Game Day Football Brownie Bites

Preheat the oven to 350ºF (177ºC). Spray the wells of a 24 or 12 count mini-cupcake pan liberally with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
½ cup (113g) unsalted butter, 8 ounces (225g) semi-sweet chocolate
Whisk the sugar into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
¾ cup (150g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
Spoon the batter into the wells of the mini-cupcake pan. I prefer to use this #50 cookie scoop to fill the wells² with a scant scoop. Bake the brownie bites for 12-13 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely in the pan before removing and decorating.

In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth, about 2 minutes.
¼ cup (57g) unsalted butter
Reduce the mixer to low, then slowly add the powdered sugar and mix until everything is combined. Add the vanilla extract and mix again.
1 cup (120g) powdered sugar, ¼ teaspoon vanilla extract
Slowly add the milk or cream, watching for and stopping at desired consistency. Add the salt, then increase the mixer speed to medium and beat until completely smooth.
1 to 2 Tablespoons (15-30mL) milk or cream, pinch of salt
Use a small zip top bag with the corner snipped off or an icing bag fitted with a Wilton #3 tip. Allow icing to set before serving. Store brownies covered at room temperature up to 1 week or in the freezer up to 2 months.