Two-Bite Brownies with Buttercream Icing

Get ready for game day with these irresistible two-bite brownies!

Fudgy and chocolatey with a soft center, these mini treats are topped with creamy buttercream icing for the perfect finishing touch. Ideal for snacking or sharing, these brownies pack all the rich flavor you love in a bite-sized package that’s sure to be a hit at your next gathering.

I am obsessed with mini brownies with icing – you know like the ones you get from the store?

Quick story time, my roommate and I (a lifetime ago it feels like) used to get mini iced brownies anytime we knew we were having company over. We’d pick up the Halloween ones, the 4th of July ones, the Christmas ones – and our guests wouldn’t even end up touching them. We were in our mid-twenties, they were there for Happy Hour anyway.

But we were entertainers. We’re having guests? We’re getting brownie bites, we must.

And as soon as those guests would leave, there Derek and I would sit at the counter enjoying a late night glass of milk and a brownie – or two. Oh the days…

Anyway, I just had to make a homemade version of those grocery-store bakery brownies that I love to much in prep for football season!

They are fudgy, sweet, and soft in the center. They are decadent (in their own way), and a mouth full of pure joy. I went with green buttercream icing for mine, to resemble turf and even topped them with a cute football ring! (I know, I’m a lot sometimes. You’ll get used to it.)

What do you need to make Two-Bite Brownies?

What equipment is needed to make brownies?

• glass mixing bowls
• spatula
• mini-muffin pan (24 mini muffins)
• For the Buttercream Icing: a stand mixer, piping bag, piping tip and coupler
• football rings or edible cupcake toppers

How to make Two-Bite Brownies:

1. Preheat oven to 350°. Lightly spray a 24-cup miniature muffin pan with non-stick cooking spray.
2. Microwave the butter and chocolate chips in a microwave safe bowl in 30 second increments, stirring in between, until chocolate chips have melted completely.
3. Whisk in the sugar until dissolved and let cook slightly.
4. Add in the eggs (one at a time) and whisk until smooth. Stir in vanilla.
5. In a separate bowl, combine the flour, salt, baking powder, and cocoa powder and whisk until combined. Fold in the dry ingredients to the wet ingredients with a spatula until just combined.
6. Using a mini cookie scoop, scoop the batter evenly into the prepared muffin cups, filling until about of the way full.
7. Bake for 12-14 minutes (rotate the pan halfway through), or until a toothpick inserted in the center comes out almost clean. (There may be a little batter, as these are nice and fudgy!)
8. Remove the brownie bites from the oven and allow them to cool completely in the pan. Remove with a sharp knife around the edge of the muffin cups.
9. If you are icing the brownies, prepare the icing while they cool.
10. In a stand mixer, cream the butter and sugar until light and fluffy.
11. Slowly pour in the heavy cream (1/2 tbsp at a time) while the mixer is beating to help the icing come together. Add in the vanilla extract.
12. Stir in the green food coloring and pipe one dollop onto each brownie bite.

Storage:

These brownies keep well in an air-tight container at room temperature for 2 – 3 days. Yes, the buttercream frosting is okay at room-temp, unless you keep your home very warm.

If you foresee keeping the iced brownies longer than that, either don’t ice the portion you don’t think will be eaten right away (so you can keep them on the counter) or transfer the iced brownies to the fridge after 1 day to be kept in an airtight container. They should last about a week.

If you are storing your iced brownie bites in the fridge, remove them and let them rest at room temperature for about 3 – 5 minutes to allow the icing to soften slightly.

These make wonderful after-school or work snacks and gorgeous counter decor for football season – if they last that long!

I hope you love this Two Bite Brownie Recipe! If you try it, tag @atoastedcrumb on all socials!

Two-Bite Brownies

Recipe by Amber Bogardus

Course: Recipe Index, DessertDifficulty: Easy

Servings

24

brownies

Prep time

20

minutes

Cooking time

15

minutes

Score big with these two-bite brownies topped with green buttercream icing. Fudgy and chocolatey with a soft center, these bite-sized treats are perfect for game day celebrations!

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup (1 stick) of unsalted butter

• 1 cup semi-sweet chocolate chips

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 3/4 cup all purpose flour

• 1/4 tsp ¼ tsp salt

• 1/2 tsp baking powder

• 1/3 cup unsweetened cocoa powder

• Buttercream Icing:

• 1 cup (2 sticks) of unsalted butter, room temperature

• 3 cups powdered sugar

• 2 tbsp heavy cream

• 1 tsp vanilla extract

• 1/2 tsp green gel food coloring, optional

Directions

• Preheat oven to 350°. Lightly spray a 24-cup miniature muffin pan with non-stick cooking spray.
• Microwave the butter and chocolate chips in a microwave safe bowl in 30 second increments, stirring in between, until chocolate chips have melted completely.
• Whisk in the sugar until dissolved and let cook slightly.
• Add in the eggs (one at a time) and whisk until smooth. Stir in vanilla.
• In a separate bowl, combine the flour, salt, baking powder, and cocoa powder and whisk until combined. Fold in the dry ingredients to the wet ingredients with a spatula until just combined.
• Using a mini cookie scoop, scoop the batter evenly into the prepared muffin cups, filling until about of the way full.
• Bake for 12-14 minutes (rotate the pan halfway through), or until a toothpick inserted in the center comes out almost clean. (There may be a little batter, as these are nice and fudgy!)
• Remove the brownie bites from the oven and allow them to cool completely in the pan. Remove with a sharp knife around the edge of the muffin cups.
• If you are icing the brownies, prepare the icing while they cool.
• In a stand mixer, cream the butter and sugar until light and fluffy.
• Slowly pour in the heavy cream (1/2 tbsp at a time) while the mixer is beating to help the icing come together. Add in the vanilla extract.
• Stir in the green food coloring and pipe one dollop onto each brownie bite.

Notes

• For fun, top each brownie bite with a football ring or candy cupcake topper!

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