Frosted Brownie Drops

Frosted Brownie Drops

Give brownies a dressed up look by turning them upside down and then adding some frosting. Upside-down Muffin Pan brownies turn elegant when frosted.

• Frosted Brownie Drops
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• Brownies
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• 4  (1-ounce squares) unsweetened chocolate
• 2 sticks butter, slightly softened 
• 2 cups sugar
• 4 large eggs
• 3 teaspoons vanilla extract
• 1-1/4 cup all-purpose flour
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chunks
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Preheat oven to 325 degrees.

Melt 4 ounces chocolate in a saucepan over low heat. Once it's melted, set it aside for 15 to 30 minutes, allowing it to cool. Make sure you cool it completely.

Using your stand mixer, cream butter and sugar until fluffy. Beat in the eggs two at a time. With mixer on low, drizzle in the cooled chocolate. Mix until just combined. Next, add in vanilla extract and mix until combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds. 

Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they're mixed in well. 

Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. It's important to keep the batter below the top of the rim of the cup so you don't get a muffin top.

Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.  

Simple Butter Cream Frosting

1 cup butter, softened

3-4 cups powdered sugar

1/2 cup cocoa powder

1-2 Tablespoons milk 

1 teaspoon vanilla extract 

In large mixing bowl, beat butter until fluffy. Add three cups sugar, cocoa powder, 1 tablespoon milk, and vanilla extract. Beat until combined and fluffy. Adjust with more sugar or milk, depending on what consistency you’re looking for.  Fill pastry bag with frosting (or snip the corn off a plastic bag).

Turn brownies upside down and frost the top.

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