Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream

When I originally shared my Fudgy Brownie Hearts with Fresh Raspberry Buttercream before Valentine’s Day, I really had no idea how much I would crave that exact combination of flavors afterward, or how easy it would be to adapt the recipe for different seasons and holidays.

I was recently looking for a small pretty dessert, befitting a spring brunch menu. When nothing was jumping out at me, I decided to reincarnate that chocolate and raspberry treat I fell in love with a couple months ago. These Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream are much smaller in form, only slightly wider than the large raspberry at the center…perfect for a spring dessert buffet (so you can try each and every sweet treat available!), baby or bridal shower, or Mother’s Day brunch. A little flower shape of deep dark fudgy brownie with some beautiful raspberry buttercream (its raspberry flavor AND color come from fresh raspberries alone, no artificial enhancements!), crowned with a juicy red berry…heavenly!

Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream

Yield: about 50 brownie bites


    for the fudgy brownie bites:
  • 1/2 c. unsalted butter, diced
  • 3 oz. unsweetened chocolate, chopped
  • 1-1/2 c. sugar
  • 3 large eggs
  • 1 tsp. instant espresso powder
  • 1-1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 3/4 c. flour
  • for the fresh raspberry buttercream:
  • 1/2 c. unsalted butter, at room temperature
  • 12 oz. raspberries, fresh or frozen
  • 1/2 tsp. freshly squeezed lemon juice
  • 3-1/2 c. powdered sugar
  • pinch of kosher salt
  • 1 to 2 T. milk, if needed to thin out the frosting
  • fresh raspberries, for topping the buttercream


for the fudgy brownie bites:

Preheat oven to 325°.

Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.

Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan and bake brownies until slightly puffed and dry-looking, and tester inserted into center comes out with some moist batter attached. This should take about 20 minutes. Let cool completely in pan on rack.

Once cooled, run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2" thick. Be sure your cookie cutter is taller than 1/2". Press small flower-shaped cookie cutters (the cookie cutter I used measures 1-1/2'' in diameter, a piece from this set) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cookie cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese, and you have a whole bunch of little brownie flowers.

for the fresh raspberry buttercream:

Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Set up a fine mesh strainer lined with 2 layers of cheese cloth. Pour the raspberry sauce over the cheese cloth to remove the seeds. I gather up the ends of the cheese cloth and gently press out all the raspberry juice. Pour the raspberry juice back in the pot. Simmer until the juice reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool completely.

With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping.

to assemble the brownie bites:

Fit a pastry bag with a medium-large round tip (I used a Wilton #12) and pipe the frosting onto your cut-out brownie flower, in little dollops. Finish by placing a fresh raspberry in the center.


Brownies recipe was heavily adapted from one of my very favorite brownies, a recipe originally from bon appetit magazine, July 2009.

Fresh Raspberry Buttercream recipe adapted from Making Life Delicious.

I’m linking up with the following:


70 Responses to “Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream”

  1. #
    Emily @ She Makes and Bakes — April 13, 2012 at 8:50 am

    These are so cute! Not a big fan of raspberries, but I bet I could swap it out with strawberries. Yum!

    • Brenda replied on April 14th, 2012 at 8:27 am

      Thanks, Emily! I have yet to try this out with strawberries, but do plan to give it a try!

  2. #
    Sarah — April 13, 2012 at 9:01 am

    Those are so pretty and cute!

    • Brenda replied on April 14th, 2012 at 8:48 am

      Thanks, Sarah!

  3. #
    Erin @ Making Memories — April 13, 2012 at 9:45 am

    Absolutely beautiful!

    • Brenda replied on April 14th, 2012 at 8:49 am

      Thank you, Erin! :)

  4. #
    Angie — April 13, 2012 at 10:39 am

    These are so cute! I’m new to your blog and LOVING it! Just made the Red Velvet brownies last night and they were a total hit with the fam. Saw a “tip” for those leftover Brownie Bits on Pinterest the other day…roll leftover brownie bits into small balls and dust with powdered sugar or cocoa powder. Wa-la…no waste! Of course in my house there would be no waste anyway, we’d be happy eating the plain leftovers :)

    • Brenda replied on April 14th, 2012 at 8:51 am

      So nice to meet you, Angie! I’m so happy you liked the Red Velvet Brownies. Those brownie balls sound sinful, will have to give that a try next time – thanks for sharing!

