# 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 each cup with paper liners.
02 - In a microwave-safe bowl, combine butter and chocolate chips. Heat in 30-second intervals, stirring between each burst until completely smooth. Allow to cool slightly before proceeding.
03 - Whisk granulated sugar into the melted chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until fully incorporated.
04 - Add flour and salt to the chocolate mixture. Fold gently with a spatula until just combined, being careful not to overmix the batter.
05 - Distribute batter evenly among the prepared mini muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes, until a toothpick inserted into the center emerges with moist crumbs. Avoid overbaking to maintain fudgy texture.
07 - Allow brownie bites to rest in the tin for 5 minutes. Transfer to a wire cooling rack and cool completely before decorating.
08 - Combine powdered sugar with 1 teaspoon milk and vanilla extract in a small bowl. Mix until smooth, adding additional milk as needed to achieve a thick, pipeable consistency.
09 - Transfer icing to a piping bag fitted with a small round tip or use a zip-top bag with a corner cut. Pipe two curved parallel lines across each brownie bite, then add small perpendicular lines to simulate baseball stitching.
10 - Allow icing to set completely before serving. Store finished brownie bites in an airtight container at room temperature.
