Frosted Brownie Bites
If you love fudge brownies, then you're going to love these Frosted Brownie Bites! This easy recipe is made using a mini muffin pan and comes together quickly and is sure to become a family favorite!
I wanted to post a Christmas-themed two-bite brownie and I didn't get around to it at the time. That recipe will have to wait until this fall. So, I decided to make a chocolate frosted mini brownie with spring-coloured sprinkles!
Our boys absolutely loved these and they are just so quick and easy to make. You can change up the sprinkles to any season. I think these will make several repeat performances in our home. They are moist, chewy,delicious and so much fun to make!
why this is a great recipe
- these mini brownie bites are loaded with chocolate flavor and features a rich chocolate icing on top. Sprinkles are optional but highly recommended!
- no fancy equipment needed and these fudgy brownies can be mixed entirely by hand.
- homemade from scratch and skips the use of a boxed mix.
See the recipe card at the bottom of the page for a full list of ingredients with amounts needed to make this recipe.
- unsweetened chocolate baking squares
- large eggs, room temperature - take the eggs out of the refrigerator about 30 to 60 minutes before you start the recipe.
- butter - I use salted butter in this recipe. You can also use unsalted butter.
- vanilla extract - I always use pure vanilla extract in my recipes for best flavour. You can also use artificial vanilla extract.
- granulated sugar
- cocoa powder
- powdered sugar
- milk - I use 1% milk in the icing. You can use any type of milk or even heavy cream for the icing.
step by step instructions
Preheat oven to 350°F.
Grease a mini muffin pan or spray with cooking spray.
This recipe can be made entirely by hand and does not require an electric mixer.
In a heavy-bottomed saucepan, melt butter and chocolate squares over low heat, stirring often.
Remove from heat and transfer mixture to large bowl, then stir in granulated sugar.
Blend in eggs, then add in vanilla.
Stir in all-purpose flour and mix just until combined.
Transfer brownie batter to prepared mini muffin tins and bake in 350°F oven for 15 minutes. Cool for two minutes, then transfer to wire rack and cool while making the frosting.
Make the frosting:
In a medium mixing bowl, whisk together powdered sugar and cocoa powder. Gradually add in 3 to 4 tablespoons of milk until frosting reaches a consistency that can be spread or piped through a decorating bag.
You may have to add a bit more milk, or a bit more powdered sugar to reach the right thickness. Be careful not to add too much milk at once.
Place brownie bites on a wire cooling rack and lay a piece of parchment paper or plastic wrap underneath for easy cleanup.
Transfer frosting to a piping bag and pipe a swirl of frosting on top of each brownie, then top with sprinkles.
You can also spread the frosting on top using a butter knife if you want to skip the piping bag altogether.
Add the sprinkles immediately. Once the frosting starts to dry, the sprinkles will not stick to the frosting.
storage and freezing instructions
Brownies are best enjoyed fresh in one to two days. Store cooled brownies in airtight container at room temperature for a few days. Storing the brownies in the refrigerator will give them a few added days of freshness.
Freeze brownies in airtight container in single row for up to two months.
Frost with cream cheese icing from my banana bread recipe.
Top each brownie with a mini Reese's peanut butter cup before baking. (omit the frosting)
Sprinkle tops with semi-sweet chocolate chips before baking
For Christmas brownies, sprinkle crushed candy cane on top of icing.
if you love frosted brownies, check these recipes out!
Frosted Brownie Bites
- ½ cup butter
- 2 ounces unsweetened chocolate
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 3 to 4 tablespoons milk
- ½ cup sprinkles
- Preheat oven to 350°F. Grease mini muffin pan or spray with cooking spray.
- In a saucepan over low heat, melt butter and chocolate together.
- Remove from heat and transfer to large bowl.
- Stir in granulated sugar.
- Add in both eggs and vanilla and stir until well-combined.
- Add all-purpose flour and stir just until combined.
- Fill mini-muffin tins, almost to the top.
- Bake in 350°F oven for 15 minutes.
- Allow to cool for a few minutes, then transfer to wire cooling rack.
- For the frosting: In a medium mixing bowl, whisk together powdered sugar and cocoa powder. Gradually add in three to four tablespoons of milk until frosting reaches a spreadable consistency and thick enough to pipe through a decorating bag with a large star tip. You may have to add a bit more milk or a bit more powdered sugar to reach the desired thickness. (Be careful not to add too much milk at once)!
- Transfer frosting to a piping bag and pipe a swirl of frosting on top of each brownie, then top with sprinkles. (You can also spread the frosting on top using a butter knife if you want to skip the piping bag).
- Brownies are best enjoyed fresh in one to two days. Store cooled brownies in airtight container at room temperature for a few days. Storing the brownies in the refrigerator will give them a few added days of freshness.
Share your thoughts, or ask a question!