These Mini 4th of July Brownies are perfect for your celebrations. The perfect sized red velvet brownie bites, topped with frosting and a chocolate covered cherry. These are decadent bites of patriotic joy!
Mini 4th of July Brownies
These many brownies are so good and come out with a beautiful presentation. This recipe uses a bunch of colorful ingredients to create a cute design for the brownies. This recipe has got to be one of my favorites and may become yours. Need more ideas for your Independence Day celebrations? 4th of July Cookies (only 4-ingredients), 4th of July Poke Cake and July 4th Marshmallow Pops are a must.
Ingredients
- Sprinkles- You will need Red, White, and Blue sprinkles
- Butter- Use unsalted butter for this recipe.
- Sugar- Every great recipe uses sugar as an ingredient.
- Brown Sugar- This will add richness to the dessert.
- Eggs- Use these at room temperature.
- Food Coloring- You will need the color red.
- Vanilla- Use pure extract for this recipe.
- Flour- Use all-purpose for the best results.
- Cocoa- You will need this unsweetened.
- Salt- This will bring out the flavors in the recipe.
- Powdered Sugar- This is the best sugar for homemade icing.
- Heavy Whipping Cream- This will help with the consistency.
- Cherries- Use Maraschino cherries with the stems.
- Blue Candy Melts– You will need these in the color royal blue.
How to Make 4th of July Brownies
Brownie Instructions:
Start, set the oven to 350 degrees, then use paper liners to line a mini cupcake 10.
Secondly, add the butter and sugar into a standing mixer and combine on medium speed until light and fluffy.
One at a time, add in the eggs and combine after each one.
Thirdly, add in the food coloring and vanilla and combine until completely incorporated.
Next, in a separate bowl, add in the flour, cocoa, and salt and combine. Then, gradually add the dry ingredients into the wet. Don’t over mix and the batter will be thick.
Combine the flour into the mixture using a spatula until fully incorporated.
Next, pour the batter into the cupcake liners until it is 2/3rds of the way full.
Now, place the cupcake tin into the oven at 350 degrees for 15 minutes, or until you place a toothpick in the center, and it comes out clean of batter.
After, take the tin out of the oven and use half a teaspoon to make an indent for the frosting in the middle of the brownie.
Finally, place the tin to the side and allow it to cool slightly. Then, take the cupcakes out and transfer them to a wire rack to cool thoroughly.
Frosting Directions
To begin, add all the ingredients into a standing mixer and combine on medium speed until stiff peaks form.
Then, add the frosting into a piping bag and place it aside.
Cherry Directions
To begin, place the candy melts into a double boiler and melt.
Prepare a plate with some paper towels on top and place the cherries onto the plate. Doing this or remove excess juices from the cherries.
Start coating the cherries in the candy melts and shake to remove excess.
Finally, allow the cherries to dry out a cookie sheet for about 10 minutes.
Decorating directions:
To finish, add dollops of the frosting into the middle of the brownies and top with patriotic sprinkles.
Place a coated cherry on top, and enjoy.
How do you get brownie bites out of mini muffin pans?
It is really important to use liners when you are using muffin pans. If for some reason you aren’t using them, them you need to spray the spaces well, but there are times the brownies will still stick. In addition to not sticking, the liners look adorable and add a festive feel to these brownies.
Can Mini Patriotic Cupcakes Be Frozen?
Yes, you can freeze brownie bites. You will want to place the brownies into an airtight container. Placing the recipe in the freezer allows for longer shelf life.
More Brownie Recipes:
Mini 4th of July Brownies
Ingredients
Patriotic sprinkles
- 1 pouch of Red White, and Blue sprinkle Jimmies (bought from Michaels craft stores)
Red Velvet Brownies:
- 1 C unsalted butter softened
- 1 1/2 C sugar
- 1 1/2 C light brown sugar
- 4 large eggs
- 2 oz red food coloring
- 2 tsp vanilla extract
- 2 1/2 C flour
- 6 tbsp unsweetened cocoa
- 1/2 tsp salt
Frosting Ingredients
- 1 C unsalted butter softened
- 2 1/2 C powder sugar
- 1 tsp vanilla
- 3-5 TBSP heavy whipping cream
Blue Cherry Ingredients:
- 1 Jar of Maraschino cherries with stems
- 1 bag of royal blue candy melts
Instructions
- Using a sealed container, shake the sprinkles until combined.
Brownie Instructions:
- Preheat the oven to 350 degrees.
- Line mini cupcake tins with paper liners.
- Using a standing mixer combine butter and sugar on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition,
- Mix in food coloring and vanilla, mix until the color is fully incorporated.
- Mix flour, cocoa, and salt in a separate bowl.
- Slowly add the flour mixture. (don't over mix)
- The batter will be very thick.
- Using a rubber spatula stir the sides and the bottom of the bowl to make sure that all of the flour has been included in the batter.
- Fill the lined cupcake tins 2/3rds full.
- Bake at 350 degrees until a toothpick inserted in the centers comes out clean. (about 15 minutes)
- Once out of the oven, place the bottom of a 1/2 tbsp into the center of the brownie to make an indent for the frosting
- Allow cooling slightly in the cupcake pan.
- Then remove cupcakes onto a rack to cool completely.
Frosting Directions
- Using a stand mixer, combine all ingredients and mix on medium speed.
- Mix until you see stiff peaks in your frosting.
- Once the frosting is made, scoop it into the piping bag and set it aside
Cherry Directions
- Using a double boiler, melt the candy melts
- While the candy melts are melting, place cherries onto a plate covered with a few layers of paper towels. This will help dry out the cherries of their juices
- Once the candy melts are melted, dip the cherries into the chocolate about 3/4 of the way
- Lightly shake the cherries to get rid of excess melts
- Place onto the cookie sheet and let them dry completely. About 10 minutes
Decorating directions:
- Using the frosting, pipe small dollops of frosting into the center of the brownie
- Sprinkle with some patriotic sprinkles
- Top with a cherry and enjoy!
Notes
Slowly add the flour mixture. (don't over mix) The batter will be very thick. Using a rubber spatula stir the sides and the bottom of the bowl to make sure that all of the flour has been included in the batter. Fill the lined cupcake tins 2/3rds full. Bake at 350 degrees until a toothpick inserted in the centers comes out clean. (about 15 minutes) Once out of the oven, place the bottom of a 1/2 tbsp into the center of the brownie to make an indent for the frosting Allow cooling slightly in the cupcake pan. Then remove cupcakes onto a rack to cool completely. Frosting Directions Using a stand mixer, combine all ingredients and mix on medium speed. Mix until you see stiff peaks in your frosting. Once the frosting is made, scoop it into the piping bag and set it aside Cherry Directions Using a double boiler, melt the candy melts While the candy melts are melting, place cherries onto a plate covered with a few layers of paper towels. This will help dry out the cherries of their juices Once the candy melts are melted, dip the cherries into the chocolate about 3/4 of the way Lightly shake the cherries to get rid of excess melts Place onto the cookie sheet and let them dry completely. About 10 minutes Decorating directions: Using the frosting, pipe small dollops of frosting into the center of the brownie Sprinkle with some patriotic sprinkles Top with a cherry and enjoy!
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