Mini Chocolate Easter Brownie Bites
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Chocolate Easter Brownie Bites are tiny bites of dense, fudgy, rich chocolate brownies. Topped with a layer of decadent chocolate buttercream shaped into nests, they are filled with Easter egg candies. Cute and easy, and perfect for Easter.
Chocolate and Easter will forever belong together. And when they are combined into an incredibly delicious brownie, topped with melt-in-your-mouth chocolate buttercream… and then topped with chocolate Easter candies, it’s a beautiful combination.
They’re so incredibly cute. And perfect for Easter.
And, um, if you love chocolate, these little Easter Brownie Bites will rival even the all-time favorite candy of the season, chocolate Easter eggs.
Truly. That’s one thing I do know as they are the first candy I reach for Easter morning.
And the buttercream nests? Even if you’re not into decorating cakes and cookies, these brownie bites are super simple to make. And a fun way to decorate treats… and have it NOT be hard.
The Brownies
Without buttercream frosting, these brownie bites are incredible. Like pop in your mouth and you’ve had dessert for the day.
But it’s a holiday and a little indulgence is in order.
And cute? Yes, yes, and yes!
Ingredients for Easter Brownie Bites
Here’s what you need to make this simple Easter dessert at home. The exact measurements are in the recipe card at the bottom of this post.
- Unsalted butter
- Granulated sugar
- Unsweetened cocoa powder
- Salt
- Vanilla extract
- Large eggs
- All-purpose flour
- Chocolate chips
CHOCOLATE BUTTERCREAM FROSTING
- Unsalted butter, softened
- Confectioners sugar
- Unsweetened cocoa powder
- Heavy whipping cream (or half and half)
- Vanilla extract
- Salt
- Easter egg candies
Kitchen Tools for Making Easter Brownie Bites
These helpful tools are all you need to make these scrumptious little treats:
- Mini muffin tin (nonstick is preferable)
- Saucepan (for melting the chocolate)
- Whisk is helpful in combing the batter for the brownies
- Small cookie scoop (affiliate link) (I’m using a 1 tablespoon scoop)
- Electric handheld mixer (or a stand mixer with the whisk attachment) for the buttercream
- Pastry bag for the buttercream
- Wilton Grass Icing Tip for the nests (or you can use any frosting tip you prefer to make a circular ring.
How to Make Easter Brownie Bites
Begin by making the brownie bites.
- Preheat the oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray.
- Melt the butter in a saucepan, then stir in the sugar, cocoa powder, and salt, whisk until smooth and remove from the heat.
- Add the vanilla and eggs, stirring until combined. Then add the flour and chocolate chips, and stir until combined.
- Divide the batter evenly among the muffin cups and bake for 10 to 12 minutes. Remove from the oven and run a knife along the edge of the mini brownie bites to lift it out of the pan. Cool before frosting.
Making the Chocolate Buttercream Frosting
- With a handheld mixer, beat the butter on high until creamy and light.
- Add confectioners sugar, cocoa powder, heavy cream, vanilla, and salt.
- Beat on low speed until sugar is incorporated then high speed for 3 minutes. Add 1 tablespoon of cream as needed to thin the frosting.
Decorating the Easter Brownie Bites
This is the fun part. And if I can do it — you can too. Probably WAY better than me.
Here’s all you need to do:
- Fit a pastry bag with a tip (I’m using the Grass Tip) and fill the bag with buttercream.
- In a circular motion, apply the frosting to create a ring, like a nest, leaving the middle of the brownie bite bare. In the middle, nestle the Easter eggs candies.
That’s it!
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Mini Chocolate Easter Brownie Bites
Equipment
Ingredients
- 10 tablespoons unsalted butter
- 1 1/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter softened
- 1 ½ cups confectioners sugar
- 1/4 cup unsweetened cocoa powder
- 1 to 2 tablespoons heavy whipping cream or half and half
- 1 teaspoon vanilla extract
- Pinch of salt
- Easter egg candies
Instructions
- Preheat the oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray.
- Melt the butter in a saucepan. Once melted, stir in the sugar, cocoa powder, and salt until smooth. Remove from the heat.
- Add in the vanilla and eggs, stirring until combined. Then add the flour and chocolate chips until all visible signs of flour are stirred in.
- Divide the batter evenly among the prepared muffin cups with a spoon or small cookie scoop (affiliate link). Bake for 10 to 12 minutes. Remove from the oven and run a thin knife along the edge of the mini brownie bites to lift it out of the pan. Cool completely before frosting.
Make the buttercream frosting:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add confectioners sugar, cocoa powder, heavy cream (or half and half), vanilla, and salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping the bowl with a spatula as needed. Add a tablespoon of cream if needed to thin the frosting.
- Fit the pastry bag with a tip and fill the bag with buttercream. In a circular motion, apply the frosting to create a ring. Top with Easter egg candies.
Video
Notes
Removing Brownies From the Pan
Be sure to use a nonstick baking spray that contains flour to help remove the brownie bites from the pan. Then run a thin sharp knife around the edges and lift from them the cups. Or can also use a mini cupcake paper liner, which makes them even easier to remove.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These are absolutely adorable. I’ve made coconut nests before, but these are more flavorful and are so cute that my grandchildren could hardly wait until it was finally time for dessert. Thank you for yet another wonderful recipe.
I used your recipes for carrot cake and cream cheese icing this year as well, for our annual bunny cake. Moist and Delicious!
Yay! Thank you, Erlene for making the recipes. I’m SO glad your family enjoyed them. It’s an absolute delight when the little ones can’t wait for their treats! It sounds like you had a wonderful Easter.