Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream
Decadent and addictive, these Fudgy Brownie Bites with Raspberry Buttercream are perfect for any spring or summer occasion, from baby showers to Mother’s Day and everything in-between. They’re the perfect size for a dessert buffet and always please a crowd.
Easy Bite-Sized Brownies
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 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 Brownie Bites with Raspberry Buttercream are much smaller in form, only slightly wider than the large raspberry at the center…perfect for a 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, crowned with a juicy red berry…heavenly!
All parts of these brownie bites are made from scratch – including the decadent brownies and raspberry buttercream. The raspberry flavor AND color come from fresh raspberries alone, no artificial enhancements! That makes this recipe even more satisfying, knowing that no box mix was involved in making it – and these fudgy brownies taste WAY better than any boxed mix ever could!
What You’ll Need
These brownie bites are made from scratch – no box mix here – then topped with a homemade raspberry buttercream frosting.
For the Brownies
- Butter – I prefer unsalted butter for baked goods. You’ll want to dice it to easily incorporate it into the batter.
- Unsweetened chocolate – I don’t use chips but purchase a piece of unsweetened chocolate to cut into chunks.
- Sugar – Regular white sugar adds the needed sweetness to the brownies.
- Eggs – Provides structure to the brownies.
- Instant espresso powder – Enhances the chocolate flavor.
- Vanilla – For salt.
- Salt – Just a pinch.
- Flour – All-purpose flour works great.
For the Fresh Raspberry Buttercream
- Unsalted butter – Start with butter at room temperature.
- Raspberries – You can use fresh or frozen raspberries.
- Lemon juice – This should be freshly squeezed, not from a bottle.
- Powdered sugar – Adds a sweet flavor and creamy texture.
- Salt – A pinch for flavor.
- Milk – Can be used as needed to think the frosting.
- Fresh raspberries – For topping the brownie bites at the end.
How to Make Fudgy Brownie Bites with Fresh Raspberry Buttercream
These sweet treats are made with homemade fudgy brownies and homemade buttercream but don’t let that intimidate you – these brownie bites are still incredibly easy to make!
- Preheat oven. Preheat oven to 325F. Prepare baking pan by covering it with foil, leaving an overhang on two sides. Spray with nonstick spray.
- Prepare the brownies. Melt chocolate with butter over very low heat. Remove from the heat and whisk in the sugar and eggs, then expresso powder, vanilla and salt. Sift the flour over the mixture. Transfer to the baking sheet and baking for 20 minutes, until slightly puffed and dry-looking . Allow to cool.
- Make the brownie bites. Once cool, remove the brownies from the pan and use a cookie cutter to create the brownie bites.
- Prepare the raspberry buttercream. Cook the raspberries over medium heat, until they break down into a sauce. Strain the raspberries through a mesh strainer lined with 2 layers of cheesecloth. Return the juice to the stove and simmer until it reduces to 1/4 cup. It should be a very rich red color. Set aside to cool. Cream the butter until fluffy, then added the powdered sugar, raspberry sauce, lemon juice and salt. Mix until smooth, adding the remaining powdered sugar.
- Assemble the brownie bites. Pipe the frosting onto your brownie flower, in little dollops. Finish with a fresh raspberry in the center.
Tips for Success
For irresistible, can’t-grab-just-one brownie bites, follow these tips.
- Don’t undercook the brownies. While we want these brownies to be fudgy, we don’t want them undercooked. Be sure to bake them until a toothpick inserted in the center comes out clean. If they’re undercooked, they’ll fall apart when you use the cookie cutter.
- Make sure to get as much raspberry juice as possible. I gather up the ends of the cheese cloth and gently press out all the raspberry juice.
- Thin the buttercream. 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.
- What tip is best for piping buttercream frosting? For these brownie bites, I recommend a medium-large round tip. I used a Wilton #12.
These fudgy brownie bites are perfect for spring and summer picnics and parties! They are just the perfect size for a small dessert after indulging on an array of potluck salads or any other time you need something sweet but not TOO much. I usually place these on a cute serving tray and let everyone grab their own.hat
Since these are topped with buttercream frosting, they shouldn’t be left in the sun for an extended period of time. If you notice the frosting starting to melt, pop them back in the fridge to chill.
These are also great for baby showers, wedding showers, birthday parties, and any other occasion where you’ll be providing dessert to a crowd or want a bite-sized dessert.
How to Store Leftovers
If you’ve already topped the brownie bites with the raspberry buttercream, leftovers need to be stored covered in the fridge. Otherwise, these can be stored at room temperature, in an airtight container.
Leftovers will last for up to 3 days. If there’s no buttercream, brownies in the fridge last up to 5 days.
Can I Freeze Brownie Bites?
Yes, you can freeze brownie bites just as you would brownies! However, you should freeze them without the buttercream frosting.
Allow the brownie bites to cool completely, then flash freeze on a baking sheet for 30 minutes. Transfer to a freezer-safe container or bag. If you’re freezing multiple layers, it might be helpful to put parchment paper between layers.
Brownie bites will last in the freezer for up to 3 months.
- for the fudgy brownie bites:
- 1/2 c. unsalted butter, diced
- 3 oz. unsweetened chocolate, chopped
- 1.5 c. sugar
- 3 large eggs
- 1 tsp. instant espresso powder
- 1.5 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
- 3.5 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
- Preheat oven to 325° F.
- 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.
- 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.
- 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.
Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 25mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.