Baseball Brownie Bites White (Printable)

Fudgy brownie bites topped with white icing laces for a playful, sports-inspired sweet.

# What You 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

# How To Make It:

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, melt the butter and chocolate chips together in 30-second bursts, stirring until smooth. Let cool slightly.
03 - Whisk in the sugar, then add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Add flour and salt, folding gently until just combined. Do not overmix.
05 - Divide batter evenly among mini muffin cups, filling each approximately 3/4 full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
07 - Cool brownies in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Mix powdered sugar with 1 teaspoon milk and vanilla extract, adding more milk as needed until a thick but pipeable consistency forms.
09 - Transfer icing to a piping bag or zip-top bag with a small tip. Pipe two curved lines on each brownie bite, then add small perpendicular lines to resemble baseball laces.
10 - Let icing set before serving.

# Expert Tips:

01 -
  • They're ridiculously easy to make but look like you spent actual effort—your friends won't believe you did this yourself.
  • These brownies stay fudgy inside for days, which means you can prep them way ahead of game day and just add icing when you're ready.
02 -
  • Don't overbake these—the difference between fudgy and dry is literally 2 minutes, so pull them out when they still look slightly underbaked in the center.
  • If your icing is too thick to pipe, add milk drop by drop; if it's too thin and runs off the brownie, you've gone too far and need to start over with fresh powdered sugar.
03 -
  • If your icing bag keeps getting clogged, you might need a slightly smaller piping tip—I use a size 2 round tip and it moves smoothly without dragging through the icing.
  • Room-temperature chocolate and eggs actually do mix better, but if you forget to warm them like I always do, just whisk a little longer and you'll get there anyway.
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