Description
These Spring Floral Brownie Bites are delightful, bite-sized treats perfect for celebrating the season. Rich, fudgy brownies are adorned with floral decorations, making them an ideal addition to any spring gathering or dessert table.
Ingredients
Units
Scale
- Brownies
- 1/2 cup unsalted butter, diced
- 3 oz unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp instant espresso powder (optional)
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- A Farmgirl’s Dabbles
- Raspberry Buttercream
- 1/2 cup unsalted butter, at room temperature
- 12 oz raspberries (fresh or frozen)
- 1/2 tsp freshly squeezed lemon juice
- 3 1/2 cups powdered sugar
- Pinch of kosher salt
- 1–2 tbsp milk (as needed)
- Fresh raspberries, for garnish
- A Farmgirl’s Dabbles
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with foil, leaving an overhang on two sides. Spray with nonstick spray.
- A Farmgirl’s Dabbles
- In a large saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat.
- Whisk in the sugar, then add the eggs one at a time, mixing well after each addition. Stir in espresso powder (if using), vanilla extract, and salt.
- Sift the flour over the mixture and stir until just combined.
- A Farmgirl’s Dabbles
- Pour the batter into the prepared pan and bake for about 20 minutes, or until a tester inserted into the center comes out with moist crumbs. Let cool completely in the pan on a wire rack.
- Once cooled, use the foil overhang to lift the brownies out of the pan. Use a small flower-shaped cookie cutter to cut out brownie bites.
- A Farmgirl’s Dabbles
- For the raspberry buttercream, cook the raspberries in a saucepan over medium heat until they break down into a sauce. Strain through a fine mesh strainer lined with cheesecloth to remove seeds. Return the juice to the saucepan and simmer until reduced to 1/4 cup. Let cool completely.
- A Farmgirl’s Dabbles
- In a mixing bowl, beat the butter until light and fluffy. Add 2 cups of powdered sugar, the cooled raspberry reduction, lemon juice, and salt. Mix until smooth. Add the remaining powdered sugar and mix until desired consistency is reached, adding milk if needed.
- A Farmgirl’s Dabbles
- Transfer the buttercream to a piping bag fitted with a medium-large round tip (e.g., Wilton #12). Pipe dollops of frosting onto each brownie bite. Top each with a fresh raspberry.
- A Farmgirl’s Dabbles
Notes
- Ensure brownies are completely cooled before cutting to maintain clean edges.
- If fresh raspberries are not available, frozen raspberries can be used for the buttercream.
- Store assembled brownie bites in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: Approximately 125
- Sugar: 15g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 22mg
