chocolate chip | Keep It Sweet Desserts

Fudgy brownie bites full of mini chocolate chips and topped with a pretty in pink marshmallow buttercream, perfect for Valentine’s Day!

This weekend completely flew by! I’ve had a lot going on lately (work-wise and personally) so I feel like my weekend relaxing and me-time is extra precious. I know myself, and I really need to get a chance to refresh and recharge when possible to stay motivated and keep working hard.

This weekend was fun, though. We celebrated my mother-in-law’s birthday (which is today, happy birthday Marcia AND Sara!) by seeing Motown on broadway. What a fun show! The music was fantastic and the entire thing was so entertaining. Yesterday we went to a housewarming party for friends and brought these brownies. It was so nice to see some of our friends and steal time with their baby. She is an adorable 9-month old that is happy ALL the time. It is amazing.

And these brownies? What brownie doesn’t do well with a little buttercream on top? You could of course leave out the food coloring and eat them any time of year, but the pink is perfect for Friday’s holiday. If you do nothing else for Valentine’s Day, I’m pretty sure that eating chocolate is required.

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

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Fudgy brownie bites full of mini chocolate chips and topped with a pretty in pink marshmallow buttercream, perfect for Valentine’s Day!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 brownie bites

Ingredients

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)

Instructions

Make the brownies

Pre-heat oven to 350 degrees
Grease or line mini muffin pan
In a small bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
Set brownies aside to cool

Make the buttercream

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
Add sugar, vanilla and food coloring; mix on low and then increase speed to high, mixing for several minutes until light and fluffy
Remove brownies from pan and pipe buttercream onto cooled brownie bites

Notes

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

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These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.

I made these muffins a few weeks ago and actually froze a few to bring with us to the shore this past weekend. My grandfather kept raving about the “best cupcake” he has ever had. That cupcake was actually this muffin. The basic recipe is so simple which makes the fact that he loved them even better.

In fact, the recipe came from Lauren’s e-cookbook, Everyday Ingredients Extraordinary Meals. Her book is full of beautiful photos and delicious recipes. Many of them are easy meals and simple desserts. It is family-friendly and reflective of the personality you come to love from her blog. Recipes like fail-proof pizza dough, birthday cupcakes, and and My Cinnabon Cinnamon Roll (ahem, DYING to try that), give it a level of comfort and hominess. Other notable recipes include Lemon Cheesecake Crème Brule Bars and Chocolate Cream Pie. There are family friendly meals as well, but you know me and my sweet tooth. And good news for all of you! Lauren is offering to give a copy of her e-book to one of you! (See end of post for giveaway details).

Perfect Chocolate Chip Muffins and a Giveaway

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These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 12 muffins

Ingredients

½ cup skim milk
¼ cup canola oil
¼ cup fat free plain greek yogurt
1 egg at room temperature
1 teaspoon vanilla extract
9¼ ounces (2 cups) all-purpose flour
5⅝ ounces (3/4 cup) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup mini chocolate chips

Instructions

Pre-heat oven to 350 degrees; line a regular sized muffin pan with paper liners or spray with non-stick cooking spray
In a medium bowl, whisk together wet ingredients (milk through vanilla) and set aside
In a large bowl, whisk dry ingredients (flour through baking soda); form a well in center of dry ingredients and pour wet ingredients into the well
Stir just until combined
Fold in chocolate chips
Distribute batter evenly in muffin pan and bake 15-20 minutes or until a toothpick comes out clean from center
Allow to cool for five minutes before carefully removing muffins from pan; best served immediately
Leftovers can be stored in an air-tight container at room temperature for a couple of days or in freezer for a few weeks

Notes

Barely adapted from Everyday Ingredients Extraordinary Meals

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