  5. #
    Giovanna — April 13, 2012 at 10:47 am

    Wow! These look amazing!!! I’m going to have to try them out!
    Shabby Apple Gift Card Giveaway!

    • Brenda replied on April 14th, 2012 at 8:51 am

      Thank you, Giovanna!

  6. #
    Harriet — April 13, 2012 at 12:25 pm

    Yay for the return of the fudgy brownies! I think I’ll make them as a weekend treat for my housemates, these would go in about 30 minutes in our house!

    • Brenda replied on April 14th, 2012 at 8:53 am

      :) Hope you like them, Harriet!

      • Harriet replied on April 15th, 2012 at 12:15 pm

        Made them this afternoon and they’re already gone! They were amazing!

        • Brenda replied on April 15th, 2012 at 1:07 pm

          That’s awesome!! Thanks for coming back to let me know. Have a great week! :)

  7. #
    Maria — April 13, 2012 at 2:19 pm

    What a fun dessert! Love the shapes!

  8. #
    Marjorie (Sugar for the Brain) — April 13, 2012 at 3:26 pm

    They look great! Sweet idea!

    • Brenda replied on April 15th, 2012 at 1:14 pm

      Thank you, Marjorie – so nice to meet you!

  9. #
    Christina @ This Woman Cooks! — April 13, 2012 at 4:10 pm

    So pretty! I love that you used raspberries.

    • Brenda replied on April 15th, 2012 at 1:09 pm

      Thank you, Christina! :)

  10. #
    Becca-cookie jar treats — April 13, 2012 at 6:21 pm

    These are absolutely adorable! My mom loves the combination is raspberry and chocolate. Every easter she gets the Cadbury Creme egg with the raspberry filling. I bet she would live these for mother’s day :D

    • Brenda replied on April 15th, 2012 at 1:15 pm

      Thank you, Becca! You should make them for your mom. :) :) :)

  11. #
    Julie Carbajal — April 13, 2012 at 8:55 pm

    These look delicious. How do I print just the recpe?

    • Aggie replied on April 15th, 2012 at 5:50 am

      The are two little icons to the right of the recipe title that should take you to a print only version. Hope this helps!

      • Brenda replied on April 15th, 2012 at 1:23 pm

        Hi Julie! It looks like Aggie and my mom have taken care of your question about printing (thank you!). Hope you like these!

  12. #
    JeNae @ The Terrace Housewife — April 13, 2012 at 10:12 pm

    What a cute presentation!

    • Brenda replied on April 15th, 2012 at 1:26 pm

      Thank you, JeNae – nice to meet you!

  13. #
    Chung-Ah | Damn Delicious — April 13, 2012 at 11:43 pm

    You always come up with such cute brownie treats!

    • Brenda replied on April 15th, 2012 at 1:27 pm

      Ohhhhh, thank you so much, Chung-Ah! :)

  14. #
    bigFATcook — April 14, 2012 at 4:11 am

    These are super cute!!! I love them.

    • Brenda replied on April 15th, 2012 at 1:28 pm

      Thank you! Nice to meet you!

  15. #
    Paula — April 14, 2012 at 7:11 am

    These are the cutest, most delicious looking brownie bites!

    • Brenda replied on April 15th, 2012 at 1:29 pm

      Thank you, Paula! xo

  16. #
    Ckay — April 14, 2012 at 1:06 pm

    Lovely, really lovely!
    They look great and I’m sure they taste fab!
    Thanks for sharing

    • Brenda replied on April 15th, 2012 at 1:01 pm

      Thank you!!

  17. #
    Emily@AVerySweetLife — April 14, 2012 at 3:02 pm

    Those are so cute! I love the fresh raspberry on top and the flower shape. I can’t wait to try out the raspberry buttercream!

    • Brenda replied on April 15th, 2012 at 1:32 pm

      Thank you, Emily. Hope you like this, too!

  18. #
    TidyMom — April 14, 2012 at 3:39 pm

    I’m a HUGE raspberry fan! these look fantastic Brenda!

