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Decorating mini brownies with frosting and sprinkles.


These Mini chocolate brownies topped with orange tinted cream cheese and dipped in melted chocolate are a delicious two bite marvel. They make a perfect Halloween treat topped with festive sprinkles.
Course Dessert
Cuisine American
Servings 36 Mini Brownies


  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened dutch processed cocoa powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup butter melted

Cream Cheese Frosting

  • 3 ounces cream cheese
  • 1/4 pound butter
  • 1/2 pound powdered sugar
  • 2 teaspoons pure vanilla extract
  • orange icing colour I used Wilton's

Chocolate Glaze

  • 1/4 cup butter cubbed
  • 2 ounces semi-sweet chocolate
  • 4 teaspoons corn syrup light coloured
  • Halloween sprinkles


  • Preheat ove to 350 degrees F.
  • Grease mini muffin pans or line with mini paper cups.
  • Place the flour and cocoa powder in a small bowl, stir and set aside.
  • Beat the sugar and eggs together in a large mixing bowl with an electric mixer on medium speed for 2 minutes or until thick and pale yellow in colour.
  • Beat in the flour mixture just until smooth.
  • Add in 1/2 cup of melted butter and stir until combined.
  • Divide the batter evenly among the prepared muffin tins.
  • Bake for about 10 to 12 minutes or when a toothpick inserted in the middle comes out clean.
  • Let the brownies cool in the pan for about 5 minutes then carefully remove the brownies from the baking pan and transfer on a wire rack to cool completely.

Cream Cheese Frosting

  • Combine all the frosting ingredients in a medium bowl and beat until well combined.
  • Tint the frosting with the orange icing colour. A little goes a long way so start with a little bit at a time and stir till you get the desired shade of orange. I barley used 1/8 of a teaspoon.
  • Use a large pastry bag fitted with a star tip to pipe the frosting onto each brownie. I use the 1M tip from Wilton.
  • Refrigerate the frosted brownies for 30 minutes. This will set the frosting making it much easier to dip in the chocolate.

Chocolate Glaze

  • Place 1/4 cup of cubed butter and 2 ounces of semi-sweet chocolate in a small sauce pot.
  • On low heat, stir until the butter is melted and the chocolate mixture is smooth.
  • Remove the mixture from the heat and stir in the corn syrup.
  • Ste the glaze aside to cool for about 10 minutes.
  • Once cooled, dip the top of each brownie into the chocolate glaze.
  • Top with the Halloween sprinkles and refrigerate until the chocolate sets. For about 15 minutes before serving.


These mini brownie bites with cream cheese frosting store very well in an airtight container, refrigerated for up to 5 days.