery store.

Why To Use Grams When Baking

Simply put, grams are more accurate. A gram will always be a gram. A cup, tablespoon and teaspoon vary day-to-day and person-to-person.

That’s why professional chefs use mass measurements for consistency in the flavor and look each time a recipe is prepared. There are so many variables when baking – your ingredients, the mixing technique, temperature and humidity, your oven, etc. Some of these variables are hard to control, but you can control accuracy by using a kitchen scale to weigh ingredients. Of course, there are some ingredients that won’t make a massive difference if you’re a little over or under in quantities (chocolate chips for example) but for the staple ingredients – flour, sugar, butter, eggs – it’s crucial you get it right.

If you prefer to measure in American units of volume (i.e., cups, tablespoons & teaspoons), you’ll find the conversions in the recipe card. Jump to Recipe.

Chocolate Chunk Cookies FAQs

How can I make my own brown sugar?

Mixing 1 Cup of granulated sugar with 2 tablespoons of molasses is a quick way of making brown sugar.

Can I use chocolate chips instead of chocolate chunks?

You can, but you’ll miss out on a delicious cookie that also has gooey chocolate chips in it.

Can I use chocolate discs for cookies?

Yes, you can. Since they are small in size, you don’t have to roughly chop them.

How do you cut baking chocolate into chunks?

The easiest way of cutting baking chocolate is by using a serrated knife like a bread knife. You can also use a sharp knife if you don’t have a bread knife. Just be careful while using it. Also, take your time and make sure your cutting board is anchored to your countertop.

How would you suggest freezing the dough?

First, scoop the dough into balls and then place them into a freezer bag. Make sure to remove as much air from it as you can and double bag it by placing it in another freezer bag. Cookie dough can last in the freezer for up to 6 months.

Can I let the dough sit in the fridge overnight?

Absolutely! Letting it sit in the fridge overnight will make it even more flavorful! Just be sure to either cover the bowl in saran wrap or roll the dough into balls and then place them in Ziplock bags.

Can I chill the butter after it browns?

Yes, chilling the butter for 3-5 minutes will help bring it down to room temperature.

How many cookies does this recipe make?

This recipe makes about 12 cookies.

How long can cookie dough last in the fridge?

Cookie dough can last up to 5 days in the fridge.

How do I store my baked cookies?

Storing them at room temperature in an airtight container will keep them soft and crispy. If you like your cookies gooey and hot, microwave for 20 seconds.

Can I replace the butter with oil?

You can, but I wouldn’t recommend doing it. If you do, let me know how it turns out!

How much should the cookie dough (per cookie) weigh?

65-70g is what I’d recommend.

Do I need to thaw the frozen dough balls?

Thawing is not really necessary. All you’ll need to do is bake them for one extra minute or until the edges are golden brown.

How to Make Chocolate Chunk Cookies – Step by Step

Step 1
Preheat your oven to 370 degrees (F).

Step 2
In a medium bowl mix the dry ingredients together (flour, baking soda, salt) and then set aside.

Step 3
Place the butter in a small saucepan over medium heat. Remove it from the heat and pour it into a medium-sized bowl after it turns golden brown. This type of butter is also known as browned butter.

Step 4
After the melted browned butter cools down, pour it into a large bowl. Add sugar, a room temperature egg, as well as an extra egg yolk to it. Mix all the ingredients at low speed using a handheld electric mixer.

Step 5
Pour 1/2 of the flour mixture into the bowl and then mix. Add the rest of the flour as well as the dark chocolate chunks and mix them all until there’s no flour left. At this point, you might have to use a wooden spoon or spatula to mix.

After mixing the chocolate chip cookie dough, cover it with plastic wrap and then place it in the fridge for about 20 minutes. This step will help the cookies retain their structure and make thick chewy chocolate chip cookies.

Step 6
Using an ice cream scoop, scoop out the dough. Place the cookie dough balls 2 inches apart onto a cookie sheet lined with parchment paper.

If you don’t have an ice cream scoop, scoop about 3 tablespoons of dough and then form them into a ball.

Step 7
Place the tray into the preheated oven and proceed to bake them for 10-12 minutes or until the edges are golden brown.

Step 8
Remove the baked cookies from the oven and then let them cook for about 10 minutes. If you want, you can transfer them onto a cooling rack to cool completely.

Repeat this process with the rest of the dough.

Enjoy! Consider this your ultimate guide to warm chocolate chip cookies. If you try this recipe, please come back to share using my 5-star rating in the comments below!

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More Great Desserts

Chocolate Coffee Cake with Mascarpone Frosting
Yogurt Parfait with Fruit & Chocolate Granola
Easy Raspberry Mousse

Single crispy on the outside, gooey on the inside chocolate chip cookie.

The Best Chocolate Chunk Cookies Ever

5 from 7 votes

Serves |

This is the Best Chocolate Chunk Cookies recipe ever - These delicious cookies are crispy on the outside and have a soft gooey center!

Print Pin It

Prep10

Cook12

Resting Time30

Total 52