Mini Chip Brownie Bites with Pink Marshmallow Buttercream
Author: Lauren Lilling
Recipe type: Dessert
Makes: 18 brownie bites
- 3 ounces unsweetened chocolate
- 4 ounces (1/2 cup / 1 stick) unsalted butter
- 9 ¾ ounces(~1⅓ cups) sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 2⅞ ounces (2/3 cup) all-purpose flour
- ¼ teaspoon salt
- 3 ounces (~1/2 cup) mini semi-sweet chocolate chips
- 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
- 7 ounces marshmallow fluff (1 small jar)
- 7 ounces (~1½) cups powdered sugar
- 1 teaspoon vanilla extract
- 2 drops red food coloring (optional)
- Pre-heat oven to 350 degrees
- Grease or line mini muffin pan
- In a small bowl, whisk together flour and salt; set aside
- Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
- Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
- Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
- Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
- Set brownies aside to cool
- Beat butter with an electric mixer for several minutes or until light and creamy; add marshmallow fluff and beat on medium high speed until creamy
- Add sugar, vanilla and food coloring; mix on low and then increase speed to high, mixing for several minutes until light and fluffy
- Remove brownies from pan and pipe buttercream onto cooled brownie bites
Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month
Brownie adapted from
Baker’s Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/mini-chip-brownie-bites-with-pink-marshmallow-buttercream/
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