Brownie Bites with Coconut Buttercream for Easter
Servings
24Brownie Bites
Servings
24Brownie Bites
Ingredients
Instructions
  1. Preheat oven according to directions on the brownie mix. Grease a mini muffin tin with cooking spray and set aside.
  2. Prepare brownie batter according to package and evenly distribute, filling each cup about 2/3 full. Bake until edges are set and middle might look a little gooey. Let cool in pan.
  3. In the bowl of a standing mixer, beat butter until light and fluffy (about 2 minutes). Gradually add powdered sugar and mix on low. Add heavy cream/milk, coconut extract and vanilla extract. Mix until combined, then turn speed up to medium-high for an additional minute. Transfer into piping bag fitted with a Wilton 2D tip, then swirl onto cooled brownie bites.
  4. To toast the coconut, preheat your oven to 325F. Place a silicone baking mat onto a cookie sheet. Create a thin, even layer of coconut and bake for 5 minutes. Use a spatula to mix it around (you’ll notice the edges get darker), then place back into the oven for 5 more minutes. Once most of the coconut has a golden color, remove and let cool. Once cool, sprinkle onto frosted brownie bites and top with a chocolate egg.