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
Keyword Mini Brownie Bites with Cream Cheese Frosting
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Servings 36Mini Brownies
Calories 150kcal
Equipment
Mini muffin tins
Ingredients
CHOCOLATE BROWNIES
2/3cupall purpose flour
1/2cupunsweetened dutch processed cocoa powder
2largeeggs
1cupgranulated sugar
1/2cupbuttermelted
CREAM CHEESE FROSTING
125gramscream cheese
1/2cupcold butter
2½cupspowdered sugar
2teaspoonspure vanilla extract
⅛teaspoonorange icing colour(optional) I used Wilton's gel colour
CHOCOLATE GLAZE
1/4cupbuttercubbed
2ouncessemi-sweet chocolate
4teaspoonscorn syruplight coloured
Halloween sprinklesoptional
Instructions
MINI BROWNIES
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.
Notes
These mini brownie bites with cream cheese frosting store very well in an airtight container, refrigerated for up to 5 days.