    Thanks for linking up! I featured your post in my wrap up! http://tidymom.net/2012/diy-ideas-for-home/ Have a great weekend

    • Brenda replied on April 15th, 2012 at 1:33 pm

      Can you guess what I’ll be making when our raspberry patch is producing like crazy come July?! Thanks bunches, Cheryl! xo

  19. #
    Julie — April 14, 2012 at 3:59 pm

    All I want is the recipie for the Fudgy Spring Brownie Bites with Fresh raspberry buttercream frosting. Guess this is too much to ask for:(

    • Mom replied on April 14th, 2012 at 6:16 pm

      Julie, it is easy to print just the recipe. To the right of the title of the recipe you should see two symbols that look like sheets of paper. If you click on the second one to the right just the recipe will come up, and then you can print it. Hope this helps you.

      • Brenda replied on April 15th, 2012 at 1:36 pm

        Thanks, Mom. :) xo :) xo

  20. #
    Aggie — April 15, 2012 at 5:48 am

    These caught my eye on Pinterest the other day! They are adorable and so fun Brenda!

    • Brenda replied on April 15th, 2012 at 1:37 pm

      Thank you, Aggie! Hope you have a great week!

  21. #
    Natalie @ Cooking for My Kids — April 15, 2012 at 4:35 pm

    Oh, my chocolate happiness…these look amazing. I cannot wait to try them!

  22. #
    Jaacquelyn {The 20 Something Society} — April 15, 2012 at 7:29 pm

    These are so pretty!

  23. #
    Louise — April 16, 2012 at 6:38 am

    Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream…perfect for a spring brunch!…

  24. #
    Lisa [With Style and Grace] — April 16, 2012 at 9:36 am

    These are the cutest little brownie bites!! Problem is, I don’t think I’d be able to stop at just one…

  25. #
    Rosa — April 16, 2012 at 11:54 am

    Almost too pretty to eat! Almost.

  26. #
    Living The Sweet Life — April 16, 2012 at 8:30 pm

    With spring just around the corner, there will be millions of baby showers – wedding showers and of course picnics – – I’ll have to make these for all of the above ;) it looks magnificent.

  27. #
    Danijela — April 16, 2012 at 9:50 pm

    I’ve found your recipe at addapinch.com and I had to stop by. I think we all love raspberries and they surely look perfect here. So cute.

  28. #
    Catalina @ Cake with Love — April 17, 2012 at 9:07 am

    Oh these are so cute!! I love raspberry, it just pairs so well with the chocolate!

  29. #
    1sheer — April 25, 2012 at 5:51 am

    This is so delicious. I have made this brownies and my kids enjoyed eating. They request more for tomorrow! :)

  30. #
    Susan — April 26, 2012 at 10:28 pm

    These are awesome! Just the thing for a party – so pretty & undoubtedly, delicious!

  31. #
    Jonna — May 24, 2012 at 5:30 am

    I made these again last night (about 80 or so) and AGAIN, they were gone! Everyone just loves them. These will definitely become a staple for me when I am entertaining. I doubled the Raspberry Buttercream recipe and am going to save it for a get-together we are going to this weekend. Thank you so much for sharing this recipe. It is quickly becoming one of my favorites (it’s right up there with your lasagna soup!). Have a blessed day!

  32. #
    Jonna — July 17, 2012 at 2:51 pm

    Any advice as to how long I could keep the raspberry buttercream? If I put it in an airtight container and put it in the fridge do you think I could stretch it a couple weeks? I love, love, love this buttercream and I am finding myself putting it on all sorts of goodies. Each time I make this I double the buttercream recipe (and no, I don’t quite eat all the extra!). Any suggestions as to how long I could keep it?

    • Brenda replied on July 22nd, 2012 at 10:16 pm

      Hello Jonna! I would be comfortable with it being refrigerated for a week, but not sure beyond that. I might consider freezing it if you thought it would be longer than a week. I’m so glad you love this recipe and keep making it. :)

  33. #
    Megan — January 9, 2013 at 8:51 pm

    I just found you thru Pinterest and they look very yummy! I cannot wait to make them later this week!


  34. #
    Courtney — February 14, 2013 at 6:48 pm

    I wonder how these would taste dipped in mint chocolate… Hmmmm…

  35. #
    Courtney — February 15, 2013 at 11:25 pm

    I wonder how these would taste dipped in mint chocolate dip? Could be a very good or a very busy this week, ha!

  36. #
    Stephanie — April 14, 2013 at 6:49 pm

    I think these are stunning! I am thinking I may try a trio of cherry, blueberry, pineapple for the Fourth of July! Pinned.

    • Brenda replied on April 15th, 2013 at 1:59 pm

      What an excellent idea! :)


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