Imagine sinking your teeth into a miniature chocolate paradise - these Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream are not just a dessert, they're an experience! Perfectly sized for a quick indulgence, these little bites combine rich, intense chocolate with a burst of vibrant raspberry that will transport you to a gourmet dessert wonderland. Whether you're hosting a spring gathering or craving a luxurious sweet treat, these brownie bites are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 brownie bites
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup fresh raspberries
- 1/4 cup butter (for frosting)
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners to prepare for the brownie bites.
- In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Once melted, remove from heat and stir in 1 cup of granulated sugar until well combined.
- Allow the butter and sugar mixture to cool slightly, then add in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, sift together 1/2 cup of all-purpose flour and 1/2 cup of cocoa powder. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
- Evenly distribute the brownie batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownie bites from the oven and allow them to cool in the tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the brownie bites are cooling, prepare the fresh raspberry buttercream. In a medium bowl, beat together 1/4 cup of softened butter and 1 cup of powdered sugar until smooth and creamy.
- In a blender or food processor, puree 1 cup of fresh raspberries until smooth. Strain the raspberry puree through a fine mesh sieve to remove the seeds, if desired.
- Add the raspberry puree to the butter and powdered sugar mixture, along with 1 tablespoon of milk. Beat until well combined and fluffy, adjusting the consistency with more milk or powdered sugar as needed.
- Once the brownie bites are completely cooled, use a piping bag or a spatula to generously frost each brownie bite with the fresh raspberry buttercream.
- For an extra touch, garnish each frosted brownie bite with a few whole fresh raspberries on top. Serve and enjoy your fudgy spring brownie bites!
Tips
- Use room temperature eggs and butter for smoother batter integration
- Don't overmix the brownie batter - this keeps the texture fudgy and tender
- For ultra-smooth buttercream, ensure butter is softened but not melted
- Strain raspberry puree to remove seeds for a silky-smooth frosting
- Use a piping bag for professional-looking frosting application
- Cool brownies completely before frosting to prevent melting
- Store brownie bites in an airtight container in the refrigerator for up to 3 days
- For extra decadence, dust with cocoa powder or add chocolate shavings on top
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
