Adorable bite-size brownies adorned with buttercream football stripes. Perfect for any football game day you're looking to celebrate!
Servings: 2dozen mini brownies
½cup(1 stick) unsalted buttercut into 6-8 slices
8ouncessemi-sweet chocolatecoarsely chopped
¾cupfirmly packed brown sugar
3large eggsroom temperature preferred1
Preheat the oven to 350ºF. Spray the wells of a 24 or 12 count mini-cupcake pan 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.
Whisk sugar into 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.
Spoon the batter into the wells of the mini-cupcake pan. Bake brownies 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. I used leftover vanilla buttercream2 for my football stripes, but this quick royal icing will also do the trick. 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.
Room temperature eggs incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
You'll want to decrease the original recipe significantly. Use 1/4 cup (4 Tablespoons) butter, 1 cup of powdered sugar, 1/4 teaspoon vanilla extract, and about 1 to 1 and 1/2 Tablespoons milk or cream. Salt to taste if needed. You'll have the best luck whisking everything together in a small bowl or using a handheld mixer. You will have some leftover.