Patriotic Brownie Bites Recipe
These easy Patriotic Brownie Bites are made from scratch and baked in a mini muffin pan and topped with whipped cream, strawberries and blueberries.
Servings: 20
Calories: 136kcal
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ½ cup unsalted butter, melted
- ½ cup flour
- ½ cup cocoa
- ¼ teaspoon salt
Topping Ingredients
- ¾ cup whipping cream
- 2 Tablespoons powdered sugar
- Blueberries, washed
- Strawberries, washed and sliced
Instructions
- Preheat oven to 350 degrees. Grease mini muffin pan with nonstick spray.
- In large bowl whisk eggs, sugar and vanilla together until well combined. Then whisk in the butter.
- Next whisk in flour, cocoa, and salt until well combined.
- Divide batter between 20-22 mini muffins tins, filling each ⅞ full. (Use a 1 tablespoon cookie scoop to make it easy!)
- Bake in preheated oven for 12 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely.
- While brownies cool make the whipped cream by beating whipping cream and powdered sugar together until stiff.
- Fill a piping bag fitted with either a round, or star tip. (I use Wilton #1M tip.)
- Pipe whipped cream onto top of brownie bites.
- Then top each brownie with one or two strawberries and a blueberry.
- Refrigerate until ready to serve.
Notes
These brownies have a whipped topping that will start to melt at room temperature so keep them in the refrigerator until ready to serve.
You can make brownies in 9x9 pan if you don't have mini muffin pans and slice into 1-inch squares.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 39mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg