Fudgy,dark chocolate brownie bites topped with creamy sweet white chocolate buttercream are the perfect last minute gluten free sweet treat for weekend celebrations. In under an hour you can have them on the table or wrapped up to give to the ones you love!
Tomorrow is Easter Sunday and these tiny double chocolate treats are my contribution to our family morning tea. I made these as an Easter gift for Chris’s parents, and they were so quick and easy and full of my favourite sweet flavours that I just needed to make them again! I based my brownie bites on my favourite melt and mix brownie mixture. These brownies are based on melted chocolate and butter with a simple dump and stir method, which yields a chewy brownie, and they feature a double-chocolate dose with the addition of cocoa powder to the mix. Double chocolate? Double yum!
White chocolate buttercream is my new favourite buttercream. I could (and have) eaten this sweet, caramel, fluffy frosting until I feel sick. The pure sweet blankness of white chocolate buttercream contrasts with the slightly bitter dark chocolate brownie bites so well. These might be tiny treats, but they make an impact. Each little cake is just enough to satisfy any chocolate cravings that your Easter eggs might not have satisfied. And they are just so cute!
If you look closely at the sprinkles on top of my little brownie bites, they are tiny little pink rabbits, blue birds, yellow chicks, and green eggs. I loved these pastel sprinkles when I saw them at the cake shop a few weeks ago and I was so excited to use them in my Easter baking. If you need a last minute treat for the table, try these delicious triple chocolate treats, and if you have kids who want to help make Easter gifts these are perfect for little hands. I hope everyone has a sweet holiday with plenty of time with their families. Happy Easter to you all.
Gluten Free | Makes about 24 bites | Leftovers will keep in an airtight container in the refrigerator for up to three days.
For the brownie bites
- 125 grams dark (60-70%) chocolate, roughly chopped
- 100 grams butter, cubed
- 3/4 cup caster sugar
- 40 grams hazelnut meal
- 40 grams buckwheat flour
- 40 grams sorghum flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- 2 large eggs
For the frosting
- 85 grams good quality white chocolate
- 120 grams butter, at room temperature
- 3 cups icing sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla essence
- Preheat oven to 160C (320F) and grease a 24 hole mini muffin pan.
- In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
- Remove pan from heat and stir in all remaining ingredients.
- Divide brownie batter evenly between holes in the tin.
- Bake until tops of brownies bounce back when lightly touched, about 15-20 minutes.
- Allow brownie bites to cool completely before frosting and decorating as desired.
- To make the frosting. Melt white chocolate and allow to cool to room temperature.
- Beat butter in the bowl of an standmixer (or in a bowl with a handheld mixture) until light and fluffy, about 2 minutes.
- Add cooled white chocolate, icing sugar, milk, and vanilla essence. Beat until fluffy, about 3 minutes.
- Frost and decorate brownie bites as desired. I used a piping bag fitted with a small star tip.