# What You'll Need:
→ Brownie Bites
01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
→ White Icing
08 - 1/2 cup powdered sugar
09 - 1 to 2 teaspoons milk
10 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin or line with paper liners.
02 - In a microwave-safe bowl, combine butter and chocolate chips. Heat in 30-second bursts, stirring between intervals until completely melted and smooth. Allow to cool slightly.
03 - Whisk granulated sugar into the cooled chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition to ensure proper emulsification.
04 - Stir vanilla extract into the egg and chocolate mixture until fully incorporated.
05 - Gently fold flour and salt into the wet mixture using a spatula, mixing until just combined. Avoid overmixing to maintain tender brownie texture.
06 - Divide batter evenly among mini muffin cups, filling each cavity approximately three-quarters full.
07 - Bake for 16 to 18 minutes until a toothpick inserted into the center emerges with moist crumbs. Do not overbake.
08 - Allow brownies to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack for complete cooling.
09 - Combine powdered sugar with 1 teaspoon milk and vanilla extract. Add additional milk as needed to achieve a thick but pipeable consistency.
10 - Transfer icing to a piping bag fitted with a small tip. Pipe two curved parallel lines on each brownie bite, then add small perpendicular lines across to resemble baseball stitching.
11 - Allow icing to set completely before serving.