Easter week is here and it's time to bake some goodies for the weekend! These small brownie bites are just the right size to enjoy after an Easter dinner. Decorate with mini chocolate eggs to get into the holiday spirit!
Original recipe from Treats and Trends Blog
1 box brownie mix + ingredients on package
1,2 dl // 1/2 cup butter (room temperature)
4,8 dl // 2 cups powdered sugar
1 Tbsp. heavy cream or milk
1 1/2 tsp. coconut extract
1/2 tsp. vanilla extract
2,4 dl // 1 cup sweetened shredded coconut
1. Preheat oven according to directions on the brownie mix. Grease a mini muffin tin 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 tip of your choice, then swirl onto cooled brownie bites.
4. To toast the coconut, preheat your oven to 175 °C / 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.