Best Mini Brownie Bites With Orange Cream Cheese Frosting Recipes

MINI BROWNIE TREATS

Mini Brownie Treats image

I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 2

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
48 striped or milk chocolate kisses

Steps:

Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE-CREAM CHEESE BROWNIES

Orange-Cream Cheese Brownies image

The perfect brownie for an adult Halloween party or anytime you want to enjoy a perfect combination of refreshing orange and rich chocolate.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 24

Number Of Ingredients 9

Ingredients

1 box (1 lb 1 oz) Betty Crocker™ dark chocolate Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (3 oz) cream cheese, softened
2 cups powdered sugar
1 tablespoon frozen (thawed) orange juice concentrate
Yellow food color
Red food color
1/3 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
Stir cream cheese, powdered sugar, orange juice, 2 drops yellow food color and 1 drop red food color until smooth and spreadable; spread over brownies.
Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set.
For 24 brownies, cut into 4 rows by 6 rows. Cover and refrigerate any remaining brownies.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 23 g, TransFat 0 g

KIDS CAN BAKE: RASPBERRY AND CREAM CHEESE BROWNIE BITES

Kids Can Bake: Raspberry and Cream Cheese Brownie Bites image

Who doesn't love the classic combo of chocolate and raspberry? Add some sweetened cream cheese, and you have the perfect dressed-up bite-sized brownies. For little and big kids: Let them help measure, mix and fill. For a bittersweet grown-up version, use strawberry jam or orange marmalade.

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield Makes 24 brownie bites

Number Of Ingredients 14

Ingredients

Cooking spray
1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, broken into chunks
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup whipped plain cream cheese
1/4 cup confectioners' sugar
2 tablespoons heavy cream
1/8 teaspoon pure vanilla extract
Pinch fine salt
1/4 cup raspberry preserves

Steps:

For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.