Fudgy Frosted Brownie Bites

Anything that starts with brownie and ends with frosting is always a supersonic hit with me. And these little morsels don’t disappoint. So dense. So fudgy. So totally YUM. What’s the secret, you ask? I’ll tell you, but then I’ll have to k…oh, never mind. I’ll just tell you.

I accidentally followed the wrong recipe.

No, I am not joking. And it was one of the most delicious mistakes I’ve ever made. The exact opposite of a flooper! 

Here’s how it happened. I intended to make my standard from-scratch brownies featured here. I grabbed my trusty box of Baker’s unsweetened chocolate squares, flipped it over and started working down the ingredient list. It was all fine and good for a while — the amounts of flour and butter didn’t quite seem familiar, but I persevered, assuming my sketchy memory was at it again. And then I got to the part where it said to add whipped topping.  “Wha-hat?? They changed my brownie recipe??” Noooooo. Not at all, dear. They simply had the nerve to put a different recipe on the back of their box. It was their recipe for Soft and Chewy Chocolate Drops. And so I shrugged and continued with my plan.

Even un-frosted (like that’ll happen) these are awesome little bites of dense and fudgy goodness. And totally portion-controlled,which is helpful if you are the type of person who, presented with a pan of brownies, feels compelled to “just even off that row” six or seven times. Half a pan later, and you’re in a shame spiral, wishing you’d never step foot in the kitchen. No problem here! All you need is a mini-muffin pan and a modicum of self-control 🙂

I took the easy way out on the frosting and just used up some store-bought buttercream I had in the fridge. But I did use my new cake decorator tips for the first time — fun! They were pretty and petite — the perfect dessert to bring to the meet-your-new-baby-cousin party at my uncle’s house 🙂

Fudgy Frosted Brownie Bites
Makes 24
Adapted from Baker’s Chocolate

2-1/2 cups flour
Pan spray

Preheat oven to 350 degrees Fehrenheit. Prepare a 24-cup min-muffin tin with pan spray.

 

In a double boiler, melt chocolate and butter together until smooth. (May also be done in microwave – at 30 second intervals, stirring in between each set). Remove from stove, and add the remainder of the ingredients. Stir until well combined. Fill each muffin cup about 3/4 full. Bake for 20-22 minutes. Allow to cool in pan for 5-10 minutes prior to removing to a cooling rack. (Cookie Method: refrigerate dough, form into 1-inch balls, bake one two inches apart on greased cookie sheet, about 8 minutes)

 

Once cool, frost and decorate as desired. Store in airtight container.

 

CHOMPCHOMPCHOMPCHOMPCHOMP!