Mini Brownie Bars


  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 4 ounces semisweet chocolate, chopped
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup canned vanilla frosting
  • Toasted shredded coconut, chopped Andes mints, chopped pretzels, chopped pecans, warmed bottled hot fudge and caramel

Make It

1. Heat oven to 350 degrees F. Coat one Brownie Bite pan or two 12-cup mini muffin pans with nonstick cooking spray.

2. Microwave butter and chocolate together for 1 minute. Stir until smooth. Mix in flour, sugar and salt. Whisk in eggs and vanilla until smooth. Transfer batter to a plastic bag. Snip off a corner and squeeze batter into indentations. Bake at 350 degrees for 12 minutes. Cool in pan(s) on wire rack.

3. Once cooled, remove brownies to a platter. Transfer frosting to a plastic bag and snip off a corner. Pipe onto brownies, then top with toasted coconut, chopped mints, chopped pretzels or chopped pecans. Drizzle hot fudge over the mints and pretzels and caramel over the pecans.

Nutrition Facts

Amount Per Serving: cal. (kcal): 99, Fat, total (g): 5, chol. (mg): 23, sat. fat (g): 3, carb. (g): 13, pro. (g): 1, sodium (mg): 73, Percent Daily Values are based on a 2,000 calorie diet.