I don't know about you, but I am so ready for spring! In early anticipation, I decided to bake a treat fit for Easter. I used a Wilton mini-cupcake silicone mold in adorable daisy shapes and created these decadent brownies. They're not decadent because they're difficult to make; they're decadent because it's difficult to not overindulge bite after bite. Before you know it, you've consumed 20 of these little suckers without even realizing it (not that I'm speaking from personal experience or anything like that). :)
I found the Wilton mini-cupcake daisy mold at the local Christmas Tree Shop and got it for less than $8. What a great buy! I know I'm going to be using this often.
{ Love this mold! } |
These brownie bites are scrumptious and addictive just by themselves. But you can doll them up with a simple swirl of frosting or get really festive with sprinkles and your favorite Easter candy. I chose to make them more decadent with hazelnut flavored cream cheese frosting, sugar sprinkles, and peanut M&Ms.
One word of caution: Lightly coat the mini-cupcake pan with cooking spray prior to pouring the batter in. This will keep it from sticking. Another tip: after baking, be sure to let the brownies cool completely in the mold before removing them. Otherwise, they'll break apart.
Enjoy and cheers to warmer days!
Bite-sized Decadent Brownies
{Prep time: 10 minutes; Bake time: 25 minutes; Makes approx. 32 bite-sized brownies}
1 19-oz package brownie mix
1 egg
1/3 cup water
1/3 cup vegetable oil
Cooking spray to coat mini-cupcake pan
1 recipe hazelnut cream cheese frosting (see below)
Sprinkles and candy for topping
Heat oven to 350 degrees for shiny metal pan (325 for nonstick or glass pan). Lightly coat mini-cupcake pan with cooking spray. In a large bowl, stir brownie mix, egg, oil, and water until well blended. Pour batter by rounded teaspoon (approx. 2) into each mold, filling it about 2/3 full. Bake for 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack completely before removing brownies from the mold. Once cooled, gently remove the brownies, frost and decorate.
Hazelnut Cream Cheese Frosting
1 8-ounce packages cream cheese, softened
1 stick butter, softened
1 cup sifted confectioners' sugar
3/4 teaspoon hazelnut extract
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and hazelnut extract. Add the confectioners' sugar and mix until smooth.