Mini Chip Brownie Bites with Pink Marshmallow Buttercream
Recipe type: Dessert
Makes: 18 brownie bites
Fudgy brownie bites full of mini chocolate chips and topped with a pretty in pink marshmallow buttercream, perfect for Valentine’s Day!
Brownie Bites
  • 3 ounces unsweetened chocolate
  • 4 ounces (1/2 cup / 1 stick) unsalted butter
  • 9 ¾ ounces(~1⅓ cups) sugar
  • 2 large eggs  at room temperature
  • 1 teaspoon vanilla
  • 2⅞ ounces (2/3 cup) all-purpose flour
  • ¼ teaspoon salt
  • 3 ounces (~1/2 cup) mini semi-sweet chocolate chips
Pink Marshmallow Buttercream
  • 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 7 ounces marshmallow fluff (1 small jar)
  • 7 ounces (~1½)  cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 drops red food coloring (optional)
Make the brownies
  1. Pre-heat oven to 350 degrees
  2. Grease or line mini muffin pan
  3. In a small bowl, whisk together flour and salt; set aside
  4. Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
  5. Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
  6. Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
  7. Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
  8. Set brownies aside to cool
Make the buttercream
  1. Beat butter with an electric mixer for several minutes or until light and creamy; add marshmallow fluff and beat on medium high speed until creamy
  2. Add sugar, vanilla and food coloring; mix on low and then increase speed to high, mixing for several minutes until light and fluffy
  3. Remove brownies from pan and pipe buttercream onto cooled brownie bites
Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month
Brownie adapted from Baker’s
Recipe by Keep It Sweet Desserts at