Mini Brownie Bites with Buttercream Filling

These easy brownie bites topped with an almond buttercream frosting are super moist, fudgy and the perfect size to pop in your mouth for a quick treat. They're perfect for parties or as a chewy and gooey individual treat!

Course Dessert

Cuisine American, Irish

Keyword brownie bites, brownie bites with buttercream frosting, brownies with buttercream frosting, St. Patricks Day Desserts, St. Patty's Day Brownies, St. Patty's Day desserts

Prep Time 25

Cook Time 15

Total Time 40

Servings dozen

Calories 1497kcal

Author Katie

Equipment

Mini-tart shaper
Piping bag with large fitting of your choice

Ingredients

Brownies

2 ¼ cups sugar
1 ¼ cups cocoa powder
1 ½ cups flour
1 cup chocolate chips
½ cup chocolate chips optional, sprinkle on final product
4 eggs
1 cup butter melted
1 tbsp vanilla extract
1 tsp baking soda
1 tsp salt
non-stick cooking spray

Buttercream Filling

½ cup butter melted
4 cups powdered sugar
1 tbsp heavy cream
1 tsp almond extract
2-3 drops green food coloring

US Customary - Metric

Instructions

Brownies

Preheat oven to 350 degrees.
Spray mini muffin pan with non-stick spray, set aside.
Melt butter on stove top in a small pot or in the microwave using a medium bowl. Add sugar and blend well.
Add butter mixture to a stand mixer or a large bowl, mix in cocoa powder until well combined.
Add baking powder, vanilla, eggs and salt, blend well.
Add flour ½ cup at a time until fully combined. Stir in chocolate chips until evenly distributed.
Scoop about 1 tbsp into the individual spots of the prepared mini muffin pan.
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 brownies from the pan and place on the cooling rack.

Buttercream Filling

Add powdered sugar and butter to a medium bowl and mix well.
Add heavy cream and vanilla until well combined.
Add 2-3 drops of green food coloring and blend well until satisfied with the color.
Add filling to a piping bag and fill the individual brownie cups. Top with mini chocolate chips if desired.

Notes

Special Equipment: Mini-tart shaper, piping bag with large fitting of your choice

Notes: 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.

Nutrition