Buttercream Brownie Bites
Category
DessertAuthor
Tiffany Hill
Servings
40 Brownie Bites
Here’s what you’ll need:
Packaging Video for Reference:
Father's Day Packaging Video
Supplies Needed:
Silicone Round Mold (mini) for baking the brownies.
10 Boutique Boxes (see pink or white) for packing the brownies.
Greaseproof Papers to line the boxes. Note: I trim stacks of my greaseproof papers to fit these boxes using this paper cutter. Paper is cut to 7 x 7 inches.
Optional: Stickers/wraps to add the perfect finishing touch.
Optional: Kitchen scale for weighing batter.
Optional: Teaspoon mini scoop
Suggested Selling Price: $8-$12 for a 4 pack. Please see my pricing formula here.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
Ingredients for Brownie Batter
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¼ cup butter, mostly melted
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¾ cup canola or extra virgin olive oil
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4 large eggs
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1 tsp baking powder
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1/8 cup water
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¾ tsp salt
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2 ½ tsp vanilla extract
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1 cup powdered sugar
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2 ½ cups granulated sugar
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1 cup cocoa powder (Hershey’s Dark or Dutch)
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1 ½ cups all purpose flour
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1 ½ cups chocolate chips
Ingredients for Buttercream
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2 sticks (1 cup) salted butter, softened
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2 ½ cups powdered sugar
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½ tablespoon vanilla extract
Ingredients for Chocolate Drizzle
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¾ cup of chocolate melting wafers or semi sweet chocolate chips
Optional Ingredients for Toppings (varies by choice)
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Halved Ferrero Rocher Candies
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Mini Chocolate Chips
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Oreo Cookies
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Sliced Almonds
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Mini M & M Candies
Directions
Step One: Make the Brownie Batter
Preheat the oven to 325°F.
If using my silicone mini molds, greasing is not necessary.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, baking powder, chocolate chips, and salt. Set aside.
- In a large bowl, whisk together the eggs, olive oil, butter, water, and vanilla.
- Combine the wet mix with the dry mix, stirring gently until combined.
Pour or scoop approximately 45-50 grams of batter into each mold cavity. Bake for 20-25 minutes or until edges of brownies are set. Cool completely.
Once brownies have cooled, remove from pan. *Note: chilled brownies remove easiest from mold.
Make Your Buttercream
In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.
Add vanilla extract and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.
Once incorporated, increase speed to medium and beat until smooth.
Beat on medium-high speed for an additional 5 minutes until light and airy.
Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.
Add Your Buttercream Scoops
Using a piping bag filled with buttercream or a Teaspoon mini scoop add a large dollop of buttercream to the center of each brownie. Note: I find this easiest to do once the brownies have already been placed in their lined boxes.
Chocolate Drizzle and Toppings
For the chocolate drizzle, melt ¾ cup melting wafers or chips in the microwave in 30-second increments, stirring between each, until the chocolate is smooth, silky, and easy to drizzle.
Note: if using semi-sweet chocolate chips for the drizzle, add 1 -2 teaspoons of coconut oil to thin the chocolate.
Transfer the melted chocolate to a piping bag and drizzle over the top of each buttercream dollop for the perfect finishing touch.
If desired, add a toppings of choice to each brownie while the chocolate is still soft.
Recipe Note
Brownie Storage Tips
Store brownie squares in an airtight container at room temperature for up to 4 days. For longer freshness, freeze for up to 3 months. If stacking brownies, do so prior to adding your buttercream dollops/chocolate drizzle and place parchment paper between layers to prevent sticking.