Ingredients:
For the Brownies:
- 1/2 cup (1 stick) unsalted butter, melted (browned for extra flavor, optional)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 6 ounces semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder (optional, for chocolate frosting)
- Sprinkles for decorating
Instructions:
- Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line it with paper liners.
Make the brownies:
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in chocolate and cocoa powder until smooth. Let cool slightly.
- Whisk together the sugars and eggs in a large bowl. Beat in the cooled chocolate mixture until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Pour batter evenly into prepared mini muffin pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before frosting.
Make the frosting:
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the milk and vanilla extract until smooth.
- For chocolate frosting, divide the frosting in half and stir cocoa powder into one half until well combined.
- Frost the cooled brownie bites with your desired frosting. You can spread it with a knife, pipe it on with a decorating bag, or simply dip the tops of the brownies in the frosting.
- Decorate with sprinkles immediately.
- Refrigerate the brownie bites for at least 20 minutes to allow the frosting to set before serving.
Tips:
- For chewier brownies, bake for a shorter time. For fudgier brownies, bake for a longer time.
- Let the brownie batter cool slightly before adding it to the muffin pan. This will help prevent the brownies from spreading too thin.
- If you don’t have mini muffin liners, you can grease a regular baking pan and cut the brownies into bite-sized pieces after they cool.
- To make the brownie bites extra decadent, you can sprinkle some chocolate chips or chopped nuts on top of the batter before baking.
- The brownie bites can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy your delicious Chocolate-Frosted Sprinkled Brownie Bites!
