You know the problem I have with a pan of brownies? I’ll cut myself a teeny, tiny slice and eat it with no guilt since it’s so small. And then I’ll cut another small piece the next time I walk by the pan. Then I’ll purposely walk into the kitchen, pretending I needed to do something in there, just to grab yet another small piece. And the cycle will repeat at least a dozen times throughout the day until that “teeny, tiny” piece has become about 3 full-sized brownies.
So lately I’ve taken to converting my favorite brownie recipe into brownie bites that I make in my mini-muffin pan. There’s more of a process involved in eating those since I have to peel off the wrapper. Also, it’s a whole thing, so I can’t play those mind games with myself that I’m eating just a little sliver.
The other benefit of brownie bites is that they are perfect to freeze. I’ll frost half the batch and toss the other half in a freezer bag for later. That helps with portion control too!
Frosted Brownie Bites
Ingredients
For the brownie bites:
- 1 cup sugar
- 1/2 cup butter or margarine
- 1 1/2 cup chocolate chips
- 3 eggs
- 1 1/2 cup flour
- 1 tsp vanilla
- 1/4 cup vanilla
- 1/4 tsp baking soda
For frosting:
- 1/2 cup butter, softened
- 2 cup powdered sugar
- 3-5 tbsp milk
- 1 tsp vanilla
- Food dye, if desired
Instructions
For the brownie bites:
- Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature.
- In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of the eggs into the pot with the melted chocolate. Stir to combine.
- Stir in flour, vanilla and baking soda until well blended. Grease a mini muffin tin or line with liners. Spoon about a tablespoon of brownie batter into each section; fill about 3/4 full. Bake at 350 degrees for 14 to 17 minutes, until fully cooked.
- Let brownie bites cool completely before frosting.
For Frosting
- 1. Place butter in a mixer and beat for about 30 seconds. Add powdered sugar and beat on high speed until smooth, about 3 minutes. Add milk and vanilla, starting with just 3 T. milk and beat until smooth. Add more milk as needed until you reach the desired consistency. Continue beating an additional 2-3 minutes if you like very fluffy frosting. Stir in dye, if desired. Frost cooled brownie bites.
Notes
This recipe typically makes 24 brownie bites. If I’m freezing half the bites, I’ll only make half of the frosting. Although I’d recommend making it all everyone so often – the leftovers are great as a dip for cookies or strawberries!