These mini brownie bites are perfect for classroom Valentine's Day parties, easy for sharing, and small enough to have one or two guilt-free!
2 c. Big Chief or Pioneer Sugar
1 c. vegetable oil
4 large eggs
1-1/2 c. all-purpose flour
10 tbs. unsweetened baking cocoa
1 tsp. salt
2 tsp. pure vanilla extract
Strawberry Marshmallow Fluff Frosting:
1 c. unsalted butter, at room temperature
14 oz. marshmallow fluff
1 c. Big Chief or Pioneer Sugar
1/2 c. seedless strawberry jam
Pink or red food coloring, if desired (try Americolor #164 Electric Pink)
Small nonpareils in pink, red and white
Preheat oven to 350 degrees F. Line a mini muffin tin with 24 mini paper liners and set aside.
In a large mixing bowl, stir together the sugar, oil, and eggs.
Ina separate medium bowl, whisk together the flour, cocoa, and salt. Add the dry ingredients to the wet and mix until incorporated. Stir in the vanilla.
Spoon into 24 prepared mini paper liners. Bake for 10 minutes. Then turn the heat off and leave pan in the oven and let cool for 5 minutes before removing individual brownie bites to a rack to cool.
In the bowl of a stand mixer, beat butter until smooth and creamy. Add marshmallow fluff and beat just until combined. Add powdered sugar and jam, and mix until combined.
Frosting will be a delicate light pink color. If you want the frosting to be a darker pink, add a little food coloring and mix to combine.
Spoon frosting into a pastry bag fitted with a medium plain tip (or frost conventionally with a knife or spatula).
Swirl frosting onto the tops of each brownie bite and then immediately sprinkle with nonpareils.
Gently press a heart-shaped chocolate into the top of each swirl of frosting. Enjoy!