All you need for these Mini Brownie Bites for your next party, is your favourite Brownies recipe and some Chocolate Whipped Cream. The Chocolate Whipped Cream should be stable enough to withstand the preparation ahead of time and survive on the table at the time of the party. For this reason, just whipping cocoa powder with heavy cream is not an option. So, here you are provided with a Milk Chocolate Whipped Cream, which is in fact a light chocolate ganache, and it will do the trick. The cocoa butter solids keep the cream stable in the piping bag until the time you need it.
You can either prepare them by assembling ahead of time and having them ready to serve, or go my method for parties, which is keeping the Whipped Cream in the piping bag and the Brownie cut and ready on the counter, until ready to assemble and serve. This is much more practical and easier, as it saves space in the fridge, something everyone surely needs, when throwing a party.
Mini Brownie Bites for Parties
For assembling the Mini Brownie Bites, you will need the following special equipment:
- piping bag: a disposable or regular piping bag, preferably medium size around 25 cm / 10 inches.
- piping tip: use a star piping tip, preferably with a 1 – 1,5 cm (0.4 – 0.6 inches) opening. Smaller tips are not recommended, as the whipped cream is fairly thick, and if there are undissolved pieces of chocolate left, they may get stuck at the edge. Alternatively, you may use a round tip of the same diameter.
- food clips to secure the piping bag
This recipe makes about 40 pieces, perfect for a party of 20-30 people.
You will need:
- one Brownie ( recipe follows )
- one recipe Milk Chocolate Whipped Cream ( recipe follows )
- sprinkles of choice
- cocoa powder for dusting ( optional )
Step 1 – Prepare ahead of time
- prepare the Brownie up to one month before; see storing options under the recipe
- prepare the Milk Chocolate Whipped Cream up to 4 days before. Store in the piping bag, in the refrigerator
Step 2 – Assemble
You can serve them as soon as you make them.
Remove the piping bag with the Milk Chocolate Whipped Cream from the fridge, 20 minutes before you are going to use it, to allow it to soften.
Prepare your workplace; find the platter you will use and have everything ready and close to you. The Brownie bites, the piping bag filled with the Milk Chocolate Whipped Cream and the sprinkles of you choice.
With a tea strainer, dust the platter with the cocoa powder, if using. Arrange the Brownie bites on the platter, leaving 2 cm ( 0.8 inch ) spaces between the pieces. Using the piping bag with the Milk Chocolate Whipped Cream, pipe a star on each brownie bite. Sprinkle with the Sprinkles of Choice, by carefully throwing them from very close on top of each piped star, to make sure they stick on them. ( if you sprinkle them from afar, chances are that the decorations will not stick on the brownies, but fall on the platter instead )
They can be left at room temperature for 4 hours.
In an airtight container, in the fridge, for up to 3-4 days.
Although you may use any other brownie you like, it is recommended that you use this recipe, as it yields a brownie with just 1.5 cm (0.4 inch) height. This makes it perfect for a bite size.
- 120 gr butter, cut in slices ( about 4.2 ounces; 9 Tbs. )
- 200 gr bittersweet or semisweet chocolate, chopped, around 50% – 60% cocoa solids ( about 7 ounces )
- 175 gr granulated sugar ( about 6.2 ounces; 3/4 cup )
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 120 gr flour ( about 4.2 ounce; 1 cup )
Preheat the oven to 175ºC (350ºF).
Lightly grease the 23 cm (9 inch.) square pan. Cut a 23 cm (9 inch) width piece of parchment paper and attach it to the pan, leaving the sides overhanging. These will help you lift the brownie from the pan after it is baked.
In a medium saucepan, put the butter and the chocolate and melt over medium heat. When it has melted, add the sugar and salt and stir with a silicone spatula. Remove from the heat.
Check the temperature of the batter, it ought to be tepid, before adding the eggs. If it is hot, leave it for a few minutes to cool.
Add the eggs, one at a time, stirring well after each addition.
Add the flour and stir the batter vigorously for one whole minute. Do not shortcut, the batter is thick and it is difficult to stir, but it is important to get it stirred well. The batter become glossy and pull away from the sides of the pan. Do not use a mixer, as it will incorporate too much air in the batter.
Pour the batter into the prepared pan and bake for 30 minutes. Do not overbake.
Put the pan on a wire rack and leave to cool completely before removing the brownie from the pan and cutting in squares.
Should you like to cut neat, clean pieces, leave the brownie in the freezer for a couple of hours.
Take the Brownie out of the pan and, using a long knife, cut the edges. Then cut it in 3 cm (about 1.2 inch.) pieces. It is highly recommended to use a ruler or a measuring tape.
Tip: For clean edges, cut in a vertical motion and wipe your knife with a damp cloth between cuts.
Preparing in advance and storing:
- at room temperature, in an airtight container for up to 3 days. Do not stack them in more than one layer, without putting a piece of baking paper between.
- in the fridge, in an airtight container, for up to one week
- in the freezer, cut in pieces, for up to one month. To freeze, lay a tray with baking paper and put the brownie pieces, uncovered, for 3-4 hours until hardened. When hard, put them in a sealable bag. To thaw, remove from the bag and lay them on a tray for one hour.
Milk Chocolate Whipped Cream recipe
- 120 gr milk chocolate, chopped ( about 7 ounces )
- 150 gr heavy cream ( about 5 fl.oz; 150 ml )
Step 1 – Prepare the Milk Chocolate Whipped Cream
In a small saucepan, warm the heavy cream. Add the milk chocolate and stir with a silicone spatula, until melted. Take extra care not to leave any unmelted chocolate in the cream.
Transfer to a clean bowl and allow to cool slightly. Cover the bowl and put in the coldest spot in the fridge for a couple of hours or overnight, till thoroughly cooled. When cold, whip it to firm peaks, with a whisk or a hand held mixer.
Step 2 – Fill the piping bag
Prepare the piping bag; if needed, cut the edge with scissors or a sharp knife. Fit on the piping tip. For clean storing, you can secure the space above the piping tip with a clip. This will keep the content of the piping bag safe until you are ready to use it. See photo:
Fill the piping bag with the Milk Chocolate Whipped Cream. If you are new to this, see these step-by-step instructions by Stella Parks (the twisting thing does not work for me because my piping bags are too thick).
Secure the open side with a clip to close.
Store in the refrigerator until ready to use, and up to 4 days.
When you are ready to use, remove the clip that is close to the piping tip.
Troubleshooting: Should you encounter problems during piping, like the whipped cream blocking the piping tip, check with a small knife if there are any solids stuck in the piping tip and to remove them. Another solution is to leave it to soften at room temperature for 30 minutes, which will make piping much easier.