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Brownie bites with buttercream filling from above.
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5 from 1 vote

Brownie Bites Recipe with Buttercream Filling

These delicious Brownie Bites with luscious buttercream filling are perfect for St. Patrick's Day, any time you want to serve something green, or any time of year leaving out the green!
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Servings: 48 bites
Calories: 181kcal

Equipment

  • Mini-tart shaper
  • piping bag with large fitting of your choice

Ingredients

Brownies

  • 2 ¼ cups sugar
  • 1 ¼ c cocoa powder
  • 1 ½ c flour
  • 1 c chocolate chips
  • ½ c mini chocolate chips for topping if desired sprinkle on final product
  • 4 eggs
  • 1 c butter melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Non-stick cooking spray

Buttercream Filling

  • ½ c butter melted
  • 4 c powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon almond extract
  • 2-3 drops of green food coloring

Instructions

Brownies

  • Preheat oven to 350 degrees
  • Spray mini muffin pan with non-stick spray, set aside
  • Melt butter on stove top in a small pot or in the microwave using a medium bowl. Add sugar and blend well.
  • Add butter mixture to stand mixer or a large bowl, mix in cocoa powder until well combined.
  • Add baking powder, vanilla, eggs and salt, blend well.
  • Add flour ½ cup at a time until fully combined. Stir in chocolate chips until evenly distributed.
  • Scoop about 1 tablespoon of the brownie mix into the individual spots of prepared mini muffin pan.
  • Bake for 12-15 minutes. Remove from oven and allow to cool for approximately 8-10 minutes before using a mini-tart shaper to press into each brownie. Remove brownies from pan and place on cooling rack.

Buttercream Filling

  • Add powdered sugar and butter to a medium bowl and mix well.
  • Add heavy cream and vanilla until well combined.
  • Add 2-3 drops of green food coloring and blend well until satisfied with the color.
  • Add filling to a piping bag and fill the individual brownie cups. Top with mini chocolate chips if desired.

Notes

Whenever using eggs in a recipe like this, bring them to room temperature first. Egg yolks break more easily, so they will combine better with the rest of the ingredients.
If brownies rise a little, gently use a spoon to press them down to look flat as soon as removed from the oven.  It will make it easier to press the mini-tart shaper into the brownie if they are not rounded. 
The best way to remove brownie bites from the pan after using a shaper is to slide a butter knife down alongside the brownie - it should lift out easily. 

Nutrition

Serving: 1 | Calories: 181kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg