Recipe courtesy of Aaron McCargo Jr.
Hazelnut Brownie Bites
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 25 min
- Yield: 25 mini brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 165
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 32 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 25 min
- Yield: 25 mini brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 165
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 32 mg
- Sodium
- 34 mg
Ingredients
Brownie Bites
Grenadine Frosting:
Directions
- Preheat oven to 350 degrees F.
- Line an 8 by 8 inch baking pan with parchment paper. Lightly grease and flour.
- In a standing mixer with the paddle attachment, cream together butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
- Mix together the dry ingredients and slowly add it to the egg mixture. Mix until well incorporated.
- Pour the batter into prepared pan and spread evenly, add hazelnuts to the top.
- Bake for 22 to 25 minutes until brownies are set and begin to pull away from the side.
- Remove from oven and let cool on wire rack. Once cooled, remove brownies from pan and cut into 1 1/2-inch squares for individual bites.
For the frosting:
- In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. Place frosting in a piping bag and pipe onto individual brownie bites.
