Frosted Brownie Bites

… Oh the “Popability”!

What’s better than a warm brownie just out of the oven? In my opinion, not much! But these little brownie bites, with rich Mocha Butter Cream Frosting or Valencia Orange Butter Cream Frosting, have topped it for me. Easily popped into the mouth in a couple of bites (three to four if I’m trying to savor it, one if I’m out of control), the chewy-fudgey dark chocolate brownie with the sweet, creamy and buttery ganache-like frosting swirled atop, bring this brownie dessert to a playful, yet decadent, and mouthwatering place.

By making the frosting and letting the flavors completely bloom while the brownie bites are baking and cooling, the frosting becomes rich and more complex. The sugars in the frosting dissolve completely, resulting in a mouth-feel that is divine. No one would ever guess that these Frosted Brownie Bites are gluten-free and dairy-free. Since you know … Enjoy!

Frosted Brownie Bites

Prep time: 15 minutes

Bake time: 17-19 minutes; ovens vary

Oven temp: 350ºF

Rest time: about 30 minutes, or until completely cool

Makes about 48 brownie bites with frosting

Ingredients for Brownie Bites:

1 1/2 cups (180g) gluten-free all-purpose flour – I prefer Authentic Foods Bette’s Gourmet Four Flour Blend

1/2 teaspoon guar gum

1/2 cup mini chocolate chips – I prefer Enjoy Life Semisweet Mini Chocolate Chips

1 cup (85g) unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup boiling water

3/4 cup canola oil

2 1/4 cups granulated sugar – I’ve also used all light brown sugar (not packed), and done a half white/half brown sugar combo. They all work great!

3 eggs or 3/4 cup Egg Beaters – I think Egg Beaters keep the brownies more moist

1 teaspoon gluten-free vanilla extract – McCormack’s is gluten free

Directions:

Preheat oven to 350ºF. Lightly oil or spray mini cupcake pans.

In a small bowl, stir together flour, guar gum and chocolate chips. Set aside.

In a medium size bowl, combine cocoa, baking soda and salt. Whisk. Add boiling water and half of the oil into cocoa mix and stir well. Whisk in sugar and remaining oil until smooth. One at a time, whisk in eggs and vanilla. Using a wooden spoon, stir in flour mixture just until blended, being sure no flour lumps remain.

Fill each muffin cup about 3/4 way full. I like to use a small ice cream scoop to make this easier.

Bake at 350ºF on middle rack in oven for about 17-19 minutes, or until toothpick inserted in center of brownie comes out almost clean. Don’t overbake. Remove from oven to cooling racks. Let rest about 5-10 minutes then transfer brownie bites from pans to cooling racks to continue cooling. Frost, once completely cooled, if desired.

Basic Butter Cream Frosting Ingredients:

3 cups powdered sugar

4 Tablespoons vegan butter or margarine, softened – I use Earth Balance Natural Buttery Spread (unsoftened)

2 2/3 Tablespoons (8 teaspoons) milk or dairy-free substitute – I use Blue Diamond Almond Milk – original flavor*

1/2 teaspoon vanilla extract

Directions for Basic Butter Cream Frosting:

In a high-sided bowl, combine powdered sugar, butter, milk and vanilla. With a hand held mixer, start beating or whisking on low until all sugar is moistened. Increase speed gradually to high and blend until frosting is creamy and spreadable. Adjust the thickness by adding additional powdered sugar if frosting is too thin, or a few additional drops of milk if frosting is too thin. Set aside until Brownie Bites are cool enough to frost.

Mocha Butter Cream Frosting Ingredients:

2 2/3 Tablespoons (8 teaspoons) unsweetened cocoa powder

1/2 – 3/4 teaspoon instant coffee granules

Directions:

In a high-sided bowl, combine basic *Butter Cream Frosting ingredients, cocoa powder and coffee. With a hand held mixer, start beating or whisking on low until all sugar is moistened. Increase speed gradually to high and blend until frosting is creamy and spreadable. Adjust the thickness by adding additional powdered sugar if frosting is too thin, or a few additional drops of milk if frosting is too thin. Set aside until Brownie Bites are cool enough to frost.

Valencia Orange Butter Cream Frosting:

zest of two medium oranges

*4 teaspoons orange juice (and reduce the milk by 4 teaspoons)

2-3 Tablespoons powdered sugar

Directions:

In a high-sided bowl, combine basic *Butter Cream Frosting ingredients (minus 4 teaspoons of milk), orange zest, and orange juice. With a hand held mixer, start beating or whisking on low until all sugar is moistened. Increase speed gradually to high and blend until frosting is creamy and spreadable. Adjust the thickness by adding additional powdered sugar if frosting is too thin, or a few additional drops of orange juice if frosting is too thin. Set aside until Brownie Bites are cool enough to frost.

Do YOU have a favorite bite-size “popable” dessert? 

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